Biscuit Dough For Cobbler: Stir together flour, sugar, baking
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.
To make the cobbler filling, blend 1/2 Cup
Preheat oven to 400\u00b0.
Mix pie filling and vanilla in ungreased 1 1/2-quart casserole dish.
Heat in oven until hot and bubbly, about 15 minutes.
Mix Bisquick, sugar, milk and margarine with fork until soft dough forms.
Beat vigorously 20 strokes.
If desired, stir in 2 tablespoons chopped nuts.
Drop by spoonfuls onto hot cherry mixture.
Bake until topping is light brown, 20 to 25 minutes.
You may also sprinkle a cinnamon-sugar mixture on top. Serves 6.
Mix cherries, Bisquick, first sugar and milk,
spread in baking dish.
br>Drop spoonsful of cobbler topping over hot cherry mixture.
Bake
Heat oven to 375\u00b0.
Combine Bisquick and sugar in bowl.
Beat egg, milk and extract together in another bowl, then stir into Bisquick mixture.
Combine Bisquick and milk; stir until soft dough forms.
Beat vigorously 20 strokes.
Shape dough into ball on a floured surface.
Knead lightly 5 times.
Roll dough to 1/2-inch thickness.
Cut into eight 2 1/2-inch rounds using a floured biscuit cutter.
Mix cherry pie filling with cinnamon and water. Pour into a 9-inch square baking pan.
Top with dough rounds. Bake in a 400\u00b0 oven until dough topping is golden brown (about 25 to 30 minutes).
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.
Mix pie filling & almond extract in ungreased 8x8x2\" square baking dish.
Place in COLD oven.
Heat oven to 400 degrees.
Mix Bisquick, 1 Tbl sugar, milk & butter with fork until a soft dough forms.
Drop SIX spoonfuls onto warm filling. It's not meant to be a top crust, just 6 individual biscuits with filling showing inbetween.
Sprinkle with additional sugar.
Bake 18-20 minutes or until topping is lightly browned.
Serve with vanilla ice cream.
Mix ingredients together and pour over 1 can of cherry pie filling (or blueberry pie filling).
Bake at 400\u00b0 for 20 minutes. Serve warm, topped with vanilla ice cream.
Serves 2.
Heat oven to 400\u00b0.
In ungreased, 1 1/2-quart casserole dish, mix pie filling and almond extract.
Heat in oven about 15 minutes or until hot and bubbly.
In small bowl, mix baking mix, sugar, milk and margarine with fork until soft dough forms.
Beat vigorously 20 strokes.
Stir in toasted almonds.
Drop dough by teaspoons onto hot cherry mixture.
Bake 20 to 25 minutes or until topping is light brown.
Serve.
o make about 1.5 cobbler recipes -- I don't modify the
Heat cherries to boiling; stir in margarine.
Pour into an 8-inch square pan.
Combine Bisquick and 1 tablespoon sugar.
Add milk and melted margarine.
Beat by hand.
Spoon over hot cherries.
Mix 1/2 cup sugar, cornstarch and cinnamon; sprinkle over batter.
Pour boiling water over all.
Bake at 350\u00b0 for 30 minutes or until done.
owl) set aside.
Heat cherry juice, one tbls flour and
Preheat oven to 400 degrees.
Grease a 9\" square Pan.
Drain Cherries, Save juice.
In a sauce pan over medium heat, combine sugar, salt & cornstarch, mix together.
Slowly add the cherry juice.
Cook, stirring constsntly, until clear & thickened.
Remove from heat & add butter & almond extract.
Mix Bisquik & milk to make dough.
Place Cherries in sq. pan & spoon dough on top.
Pour sauce over all.
Bake for 25 minutes.
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!
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.
dded treat!
VARIATIONS: Peach Cobbler: Substitute 2 (16-ounce_ packages
onreactive saucepan. Whisk in reserved cherry juice and wine, and add