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Sweets/Desserts / Cobblers

Turkey And Mushroom Cobbler
6. Serve immediately. NOTES : A satisfying main meal dish, useful for using up cooked turkey or chicken. Serve with fresh steamed vegetables. ----- ----------
Tortilla Peach Cobbler
By "Karen C. Greenlee" on Mar 14, 1999. Recipe by: Veggie Life, March, 1999 ----- ----------
Tex-Mex Beef Cobbler with Cheddar Cornbread
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 Source: Fast & Easy Cooking Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" on Feb 17, 1999 ----- ----------
Tex's Peach Cobbler
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 on Sep 13, 1999, ----- ----------
Sweet Cherry And Apricot Cobbler
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 ----- ----------
Summer Peach Cobbler
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. ----- ----------
Spiced Nectarine Cobbler
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Sour Cherry Cobbler
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 ----- ----------
Rhubarb Cobbler with Vanilla Bean Ice Cream
Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 04-20-1998 Recipe by: Emeril Lagasse ----- ----------
Rhubarb And Raspberry Cobbler
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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