Berry Pecan Cobbler Food

WAR EAGLE BEAN PALACE PECAN COBBLER

Steps:

• Pre-heat oven to 350º.
• Spray a 13 X 9 inch pan with cooking spray.
• In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.
• Pour 1/3 of this filling mixture into the bottom of the prepared pan.
• Add pecans to the remaining filling mixture and set aside while preparing crust.
• In medium sized bowl combine the two flours and salt.
• Cut cold butter into small pieces and add to flours.
• Combine butter into the flour using a fork or pastry cutter.
• Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together (I only used 1/4 cup water but the original recipe called for 1/2 cup).
• Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky.
• Roll out dough into a 13 X 9 inch rectangle.
• Carefully pick up the rolled dough and place in the pan on top of the filling mixture.
• Pour the remaining filling mixture with the pecans onto the top of the dough.
• Bake for approximately 50 minutes or until the center begins to set.
• Remove from oven and let cool for about 20 minutes.
• Serve warm or at room temperature.

PECAN STRAWBERRY RHUBARB COBBLER

Steps:

• Preheat oven to 375°. Combine the first 6 ingredients; divide between 2 greased 8-oz. ramekins or custard cups. Let stand for 15 minutes., In a small bowl, combine the flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly. , Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes., In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50% power for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler.