COBBLER RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE COBBLER BISCUIT TOPPER: SIFT TOGETHER 1 CUP SIFTED ALL-PURPOSE FLOUR, 2 TABLESPOONS SUGAR, 1 1/2 TEASPOONS BAKING POWDER, AND 1/4 TEASPOON SALT. CUT IN 1/4 CUP BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. COMBINE 1/4 CUP MILK AND 1 BEATEN EGG. ADD TO DRY MIXTURE; STIR JUST TO MOISTEN. COMBINE 1 CUP SUGAR, 2 TABLESPOONS ALL-PURPOSE FLOUR, 1/2 TEASPOON GROUND CINNAMON, AND 1/4 TEASPOON GROUND NUTMEG. TOSS WITH 6 CUPS SLICED PARED APPLES. COOK AND STIR OVER MEDIUM HEAT UNTIL ALMOST TENDER, ABOUT 7 MINUTES. POUR FILLING INTO 8 1/4 X 1 3/4 INCH ROUND BAKING DISH. IMMEDIATELY SPOON ON BISCUIT TOPPER IN 6 MOUNDS. BAKE AT 400 DEGREES FOR 20 TO 25 MINUTES. SERVE WARM WITH CREAM OR ICE CREAM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE COBBLER 1 (03-21-93) (0:41) 12 TABLESPOONS MARGARINE, DIVIDED 4 CUPS PEELED AND SLICED TART APPLES 1 CUP SUGAR, DIVIDED 2 TEASPOONS CINNAMON 1 CUP LOW FAT MILK 1 EGG 1 1/2 CUPS FLOUR 2 TEASPOONS BAKING POWDER 1/2 TEASPOON SALT IN SMALL SAUCEPAN MELT 4 TABLESPOONS MARGARINE AND POUR INTO AN 8 INCH SQUARE PAN. IN MEDIUM BOWL TOSS APPLES WITH 1/2 CUP SUGAR AND THE CINNAMON; SPREAD EVENLY ON BOTTOM OF PREPARED PAN. IN SMALL SAUCEPAN MELT REMAINING MARGARINE. ADD MILK AND EGG; BEAT WELL. HEAT OVEN TO 375 DEGREES. IN LARGE BOWL STIR TOGETHER REMAINING INGREDIENTS. ADD MILK AND EGG MIXTURE; BEAT UNTIL SMOOTH, SPREAD BETTER EVENLY OVER APPLES. BAKE 40 TO 45 MINUTES OR UNTIL NICELY BROWNED ON TOP. WHILE STILL WARM SPOON ONTO PLATES, FRUIT SIDE UP AND SERVE. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APRICOT COBBLE-UP 1 CUP COMMERCIAL BAKING MIX 1/3 CUP MILK 1 TABLESPOON BROWN SUGAR 1 TABLESPOON SOFT BUTTER OR MARGARINE 1/4 TEASPOON NUTMEG 1 CAN (17 OUNCES) APRICOT HALVES ICE CREAM HEAT OVEN TO 400 DEGREES MIX ALL INGREDIENTS EXCEPT APRICOT HALVES AND ICE CREAM WITH FORK TO A SOFT DOUGH. SPREAD IN UNGREASED BAKING PAN, 8 X 8 X 2 INCHES. POUR APRICOTS (WITH SYRUP) OVER BATTER. BAKE 25 TO 30 MINUTES. SERVE WARM WITH ICE CREAM. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACKBERRY COBBLER (11-26-93) (18:05) INGREDIENTS 2 TBSP CORNSTARCH 1 1/2 CUP SUGAR 1 TBSP LEMON JUICE 4 CUP BLACKBERRIES, PICKED OVER, RINSED & DRAINED WELL 1 CUP FLOUR 1 TSP BAKING POWDER 1/2 TSP SALT 6 TBSP UNSALTED BUTTER, COLD, CUT INTO BITS VANILLA ICE CREAM DIRECTIONS IN A LARGE BOWL, STIR TOGETHER THE CORNSTARCH AN 1/4 CUP COLD WATER UNTIL CORNSTARCH IS COMPLETELY DISSOLVED. ADD 1 CUP SUGAR, LEMON JUICE, AND BLACKBERRIES, AND COMBINE THE MIXTURE GENTLY BUT THOROUGHLY. TRANSFER TO AN 8-INCH CAST-IRON SKILLET. IN A BOWL, COMBINE WELL THE FLOUR, REMAINING SUGAR, BAKING POWDER, AND SALT. BLEND IN THE BUTTER UNTIL THE MIXTURE RESEMBLES COARSE MEAL. ADD 1/4 CUP BOILING WATER AND STIR THE MIXTURE UNTIL IT JUST FORMS A DOUGH. BRING THE BLACKBERRY MIXTURE TO A BOIL ON TOP OF THE STOVE, STIRRING. DROP SPOONFULS OF THE DOUGH CAREFULLY ONTO THE BOILING MIXTURE, AND BAKE THE COBBLER ON A FOIL LINED BAKING SHEET IN THE MIDDLE OF A PREHEATED 400F OVEN FOR 20-25 MINUTES OR UNTIL THE TOPPING IS GOLDEN. SERVE WARM WITH VANILLA ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY COBBLER 1/2 CUP SUGAR 1 TABLESPOON CORNSTARCH 4 CUPS BLUEBERRIES 1 TEASPOON LEMON JUICE 1 CUP FLOUR 1 TABLESPOON SUGAR 1 1/2 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 3 TABLESPOONS SHORTENING 1/2 CUP MILK HEAT OVEN TO 400 DEGREES BLEND 1/2 CUP SUGAR AND THE CORNSTARCH IN MEDIUM SAUCEPAN. STIR IN BLUEBERRIES AND LEMON JUICE. