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Pat’s Pantry: Fresh-from-the-oven cobbler

By Pat Mills

When we think of cobblers, we think of summertime and fresh berries. Not so – these cobblers offer the convenience of frozen berries and canned pie fillings. – Pat

Too-easy cherry cobbler

2 (21-oz each) cans cherry pie filling
1 (15-oz) can pitted dark sweet cherries in heavy syrup, drained
¼-cup all-purpose flour, divided
½ teaspoon almond extract
5 white bread slices
1¼ cup sugar
½ cup butter or margarine melted
1 large egg
1½ teaspoons grated lemon rind

Stir together pie filling, cherries, and 2 tablespoons flour. Stir in almond extract. Place in a lightly greased 8-in square-baking dish. Trim crusts from bread slices; cut each slice into 5 strips. Arrange bread strips over fruit mixture. Stir together remaining 2 tablespoons flour, sugar, and next 3 ingredients; drizzle over bread strips. Bake at 350 degrees for 35 to 45 minutes or until golden and bubbly. Makes 4-6 servings.

Too easy peach cobbler

2 (16-oz each) packages frozen peaches, thawed and drained
¼-cup all-purpose flour, divided
5 white bread slices
1¼ cups sugar
½-cup butter or margarine, melted
1 large egg

Mix 2 tablespoons flour with peaches, place in a lightly greased 8-inch square-baking dish. Trim crust from bread slices; cut each slice into5 strips. Arrange bread strips over fruit mixture. Stir together remaining 2 tablespoons flour, sugar, egg, and butter; drizzle over bread strips. Bake at 350 degrees for 35 to 45 minutes or until golden and bubbly. Makes 4 to 6 servings.

Apple dumpling cobbler

1 (8-oz) can refrigerated crescent rolls
2 large granny smith apples, peeled and quartered
1 cup orange juice
2/3-cup sugar
½-cup butter or margarine
2 teaspoons sugar
1 teaspoons ground cinnamon

Unroll crescent rolls, and separate, wrap each apple quarter with crescent roll dough and place in a lightly greased 13 x 9-in. baking dish. Bring orange juice, 2/3 cup sugar, and butter to a boil in a saucepan. Pour over apple dumplings. Stir together 2 teaspoons sugar and cinnamon; sprinkle over dumplings. Bake at 350 degrees for 25 minutes or until golden and bubbly. Makes 8 servings.

Quick strawberry cobbler

2 cans (21-oz each) strawberry pie filling or fruit filling of your choice
½ cup butter or margarine, softened
1 package (3-oz) cream cheese, softened
2 teaspoons vanilla extract
1 (18-oz) box yellow cake mix

Pour pie filling into a greased 13 x 9 x 2-in baking dish. Bake at 350 degrees for 5-7 minutes, or until heated through. Meanwhile, in a mixing bowl, cream butter, cream cheese and vanilla. Place cake mix in another bowl; cut in cream cheese mixture until crumbly. Sprinkle over hot filling. Bake 25-30 minutes longer or until topping is golden brown. Yield: 12 servings.

FOOD FACTS

• To beat egg whites quicker and fluffier, add a small amount of salt, let them stand until they are room temperature, then beat.
• A beef brisket is done when the fat starts to roll off, but will be overcooked if you can pull the fat off with your fingers.

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