up water but the original recipe called for 1/2 cup
f one layer with Creamy Pecan Frosting.
Place second layer
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
top with crust.
Serve cobbler warm. Or, cool to serve
illing over baked pastry; arrange pecan halves on top in decorative
br>
For the smaller recipe, roll dough into a rectangle
our, so it will be easy to cut.
Repeat the
Cobbler:
Preheat oven to 350\
Arrange the watercress in a circle in the center of a large plate.
Fan out the julienned pears around the edges.
Sprinkle the salad with the Bleu cheese and pecans.
In a small bowl, place the vinegar, olive oil, white pepper, sugar and salt.
Whisk everything together until the dressing is well blended.
Dribble the dressing over the salad.
Serves 4.
Easy to make; very tasty!
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
on't modify the recipe for 1 cobbler because then you would
heet so it will be easy to move in and out
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.
Spread the undrained pineapple in the bottom of a buttered 9 X 13 baking dish.
Sprinkle with sugar.
Cover with cherry pie filling.
Sprinkle cake mix evenly over the cherries.
Drizzle with melted butter.
Sprinkle with pecans.
Bake at 350 degrees for 1 hour.
Serve with vanilla ice cream.
ater over top of the cobbler.
Bake until top of
f butter.
For the cobbler top: Whisk the flour, sugar
To make the cobbler filling, blend 1/2 Cup
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.
Preheat oven to 350\u00b0.
Use oblong baking dish.
Melt butter in baking dish.
While still hot, pour fruit for cobbler into hot butter.
Mix flour, sugar and milk; mix well and pour over fruit. Bake until golden brown.