pina colada cobbler

Pina Colada Cobbler

1 cup self-rising flour
1 cup milk
3/4 cup granulated sugar
1 can pineapple tidbits, partially drained
1 can cream of coconut
1/2 cup sliced maraschino cherries (optional)

Preheat oven to 350 degrees F.

In a 2-quart casserole, mix first three ingredients until smooth. Add next three ingredients and stir to mix.

Bake for approximately 45 minutes or until crust is golden and center is firm. Best served warm and can be topped with sweet cream, whipped topping, or ice cream it you prefer.

What you do speaks so loudly that I cannot hear what you say. — Ralph Waldo Emerson

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autumn vegetable cobbler

Autumn Vegetable Cobbler

1 small onion, sliced
2 teaspoons olive oil
4 small red potatoes, cubed
2 carrots, chopped
1/4 cup water
2 medium leeks, halved lengthwise and cut into slices
2 cups chopped fresh spinach
1 cup vegetable broth
2 teaspoons all-purpose flour
3 tablespoons minced fresh parsley
1 tablespoon soy sauce
1/2 teaspoon salt
Cornbread Topping (see recipe below)

Saut? sliced onions and hot oil in a large saucepan over medium high heat until tender. Add potatoes, carrots and spinach. Cook for three minutes, or until the spinach wilts. Whisk together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce and salt into spinach mixture. Bring to a boil. Cook, stirring constantly for one minute. Reduce heat to low. Cook, stirring often, for five minutes or until thickened. Spoon vegetable mixture into a lightly greased eight inch baking dish. Drop cornbread topping by heaping tablespoonful onto hot vegetable mixture. Bake at 400 degrees F for 30 minutes, or until golden brown.

Cornbread Topping
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter or margarine, softened
3/4 cup buttermilk
2 teaspoons honey

Combine first five ingredients. Cut in butter with a fork or pastry blender until crumbly. Stir together the buttermilk and honey; stir into flour mixture.

Never grow a wishbone, daughter, where your backbone ought to be. — Clementine Paddleford

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fruit cobbler

Fruit Cobbler

Fruit, about 5 cups, peeled and sliced
1 (14 ounce) can sweetened condensed milk
1/2 cup plus 2 tablespoons cold margarine or butter
1 1/2 cups biscuit baking mix
1/2 cup packed brown sugar

In small bowl, mix fruit and milk.

In large bowl, cut 1/2 cup margarine into 1 cup of the biscuit mix until crumbly. Mix with fruit mixture. Pour into greased 9-inch square baking pan. Combine remaining biscuit mix and margarine with the brown sugar and sprinkle on top. Bake at 350 degrees F for 1 hour until golden.

NOTE: If using peaches, add 1 tablespoon cornstarch.

Whats meant to be will always find a way. — Trisha Yearwood

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cookies
cream peach cobbler

Cookies
Cream Peach Cobbler

3/4 cup granulated sugar
3 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 cup amaretto (optional)
1/4 cup peach preserves
10 large ripe peaches (3 pound), peeled and sliced
1/3 (20 ounce package) refrigerated sliceable sugar cookie dough
1 tablespoon all-purpose flour, divided
1 1/2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Vanilla ice cream

Combine first 3 ingredients in a large saucepan; stir well. Stir in amaretto, if desired, and peach preserves. Add sliced peaches, and stir gently to coat. Cook over medium heat, stirring frequently, until mixture is thickened and bubbly. Spoon peach mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish.

Place cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to a 10 x 17-inch rectangle. Remove top sheet of plastic wrap, and sprinkle dough with 1 1/2 teaspoons of flour; gently rub flour into dough. Repeat procedure on other side of dough.  Freeze dough 15 minutes.

Cut 6 (10 x 1/2-inch) strips of dough, using a pastry wheel. Cut 8 (6 x 1/2-inch) strips of dough. Arrange strips in lattice design over peach mixture in dish. Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle over cookie dough. Bake at 350 degrees F for 30 to 35 minutes or until golden brown.

Let cobbler cool 15 minutes on a wire rack. Spoon into individual serving bowls, and top with ice cream.

Yields 8 servings.

NOTE: Slice and bake remaining cookie dough according to package directions. Serve additional cookies with cobbler and ice cream, if desired.

Love won be tampered with, love won go away. Push it to one side and it creeps to the other. — Isak Dinesen

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Apple Gingerbread Cobbler

Apple Gingerbread Cobbler

4 medium apples, sliced
1/2 cup firmly packed brown sugar
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 cup plus 3 tablespoons water
2 tablespoons cornstarch

Preheat oven to 350 degrees F.

Cook apples, sugar, lemon juice, cinnamon and 1 cup of water until apples are almost tender.

Combine 3 tablespoons water with cornstarch, stirring until all lumps are removed. Stir into apples and cook until thickened. Pour into an 8-inch baking dish. Add topping. Bake 35 minutes.

Topping
1/2 cup buttermilk
1/4 cup molasses
2 tablespoons oil
1 egg
3/4 cup granulated sugar
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon nutmeg

Beat together the milk, molasses, oil, egg and sugar. Measure remaining ingredients into sifter and sift into egg mixture. Stir only until combined and pour over apple mixture.

Greater love hath no man than this, that he lay down his friends for his life. — Jeremy Thorpe

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bisquick cranberry-apple cobbler

Bisquick Cranberry-Apple Cobbler

1/3 cup butter
2 1/2 cups Bisquick
1 cup granulated sugar
1 1/2 cups milk
1 cup whole berry cranberry sauce
1 cup chunky applesauce
1 apple, cored and thinly sliced

Heat oven to 350 degrees F.

Heat butter in 9 x 13-inch pan in oven until melted.

Mix Bisquick, sugar and milk with wire whisk until smooth. Pour Bisquick batter evenly into prepared pan.

Mix cranberry sauce and applesauce. Spoon evenly over Bisquick batter. Place apple slices on sauce. Bake 50 to 60 minutes or until golden brown.

Serve warm with whipped cream or rum raisin or vanilla ice cream, if desired.

Our way is not soft grass, its a mountain path with lots of rocks. But it goes upward, forward, toward the sun. — Ruth Westheimer

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worlds fastest peach cobbler

Worlds Fastest Peach Cobbler

Posted by kdipaolo at recipegoldmine.com June 4, 2001

1/2 cup butter or margarine
1 cup self-rising flour
2 cups granulated sugar, divided
1 cup milk
4 cups peaches, sliced
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon lemon extract

Combine peaches and 1 cup sugar. Add spices and bring to a boil. Melt butter in 13 x 9 x 2-inch pan.

Combine flour, 1 cup sugar, and milk. Mix well and pour over melted butter. Do not stir! Pour peaches and sugar mixture over batter. Bake at 350 degrees F for 30-40 minutes or until golden brown crust has formed.

Do not be so quick to judge or label, for one day the objects of ridicule may become what they are ever so used to being seen as. And when this happens it is too late, another soul has fallen to the cruel persecution of todays society and become what they are seen as instead of who they really are. A person, just like everyone else. — Unknown

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