Saturday, July 30, 2011

Crunchy Fruit Cobbler

I like a cobbler with a crunchy top! Most basic cobbler recipes just don't give the crunch texture that I love. A friend passed this one along to me and I have made it twice now, once with fresh pears and once with a can of peaches. Both turned out fantastic!

4 c fruit
1 cup sugar
1 cup self rising flour
1 egg
3T sugar
3T water

Pour fruit in 9 inch pan. Sprinkle with 1 cup sugar. Beat egg. Mix sugar and flour together. Place in bowl with egg. Mix using fork or pastry cutter until coarse in texture. Sprinkle on top of fruit. Then sprinkle 3 tablespoons of sugar and 3 tablespoons of water over top and dot with butter. Bake at 350 for 20 minutes or until golden brown.

Tuesday, July 5, 2011

Easy Pineapple Coconut Cake

Easy Pineapple/Coconut Cake

1 can (20 oz.) crushed pineapple, undrained
1 (2 layer) yellow cake mix
1pkg. (4 servings) lemon instant pudding
2 cups whipped topping
1/2 cup flake coconut, toasted
1/2 cup chopped pecans or nuts

Drain pineapple, reserving juice. Mix cake batter according to package directions, but substitute 1 cup pineapple juice for 1 cup of water called for in the cake batter. Pour into a 15x10x1 inch greased baking pan.

Bake at 350 degrees for 15-18 minutes, until toothpick inserted in the center comes out clean. Cool.
Mix milk and pudding, beating 2 minutes with a wire whisk. Stir in pineapple. Spread over cake, cover with whipped topping and sprinkle with coconut and nuts. Store in refrigerator.

Angel Food Delight

Angel Food Delight

1 angel food cake, cubed
1 can pie filling (cherry, peach or blueberry)
1 small pkg. instant vanilla pudding
1 1/2 cups milk
1 cup sour cream
Whipped topping

Place half of the angel food cake cubes into a pan or dish. Top with pie filling. Place remaining angel food cake on top. In a separate bowl, combine pudding, milk and sour cream, beating well. Pour over cake. Chill for 5 hours or more and served topped with whipped topping.