Biscuit Dough For Cobbler: Stir together flour, sugar, baking
Preheat oven to 375\u00b0.
Grease square brownie pan.
Dump cherry filling in pan; add cake mix and pour melted margarine over top. Spread pecans on top.
Bake for 45 minutes.
Spray a casserole dish with Pam. Spoon in and spread around the cherry pie filling. Use 1 or 2 cans, depending on the size of the dish. Sprinkle the dry cake mix on top of the fruit, spreading evenly. Drizzle the melted margarine over the cake mix. Bake at 350\u00b0 for 45 minutes or longer, if necessary. Serve with ice cream or Cool Whip.
Mix cherry pie filling with almond extract and pour into a buttered 9 x 9-inch pan. Sprinkle cake mix and nuts over pie filling.
Drizzle melted butter over all. Bake in a 350\u00b0 oven for 55 minutes. Serve warm with ice cream.
Melt butter in baking dish.
Combine sugar, flour, milk and baking powder.
Pour in baking dish.
Add cherry pie filling on top of batter.
Bake at 350\u00b0 for 25 minutes.
Yields 8 servings.
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).
Mix cherry pie filling with almond extract; spread into an ungreased 9 x 13-inch pan.
Spread dry cake mix over all.
Drizzle melted butter over top (do not try to completely cover), then sprinkle almonds on top.
Bake at 350\u00b0 for 1 hour.
Serve with whipped topping or ice cream.
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!
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.
dded treat!
VARIATIONS: Peach Cobbler: Substitute 2 (16-ounce_ packages
br>Drop spoonsful of cobbler topping over hot cherry mixture.
Bake
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.
top with crust.
Serve cobbler warm. Or, cool to serve
Preheat the oven to 325 degrees. Combine the cherries and 1 cup sugar in a medium size bowl and stir to mix.
Melt the butter or margarine in a 2 to 3 quart baking dish. Combine the remaining 1 cup sugar with the flour and milk. Beat well. Pour over the melted butter. Then pour the cherry mixture over the batter. Bake for 45 to 55 minutes or until top is delicately browned. As cobbler bakes the batter rises to the top. If you like a cobbler with less juice, you can drain the cherries before combining them with the sugar.
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.
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.
Combine fruit and 3/4 cup sugar.
Let stand for 20 minutes. Melt margarine to pour over cobbler at the end.
Sift together flour and sugar.
Add milk.
Stir briskly (lumps will remain). Pour butter over top.
Top with fruit.
Bake for 45 minutes in 350\u00b0 oven.
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.