Preheat oven to 350 degrees.
Melt butter in casserole dish (or the dish you use to bake the cobbler).
In a separate bowl, mix together the milk, flour, and sugar.
Pour the mixture into the dish with the butter, don't stir.
Then add the pie filling again, not stirring, but do take a fork and move the filling around, just to disperse the mixture.
Bake for 1 hour.
yrup is absorbed.
Make apricot glaze: In small saucepan, melt
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
Set oven to 400 degrees.
Grease a 2-qt baking dish.
In a saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.
Stir in the water; bring to a light boil over medium heat; boil and stir for 1 minute.
Reduce heat.
Add apricots and butter; heat through.
Pour into a prepared baking dish.
FOR TOPPING: Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly.
Stir in the milk just until moistened.
Spoon over hot apricot mixture.
Bake for 30-35 minutes, or until golden brown.
b>cobbler according to the Pillsbury Ready Crust box directions.
This recipe
uffin cup. Top with 1 apricot half, rounded side down.
Place the apricots and apricot nectar in a small saucepan
Preheat oven to 350 degrees.
Brush 8 inch pie dish with melted butter or oil.
Place half of the fruit in the pie dish.
Sprinkle half of the sugar and half of the bread crumbs over the apricots.
Pour half of the melted butter and half of the apricot juice over the bread crumbs.
Repeat with remaining fruit, sugar, crumbs, melted butter and apricot juice.
Bake for 30 minutes.
Best when served still warm.
Mix sugar, water and pineapple (not drained).
Cook over low heat and simmer a few minutes until it boils.
Add Jell-O.
Remove from heat.
Soften cream cheese; cut into small pieces.
Whip cream cheese into Jell-O mixture.
Add another cup of cold water to mixture while beating in cream cheese.
Place in refrigerator until it begins to congeal.
Fold in Cool Whip.
Pour into shallow 9 x 13-inch dish.
Best if left in refrigerator overnight.
This recipe may be halved.
Spray or grease 9 x 12-inch cake pan.
Glass is best.
Mix pineapple and pie mix.
Spread evenly in bottom of pan.
Sprinkle coconut over 1st layer.
Sprinkle dry cake mix over coconut layer. Melt oleo and drizzle evenly over cake mix, making sure all mix is covered.
Cook approximately 30 minutes at 350\u00b0.
Mix and heat (simmer, don't boil).
Recipe makes approximately 2 gallons.
Can be stored in the refrigerator for up to 2 weeks. Best when served hot.
ith a little whipped cream (recipe follows) or cinnamon on top
ugar
The cake is best made 1 day ahead
Melt margarine in pan.
Pour in a 9 x 13-inch pan, can of fruit with juice on top of margarine.
Pie fillings are best for this recipe.
Mix egg with flour and sugar.
Crumble on top of fruit and bake 45 minutes at 375\u00b0.
horoughly the ingredients for the Cobbler Dough.
Spread over the
on't modify the recipe for 1 cobbler because then you would
Prepare Cobbler Topping.
In large mixer bowl, beat together eggs and sugar.
Add cream, pudding mix, vanilla and salt; beat well.
Mix in pie filling.
Pour into 4 to 5-quart ice cream freezer.
Add milk.
Freeze according to manufacturer's directions.
Remove dasher.
Add Cobbler Topping and stir until well mixed.
Ripen ice cream.
Makes 4 quarts.
This cake recipe calls for half high-gluten flour and half apple fiber.
You can turn virtually any cake recipe into a source of soluble fiber simply by replacing half the flour with the apple fiber.
Spoon a bit of apricot preserves over the cake as a topping.
enter bubbles.
For juicier cobbler, add a 1/2 cup
f sugar and remaining hazelnuts. Best served warm.