Biscuit Dough For Cobbler: Stir together flour, sugar, baking
ake at 350 degree oven for 35-45 minutes or until
or you can freeze it for up to 3 months. There
inch oval casserole dish for mine. So there are a
Mix all ingredients together in bowl.
Refrigerate.
Use as a stuffing for cherry or regular tomatoes.
To make the cobbler filling, blend 1/2 Cup
poonsful of cobbler topping over hot cherry mixture.
Bake for 20 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.
deep dish pie plate for this recipe (mine is 10\"x
owl) set aside.
Heat cherry juice, one tbls flour and
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.
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!
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.
o 375 degrees F.
For the fruit: Halve the nectarines
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.
bove the pan edge.
For the batter, combine chocolate, butter
In 8-inch square dish, spread pie filling.
In small bowl, mix together cake mix, butter, nuts and cinnamon until crumbly. Sprinkle evenly over cherries or in three rows so cherries are visible.
Cover with wax paper.
Microwave on Auto Cook 2 if you have the Automatic Cooking Cycle, if not cook on 20% power for approximately 11 to 15 minutes.
Makes 6 to 8 servings.
ant.
Carefully spoon the cherry mixture evenly over the batter
Place in order of recipe in 1 qt dish.
Do NOT stir.
Microwave on high 10 minutes.
Serve with vanilla ice cream if desired.
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.