| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground nutmeg |
| 1 |
c |
Water |
| 45 3/4 |
oz |
Apricot halves in syrup; drained |
| 1 |
tb |
Butter or margarine |
| 1 |
c |
Flour |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Butter or margarine |
| 1/2 |
c |
Milk |
INSTRUCTIONS
COBBLER
Fruit base: In a saucepan, combine sugar, cornstarch, cinnamon & nutmeg.
Stir in water; bring to a boil over medium heat.Boil & stir for 1 minute;
reduce heat. Add apricots & butter; heat through. Pour into a greased 2
quart baking dish.
Cobbler: Combine flour, sugar, baking powder & salt in a bowl. Cut in
butter until crumbly. Stir in milk just until moistened. Spoon over hot
apricot mixture. Bake at 400F for 30-35 minutes or until golden brown & a
toothpick inserted into the cobbler part comes out clean.
Recipe by: Taste of Home magazine
Posted to TNT Recipes Digest by JusNeedlin <JusNeedlin@aol.com> on Mar 13,
1998
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