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. POUR INTO UNGREASED 2 QUART CASSEROLE; PLACE IN OVEN WHILE PREPARING BISCUIT TOPPING. MEASURE FLOUR, 1 TABLESPOON SUGAR, THE BAKING POWDER AND SALT INTO BOWL. ADD SHORTENING AND MILK. CUT THROUGH SHORTENING 6 TIMES; MIX UNTIL DOUGH FORMS A BALL. DROP DOUGH BY 6 SPOONFULS ONTO HOT FRUIT. BAKE UNCOVERED 25 TO 30 MINUTES OR UNTIL BISCUIT TOPPING IS GOLDEN BROWN. SERVE WARM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR APPLE COBBLER (05-01-93) (16:50) SERVINGS: 6 1 C SUGAR 1/4 C UNBLEACHED FLOUR 1/4 TS CINNAMON; GROUND 6 C APPLE SLICES; * ----------------------------------TOPPING---------------------------------- 1 C UNBLEACHED FLOUR 1/4 C SUGAR 1 1/2 TS BAKING POWDER 1/2 TS SALT 6 OZ CHEDDAR;MD, SHREDDED,1 1/2 C 1/3 C BUTTER; MELTED 1/4 C MILK * USE COOKING APPLES SUCH AS GRANNY SMITH'S THAT HAVE BEEN CORED, PEELED, AND SLICED THIN. COMBINE THE SUGAR, FLOUR, AND CINNAMON, THEN TOSS THE MIXTURE WITH THE APPLE SLICES. POUR INTO A 9-INCH SQUARE BAKING PAN. COMBINE THE DRY INGREDIENTS, OF THE TOPPING, WITH THE CHEDDAR CHEESE, MIXING WELL. ADD THE BUTTER AND MILK, MIXING UNTIL WELL BLENDED WITH THE FLOUR MIXTURE. SPOON THE DOUGH OVER THE FRUIT MIXTURE AND BAKE AT 400 DEGREES F. FOR 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR PEAR COBBLER (05-01-93) (16:50) SERVINGS: 8 2 LB PEAR HALVES; 2 CNS 1 TB SUGAR 2 TB CORNSTARCH 1 TB LEMON JUICE 1/4 TS CINNAMON; GROUND ----------------------------------TOPPING---------------------------------- 1 C UNBLEACHED FLOUR 1/3 C SUGAR 1 1/2 TS BAKING POWDER 1/2 TS SALT 6 OZ CHEDDAR; SHARP SHREDDED 1/3 C BUTTER; MELTED 1/4 C MILK HEAT THE OVEN TO 425 DEGREES F. DRAIN THE PEARS, RESERVING THE SYRUP. COMBINE THE SUGAR, CORNSTARCH AND CINNAMON IN A SAUCEPAN AND ADD THE SYRUP AND LEMON JUICE. HEAT UNTIL THE SYRUP THICKENS THEN BOIL FOR 1 MINUTE. REMOVE THE PAN FROM THE HEAT AND ADD THE PEARS. SPOON THE PEARS AND THE SYRUP INTO A 9-INCH SQUARE BAKING PAN. COMBINE THE FLOUR, SUGAR, BAKING POWDER, SALT AND CHEDDAR, MIXING WELL. ADD THE BUTTER AND MILK, MIXING UNTIL WELL BLENDED. SPOON THE DOUGH OVER THE PEARS, THEN BAKE FOR 25 TO 30 MINUTES IN THE PREHEATED OVEN. SERVE HOT WITH VANILLA ICE CREAM OR WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY COBBLER 1 CAN (21 OUNCES) CHERRY PIE FILLING 1/2 TEASPOON ALMOND EXTRACT 1 CUP COMMERCIAL BAKING MIX 1 TABLESPOON SUGAR 1/4 CUP MILK 1 TABLESPOON SOFT BUTTER 2 TABLESPOONS TOASTED SLIVERED BLANCHED ALMONDS LIGHT CREAM HEAT OVEN TO 400 DEGREES. IN UNGREASED 1 1/2 QUART CASSEROLE, MIX PIE FILLING AND ALMOND EXTRACT. PLACE IN OVEN 15 MINUTES OR UNTIL HOT AND BUBBLY. MIX BAKING MIX, SUGAR, MILK AND BUTTER WITH FORK TO SOFT DOUGH; BEAT