Cherry Peach Biscuit Cobbler Food

CHERRY PEACH COBBLER

Steps:

• In a greased microwave-safe 8-in. square baking dish, combine the pie filling, peaches, lemon juice and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once., In a small bowl, combine the biscuit mix, 3 teaspoons sugar, milk, butter and lemon zest. Drop by rounded tablespoonfuls onto filling. Combine cinnamon and remaining sugar; sprinkle over topping. , Bake at 400° for 17-19 minutes or until golden brown. Serve warm with ice cream.

CHERRY-PEACH BISCUIT COBBLER

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan or 4-quart Dutch oven, mix peaches, cherries, 1 1/2 cups sugar, the cornstarch and water. Cook over medium-high heat 12 minutes, stirring frequently, until mixture boils and thickens.
• Remove saucepan from heat; stir in almond extract. Pour into baking dish.
• Separate dough into 8 biscuits; cut each into quarters. Roll each dough piece in 3 teaspoons of the sugar; place over hot fruit mixture. Sprinkle with remaining teaspoon sugar.
• Bake 15 to 20 minutes or until biscuits are deep golden brown and no longer doughy on bottom. Cool 20 minutes. Serve warm with ice cream.

PEACH CHERRY COBBLER

Steps:

• Preheat the oven to 375 degrees. Spray a 1 1/2 quart baking dish with cooking spray.

BUTTER BISCUIT PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.
• Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.
• Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.
• Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.

CHERRY PEACH COBBLER

Steps:

• Preheat oven to 375 degrees. Combine the fruit in a bowl with the sugar, cinnamon and orange liquor and pour into a 9x13 inch or 4 quart casserole dish.
• In a mixing bowl combine the flour, sugar, baking powder, and salt.
• After the dry ingredients are thoroughly blended, add the buttermilk, 1/2 cup heavy cream, and cold butter in quick succession, combining only briefly, to leave the mixture as lumpy as possible.
• Pour dough onto a lightly floured board and flatten gently with a rolling pin into a shape approximately 1-inch thick and just large enough to cover the top of the fruit in the dish completely.
• Place dough over fruit and seal edges so that the fruit is enclosed. Make 1 or two vent holes depending on the size pan used.
• Brush the dough with melted butter, and sprinkle the top with sugar. Bake for 30 minutes, or until the pastry top is nicely browned.

EASY PEASY BISQUICK CHERRY COBBLER

Steps:

• Preheat oven to 400. Melt butter in microwave safe bowl. Stir together milk, sugar, Bisquick, vanilla and butter. Pour batter in 9 x 9 inch glass dish. Pour cherry pie filling in and press down gently with spoon so that most of the filling is covered with your batter. Bake for 45 minutes to 1 hour. IMPORTANT - As soon as the cobbler is done cooking place on towel inside refrigerator and cool for at least 4 hours. This step is very important for your crust to turn out buttery.

CHERRY-PEACH DUMPLINGS

Steps:

• In a 10-in. skillet, combine the first five ingredients. Add peaches; bring to a boil. Place egg in a 1-cup measuring cup; add enough milk to measure 1/2 cup and stir until combined. Place biscuit mix in a bowl; stir in milk mixture with a fork just until moistened. Drop by six spoonfuls over top of boiling fruit. Simmer, uncovered, for 10 minutes; cover and simmer until a toothpick inserted in a dumpling comes out clean, about 10 minutes longer. Sprinkle with cinnamon if desired. Serve warm, with whipped cream if desired.

BISCUIT DOUGH AND CHERRY COBBLER

Steps:

• Biscuit Dough For Cobbler: Stir together flour, sugar, baking powder, salt and nutmeg.
• Stir in corn oil.
• Add milk and mix well.
• Cherry Cobbler: Drain cherries reserving 3/4 CUP juice.
• In small saucepan, mix together juice, sugar and cornstarch.
• Cook over medium heat, stirring constantly until mixture comes to a boil and boils one minute.
• Stir in margarine, lemon juice and food coloring.
• Remove from heat.
• Add cherries.
• Pour hot cherry mixture into 10x6x2" baking dish.
• Then, drop biscuit dough by teaspoonfuls onto hot cherry mixture.
• Bake in 400F oven for 20 to 30 minutes or until biscuit dough is golden.
• Makes 6 servings.