| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 2 |
|
Pears |
| 1 |
|
Granny Smith Apple |
| 2/3 |
c |
Sugar |
| 3/4 |
ts |
Ground Cinnamon |
| 1/8 |
ts |
Ground Cloves |
| 1/4 |
ts |
Salt |
| 1 |
|
McIntosh Apple |
| 16 1/2 |
oz |
Can Pitted Cherries |
| 2 |
tb |
Quick Cooking Tapioca |
| 1/4 |
ts |
Ground Nutmeg |
| 1 |
ts |
Grated Lemon Peel |
| 1 1/2 |
c |
Bisquick |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Unsalted Chopped Mixed Nuts |
| 1/2 |
c |
Milk |
| 2 |
tb |
Butter |
| 1 |
ts |
Cinnamon Sugar |
| 1/2 |
c |
Heavy Cream |
| 2 |
tb |
Brandy |
| 2 |
tb |
Powdered Sugar |
INSTRUCTIONS
FILLING
TOPPING
BRANDIED CREAM
Preheat oven to 350°F. Grease a 10" square baking dish. To make filling,
core pears and apples and cut into 1/2" chunks; place in large bowl. Add
next 8 ingredients and stir well. Spoon into baking dish. To make topping,
in large bowl, mix first 4 ingredients until smooth; add nuts. Drop by
heaping Tbs over filling. Sprinkle with cinnamon sugar. Bake 50 - 60
minutes until lightly browned. To make brandied cream, in a small bowl,
beat heavy cream, powdered sugar, and brandy until soft peaks form. Serve
with the cobbler. This is from one of my MIL's clippings from Women's Day.
Date unknown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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