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Sweets/Desserts / Cobblers |
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| Recipe | Rating |
| Turkey And Mushroom Cobbler
5. Place in a preheated oven 190øC, 375øF, Gas Mark 5 for 45 minutes, until golden. 6. Serve immediately. NOTES : A satisfying main meal dish, useful for using up cooked turkey or chicken. Serve with fresh steamed vegetables. ----- ---------- |
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| Tortilla Peach Cobbler
until filling is bubbly throughout and top is browned. By "Karen C. Greenlee" |
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| Tex-Mex Beef Cobbler with Cheddar Cornbread
Cornbread: In a bowl combine flour, cornmeal, sugar, baking powder and salt; mix in cheese. In another bowl, beat together egg and milk. Stir into dry ingredients to make a smooth batter. Spoon over beef mixture in an even layer. Bake for 20 to 25 minutes or until top is lightly golden and filling is bubbly. Tip: Add 1 tsp. additional chili powder along with 1/4 tsp. red pepper flakes or to taste, to the ground beef mixture for a more assertive chili flavor. Yield: 5 to 6 servings Typed in MMFormat by cjhartlin@msn.com Source: Fast & Easy Cooking Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" |
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| Tex's Peach Cobbler
capping with the final unbaked pie crust. Place 10 pats butter on top of mixture and cover with last pie shell, flute and trim. Cut slits in top to allow steam to escape. Brush top shell with egg whites and dust well with sugar. Bake at 375° for 15 minutes - Reduce to 325° for an additional 45 minutes or until crust is browned and beautiful. Serve with "Blue Bell" HoMade Vanilla Ice Cream - Whooaaa boy!! .) Posted to bbq-digest by Jack Chambles |
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| Sweet Cherry And Apricot Cobbler
Bake the cobbler at 450 degrees about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream. Per serving: 2232 Calories (kcal); 175g Total Fat; (69% calories from fat); 12g Protein; 165g Carbohydrate; 476mg Cholesterol; 693mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 34 1/2 Fat; 10 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9354 ----- ---------- |
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| Summer Peach Cobbler
the mixture resembles coarse crumbs. Finally add the half and half and pulse 2-3 times until the dough forms. Remove from machine and form into a large rectangle about 1" thick. Cut the dough into six even pieces and place on top of the fruit mixture. Bake at 425 degrees for 35 minutes until filling is bubbling and crust is golden brown. Serve with vanilla ice cream. ----- ---------- |
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| Spiced Nectarine Cobbler
coarse crumbs. Sprinkle over the nectarines. Bake for 30 minutes until topping is golden brown. Serve with ice cream or whipped cream. ----- ---------- |
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| Sour Cherry Cobbler
In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Puree the mixture in a food processor or blender, force the puree through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in the half-and-half, scalded, pour the mixture into the pan and cook it over moderately low heat, stirring with a wooden spoon, to 175F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach puree, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart. Gourmet July 1991 ----- ---------- |
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| Rhubarb Cobbler with Vanilla Bean Ice Cream
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2348 broadcast 04-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-20-1998 Recipe by: Emeril Lagasse ----- ---------- |
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| Rhubarb And Raspberry Cobbler
To make the cobbler topping; sift together the self raising flour, baking powder and salt in a bowl. Add the demerara sugar and grated orange zest then stir in the orange juice, melted butter and milk. Mix to combine. Carefully place a spoonful of the mixture on top of the fruit and mascarpone base and cook for 20-25 minutes until the filling is bubbling and the cobbler topping is golden brown. Allow to cool slightly then serve. NOTES : A lovely combination of rhubarb and raspberries with mascarpone cheese and firm cobbler topping. ----- ---------- |
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| Rhubarb And Orange Cobbler
To make the topping, put the flour into a bowl with the salt, bicarbonate of soda and nutmeg and rub in the butter or margarine. Toss in the sugar and sultanas with your fingertips. Make a well in the centre and pour in the water. Mix everything to a dough. Divide the dough into eight pieces and form each one into a flattened round. Place the dough rounds on top of the fruit. Bake the cobbler for 30 minutes or until the top has browned. ----- ---------- |
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| Port Wine Soaked Quince And Dried Cranberry Cobbler W/cinna
In greased remekin, spoon in cranberry batter and fill half full. Fan Quince slices on top of batter. Bake in preheated 400 degree oven for 30 minutes. Serve warm and garnish with powdered sugar and cinnamon ice cream. Yields 4-6 servings ----- ---------- |
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| Plum And Cinnamon Cobbler
oven for about 10-15 minutes. Per serving: 125 Calories (kcal); 9g Total Fat; (58% calories from fat); 1g Protein; 13g Carbohydrate; 22mg Cholesterol; 144mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Plum And Almond Cobbler
joecomiskey@netzero.net 05-17-1999 Per serving: 175 Calories (kcal); 7g Total Fat; (35% calories from fat); 3g Protein; 26g Carbohydrate; 21mg Cholesterol; 136mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Recipe by: Sara Moulton ----- ---------- |
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| Pear And Bourbon Cobbler
Working quickly, drop batter by tablespoons atop hot pear mixture, covering surface completely. Sprinkle with sugar-nutmeg mixture. Immediately return to oven and bake 10 minutes. Reduce temperature to 375F. and continue baking until topping is golden and firm to touch, about 20 minutes. Let cool at least 20 minutes. Serve warm or at room temperature, pouring half and half over each serving, if desired. Serves 6 to 8. Bon Appetit November 1992 ----- ---------- |