VIGOROUSLY 20 STROKES. STIR IN ALMONDS. DROP DOUGH BY SPOONFULS IN 6 PORTIONS ONTO HOT CHERRY MIXTURE. BAKE 20 TO 25 MINUTES OR UNTIL TOPPING IS LIGHT BROWN. SERVE WARM WITH LIGHT CREAM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY COBBLER 1 BISCUIT TOPPER: SIFT TOGETHER 1 CUP SIFTED ALL-PURPOSE FLOUR, 2 TABLESPOONS SUGAR, 1 1/2 TEASPOONS BAKING POWDER, AND 1/4 TEASPOON SALT. CUT IN 1/4 CUP BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. COMBINE 1/4 CUP MILK AND 1 BEATEN EGG. ADD TO DRY MIXTURE; STIR JUST TO MOISTEN. COMBINE ONE 1 POUND 4 OUNCE CAN PITTED TART RED CHERRIES (WATER PACK) WITH JUICE, 1/2 CUP SUGAR, 1 TABLESPOON QUICK COOKING TAPIOCA, AND FEW DROPS RED FOOD COLORING IN SAUCEPAN. LET STAND 5 MINUTES. COOK AND STIR UNTIL LIGHTLY THICKENED AND BUBBLY, ABOUT 5 MINUTES. STIR IN 1 TABLESPOON BUTTER OR MARGARINE. POUR FILLING INTO 8 1/4 X 1 3/4 INCH ROUND BAKING DISH. IMMEDIATELY SPOON ON BISCUIT TOPPER IN 6 MOUNDS. BAKE AT 400 DEGREES FOR 20 TO 25 MINUTES. SERVE WARM WITH CREAM OR ICE CREAM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHRISTMAS COBBLER (10-20-92) (1:46) 1/2 CUP LIGHT CORN SYRUP 1/3 CUP SUGAR 1 TABLESPOON CORNSTARCH 1 1/2 CUPS FRESH OR FROZEN CRANBERRIES 2 MEDIUM PEARS, UNPEELED, SLICED 3/4 CUP ALL-PURPOSE FLOUR 1/2 CUP SUGAR 1/3 CUP MARGARINE OR BUTTER 1 CUP OATMEAL, UNCOOKED 1 EGG, SLIGHTLY BEATEN HEAT OVEN TO 400 DEGREES. GREASE 9 INCH SQUARE OR ROUND BAKING PAN. IN MEDIUM SAUCEPAN, COMBINE FIRST THREE INGREDIENTS. STIR IN CRANBERRIES. HEAT TO A BOIL; REDUCE HEAT. SIMMER 5 MINUTES, OR UNTIL CRANBERRIES POP OPEN. STIR IN PEARS. POUR INTO PAN. COMBINE FLOUR AND 1/2 CUP SUGAR. CUT IN MARGARINE UNTIL MIXTURE RESEMBLES COARSE CRUMBS. STIR IN OATS; MIX WELL. ADD EGG, MIXING UNTIL MOISTENED. CRUMBLE EVENLY OVER FRUIT. BAKE 30 TO 35 MINUTES OR UNTIL TOP IS GOLDEN BROWN. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY COBBLER (01/15/94) (2:25) 1 - CUP CRANBERRIES 1 - APPLE, GRATED 1 - CUP WATER 1 - CUP SUGAR 1 - TBSP CORNSTARCH 1 - TBSP BUTTER 1/4 - TSP CINNAMON DASH NUTMEG TOPPING: 1 1/4 - CUPS SIFTED FLOUR 2 - TSP BAKING POWDER 1/2 - CUP BROWN SUGAR 1/2 - CUP SHORTENING 1/2 - CUP DATES, CUT UP 1/2 - CUP CHOPPED WALNUTS OR PECANS 1/2 - CUP RAISINS 2 - TBSP MILK 2 - TBSP BRANDY COOK CRANBERRIES AND APPLE IN WATER UNTIL THE BERRIES POP. COMBINE SUGAR AND CORNSTARCH. ADD TO CRANBERRIES SLOWLY. COOK 5 MINUTES. REMOVE FROM HEAT AND ADD BUTTER, CINNAMON AND NUTMEG. TURN INTO AN UNGREASED 8 X 8" BAKING PAN. TOPPING: SIFT FLOUR, BAKING POWDER AND SUGAR. CUT IN SHORTENING, USING TWO KNIVES OR A PASTRY BLENDER, UNTIL THE LARGEST PARTICLES ARE THE SIZE OF SMALL PEAS. STIR IN DATES, NUTS AND RAISINS. ADD MILK AND BRANDY. DROP BY SPOONS INTO HOT CRANBERRY MIXTURE. BAKE @ 325 DEGREES FOR 40 TO 50 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY FRUIT COBBLER (01/15/94) (2:29) PREHEAT OVEN TO 425 DEGREES 5 SERVINGS IN MEDIUM SAUCEPAN HEAT 2- 21 OZ CANS PREPARED FRUIT FILLING UNTIL HOT AND BUBBLING. SPOON INTO UNGREASED SQUARE BAKING DISH. TAKE 1- PKG PILLSBURY OR BALLARD BISCUITS, SEPARATE BISCUITS AND CUT EACH ONE IN HALF. COMBINE 