EASY CHERRY COBBLER
Sandra Lee shares a recipe! Got 10 minutes? Make a bubbly, buttery, double-cherry cobbler-sweet!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish or shallow 2-quart casserole with cooking spray. In large bowl, stir topping ingredients until smooth; set aside.
- In 2-quart saucepan, melt butter over medium heat. Stir in remaining fruit mixture ingredients. Cook about 2 minutes, stirring frequently, until mixture is hot. Spoon fruit mixture into dish. Pour topping evenly over fruit.
- Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool about 20 minutes before serving. Serve warm with whipped topping or ice cream.
Nutrition Facts : Calories 420, Carbohydrate 67 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 54 g, TransFat 1 g
CHERRY COBBLER
Celebrate summer's bounty with this classic American dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Using large holes on a box grater, grate butter into flour mixture. With a fork, stir in cream until dough just comes together. On a floured work surface, roll out dough to a 3/4-inch thickness with a floured rolling pin. With a knife or biscuit cutter, cut out 8 to 12 rounds or squares of dough.
- In a bowl, combine cherries, remaining 1/2 cup sugar, the cornstarch, and vanilla. Divide mixture among four 1- to 1 1/2-cup ramekins; top each with 2 to 3 dough pieces. Brush tops with cream. Bake cobblers on a rimmed baking sheet until biscuits are golden and juices are bubbling, 40 to 45 minutes, rotating sheet halfway through. Let cool 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 595 g, Fat 27 g, Fiber 4 g, Protein 7 g
CHERRY COBBLER I
This is a very good recipe from a neighbor, and it is requested often. Fresh or frozen cherries may be used in this recipe.
Provided by Mary Lehmann
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
- In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 68 g, Cholesterol 12.7 mg, Fat 5.4 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 170.9 mg, Sugar 53.5 g
COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING
Sweet, crunchy and buttery! This is the perfect topping for ice cream, cakes, cupcakes, etc. Store in an airtight container at room temperature up to 1 week or keep in the freezer up to 3 months.
Provided by thymeforpineapple
Categories Desserts
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
- Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
- Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
- Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
- Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.4 g, Sodium 124.5 mg
CHERRY COBBLER WITH SHORTCAKE TOPPING
This recipe is courtesy of Wolfgang Puck and GMA. It looked so yummy and he said you could use blackberries, peaches or any kind of seasonal fruit. The cast seemed to enjoy it.
Provided by Petdrwife
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Directions:
- Start with the shortcake topping:.
- Put the cake flour, sugar, baking powder, and salt into a food processor fitted with the stainless-steel blade; turn the machine on and off a few times to combine.
- Add the chilled butter and pulse the machine several times until the butter is chopped up into small pieces the size of gravel.
- With the motor running, pour the cream through the feed tube; stop processing the moment the dough barely begins to form a ball.
- Gather the dough together and transfer to a lightly floured work surface.
- With a lightly floured rolling pin, gently press or roll out the dough to an 8-inch by 8-inch square.
- With a large, sharp knife or pastry trimmer, neatly trim the edges of the square; then, cut it into 9 equal squares.
- Line a baking sheet with parchment paper, transfer the squares to the baking sheet.
- Refrigerate at least 30 minutes or until needed.
- Now move on to the fruit filling.
- Preheat the oven to 375 degrees F. while you make the filling.
- In a medium bowl, stir together the cherries, honey, brown sugar, and cinnamon.
- Dissolve the cornstarch in the lemon juice and Kirsch, and stir into the cherry mixture. Mix thoroughly.
- Grease an 8 x 8 x 2-inch baking pan or a 2-quart baking dish with the soft butter.
- Spoon the fruit mixture into the buttered pan.
- Dot its surface with the chilled butter.
- Arrange the chilled shortcake squares neatly on top of the filling in the pan.
- Brush the shortcake with the heavy cream and sprinkle with the granulated sugar.
- Bake in the preheated oven until the shortcake is golden brown and the fruit is bubbly, 35 to 40 minutes.
- Remove from the oven and let it to settle at room temperature for at least 10 minutes.
- To serve:.
- Use a large spoon to transfer each square of shortcake and the filling beneath it to individual dessert plates.
- Spoon some powdered sugar into a fine meshed sieve held over the cobbler and tap the side of the sieve to dust each portion.
- Add a scoop of ice cream for each guest who would like one, and serve.
Nutrition Facts : Calories 666.9, Fat 30.8, SaturatedFat 19.1, Cholesterol 93.4, Sodium 335.6, Carbohydrate 96.1, Fiber 4.1, Sugar 52.7, Protein 6.3
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