What is the best homemade pie or cobbler, any recipes?!
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Ingredients
Fruit - 3 to 4 cups of washed, peeled, cored or pitted, apples, peaches, cherries and or blackberries . For apples, that will require about 8 medium or 5 large apples of fresh, sweet varieties: Best is Honeycrisp; it's sweet and juicy! After that: Gala, Fuji, Jonagold, Red Delicious, Jonathon. If you can't get any of these, then try McIntosh, Winesap, Rome, etc. If you are making peach cobbler, you'll need about 8 peaches.
Abut 1 cup sugar (you can substitute Splenda, if you would rather, in equal amounts)
2 teaspoons baking powder
1 cup flour (plain, all-purpose flour, white or whole wheat, as you prefer)
1/4 teaspoon salt (optional - I don't add it, but some people are saltaholics and must add salt to everything...)
1/4 cup butter or margarine
1/2 cup milk (nonfat, low-fat or regular, as your arteries prefer)
3 tablespoons lemon juice
1/2 cup apple juice or water
Optional: 1/2 cup chopped pecans, walnuts or hazelnuts
Seasonings:
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
Answers: Also Apple-Blackberry cobbler, blackberry cobbler, peach cobbler, etc. MMM! Remember your mother's apple cobbler hot from the oven? No? Ok, how about your grandmother's? No? Talk about a deprived childhood! Ok, have you ever been in a bakery and smelled it there? Right! Now wouldn't you rather make your own for your kids, to create that positive memory from childhood? It's actually so simple! It doesn't matter if you're not a chef or have never made an apple cobbler before! Following these illustrated directions ANYONE can cook a perfect apple, blackberry, peach or mixed fruit cobbler for Thanksgiving, Christmas or any occasion! I'll demonstrate an apple-blackberry cobbler, but the recipe works with almost any fruit; just use 4 cups in total, of the prepared fruit(s). If you still would rather make Apple Crunch (my favorite), Apple Crisp or Apple Crumble, click on the links!
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Ingredients
Fruit - 3 to 4 cups of washed, peeled, cored or pitted, apples, peaches, cherries and or blackberries . For apples, that will require about 8 medium or 5 large apples of fresh, sweet varieties: Best is Honeycrisp; it's sweet and juicy! After that: Gala, Fuji, Jonagold, Red Delicious, Jonathon. If you can't get any of these, then try McIntosh, Winesap, Rome, etc. If you are making peach cobbler, you'll need about 8 peaches.
Abut 1 cup sugar (you can substitute Splenda, if you would rather, in equal amounts)
2 teaspoons baking powder
1 cup flour (plain, all-purpose flour, white or whole wheat, as you prefer)
1/4 teaspoon salt (optional - I don't add it, but some people are saltaholics and must add salt to everything...)
1/4 cup butter or margarine
1/2 cup milk (nonfat, low-fat or regular, as your arteries prefer)
3 tablespoons lemon juice
1/2 cup apple juice or water
Optional: 1/2 cup chopped pecans, walnuts or hazelnuts
Seasonings:
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
There are great recipes at www.allrecipes.com. There are so many users that you always get great tips.
Homemade Chicken Pot Pie
1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup margarine or butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 (15 ounce) packages refrigerated pie crusts
Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute.
Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.
Preheat oven to 400°.
Spray nonstick spray into a 9 X 12 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.
Bake for 40 minutes or until crust is golden brown. Enjoy!
Peach Cobbler
Batter
1/2 cup melted butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 room temperature egg
Filling
1 (28 ounce) can sliced peaches, drained
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Melt butter in a 9 x 13 inch pan.
Mix together flour, sugar, baking powder & salt.
Stir in milk & egg.
Pour evenly over melted butter.
Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
Serve warm with ice cream.
Peach Cobbler
1 stick margarine
3/4 cup flour
3/4 to 1 cup sugar (depending on how sweet the peaches are)
3/4 cup milk
5 cups peaches, cut up
Melt butter in a square casserole dish. In a small bowl, mix flour, sugar and milk. Pour into melted butter. DO NOT STIR. Pour fruit into mix and DO NOT STIR. Bake at 350 degrees F. until golden brown.
This was my Grandmother's recipe. Very good. The crust comes to the top.
Kentucky Derby Pie
1/2 cup butter, melted
1 cup sugar
1 cup white corn syrup
4 eggs
1 cup chopped pecans or walnuts
1 cup chocolate chips
2-3 tablespoons bourbon (optional)
1 unbaked pie shell
Preheat oven to 350 Mix all ingredients together and pour into pie shell.
Bake 45 minutes.
Apple-Cherry Cobbler
6 to 8 servings
Prep: 20 minutes
Bake: 8 to 10 minutes
Cook: 6 to 7 hours
Ingredients
1/2 cup granulated sugar
4 teaspoons quick-cooking tapioca
1 teaspoon apple pie spice
1-1/2 pounds cooking apples, peeled, cored, and cut into 1/2-inch slices (4-1/2 cups)
1 16-ounce can pitted tart cherries
1/2 cup dried cherries
1 recipe Spiced Triangles
Ice cream, such as butter pecan or cinnamon; or half-and-half; or light cream (optional)
Directions
1. In a 3-1/2- or 4-quart crockpot stir together sugar, tapioca, and apple pie spice. Stir in the apple slices, undrained canned cherries, and dried cherries until combined.
2. Cover; cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours. To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes. Top with Spiced Triangles and ice cream or half-and-half, if desired. Makes6 to 8 servings.
Spiced Triangles: In a bowl combine 1 tablespoon sugar and 1/2 teaspoon apple pie spice. Unroll 1 package (8) refrigerated crescent rolls. Separate triangles. Brush tops with 1 tablespoon melted butter and sprinkle with sugar-cinnamon mixture. Cut each triangle into 3 triangles. Place on an ungreased baking sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.
Peach-Berry Cobbler
9 servings
Prep: 25 minutes
Bake: 20 minutes
Ingredients
4 cups sliced, peeled fresh peaches or one 16-ounce package frozen unsweetened peach slices, thawed
1/4 cup cold water
2 tablespoons sugar
4 teaspoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground allspice, cardamom, or cinnamon
1 recipe Biscuit Topping (see recipe below)
2 cups fresh raspberries or frozen lightly sweetened raspberries, thawed
Directions
1. For filling, in a medium saucepan, combine peaches, the water, sugar, cornstarch, lemon juice, and allspice, cardamom, or cinnamon. Let stand for 10 minutes.
2. Meanwhile, preheat oven to 400 degree F. Prepare Biscuit Topping.
3. Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.
4. Immediately drop the Biscuit Topping into small mounds onto the hot filling.
5. Bake about 20 minutes or until browned and a toothpick inserted into topping comes out clean. Serve warm. Makes 9 servings.
Biscuit Topping: In a medium bowl, combine 1 cup all-purpose flour; 2 tablespoons sugar or sugar substitute* equivalent to 3 tablespoons sugar; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon ground allspice, cardamom, or cinnamon; and 1/8 teaspoon salt. In a small bowl, stir together 1/3 cup plain low-fat yogurt; 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, beaten; and 2 tablespoons butter or margarine, melted. Add egg mixture to flour mixture, stirring just until moistened.