1/4- CUP SUGAR, 1/2- TSP CINNAMON. DIP BISCUIT HALVES IN 2- TBSP MELTED BUTTER OR MARGARINE THEN SUGAR MIXTURE. RE. ARRANGE OVER HOT PIE FILLING. BAKE 15 - 18 MINUTES UNTIL BISCUITS ARE GOLDEN BROWN. SERVE WARM WITH ICE CREAM OR WHIPPED TOPPING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY PEACH COBBLER (03-04-93) (2:11) 1/4 CUP MARGARINE 4 CUPS PEELED AND SLICED PEACHES 1/2 CUP SUGAR 1 TABLESPOON PLUS 2/3 CUP BAKING MIX 1/2 TEASPOON GROUND CINNAMON 2 TABLESPOONS FIRMLY PACKED BROWN SUGAR 2 TABLESPOONS MILK IN 1 QUART SHALLOW CASSEROLE, COMBINE PEACHES, SUGAR, 1 TABLESPOON BAKING MIX AND CINNAMON. IN MEDIUM BOWL, MIX REMAINING 2/3 CUP BAKING MIX WITH BROWN SUGAR. CUT IN MARGARINE UNTIL MIXTURE IS SIZE OF SMALL PEAS. STIR IN MILK UNTIL MOISTENED; DROP BY SPOONFULS ONTO PEACHES. BAKE AT 400 DEGREES, 30 MINUTES OR UNTIL TOOTHPICK INSERTED INTO CRUST COMES OUT CLEAN. LET STAND 5 MINUTES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH PEACH COBBLER (12-01-93) (18:09) 1 1/2 CUPS THINLY SLICED FRESH 1 TABLESP. SHORTENING PEACHES 1 TABLESP. MILK 1/4 CUP WATER 1/2 CUP ALL-PURPOSE FLOUR 1/2 CUP GRANULATED SUGAR 1/2 TEASP. BAKINE POWDER 1 EGG 1/4 TEASP. SALT 1/2 CUP GRANULATED SUGAR LIGHT CREAM START HEATING OVEN TO 375X F. GREASE 10" X 6" X 2" BAKING DISH. IN SAUCEPAN, COMBINE PEACHES, WATER, 1/2 CUP SUGAR; BRING TO BOIL, STIRRING; KEEP HOT. MEANWHILE, WITH SPOON, BEAT EGG, 1/2 CUP SUGAR, AND SHORTENING UNTIL FLUFFY. ADD MILK, STIR IN FLOUR, BAKING POWDER, SALT. SPREAD BATTER IN BAKING DISH; POUR HOT PEACHES OVER ALL. BAKE 25 TO 30 MIN., OR UNTIL TENDER. SERVE WARM, WITH CREAM. MAKES 4 TO 6 SERVINGS. *MORE FRUIT COBBLERS. FOR PEACHES, SUBSTITUTE FRESH OR THAWED FROZEN BLUEBERRIES OR STRAWBERRIES, OR FRESH APPLES OR BLACKBERRIES. (IF YOUR FROZEN FRUIT IS PACKED IN SUGAR SYRUP, OMIT FIRST 1/2 CUP SUGAR.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT COBBLER (01/15/94) (2:28) 2 - 16 OZ CANS FRUIT (COMMERCIALLY OR HOME PRESERVED IN LIGHTLY SWEETENED OR TART JUICE) 3/4 - CUP BROWN SUGAR 1/4 - CUP CORNSTARCH 1/4 - CUP MARGARINE 1/8 - TSP SALT 1 - TSP ALMOND EXTRACT 1 1/3 - CUPS FLOUR 1 - TBSP BAKING POWDER 1/4 - TSP CINNAMON 1/2 - CUP SUGAR 3/4 - TSP SALT 1/4 - CUP LARD 1 - EGG 1/2 - CUP MILK DRAIN FRUIT; RESERVE JUICE. IN SAUCEPAN, COMBINE BROWN SUGAR AND CORNSTARCH. STIR IN JUICE. ADD MARGARINE AND 1/8 TSP SALT. COOK UNTIL THICKENED. ADD FRUIT AND ALMOND EXTRACT. PLACE IN GREASED 2 QUART CASSEROLE. SIFT TOGETHER FLOUR, BAKING POWDER, CINNAMON, 1/2 CUP SUGAR AND 3/4 TSP SALT. CUT IN LARD. BEAT EGG AND MILK TOGETHER. ADD TO FLOUR MIXTURE; MIX UNTIL BLENDED. POUR OVER FRUIT. BAKE @ 350 DEGREES 35 TO 40 MINUTES. SERVE WITH COOL WHIP TOPPING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEAR STRAWBERRY COBBLER SUGAR GROUND CINNAMON 1 4. 