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strawberry cobbler
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strawberry cobbler
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71.
FAST COBBLER
Preheat oven to 350 degrees. Pour melted butter into a shallow 1 1/2 quart baking dish. In a large bowl, combine flour, 1/4 cup sugar and ...
Ingredients: 6 (flour .. milk .. strawberries .. sugar ...)
72.
FRUIT COBBLER
Grease pan. Put in pineapple, pie filling, cake mix on top (do NOT mix or stir). Pour butter on top. Sprinkle with nuts. Bake at 350 ...
Ingredients: 5 (pecans ...)
73.
RHUBARB COBBLER
Mix rhubarb and sugar and spread in greased 9 x 13 inch pan. Spread Jello over rhubarb, then spread marshmallows over Jello. Mix the cake ...
Ingredients: 5 (jello .. marshmallows .. rhubarb .. sugar ...)
74.
RHUBARB COBBLER
Put into baking dish in order. Take a 9 ounce Jiffy cake mix (white or yellow). Sprinkle over mixture. Take 1/4 cup butter, melted; ...
Ingredients: 4 (rhubarb .. sugar ...)
75.
COUNTRY KITCHEN COBBLER
Combine rhubarb, sugar and any red Jello in bowl and set aside. Sift flour, baking powder and salt. Cream butter, sugar and egg. Add dry ...
Ingredients: 12 (flour .. jello .. milk .. rhubarb .. salt .. sugar ...)
76.
FRUIT COBBLER
Place fruit in lightly greased baking dish. Mix all other ingredients together and pour over fruit. Bake at 350 degrees for 30-40 minutes.
Ingredients: 6 (flour .. milk .. sugar ...)
77.
RHUBARB COBBLER
In a greased 13"x9" pan, layer: Bake at 350 degrees for 1 hour until golden brown.
Ingredients: 6 (jello .. rhubarb .. sugar ...)
78.
COUNTRY KITCHEN COBBLER
Combine rhubarb, sugar (1 cup) and Jello in bowl and set aside. Sift flour, baking powder and salt together. Cream butter and sugar and ...
Ingredients: 12 (flour .. jello .. milk .. rhubarb .. salt .. sugar ...)
79.
FRUIT COBBLER
Melt butter in a 2 quart baking dish. Mix flour, sugar, and milk. Beat until well mixed, then pour over melted butter. Do not stir. Pour ...
Ingredients: 5 (flour .. milk .. sugar ...)
80.
FRESH RHUBARB COBBLER
Mix as on box. Pour on top. May use a 9 x 13 inch pan. Bake at 350 degrees for 40 to 45 minutes. Try this with fruits too.
Ingredients: 5 (top ...)
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