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Tasty Cobblers

Warm wonders for the wintertime table

Butterscotch Applebake

6 cups apples, sliced
1 cup granulated sugar
1/2 cup water
Cinnamon
1 cup flour
1 cup brown sugar (do not pack)
1/2 cup margarine

Mix apples and sugar in a 9x13-inch Pyrex pan. Drizzle with water and sprinkle with cinnamon. Make topping by mixing flour, brown sugar and margarine; sprinkle over apple mixture. Bake at 350° until topping is brown and apples are tender, approximately 45 minutes depending on the firmness of the fresh apples. Delicious served with vanilla ice cream. Yields 12 servings. Submitted by Doralee Cross, Stockton, Mo.

Zucchini Cobbler

8 cups zucchini, seeded and peeled
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Crust:
4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter or margarine
1 tsp. ground cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from heat; set aside. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup of crust mixture into zucchini mixture. Press half of remaining crust mixture into a greased 15 x 10 x 1-inch baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375° for 35 to 40 minutes or until gold and bubbly. Yields 16 to 20 servings. Mrs. Eddie J. Miller, Clark, Mo.

Apple Raisin Cobbler

2 (20 oz.) cans apple pie filling
1 cup raisins
1/4 tsp. nutmeg
1/3 cup all-purpose flour
1/4 cup brown sugar, packed
3 tbls. margarine, melted
3/4 cup walnuts, chopped
1 (6 oz.) Ready-crush graham cracker piecrust

Preheat oven to 375°. Combine pie filling, raisins and nutmeg. Spoon mixture over crust. Combine flour and sugar and slowly cut in margarine until crumbly. Stir walnuts into flour mixture; sprinkle over filling. Bake 35 to 45 minutes or until topping is golden brown. Yields 8 servings. Dorothy Frock, Kearney, Mo.

South Carolina Cobbler

4 cups sliced, peeled, fresh or frozen peaches, thawed
1 1/2 cups sugar, divided
1/2 tsp. almond extract
1/2 cup butter or margarine, melted
3/4 cup all-purpose flour
2 tsp. baking powder
Pinch salt
3/4 cup milk
Vanilla ice cream, optional

In a bowl, gently toss peaches, 1 cup of sugar and extract; set aside. Pour butter into a 2-quart baking dish. In separate bowl, combine flour, baking powder, salt and remaining sugar; stir in milk. Mix well. Pour evenly over butter (do not stir). Top with peach mixture. Bake at 350° for 50 to 55 minutes or until golden brown. Ice cream is a good companion dish. Yields 8 servings. Ezra Miller, Clark, Mo.

This month’s recipes were tested by the southeast district of The Missouri Association for Family and Community Education.

Sausage will be featured in the April issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Dec. 23. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to todaysfarmer@mfa-inc.com.

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photo by James Fashing
food styling by Columbia Career Center

Mexican Cobbler

6 to 8 flour tortillas
1 (20 oz.) can pie filling (any flavor)
2 cups sugar
2 cups water
1 cup butter
Cinnamon
Sugar
Pecans or walnuts, chopped (optional)

Lay out tortillas and spoon pie filling down center and roll up like an enchilada. Place filled tortillas cut side down in a 9 x 13-inch baking pan coated with no-stick spray. Bring sugar, water and butter to a boil; pour over tortilla rolls to about 1/2-inch over the top. Cover and let set about 30 minutes. Sprinkle cinnamon and sugar mixture over top and sprinkle chopped nuts on top. Bake at 400° for 40 to 45 minutes or until golden on top. Yields 8 to 10 servings. Betty Mayo, Huntsville, Mo.

Berry Cobbler

2 cups fresh blackberries or raspberries
1/2 cup sugar
1 cup flour
2 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
1 cup  sugar
1 cup boiling water

Place berries in the bottom of a well-greased, deep baking dish. Mix together 1/2 cup sugar, flour, baking powder, salt and milk; pour evenly over fruit. Sprinkle 1 cup sugar on top of batter and pour boiling water over all. Do not stir. Bake at 375° for 1 hour or until lightly browned. Serve warm with ice cream or Cool Whip. Yields 6 to 8 servings. Lorene Gingerich, Clark, Mo.

 Fresh Fruit Cobbler

5 cups fresh fruit, chopped (blueberries, apples, peaches or rhubarb)
2 cups all-purpose flour
1 cup sugar
4 tsp. baking powder
1 tsp. salt
1/2 cup butter or margarine
1 cup milk

Topping:
2/3 to 1 cup sugar
1/4 cup cornstarch
1 1/2 cups boiling water

Arrange fruit evenly in a 13x9x2-inch greased baking pan. In a bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in milk. Spoon mixture over fruit. Combine sugar and cornstarch; sprinkle over batter. Pour water over all. Bake at 350° for 40 to 45 minutes, or until fruit is tender. Serve with ice cream, topping or milk. If desired, a combination of apples and rhubarb, or blueberries and peaches may be used. Yields 12 to 16 servings. Mrs. Henry Yoder, Clark, Mo.