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Sweets/Desserts / Cobblers |
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| Recipe | Rating |
| Individual Pear And Maple Cobblers
mound, atop hot filling in each cup. Brush topping with melted butter and sprinkle with sugar and nutmeg. Immediately return cups to oven and bake 8 minutes. Reduce temperature to 375F. and bake until toppings are golden and just firm to touch, about 14 minutes. Let cool at least 15 minutes. In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional maple syrup over. Serves 6. Bon Appetit November 1991 ----- ---------- |
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| Individual Berry Cobblers with Lemon Buttermilk Ice Cream
Serve cobblers hot or warm. Make Lemon Buttermilk Ice Cream: In a small heavy saucepan whisk together yolks, lemon juice, and sugar and cook over moderate heat, whisking constantly, about 15 minutes, or until a candy thermometer registers 175F. (do not boil). Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap. Whisk buttermilk and zest into cooled lemon curd until combined well and freeze in an ice-cream maker. Makes about 4 cups. Serves 8. Gourmet July 1995 Per serving: 3047 Calories (kcal); 39g Total Fat; (10% calories from fat); 40g Protein; 665g Carbohydrate; 1293mg Cholesterol; 570mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 5 Fat; 35 Other Carbohydrates ----- ---------- |
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| Individual Berry Cobblers
(Show # CL-8709) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-17-1999 Per serving: 22 Calories (kcal); 1g Total Fat; (26% calories from fat); trace Protein; 4g Carbohydrate; 27mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Sara Moulton ----- ---------- |
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| Holiday Cranberry Cobbler
Exchanges per serving: 2 starch 1 fat from NOVEMBER / DECEMBER 1997 MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html By Barb at PK |
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| Slightly Soused Apple Cobbler
or cider over the fruit & nuts. 4. In a large bowl, combine the flour, sugar, baking powder, salt (if desired), cinnamon, & nutmeg. Cut in the butter or margarine until the mixture is uniformly grainy. 5. Stir the milk into the flour mixture, and spoon the batter over the apple mixture. 6. Gently pour the hot cider or juice over the dish. 7. Place the baking pan in the hot oven, and bake the cobbler for 1 hour & 15 minutes, or until most of the juice has been absorbed. Posted to JEWISH-FOOD digest by Marsha Miller |
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| Rustic Blueberry And Peach Cobbler with Oatmeal Crust
5. Pour the fruit mixture into the prepared pie shell. Sprinkle the topping over the top of the fruit filling. Bake for 1 hour, or until the crust is golden. Remove the pie from the oven and cool for 15 minutes before slicing. 6. Slice and serve warm. Garnish with sweetened whipped cream, fresh mint, and powdered sugar. NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America ----- ---------- |
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| Rustic Blackberry Cobbler
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2366 broadcast 07-16-1997) 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 10-04-1997 Recipe by: Emeril Lagasse ----- ---------- |
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| Gingered Nectarine Cobbler
nectarines. In a small cup stir together sugar and cinnamon and sprinkle over dough. Bake cobbler in middle of oven 20 to 25 minutes, or until top is golden. Yield: 4 servings Recipe by: COOKING LIVE SHOW #CL9197 ----- ---------- |
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| Easy Peach Cobbler
Bake in the preheated oven for 40 to 45 minutes or until the top is goldenbrown. Serve warm or cold. Yield: 6 to 8 servings CHEF DU JOUR DORI SANDERS SHOW #DJ9296 Busted and entered for you by: Bill Webster ----- ---------- |
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| Dutch Oven Peach Cobbler
on top. Cover with lid and place coals on top. Cook for 20-30 minutes over the coals, checking often. ----- ---------- |
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| Cranberry-Peach Cobbler ,
mixture over fruit mixture. Bake at 350 degrees for 45 minutes or until golden and bubbly. Serve warm, with vanilla ice cream, if desired. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999 ----- |
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| Cranberry Apple Cobbler
dough by spoonfuls onto the cranberry mixture, sprinkle it with the granulated sugar, and bake the cobbler in the middle of a preheated 400F. oven for 30 minutes, or until the top is golden. Serve the cobbler with the ice cream. Serves 2. Gourmet December 1990 ----- |
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| Cod Cobbler
of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown. ----- |
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| Cobbler Topping
Recipe by: Secrets of fat free Baking Posted to fatfree digest by DeMeyerNY@aol.com on Jul 27, 1999, ----- |
