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Recipe Name: Apple And Dried Cherry Cobbler With Buttermilk Biscuits Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 10

6 Ida red apples peeled, cored
And sliced
1/2 Cup(s) Light brown sugar, up to
3 Tablespoon(s) Flour
1 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Ground cloves
Freshly grated nutmeg
1 1/2 Cup(s) Dried cherries
2 Tablespoon(s) Fresh squeezed lemon juice
1 1/2 Teaspoon(s) Grated lemon peel
3 Tablespoon(s) Unsalted Butter, Cut Into
1 Tablespoon(s) Sugar
2 1/2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
4 Tablespoon(s) Cold unsalted butter, cut
into bits
2 Tablespoon(s) Cold vegetable shortening
Cut into bits
1 Cup(s) Heavy cream, plus 2
Cinnamon sugar, for
Heat oven to 375 degrees.. In a bowl, combine apples, sugar, flour,
spices to taste, cherries, lemon juice and peel, and butter. Toss to
mix; transfer to a buttered deep round baking dish. Into a bowl, sift
together flour, sugar, baking powder, soda and salt. Add butter and
shortening and blend with your fingertips or pastry blender until it
resembles coarse meal. Add 1 cup of the cream, stirring until dough
forms a ball. Be careful not to overwork dough. On a lightly floured
surface, turn out dough and pat into a 1/2-inch thick round. Use a 2
to 2 1/2-inch biscuit cutter to stamp out rounds. Gather scraps into a
round and stamp out more rounds. Arrange rounds, lightly touching one
another, on top of apple filling so they form one continuous layer.
Brush tops with remaining 2 tablespoons heavy cream and sprinkle with
cinnamon sugar to taste. Bake cobbler in middle of oven 35 to 40
minutes, or until filling is bubbling and dough is pale golden.
Yield: 10 to 12 servings Notes: Thanksgiving Special with Drew
Nieporent Recipe by: TVFN Show #TGSP94 Posted to MC-Recipe Digest V1
#921 by Sue <> on Nov 23, 1997

Nutrition (calculated from recipe ingredients)
Calories: 311
Calories From Fat: 116
Total Fat: 13.2g
Cholesterol: 41.8mg
Sodium: 340.4mg
Potassium: 64.9mg
Carbohydrates: 45.4g
Fiber: 2.4g
Sugar: 3.4g
Protein: 4.4g

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