Melt margarine in a 9 x 13-inch pan.
Mix flour, milk, sugar and baking powder in bowl.
Pour in pan with margarine.
Spoon peach cobbler on top.
Bake in a 375\u00b0 oven until golden brown. This is best served warm with milk or ice cream.
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
killet.
Combine milk and cobbler mix, stirm thoroughly to remove
Use only Betty Crocker Potato Buds. Make only 1
or moistness.
Adapted from Betty Crocker's Picture Cook Book, circa
Serve warm.
Note: This recipe doubles very well. Every time
In a 2-quart baking dish add 1 can of peaches and juice and 1 can without juices.
Next add can of blueberries from muffin mix and juices, DO NOT DRAIN, mix fruits well.
In a large bowl combine muffin mix, water& oil, just until mixed.
Pour over fruit and place in a 425\u00b0F preheated oven.
Bake for about 20 minutes.
Crust:
Prepare pie crust mix according to mix directions. Spread into 9 x 12-inch cake pan.
Lightly sprinkle with cinnamon-sugar mixture.
Bake empty for 10 to 15 minutes.
Put peaches in a pan. Prepare cake mix and pour on top of peaches. Top with almonds. Spread butter or margarine evenly over almonds. Cook at 350\u00b0 for one hour. Enjoy!
Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.
ookie mix
1 pouch Betty Crocker(R) peanut butter cookie mix
he slotted spoon, raise a peach from the water and move
Heat oven to 350\u00b0.
Grease and flour two round pans (8 or 9 1/2-inches).
Drain peaches; save sauce.
Add water and peach sauce to measure 1 1/4 cups.
Prepare cake mix as directed on box, except substitute sauce mix for water.
Pour batter into pans. Bake and cool as directed.
Mix yogurt and whipped topping; fold in peaches.
Fill cake layers with half of peach mixture.
Spoon remaining over top.
Refrigerate 2 hours.
ith about half of the peach mixture. Spoon remaining mixture over
Bake cake mix, following package directions.
Cool.
Crumble cake into very large bowl or pan.
Add fruit to crumbled cake. Make Betty Crocker frosting mix, following package directions. Mix with cake and fruit.
Pack tightly into foil-lined 10-inch tube pan or two 9 x 3-inch loaf pans.
Cover cake with foil and chill in refrigerator at least 24 hours.
Cake should be kept refrigerated.
Slice with sharp knife.
e.
To Make the Cobbler Biscuit Pieces:
In a
Heat oven to 350\u00b0.
Generously grease and flour 2 round pans (8 or 9 1/2-inch).
Drain peaches; reserve sauce.
Add enough water to reserved sauce to measure 1 1/4 cups.
Prepare cake mix as directed on package, except substitute sauce mixture instead of water.
Bake and cool as directed.
Cut peaches into bite size pieces.
Mix yogurt and whipped topping.
Fold in peaches.
Fill layers with 1/2 peach mixture.
Spoon remaining mixture over top of cake.
Chill 2 hours before serving.
Spray desired pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of applesauce for the vegetable oil. Bake and cool as directed.
Frost cake with your choice of Betty Crocker light frosting.
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
Pour peaches and juice into ungreased 13 x 9 x 2-inch baking pan.
Sprinkle dry cake mix over peaches.
Drizzle margarine over cake mix.
Sprinkle with pecans.
Bake at 350\u00b0 for 30 to 35 minutes or until cake is browned and peach juice is bubbling. Serve with whipped topping.
Yields 16 servings.