5 OUNCE PACKAGE REFRIGERATED BISCUITS 1 29 OUNCE CAN OF PEARS HALVES IN SYRUP 2 TEASPOONS LEMON JUICE 1 1/2 TEASPOONS CORNSTARCH 1 10 OUNCE PACKAGE FROZEN STRAWBERRIES IN QUICK THAW POUCH PRE HEAT OVEN TO 425 DEGREES ON WAXED PAPER, COMBINE 1 TABLESPOON SUGAR AND 1/4 TEASPOON CINNAMON; DIP BISCUITS; CUT CROSSWISE IN HALF. DRAIN AND RESERVE 1/2 CUP SYRUP FROM PEARS; CUT PEARS INTO CHUNKS. IN 3 QUART SAUCE PAN OVER MEDIUM HEAT, HEAT LEMON JUICE, CORNSTARCH, CLOVES, 1 TABLESPOON SUGAR, 1/4 TEASPOON CINNAMON, AND RESERVED SYRUP TO BOILING, STIRRING; BOIL 1 MINUTE. ADD FROZEN STRAWBERRIES AND PEARS. SPOON HOT FRUIT MIXTURE INTO 1 QUART SHALLOW CASSEROLE; QUICKLY ARRANGE BISCUIT HALVES ON FRUIT MIXTURE. BAKE 10 MINUTES OR UNTIL GOLDEN. MAKES 8 SERVINGS. 165 CALORIES PER SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACHBERRY COBBLER (12-05-93) (15:19) 1 TABLESPOON CORNSTARCH 1 10-OUNCE PACKAGE FROZEN RASPBERRIES, THAWED 2 1/2 CUPS SWEETENED SLICED PEACHES DASH SALT 1 1/2 CUPS PACKAGED BISCUIT MIX 2 TABLESPOONS SUGAR 1/3 CUP MILK 3 TABLESPOONS BUTTER OR MARGARINE, MELTED IN SAUCEPAN, MIX CORNSTARCH WITH A LITTLE OF THE RASPBERRY SYRUP. ADD REMAINING SYRUP AND RASPBERRIES, THE PEACHES; AND SALT. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, TILL THICK AND CLEAR. TURN INTO 1 1/2- QUART CASSEROLE OR 10 X 6 X 1 1/2 INCH BAKING DISH. PREPARE DROP BISCUITS: WITH FORK COMBINE BISCUIT MIX, SUGAR, MILK, AND BUTTER, STIRRING WELL. DROP BATTER FROM TABLESPOON ONTO HOT FRUIT MAKING 5 OR 6 BISCUITS. SPRINKLE BISCUITS WITH SUGAR. BAKE IN HOT OVEN (400X) 20 MINUTES OR TILL BISCUITS ARE DONE. SERVE WARM WITH CREAM. MAKES 5 OR 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH BLUEBERRY COBBLER (01/15/94) (2:26) 1/3 - CUP SUGAR 1 - TBSP CORNSTARCH 3/4 - CUP ORANGE JUICE 1 1/2 - CUPS FRESH OR FROZEN PEACH SLICES 1 - CUP FRESH OR FROZEN BLUEBERRIES 1/2 - CUP ALL-PURPOSE FLOUR 1/2 - CUP WHOLE WHEAT FLOUR 1 1/2 - TSP BAKING POWDER 1/3 - CUP MILK 3 - TBSP COOKING OIL 1 - TSP SUGAR IN A SMALL SAUCEPAN, STIR TOGETHER 1/3 CUP SUGAR AND THE CORNSTARCH; ADD ORANGE JUICE. COOK AND STIR UNTIL BUBBLY. ADD PEACHES AND BLUEBERRIES COOK UNTIL FRUIT IS HOT. KEEP WARM. STIR TOGETHER FLOURS AND BAKING POWDER. ADD MILK AND OIL; STIR UNTIL MIXTURE FORMS A BALL. ON FLOURED SURFACE, PAT INTO AN 8" CIRCLE. CUT INTO WEDGES. SPOON HOT BERRY MIXTURE INTO A 9" PIE PLATE; IMMEDIATELY TOP WITH PASTRY WEDGES. SPRINKLE WITH 1 TSP SUGAR. BAKE IN 425 DEGREE OVEN FOR 25 TO 30 MINUTES OR UNTIL PASTRY IS BROWN. SERVE WARM. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH COBBLER BISCUIT TOPPER: SIFT TOGETHER 1 CUP SIFTED ALL-PURPOSE FLOUR, 2 TABLESPOONS SUGAR, 1 1/2 TEASPOONS BAKING POWDER, AND 1/4 TEASPOON SALT. CUT IN 1/4 CUP BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. COMBINE 1/4 CUP MILK AND 1 BEATEN EGG. ADD TO DRY MIXTURE; STIR JUST TO MOISTEN. COMBINE 1 1/2 TABLESPOONS CORNSTARCH, 1/4 TEASPOON GROUND MACE, 1/2 CUP BROWN SUGAR, AND 1/2 CUP WATER IN SAUCEPAN. COOK AND STIR UNTIL THICKENED. ADD 4 CUPS SLICED PEACHES, 1 TABLESPOON LEMON JUICE, AND 1 TABLESPOON BUTTER. COOK UNTIL PEACHES ARE HOT, ABOUT 5 MINUTES. POUR FILLING INTO 8 1/4 X 1 3/4 INCH ROUND BAKING DISH. IMMEDIATELY SPOON ON BISCUIT TOPPER IN 6 MOUNDS. BAKE AT 400 DEGREES FOR 20 TO 25 MINUTES. SERVE WARM WITH CREAM OR ICE CREAM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH COBBLER 1 (01/15/94) (2:27) 4 - LB FRESH PEACHES (6 TO 8 CUPS) 1 - TBSP LEMON