|Proof of the Pudding|
|by Phil Vickery|
Proof of the Pudding is a collection of more than 200 recipes, all easily achievable at home.
Results 1 - 10 of 91 for berry cobbler
Result Page: 1
Preheat oven to 350°F. Melt butter in a 9-inch square baking dish. Measure milk into cup. Stir in sugar until dissolved. Add vanilla. In a bowl, stir ...
Preheat oven to 375°F. In a small saucepan, prepare a syrup made with 1 cup sugar and 1 cup water. Bring to a boil and cook for 5 minutes. Remove ...
Combine all ingredients. Pour this batter into a buttered shallow pan. Cover thickly with berries or thinly sliced fruit. Pour syrup over top of ...
Mix first 6 ingredients together - add milk to consistency. Put berries in 9 x 13 inch pan to 1/2 full. Sprinkle sugar on berries. Sprinkle 1 ...
Bring to boil juice and berries. Stir in corn starch that has been mixed with small amount water. Cook until clear. Place in pie pan or dish and top ...
Mix flour, Crisco ... for a large cobbler. To add ... 350-375 degrees for approximately 1 hour. You may substitute cherry, apples, etc. for blackberries.
Coat each piece ... you will bake cobbler in. Stir in: ... STIR. Bake at 375 degrees, 45 minutes in preheated oven. This is great with ice cream on top also.
Preheat oven to 400 degrees. Grease well a 10 x 6 1/2 inch baking dish. Toss berries lightly with sugar and lemon juice. Place in baking dish and dot ...
In large saucepan, combine apples, sugar, cranberries, tapioca, cinnamon and water; let stand 5 minutes, stirring occasionally. Cook and stir over ...
Heat water to boiling, add berries and butter. Let come to bubbly stage. Mix cornstarch and sugar together. Stir into berries. CAKE: Cream butter and ...
Result Page: 1
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