Pecos Pecan Cobbler
Blackberry Cobbler



Pecos Pecan Cobbler

Prep time: 20 minutes
Bake time: 45 minutes
Serves 8

Crust:
1 1/2 cups flour
1 tablespoon brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup Crisco Butter Flavor Shortening or 1/4 Butter Flavor Crisco stick
1/2 cup whipping cream

Filling:
4 large eggs
1 tablespoon whipping cream
3/4 cup dark brown sugar
1/2 teaspoon salt
2 tablespoons Butter Flavor Crisco shortening or 2 tablespoons Butter
Flavor Crisco Stick
1 1/2 cups light corn syrup
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pecan halves
Vanilla ice cream

Preheat oven to 350 .

In the bowl of an electric mixer, combine flour, brown sugar, baking
powder and salt; blend on low just to combine. Cut the Crisco Butter
Flavor Shortening into cubes and add them to the mixture while beating
on low, a few at a time, to make a dry dough. Add the whipping cream;
mix 3 minutes. Turn the dough onto a floured surface; roll until 1/8
inch thick to fit an 8x8 baking dish; press into pan.

Rinse out mixing bowl and place the eggs, whipping cream and brown
sugar in the bowl; blend on low for 3 minutes. Add salt, Crisco Butter
Flavor Shortening and corn syrup, and mix an additional 3 minutes. Stir
in cinnamon, vanilla and pecan halves; pour mixture over dough-lined
pan. Bake for 45 minutes. Remove from oven and let sit 10 minutes
before serving. Spoon into dessert bowls and top with a scoop of ice
cream.

Source:
<http://www.crisco.com/scripts/display_recipe.asp?recipe_nbr=40386>





Blackberry Cobbler

6 servings

4 cup Fresh blackberries
1/4 cup Flour
1 3/4 cup Sugar
1/2 tsp Salt
1 tsp Cinnamon
Juice of 1/2 a lemon
1 cup Packaged Biscuit Mix
2 Tbsp Sugar
1/2 cup Milk or Water
1 1/2 tsp Sugar

Butter an 8x8 baking pan. Mix first 6 ingredients. Pour
into baking dish. Dot with butter.

Mix biscuit mix, 2 Tbsp sugar and milk or water. Pour over fruit
mixture. Top with 1 1/2 tsp sugar.

Bake at 425 uncovered for 40 minutes or until golden brown.

Source: <http://www.garvick.com/recipes-fps/bla2f114.htm>


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