JUICE 1/2 - CUP LIGHT BROWN SUGAR 1 1/2 - TBSP CORNSTARCH 3/4 TO 1 - CUP WATER 1/4 - CUP BUTTER OR MARGARINE 1/2 - CUP WHITE SUGAR 1/2 - CUP ALL-PURPOSE FLOUR 1 - TSP BAKING POWDER 1/4 - TSP SALT 2 - TBSP SOFT BUTTER OR MARGARINE 1 - LARGE EGG LIGHTLY GREASE 2 QUART CASSEROLE OR FLAT 9 X 9" PAN. PEEL AND SLICE PEACHES. MIX WITH LEMON JUICE. LIFT TO BLEND. POUR INTO CASSEROLE. IN 1 QUART PAN, MIX BROWN SUGAR AND CORNSTARCH. CAREFULLY, ADD WATER; STIRRING UNTIL CORNSTARCH DISSOLVES. COOK ON LOW HEAT, STIRRING ALL THE TIME, UNTIL SAUCE THICKENS. ADD 1/4 CUP BUTTER; STIR UNTIL MELTED. POUR OVER PEACHES, SPREADING OUT. TOPPING: RESERVE 2 TBSP OF THE SUGAR. IN BOWL, STIR TOGETHER REMAINING SUGAR, FLOUR, BAKING POWDER AND SALT. WITH WOODEN SPOON, STIR IN SOFT BUTTER AND EGG, MIXING WELL UNTIL SOFT DOUGH FORMS. DROP OVER PEACHES. (IT WILL SPREAD AS IT BAKES. )SPRINKLE RESERVED 2 TBSP SUGAR OVER TOP OF DOUGH. BAKE @ 375 DEGREES 40 MINUTES OR UNTIL TOP IS GOLDEN BROWN AND BUBBLES AROUND EDGES. COOL. CANE BE SERVED WARM WITH CREAM, ICE CREAM OR COOL WHIP OR EATEN AS IS. JUST AS GOOD COLD, SERVED IN DESSERT DISHES. CAN ADD A SPRINKLE OF SUGAR, IF DESIRED. SERVES 8 TO 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH COBBLER 2 (01/15/94) (2:30) PASTRY INGREDIENTS: 1 3/4 - CUP FLOUR 1 - TSP SALT 1/2 - CUP SHORTENING 1/3 - CUP MILK SIFT TOGETHER FLOUR AND SALT. CUT IN SHORTENING WITH PASTRY BLENDER. ADD MILK. ROLL OUT CRUST. CUT IN 1/2" STRIPS FILLING INGREDIENTS: 3 - CUPS FRESH PEACHES 1 - TBSP FLOUR 1 1/4 - CUP SUGAR 1 - STICK MELTED BUTTER PUT PEACHES, FLOUR AND SUGAR IN A 7" X 11" PAN. PLACE STRIPS OF DOUGH OVER TOP, MAKING THEM GO IN BOTH DIRECTIONS. POUR MELTED BUTTER OVER TOP. BAKE @ 350 DEGREES FOR 40 TO 45 MINUTES. WHEN DONE, SPRINKLE A TEASPOON OF SUGAR OVER STRIPS SO THEY SPARKLE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH COBBLER WITH CHEDDAR BISCUITS (05-01-93) (16:49) SERVINGS: 6 1 QT PEACHES; SLICED 3/4 C SUGAR 1 TB CORNSTARCH 1/4 TS SALT 1 TB LEMON JUICE 1 TS ALMOND EXTRACT 1 1/2 TB BUTTER ------------------------------CHEDDAR BISCUITS------------------------------ 1 C BISCUIT MIX; BISQUICK 1/2 C CHEDDAR; MD, GRATED 1/2 TB BUTTER; MELTED 1/3 C MILK PREHEAT THE OVEN TO 400 DEGREE F. PLACE THE PEACHES IN A GREASED BAKING PAN. MIX THE SUGAR, CORNSTARCH AND SALT, THEN SPRINKLE OVER THE PEACHES. SPRINKLE THE LEMON JUICE, ALMOND EXTRACT OVER THE PEACH MIXTURE. PLACE THE BAKING PAN IN THE PREHEATED OVEN AND BAKE FOR 15 MINUTES. MEANWHILE, MAKE THE BISCUITS BY COMBINING ALL OF THE INGREDIENTS, STIRRING WELL. REMOVE THE BAKING PAN AND DROP THE DOUGH ONTO THE HOT PEACH MIXTURE AND BAKE FOR AN ADDITIONAL 20 MINUTES OR UNTIL THE BISCUITS ARE DONE. SERVE WARM WITH WHIPPED TOPPING OR ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEANUT BUTTER CHIP APPLE COBBLER (01/15/94) (2:27) 5 - CUPS PEELED, SLICED TART COOKING APPLES 1 - CUP REESE'S PEANUT BUTTER CHIPS 2/3 - CUP SUGAR 2 - TBSP FLOUR 1/2 - TSP CINNAMON 1/4 - TSP SALT 1 - TSP LEMON JUICE 1 - TSP VANILLA IN A LARGE BOWL, TOSS APPLES AND PEANUT BUTTER CHIPS WITH REMAINING FILLING INGREDIENTS; POUR INTO A 9 X 9 X 