Cobbler Mix, Cobbler

Short Description

Food Club Mix, CobblerSUGAR, ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, iron, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), ANIMAL SHORTENING AND VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: TALLOW AND/OR SOYBEAN OIL WITH PRESERVATIVES [BHT AND CITRIC ACID]), LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE). CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: NONFAT MILK, SALT.Preparation: preheat oven to 375 F. (for darker crust, bake at 400 F.) mix in small bowl; combine cobbler mix with 1/2 cup water until smooth. Use an 8-inch baking dish to bake cobbler. For canned fruit in syrup (15- 16 oz can) such as peaches, first pour batter in 8-inch baking dish. Pour canned fruit in syrup over batter. Distribute fruit evenly; avoid stirring. Batter will rise above fruit while baking to form crust. Bake for 35-40 minutes or until golden brown. Serve warm. , For all other fruit variations, follow chart below, pouring batter over fruit. Bake for 30-35 minutes or until golden brown. Serve warm. Fruit variations: 3 cups fresh fruit - sprinkle with 2 tablespoons to 1/4 cup sugar, depending on desired sweetness. (Peaches, cherries, blackberries, blueberries). Or 3 cups frozen fruit-thaw and drain; sprinkle with 2 tablespoons to 1/4 cup sugar, depending on desired sweetness. (Peaches, cherries, blackberries, blueberries, strawberries, rhubarb). Or 1 can (15 oz) canned fruit in water, drained - sprinkle drained fruit with 2 tablespoons to 1/4 cup sugar depending on desired sweetness. (Cherries, blueberries, blackberries). Or 1 can (21 oz) pie filling - spread evenly in baking dish. (Cherry, blueberry, strawberry, apple).

Long Description