Fruit Cobbler

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Title: Fruit Cobbler
Yield: 50 Servings
Categories: Desserts, American


2 lb Butter Bulk
4 c Sugar/White Granulated
8 c Flour/All Purpose
5 tb Baking Powder
3/4 ts Salt/Iodized
4 c Milk, Whole
6 lb Cherries Frozen,
-blueberry, apple, peach
3 c Sugar/White Granulated
4 1/2 tb Corn Starch
3 tb Lemon juice, fresh
1 1/2 ts Cinnamon
1 1/2 ts Lemon rind, grated
1/4 ts Cloves Ground
1/2 ts Nutmeg Ground
3/4 c Fruit juice
4 1/2 oz Butter, cut into bits

METHOD: 1. Cream togeather the butter and sugar. Sift the flour, baking
powder and salt. Add them alternetly to the butter mixture with the milk
until just combined. 2. Spray pan with pam and spread eveanly with dough,
set aside. 3. Combine the ingredients for the filling and spread over the
top. 4. Dot with the butter and bake at 350? for 30 to 45 minutes Serve
with brown sugar sour cream sauce: 1 cup firmly packed light brown sugar 3
cups sour cream 2 to 3 floz Cognac or dark rum to taste In a bowl crumble
the brown sugar, beat in the sour cream, a little at a time, and the
Cognac, and beat the sauce until it is just combined. * NOTE-For other
fruits substuite the appropriate juice or simple syrup for the cherry

Recipe by: D.K.Becker

Posted to MC-Recipe Digest V1 #473 by dkbecker on Feb 5,