2" SQUARE PAN. SET ASIDE WHILE PREPARING BATTER. BATTER: 2/3 - CUP FLOUR 2/3 - CUP SUGAR 3/4 - TSP BAKING POWDER 1/4 - TSP SALT 1/4 - CUP MARGARINE, SOFTENED 1 - EGG, SLIGHTLY BEATEN IN A LARGE BOWL, COMBINE ALL BATTER INGREDIENTS; BEAT BY HAND UNTIL SMOOTH AND WELL BLENDED. DROP BY TEASPOONFUL EVENLY OVER FILLING IN PAN(BATTER WILL SPREAD DURING BAKING). BAKE @ 375 DEGREES FOR METAL PAN OR 350 DEGREES FOR GLASS DISH FOR 45 MINUTES, OR UNTIL BATTER IS GOLDEN BROWN. SERVE WARM WITH LIGHT CREAM OR ICE CREAM. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK CHERRY COBBLER (01/09/94) (0:36) 1 (21 OUNCE) CAN CHERRY PIE FILLING 1/2 TEASPOON ALMOND EXTRACT 1 CUP BAKING MIX 1 TABLESPOON SUGAR 1/4 CUP MILK 1 TABLESPOON MARGARINE OR BUTTER, SOFTENED 2 TABLESPOONS SLIVERED BLANCHED ALMONDS, TOASTED HEAT OVEN TO 400 DEGREES. IN UNGREASED, 1 1/2 QUART CASSEROLE MIX PIE FILLING AND ALMOND EXTRACT. HEAT IN OVEN ABOUT 15 MINUTES OR UNTIL HOT AND BUBBLY. IN SMALL BOWL MIX BAKING MIX, SUGAR, MILK AND MARGARINE WITH FORK UNTIL SOFT DOUGH FORMS; BEAT VIGOROUSLY 20 STROKES. STIR IN TOASTED ALMONDS. DROP DOUGH BY SPOONFULS ONTO HOT CHERRY MIXTURE. BAKE 20 TO 25 MINUTES OR UNTIL TOPPING IS LIGHT BROWN. SERVE. MAKES 6 SERVINGS. ----------------------------------------------------------------------- RHUBARB COBBLER BISCUIT TOPPER: SIFT TOGETHER 1 CUP SIFTED ALL-PURPOSE FLOUR, 2 TABLESPOONS SUGAR, 1 1/2 TEASPOONS BAKING POWDER, AND 1/4 TEASPOON SALT. CUT IN 1/4 CUP BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. COMBINE 1/4 CUP MILK AND 1 BEATEN EGG. ADD TO DRY MIXTURE; STIR JUST TO MOISTEN. COMBINE 1 CUP SUGAR, 2 TABLESPOONS CORNSTARCH, 1/4 TEASPOON GROUND CINNAMON, 1 TABLESPOON EACH WATER AND BUTTER, AND 4 CUPS 1 INCH SLICES RHUBARB. BRING TO BOIL. COOK AND STIR 1 MINUTE. POUR FILLING INTO 8 1/4 X 1 3/4 INCH ROUND BAKING DISH. IMMEDIATELY SPOON ON BISCUIT TOPPER IN 6 MOUNDS. BAKE AT 400 DEGREES FOR 20 TO 25 MINUTES. SERVE WARM WITH CREAM OR ICE CREAM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB COBBLER 1 (12-01-93) (17:43) 6 CUPS RHUBARB, CUT INTO 1/4 CUP FLOUR 3/4 CUP MILK 1/2" PIECES 1 1/4 TEASP. CINNAMON 1 TABLESP. GRANULATED 1/4UP WATER 1 1/2 CUPS PACKAGED SUGAR 1 1/2 CUPS GRANULATED BISCUIT MIX 1/4 TEASP. CINNAMON SUGAR *START HEATING OVEN TO 350X F. MIX RHUBARB WITH WATER; THEN MIX IN 1 1/2 CUPS SUGAR, FLOUR, AND 1 1/4 TEASP. CINNAMON. TURN INTO GREASED 13" X 9" X 2" BAKING DISH OR 3-QT. CASSEROLE. MIX BISCUIT MIX WITH MILK; POUR OVER RHUBARB; SPRINKLE COMBINED 1 TABLESP. SUGAR AND 1/4 TEASP. CINNAMON ON TOP. BAKE, UNCOVERED, 40 MIN.; THEN INCREASE OVEN TEMPERATURE TO 375X F., AND BAKE 10 MIN. LONGER. SERVE WARM, WITH OR WITHOUT CREAM. MAKES 4 TO 6 SERVINGS. *IF YOU WISH, MAKE COBBLER IN MORNING SO IT'S READY TO BAKE; THEN REFRIGERATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB COBBLER 2 (01/15/94) (2:28) 3- CUPS RHUBARB (CUT UP) 1- CUP SUGAR MIX TOGETHER AND PUT IN BOTTOM OF 9 " BAKING PAN. 1- CUP SUGAR 1- STICK MARGARINE 1/2- CUP MILK 1- EGG 1- CUP FLOUR 1- TSP BAKING POWDER MIX TOGETHER. PUT OVER RHUBARB. BAKE @ 350 DEGREES FOR 50-60 MINUTES. SERVE WITH