Boehm's Cobbler (from Patrick)
Cream shortening, sugar, add eggs one at a time, beating well. Add salt & extracts. Fold in flour & baking powder.
Spread 2/3rds of batter in greased pan 9x13. Pour pie filling over batter. Drop last one-third of batter by spoon here & there over top of filling.
Bake 45 min. at 325 deg.
Frosting:
Drizzle on warm - swirl (wait about 10 min. out of the oven).
Combine:
1 cup flour
1 cup sugar
1 egg
1/3 cup oil
1 tsp. baking powder
dash of salt
sprinkle on top of desired fruit and bake.
2 cans sliced peaches
1 box butter cake mix
1 stick oleo, melted
coconut & chopped nuts
Pour peaches (juice & all) into bottom of a 9x13 in, cake pan. Sprinkle cake mix over top of fruit. Pour melted butter over top and sprinkle with coconut & nuts. Bake one hr. at 350 or until top is golden brown.
Note: One can of crushed pineapple can be used in place of one can of peaches.
original: Kara for Pat
Combine margarine/butter, sugar, flour, vanilla, baking powder and eggs. Beat until fluffy. Dough will be thick. Spread half of dough onto a greased jelly roll pan. Spread pie filling over dough. Top with rest of dough. Bake at 350ºF for 40 min. Let cool, then pour a thin frosting glaze over the bars. Frosting is optional.
Everlasting Rolls (from Pauline Brown - LW's Home Economics Instructor)
Dissolve 1 cake yeast in 1/2 c. warm water & 1/2 tsp. sugar.
Cream 1/2 c. shortening with 1/2 cup sugar.
Add 1 egg and 1 1/2 tsp. salt.
Beat.
Pour 1 cup boiling water into 1 cup milk.
Cool to lukewarm.
Add to creamed mixture.
Add yeast mixture.
Beat in 3 1/2 cups flour (I use mixer)
Beat until smooth. Add another 3 1/2 cups flour - beating well after each cup. Knead 15 min - more or less. Put in greased bowl. Cover with cloth (I also use waxed paper or plastic wrap so it doesn't stick to cloth) - let rise to double.
If refrigerating, loosely cover with plastic wrap & place in refrigerator, it will still rise.I take out amount desired to shape about 30-60 minutes before shaping. Use within 2 days?
Shape into rolls.
Let double and bake 375º for 15 min. or until done.
May be used for cinnamon rolls, doughnuts, tea rings, pull-apart loaf, etc.
I used it for the Whodunits.
I think adapted from Pillsbury Bake off in 1969 called Magic Marshmallow Crescent Puffs - I know my moms (Ida & Alida) made this often mainly as single rolls while Eileen liked it as pull-apart loaf. Tina made for the fairs. Not many of us used the crescent rolls. I used the Everlasting Rolls while I noticed Alida had the white bread recipe I gave her from Betty Crocker. Others maybe recall how it started. The following is how Alida wrote the recipe down:
Using your favorite recipe for sweet rolls, roll out the dough to a thickness of 1/4 inch. Cut into 3 1/2-inch circles (I used squares). Dip a large marshmallow in melted butter or margarine and then in a mixture of 1 cup granulated sugar and 1 Tablespoon cinnamon. Place the marshmallow on the circle of dough, bring edges together and seal WELL. Dip in melted butter & sugar cinnamon mixture again, and place in greased muffin tins, sealed edge down. Repeat with remainder of dough. Allow to rise according to recipe. Bake in a 375º oven for about 20 minutes. These are especially delicious when still slightly warm. They are hallow except for the gooey cinnamon and sugar coating inside and out.
After dough has risen once, divide dough recipe in half. For each half, roll dough to about 1/4 to 1/2" thick. Spread with softened butter and sprinkle with cinnamon. Crumble 1 cup brown sugar over the cinnamon. Roll like a jelly roll and cut into 12-15 slices.
Mix: 1 cup cream and 3/4 cup brown sugar in a 9x13" pan. Put rolls in pan, cover and let rise. Bake at 425º for 23 min.
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judi 01/01/2000 (04/28/12) |