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.
ixture.
Pour in the strawberry syrup. (If you don't
Pour pie filling into a greased 9x13x2 baking dish.
Bake at 350\u00b0 for 5-7 minutes or until heated through.
Meanwhile, in a mixing bowl, cream butter, cheese and vanilla.
Place cake mixes in another bowl and cut in cream cheese mixture until crumbly. Sprinkle over hot filling.\tBake 25-30 minutes longer or until topping is golden brown.
Other pie fillings are good also, but my family like strawberry best.
Serves 12.
hubarb mixture.
Spoon the strawberry pie filling over the rhubarb
ach of the milk and strawberry syrup.
Put 2 or
Heat oven to 375\u00b0.
Mix baking mix and 2 tablespoons sugar. Cut in margarine.
Pat into round pan, 9 x 1 1/2-inches.
Bake 10 minutes.
Mix 1/3 cup sugar, nutmeg, egg yolks and sour cream; spread over hot layer.
Bake 20 minutes; cool completely.
Prepare Strawberry Glace; cool slightly.
Arrange strawberries over layer and spread Strawberry Glace over the strawberries.
Makes 12 servings.
combine the softened cream cheese, Strawberry Jam and lemon zest. Fold
ree place and top with Strawberry Glaze (** Recipe Follows).
Remove sides
Heat oven to 300\u00b0.
Beat cream cheese in large mixer bowl. Add sugar gradually, beating until fluffy.
Add lemon peel and vanilla.
Beat in 1 egg at a time.
Pour over graham cracker crust.
Bake until firm, about 1 hour.
Cool to room temperature. Refrigerate at least 3 hours, but no longer than 10 days.
Top with Strawberry Glaze.
et tried it with this recipe.
Pat dough onto the
b>cobbler according to the Pillsbury Ready Crust box directions.
This recipe
illing. (Yield: 30 tarts).
Strawberry Cream:
Prior to serving
il and eggs as the recipe asks for, only omit the
Just try to spread as best you can. It comes out
br>Spread 3 TBSP of strawberry jam over the cake, then
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
r until set.
Spoon strawberry filling into the cooled crust
lace. Taste of cake is best when stored for 4 weeks
ith a little whipped cream (recipe follows) or cinnamon on top
ddition.
Add the reserved strawberry juice.
Pour the batter