KOOL WHIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB-STRAWBERRY COBBLER (08-31-93) (0:48) SERVINGS: 8 1 X ----------FILLING----------- 1 1/4 C SUGAR 3 T FLOUR, ALL PURPOSE 1 1/2 T CINNAMON 1 1/2 T ORANGE RIND 6 C RHUBARB, COARSELY CHOPPED 3 C STRAWBERRIES, SLICED 1 X ----------TOPPING----------- 1 1/2 C FLOUR, ALL PURPOSE 3 T SUGAR 1 1/2 T BAKING POWDER 1/2 T BAKING SODA 1/4 T SALT 3 T MARGARINE, CHILLED 1 C BUTTERMILK FILLING: IN LARGE BOWL, COMBINE SUGAR, FLOUR, CINNAMON AND ORANGE RIND. ADD RHUBARB AND STRAWBERRIES; TOSS WELL. SPREAD MIXTURE IN 13 X 9 IN. (3.5 L) BAKING DISH. BAKE IN 400F(200C) OVEN 10 MINUTES. TOPPING: IN LARGE BOWL, COMBINE FLOUR, SUGAR, BAKING POWDER, BAKING SODA AND SALT. USING FINGERS OR TWO KNIVES, CUT IN MARGARINE UNTIL MIXTURE RESEMBLES SMALL PEAS. WITH FORK, STIR IN BUTTERMILK JUST UNTIL SOFT DOUGH FORMS. DROP BY TABLESPOONFULS IN 12 MOUNDS ON TOP OF HOT FRUIT FILLING. BAKE IN 400F(200C) OVEN 25 MINUTES OR UNTIL TOPPING IS GOLDEN BROWN AND HAS RISEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SIMPLE STRAWBERRY COBBLER (12/11/93) (21:52) SERVINGS: 6 4 C SLICED FRESH STRAWBERRIES 1 C ALL PURPOSE FLOUR 1/2 T BAKING POWDER 1 C SUGAR 1 X EGG, BEATEN 1/4 C BUTTER OR MARGARINE WHIPPED TOPPING, OR VANILLA ICE CREAM """"""""""""""""""""""""""""""""""""""""""""""""" SPREAD STRAWBERRIES OVER BOTTOM OF GREASED 8 OR 9" SQUARE BAKING PAN. STIR TOGETHER FLOUR, BAKING POWDER, AND SUGAR IN A BOWL. ADD EGG, MIX WITH FORK UNTIL CRUMBLY. SPREAD OVER BERRIES. DOT WITH SMALL PIECES OF BUTTER OR MARGARINE. BAKE AT 375 DEG F FOR 45-50 MINUTES. SERVE WARM WITH WHIPPED CREAM, TOPPING, OR ICE CREAM. NOTE: 4 CUPS FROZEN UNSWEETENED BERRY SLICES MAY BE USED INSTEAD OF FRESH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WINTER FRUIT COBBLER (10-17-92) (20:36) 1 16 OUNCE CANS SLICED PEARS, DRAINED 1 12 OUNCE BAG CRANBERRIES (3 CUPS) 2 TABLESPOONS QUICK COOKING TAPIOCA 1 TABLESPOON GRATED ORANGE PEEL SUGAR 1 CUP ALL-PURPOSE FLOUR 1 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1/4 TEASPOON BAKING SODA 2 TABLESPOONS MARGARINE OR BUTTER 1/2 CUP PECANS, CHOPPED 2/3 CUP PLAIN NONFAT YOGURT HEAVY OR WHIPPING CREAM OPTIONAL ABOUT 1 HOUR BEFORE SERVING OR EARLY IN DAY: PREHEAT OVEN TO 425 DEGREES. IN DEEP 2 1/2 QUART BAKING DISH, MIX PEARS, CRANBERRIES, TAPIOCA, ORANGE PEEL, 3/4 CUP SUGAR, AND 3/4 CUP WATER. COVER AND BAKE 20 MINUTES, STIRRING OCCASIONALLY. AFTER CRANBERRY MIXTURE HAS BAKED 15 MINUTES, PREPARE COBBLER TOPPING: IN MEDIUM BOWL, WITH FORK, MIX FLOUR, BAKING POWDER, SALT, BAKING SODA, AND 2 TABLESPOONS SUGAR. CUT IN MARGARINE OR BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. RESERVE 2 TABLESPOONS CHOPPED PECANS; STIR IN YOGURT AND REMAINING PECANS INTO FLOUR MIXTURE UNTIL JUST MOISTENED. REMOVE CRANBERRY MIXTURE FROM OVEN AND UNCOVER. SPOON COBBLER TOPPING ONTO CRANBERRY MIXTURE INTO 8 MOUNDS. SPRINKLE TOPPING WITH RESERVED PECANS. BAKE 15 MINUTES OR UNTIL TOPPING IS GOLDEN AND CRANBERRY MIXTURE IS BUBBLY AND SLIGHTLY THICKENED. SERVE WITH CREAM, IF YOU LIKE. SERVE WARM OR COLD. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=