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| Peach-And-Blueberry Cobbler
over fruit. Bake at 350? for 45 minutes or until cobbler is bubbly. top cobbler with frozen yogurt, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Peach, Plum And Blackberry Cobbler
Place biscuits atop hot cobbler. Top with brown sugar mixture. Bake until biscuits are golden, about 25 minutes. Cool 30 minutes. Serve with cream. Serves 6. Bon Appetit August 1995 Per serving: 262 Calories (kcal); 1g Total Fat; (1% calories from fat); 4g Protein; 68g Carbohydrate; 0mg Cholesterol; 1021mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 0 Other Carbohydrates ----- ---------- |
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| Peach Cobbler with Almond Crunch Topping
overlapping. Brush biscuits with cream. In a small bowl, combine almonds, brown sugar and cinnamon. Sprinkle over dough. Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean. Serve warm with ice cream, heavy cream or creme anglaise. Yield: 6 servings CHEF DU JOUR MELISSA MURPHY SHOW #DJ9491 Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc. Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest by Alan Hewitt |
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| Peach Cobbler Filling
recipe Recipe by: Adapted from Whirlpool MicroMenus Cookbook Posted to fatfree digest by DeMeyerNY@aol.com on Jul 27, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Old-Fashioned Blackberry Cobbler
the filling. Bake in the oven until the topping is golden brown and a knife inserted in the center comes out clean, about 40 minutes. Remove from oven and cool for 10 minutes. Spoon the warm cobbler into individual serving bowls. Top with a scoop of ice cream, garnish with several mint leaves, and serve. Per serving: 448 Calories (kcal); 20g Total Fat; (38% calories from fat); 4g Protein; 66g Carbohydrate; 125mg Cholesterol; 99mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 3 Other Carbohydrates ----- ---------- |
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| Nectarine Cobbler
Serve warm with vanilla ice cream. Serves 8. Bon Appetit July 1995 Per serving: 1173 Calories (kcal); 12g Total Fat; (8% calories from fat); 21g Protein; 273g Carbohydrate; 187mg Cholesterol; 1655mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 11 1/2 Fruit; 1/2 Fat; 5 Other Carbohydrates ----- ---------- |
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| Nectarine Blueberry Cobbler
is combined well, roll or pat it out about 3/4 inch thick, and with a 2 1/2-inch round cutter cut out 6 biscuits. Arrange the biscuits on top of the fruit mixture, brush them with the cream or milk, and sprinkle them with the sugar. Bake the cobbler in the middle of the oven for 15 to 17 minutes, or until the biscuits are browned and the fruit is bubbling. Let the cobbler cool slightly and serve it with the ice cream. Serves 4 to 6. Gourmet September 1993 ----- ---------- |
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| Maple Cranberry Pear Cobbler
for 35 to 40 minutes, or until golden brown. This recipe yields 6 to 8 servings Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B27 broadcast 12-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-12-1998 Recipe by: Michael Lomonaco ----- ---------- |
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| Low-Fat Strawberry Cobbler
Spoon the reserved strawberry filling on top of the batter. Bake for 45 to 50 minutes, or until the filling is bubbly and a toothpick inserted near the center of the cobbler comes out clean. Let cool before slicing and serving. Cover and refrigerate to store. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Low-Fat Old-Fashioned Peach Cobbler
strips lattice-style over peach mixture. Seal pastry to edge of dish. Bake at 425 degrees for 20 minutes or until pastry is golden and filling is bubbly. Garnish with a fresh into sprig, if desired. Serve warm. Yield; 6 servings Per serving:cal. 307 Fat 4.5g Carb. 67.3g protein 3.2g Cholesterol 0g Sodium 96mg Note* I use cinnamon and omit the almond extract and the salt Posted to EAT-LF Digest by Beverly Manning |
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| Lemon Blueberry Cobbler
Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@prodigy.net 04-10-1999 Recipe by: Sara Moulton ----- ---------- |
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| Leek, Ham And Potato Cobbler
the sauce and pour all this into a large ovenproof dish. Make the cheese scone dough by rubbing the wholemeal flour, low fat spread, milk and grated cheese together with enough milk to form a fairly stiff dough. Do not overwork the dough or it will get too heavy and dry. Roll it out onto a floured surface. Cut the dough into even circles and lay them on top of the leeks, ham and potatoes. Brush with a little milk and bake in a pre-heated oven at 220øC/425øF/gas mark 7 for about 12 minutes. Serve piping hot. ----- ---------- |
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| Lauren's Peach Cobbler
56 grams carbohydrates; 3 grams protein; 0.42 gram fiber. Recipe Source: Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com ----- ---------- |
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| Joel Siegel's Summer Fruit Cobbler
use a pastry blender). Add buttermilk and barely mix to combine. Drip large tablespoons batter onto fruit. Return fruit cobbler to oven for 20 to 25 more minutes (at 425 degrees). Copyright credit: 1996 by Joel Siegel © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster br Barb at PK ----- ---------- |
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| Joel Siegel's Peach, Plum or Berry Cobbler
Sift dry ingredients into a mixing bowl. Mix in unsalted butter with your hands until flour is the consistency of oatmeal. Add buttermilk to the flour mixture and stir. When peaches are done, use a large spoon to drop the batter onto the peaches. Do not mix. The batter will expand. Bake 25 min. at 425 degrees or until the biscuits are golden brown. Allow to slightly cool, serve while still warm with fresh whipped cream. Recipe by: Good Morning America ----- ---------- |
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