Pear-rhubarb Cobbler Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
FILLING
1 package: Frozen rhubarb, 10 ounces
3: Ripe pears, any variety
2 tbsp: , Water
1/4 cup: Sugar *,
2 tbsp: Cornstarch,
1/4 tsp: Cinnamon,
1 tbsp: Cinnamon candies, red hots
1/8 tsp: Salt,
1 1/2 tbsp: Butter or margarine,
CRUST
1 1/4 cup: Biscuit mix,
1 tbsp: Sugar,
2 tbsp: Butter, melted
1/2 cup: Milk,
Directions:
* Note: If rhubarb is unsweetened, increase sugar to
2/3 cup.
FILLING: Thaw package of rhubarb. Wash, core, and peel pears; cut
into 1/2-inch cubes. Add to rhubarb along with water.
Combine sugar, cornstarch, cinnamon, cinnamon candies (red hots), and
salt. Add to fruit mixture. Pour into greased 8-inch square baking
dish. Dot with butter. Cover and bake in hot oven (400 F) 10 minutes,
or until bubbling.
CRUST: Combine biscuit mix and sugar; add butter and milk. Mix with a
fork.
Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on
top. Continue baking until biscuit is done, 15 to 20 minutes.
[ FARM JOURNALs Complete Pie Cookbook; 1965 ]
per Fred Peters Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY 1995 070254 -0600
Source from luhu.jp
2/3 cup.
FILLING: Thaw package of rhubarb. Wash, core, and peel pears; cut
into 1/2-inch cubes. Add to rhubarb along with water.
Combine sugar, cornstarch, cinnamon, cinnamon candies (red hots), and
salt. Add to fruit mixture. Pour into greased 8-inch square baking
dish. Dot with butter. Cover and bake in hot oven (400 F) 10 minutes,
or until bubbling.
CRUST: Combine biscuit mix and sugar; add butter and milk. Mix with a
fork.
Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on
top. Continue baking until biscuit is done, 15 to 20 minutes.
[ FARM JOURNALs Complete Pie Cookbook; 1965 ]
per Fred Peters Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY 1995 070254 -0600
Source from luhu.jp