Biscuit Dough For Cobbler: Stir together flour, sugar, baking
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.
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
To make the cobbler filling, blend 1/2 Cup
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.
little. This is the best size for me, I like
br>Drop spoonsful of cobbler topping over hot cherry mixture.
Bake
Drain cherries, reserving 3/4 cup of juice.
Mix together sugar, cornstarch and cherry juice until smooth in small saucepan over medium heat.
Bring to boil, stirring constantly, and boil 1 minute.
Stir in butter, lemon juice and food coloring.
Remove from heat.
Add cherries.
Put hot cherry mixture into 10 x 6 x 3/4-inch baking dish.
Drop biscuit dough by teaspoonfuls onto hot cherry mixture.
Bake at 450\u00b0 for about 20 minutes.
owl) set aside.
Heat cherry juice, one tbls flour and
Mix the cherry pie filling and pineapple in a pan; pour cake mix on top of mixture evenly.
Lightly spread butter on top of cake mix.
Bake in oven for 15 to 20 minutes at 350\u00b0 or until golden brown.
Fold marshmallows into whipped cream and pour into graham cracker crust.
Place cherry pie filling on top of mixture. Cover with foil and refrigerate at least 8 hours.
Overnight is best.
Double recipe in a 9 x 13-inch pan.
Place in order of recipe in 1 qt dish.
Do NOT stir.
Microwave on high 10 minutes.
Serve with vanilla ice cream if desired.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Pour pineapple chunks and cherry pie filling into the bottom of a 9x11 pan. you can mix them, or leave as they are.
sprinkle dry cake mix evenly over the top.
cut butter into pats and place on top of the cake mix, spacing them kinda evenly.
bake at 350 degrees for about 25 minutes. it may take a little longer. (our oven is very old and varies from day to day!).
serve with ice cream or whipped cream!
dded treat!
VARIATIONS: Peach Cobbler: Substitute 2 (16-ounce_ packages
flour and salt. Stir in cherry liquid and bring to a
Preheat oven to 400. Melt butter in microwave safe bowl. Stir together milk, sugar, Bisquick, vanilla and butter. Pour batter in 9 x 9 inch glass dish. Pour cherry pie filling in and press down gently with spoon so that most of the filling is covered with your batter. Bake for 45 minutes to 1 hour. IMPORTANT - As soon as the cobbler is done cooking place on towel inside refrigerator and cool for at least 4 hours. This step is very important for your crust to turn out buttery.
onreactive saucepan. Whisk in reserved cherry juice and wine, and add
nto the centre of the cobbler comes out clean.
Serve
Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.