Peach-Raspberry Cobbler
Red White and Blue Cobbler
Rhubarb and Apple Cobbler
Apple Cobbler



Peach-Raspberry Cobbler

From Daniels Summit Lodge, Hwy. 40 Daniels Summit pass, Heber

1/2 cup Sugar
1 Tbsp Cornstarch
1/4 tsp Cinnamon
4 cup Sliced Peaches
1t Lemon juice
1/4 to 1/2 cup Apple juice
1/2 cup Raspberries
3 Tbsp Shortening
1 cup Flour
1 Tbsp Sugar
1 1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Milk

Pre-Heat Oven to 400 degrees Mix Sugar and Cornstarch with whisk. Put
peaches in medium sauce pan Add lemon juice and apple juice to peaches Mix
sugar/cornstarch mixture into peaches Simmer on medium heat until
thickened and bubbly Pour mixture into a 2 quart casserole dish or 8x8 pan
Add raspberries to mixture Keep warm In medium mixing bowl: Put flour,
baking powder, sugar, and salt whisk together Add shortening, mix until
mixture resembles fine crumbs Add milk to mixture, do not over mix this
will make the dough tough Add spoonfuls on top of cobbler Bake for 15 to
20 minutes until brown.

Source: http://www.fox13.com/recipes/prcobbler.htm





Red White and Blue Cobbler

1 can blueberry pie filling or homemade filling
1 can cherry pie filling or homemade filling

Place blueberry pie filling in bottom of 8x8-inch glass baking pan.
Spread evenly and then place the cherry pie filling on top, smoothing
to edges of pan. Place in 400 degree oven to heat while preparing
topping.

TOPPING:
1 cup flour
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. shortening
1/2 cup milk

HOMEMADE FILLING:
1/4 cup sugar
1/2 cup cornstarch
1/2 tsp. lemon juice
2 cup fresh of frozen unsweetened blueberries

Mix sugar and cornstarch in a saucepan and add all other ingredients.
Cook until thickened. Put into 8x8-inch Pyrex pan and keep hot in a 250
degree oven while making cherry filling.

1 can sour pie cherries
1/2 cup + 2 tsp. sugar
1 1/2 Tbsp. cornstarch
1 1/8 tsp. cinnamon
1/8 tsp. almond extract

In a saucepan mix dry ingredients. Gradually stir in juice from canned
cherries and cook until thickened, adding cherries and flavorings at
the end. Smooth cherry filling over blueberry mixture. Keep hot while
making topping.

White House - Washington, D.C.

Source: http://www.cooks.com/rec/doc/0,1837,146162-245206,00.html





Rhubarb and Apple Cobbler

Yield: 6 or more servings

Rhubarb and apple mixture
1 pound rhubarb, sliced thinly on the bias
1 pound Rome or McIntosh apples, sliced thinly
2 tablespoons lemon juice
2 tablespoons unbleached flour
2 tablespoons cornstarch
1/2 cup honey
1/2 cup apple juice
1 teaspoon salt

Cobbler topping ingredients
2 cups whole wheat flour
4 egg whites (or 1/2 cup egg substitute)
1/2 cup nonfat yogurt or buttermilk
1/2 cup apple juice or honey

Combine all rhubarb and apple mixture ingredients in a mixing bowl. In
a separate bowl combine the cobbler topping ingredients.

Place rhubarb mixture in an 8x8-inch baking pan and spoon the cobbler
topping mixture over the top. Bake the cobbler in a 375 degree oven for
20 to 25 minutes. Serve warm. May be served as is, or drizzle some
nonfat unsweetened yogurt over the top.

Source: http://www.recipelink.com/mf/31/5411





Apple Cobbler

Preparation Time: 20 minutes
Total Time: 30 minutes
8 servings


Filling
5 medium cooking apples, cored, peeled and sliced
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter or margarine

Topping
1 cup all-purpose flour
2 tablespoons granulated sugar
1 -1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO Stick
1 egg, slightly beaten
1/4 cup milk
1/2 teaspoon vanilla

Heat oven to 400 F. Spray an 8x8 baking dish with Crisco No Stick
Cooking Spray.

Filling:
Place apples in a large mixing bowl. Combine sugar, flour, cinnamon and
nutmeg in small mixing bowl. Pour sugar mixture over apples; toss and
stir to combine. Pour apples into prepared pan; dot with butter.

Topping:
Food processor method: In a food processor, combine flour, sugar,
baking powder and salt. Pulse in Crisco All-Vegetable Shortening until
coarse crumbs form. In a small bowl, mix egg, milk and vanilla; add to
flour mixture and pulse to combine. Drop biscuit mixture in 8 mounds on
top of fruit.
Or
Combine flour, sugar, baking powder and salt in a medium mixing bowl;
cut in Crisco until coarse crumbs form.

Combine egg, milk and vanilla in a small bowl; add to flour mixture.
Stir just until moistened. Drop biscuit mixture in 8 mounds on top of
fruit.

Bake at 400 F for 30 minutes, or until golden brown. Let stand 10
minutes before serving. Serve warm with cream or ice cream, if desired.

Apple-Cranberry Variation: Add 1 cup fresh cranberries and 1/2 cup
additional sugar to the filling mixture. Proceed as directed.

Source:
http://www.crisco.com/scripts/display_recipe.asp?recipe_nbr=114


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