|Cuisine des Quatre Saisons|
|by Joel Robuchon|
This text contains 52 recipes based on Joel Rubochon's cookery column in the French magazine "Le Journal de Dimanche" from 1990 to 1992.
Tip: Try cobbler pudding for more results.
Results 1 - 8 of 8 for peach cobbler pudding
In food processor or with mixer, combine first 7 ingredients. Beat 2 minutes at medium speed. Pour into greased 9" pie pan. Drain peaches, reserving ...
Melt butter in ... dish. Mix flour, pudding mix together. Add egg and peach juice. Blend well. ... firm. Middle will be soft but will thicken when cold.
Peel and slice ... tablespoons of the pudding; stir well. ... 20 ounce can of sliced peaches and 1/4 cup of juice from peaches instead of fresh peaches.
Preheat oven to ... batter using flour, pudding mix, butter, egg ... cream cheese, reserved peach syrup and sugar. ... Sprinkle top of cobbler with sugar-cinnamon mixture. Bake for 30 to 45 minutes.
Melt butter in ... cup sugar, milk, peach juice, vanilla pudding, vanilla and ... by tablespoons on top of cobbler. Bake 30 to 40 minutes at 350 degrees.
Mix water with pudding, stir into ... squeeze the dough on top in a checkered design across the top. Bake at 400 degrees for 35-40 minutes. Serve hot or cold.
Pour peaches and vanilla in bowl. Add nutmeg and cinnamon. In a square pan, spread a little bit of cake mix. Pour peaches on top of cake mix, slice ...
Combine pie filling and cranberry sauce in a lightly greased (13 x 9 x 2) baking dish, set aside. Combine cake mix and spices. Cut in butter with ...
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