Biscuit Dough For Cobbler: Stir together flour, sugar, baking
Chop frozen pie in small pieces and place in glass baking dish.
Add sugar and butter.
Bake at recommended setting and time on pie box.
Serve warm with whipped topping.
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.
b>Cobbler: Substitute 2 (16-ounce_ packages) frozen peaches, thawed and drained, for cherry
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.
elt. add pie filling and frozen cherries and cook for 5
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.
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.
Place in order of recipe in 1 qt dish.
Do NOT stir.
Microwave on high 10 minutes.
Serve with vanilla ice cream if desired.
oil; cook and stir until cherry mixture is thickened, about 2
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 cherry compote, mix the cherries with
Mix flour, sugar and baking powder.
Add egg and milk.
Stir and put in pan.
Add cherries but do not stir.
Bake at 375\u00b0 for 45 minutes to 1 hour.
Sprinkle lightly with sugar if using fresh or frozen fruit.
Mix the first 4 ingredients and cut in margarine; set aside. Combine 3/4 cup of sugar, cherries and water; cook and stir
until slightly thickened and bubbly; stir in 1 tablespoon of margarine. Reduce heat and keep hot.
Combine egg and milk; add all at once to dry ingredients.
Use fork to mix until moistened.
Transfer hot cherry filling to an 8 x 1 1/2-inch round dish.
Immediately spoon biscuit mixture on top in 4 mounds.
Bake at 400\u00b0 for 20 to 25 minutes.
Serves 4.
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.
onreactive saucepan. Whisk in reserved cherry juice and wine, and add
nto the centre of the cobbler comes out clean.
Serve