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| Chocolate Berry Cobbler
sugar, and baking powder; stir in milk. Remove pan from oven. Pour batter atop butter. Drizzle with chocolate syrup. Spoon undrained berries atop. Bake in a 350 oven about 40 minutes or until a toothpick comes out clean. Cool slightly. If desired, top each serving with ice cream. Posted to CHILE-HEADS DIGEST V3 #, ----- |
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| Chilli Cobbler
in the mixed herbs. Rub in the half-fat spread and add enough milk to form a soft dough. Roll the scone mixture out on a lightly floured surface to approximately 1cm (1/2 inch) thickness. Using a 5cm (2-inch) cutter, make 12-16 scone rounds. Place the chilli mixture in a large ovenproof dish. Place the scones overlapping around the edge and brush with the remaining milk. Bake for 10-15 minutes until golden brown. Serve with fresh vegetables in season. ----- |
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| Chicken Cobbler
6. To make the cobbler, sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. 7. Stir in the cheese and add sufficient milk to bind. Roll out on a lightly floured work surface and cut out 12 small rounds and arrange around the edge of the dish. 8. Bake in the preheated oven for 45 minutes until golden. Delicious served with sugar snap peas and courgettes. NOTES : A delicious hearty supper dish for 4 people. ----- |
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| Cherry-Orange Cobbler
Serves 8. Bon Appetit June 1995 Per serving: 68 Calories (kcal); 4g Total Fat; (58% calories from fat); 6g Protein; 1g Carbohydrate; 187mg Cholesterol; 19241mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates ----- |
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| Cherry-And-Apricot Cobbler
Dot with butter and sprinkle evenly with the almond extract. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar. Bake the cobbler 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. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Posted to MM-Recipes Digest by Starcademy@aol.com on Jul 7, 1999 ----- |
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| Cherry Cobbler, Adjusted
alongside. Yields 6 Servings NOTES : Cal 307.1 Total Fat 6.7g Sat Fat 2.3g Carb 58.7g Fib 1.3g Pro 4.3g Sod 275mg CFF 19.3% Recipe by: Joel Ehrlich |
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| Cherry Cobbler
Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 Recipe by: Emeril Lagasse ----- |
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| Cherry And Peach Cobbler
and serve with the cobbler. This recipe yields 6 to 8 portions. Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B12) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-06-1998 Recipe by: Michael Lomonaco ----- |
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| Cherry And Apricot Cobblers
baking dish. Lift dough onto filling using a thin, flexible cookie sheet, and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar. Bake the cobblers 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. Recipe by: COOKING LIVE SHOW #CL9168 ----- |
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| Bumbleberry Cobbler
Spoon on top of fruit in 8 large spoonfuls leaving room for fruit to bubble up in between dough. Bake in a preheated 375F/190C oven for 45 to 50 minutes or until biscuits are browned and fruit bubbles. NOTES : Makes 8 to 10 servings ----- |
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| Blueberry Cobbler
cobbler on a baking sheet in the middle of a preheated 400°F. oven for 30 to 40 minutes, or until the topping is golden and cooked through. Serve the cobbler warm with the ice cream. Serves 6. Gourmet July 1990 ----- |
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| Blueberry Cobbler
on top of the batter. Bake at 375ø , for about 40 minutes or until cake is golden. Serve warm with ice cream or whipped cream. ----- |
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| Blueberry Cobbler
Serve with warm vanilla ice cream Yield: 1 cobbler Per serving: 2962 Calories (kcal); 50g Total Fat; (14% calories from fat); 24g Protein; 625g Carbohydrate; 124mg Cholesterol; 1579mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 9 Fat; 27 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9343 ----- |
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| Blackberry Cobbler
with the remaining butter. Sprinkle each ramekin with the topping and bake in a 325 degree oven for approximately 30 minutes or until lightly brown. Recipe by: CHEF DU JOUR SHOW #DJ9360 - JIM COLEMAN ----- |
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| Blackberry Cobbler
design over berry mixture. Seal edges. Brush pastry with milk. Sprinkle with more sugar. Bake at 375 degrees for 40 minutes or until golden. Serve with ice cream. Yield: 8 servings. ----- |
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| Blackberry And Nectarine Cobbler
Sprinkle almonds over cobbler and bake in middle of oven 20 minutes, or until top is golden. Serves 2. Gourmet August 1994 ----- |
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