101 - 110 of 236 for cherry cobbler

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Melt butter in a 12 x 8 x 2 inch baking dish. Set aside. Combine flour and sugar. Add milk and almond extract. Stir until blended. Spoon batter over ...

Put cherries in bottom of greased 13 x 9 x 2 cake pan. Sprinkle cake mix over cherries evenly. Melt the butter and pour over the cake mix. Sprinkle ...

Spread mixture to cover over greased 8 x 8 inch pan. Pour over mixture: 2 cups fruit, 1/2 cup sugar. Pour 1 cup boiling water over all. Bake at 350 ...

Cream 1/2 cup ... batter. Pour on cherry liquid. Sprinkle cherries ... Serve plain, warm or cold best for super- slurp top with whipped cream or ice cream.

Sift flour, baking powder and salt. Cream shortening and 1/2 cup sugar. Add dry ingredients alternately with milk; beat until smooth. Pour batter ...

Mix together and pour into cake pan 9 x 13. Bring to boil 1 cup sugar, 1 cup water, and 2 cans cherries. Pour this over batter and bake at 375 ...

Drain off juice from 1 can sour cherries and soak in 3/4 cup sugar. Melt 1 block butter in pan and mix and mix batter of 3/4 cup milk, 3/4 cup of ...

Beat butter and sugar. Add egg. Stir in flour and baking powder. Pour cherries and half the liquid into buttered baking dish. Cover with pastry ...

Combine sugar, cinnamon candies, cornstarch, water, and cherry juice in saucepan. ... and place on cherries. Bake in 400 degrees oven for 25 to 30 minutes.

Mix and sift ... heat to 350 degrees and bake for 30 minutes more. NOTE: You can use cherry pie filling instead of the sour cherries and omit the tapioca.

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