FOR THE CREAM SAUCE:.
Place
inch oval casserole dish for mine. So there are a
br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and butter
or you can freeze it for up to 3 months. There
o 375 degrees F.
For the fruit: Halve the nectarines
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
ish to continue.
The cobbler is best served warm directly
isquick until crumbly. Stir in blueberry mixture and spread in the
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
up cold water; stir into blueberry mixture. Continue cooking blueberries until
75 degrees for 10 minutes while you make the Cobbler.
COBBLER:
In small bowl, combine muffin mix and milk until blended.
Pour pie filling into round baking dish.
Put dollops of muffin mix on top, close together.
Bake at 425\u00b0 for 10 to 15 minutes until brown and bubbly.
Heat oven to 400 degrees.
Mix pie filling and orange peel in ungreased 2-1/2 cup casserole.
Heat in oven 15 minutes.
Stir baking mix, sugar, orange juice and butter with fork to soft dough.
Drop dough by spoonfuls (2 or 3) onto hot blueberry mixture.
Bake until topping is light brown, 15-20 minutes.
Serve warm, with light cream or ice cream if you like.
b>for 20 minutes.
While the blueberries are baking, prepare the cobbler
Preheat oven to 325 degrees.
Combine blueberries, condensed milk, and lemon peel in bowl.
In large bowl, cut 3/4 cup butter into 1 1/2 cups biscut mix until crumbly; add blueberry mixture.
Spread in greased 9-inch square baking pan.
In small bowl, combine remaining biscuit mix and brown sugar; cut in remaining butter until crumbly.
Add nuts, sprinkle over cobbler.
Bake 1 hour or until golden brown.
Serve warm with ice cream and blueberry sauce.
Preheat oven to 350 degrees.
Grease a 3 quart baking dish with butter (I used an aluminum tray, easy cleanup).
In large bowl wisk together the self rising flour, 1 1/2 cups of sugar and milk. Wisk in the melted butter.
Pour the batter into the greased baking dish and sprinkle the blueberries all over the top.
Bake for 45 minutes, then add remaining 2 tbs. sugar evenly over the top and bake for an additional 15 minutes.
Combine sugar and cornstarch in saucepan; add blueberries, lemon juice, lemon peel, cinnamon and salt.
Cook and stir over medium heat for 4 to 6 minutes or until thickened.
Place in 4-cup baking dish.
Spoon Cobbler Topping over fruit mixture.
Bake at 375\u00b0 for 15 to 20 minutes or until golden brown.
Serve warm with ice cream or whipped cream.
1. Preheat Easy Bake Oven for 20 mins.
2. Stir together pancake mix and water, add little drips of water if batter is too thick
3. Spray Easy Bake muffin tin with cooking spray, and spoon batter into muffin cups so batter slightly overfills cups.
4. Bake in Easy Bake Oven for 9 mins, move to cooling area for 3 mins.
5. Makes 2 batches of 6 muffins each.
Preheat oven to 400\u00b0.
In a large bowl, combine peaches and lemon juice; mix gently.
Add blueberries, sugar, cornstarch; mix to combine.
Spoon into an ungreased 9\" square pan and bake for 15 minutes.
Meanwhile, in a separate bowl, combine flour, sugar and baking powder;.
cut in margarine with a pastry blender or fingers.
Stir in milk and vanilla.
Drop batter in spoonfuls over fruit (it will spread).
Bake for an additional 30 minutes, or until golden brown.
aking a double or triple recipe for the whole family or a