Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDesserts - Cobbler - Double-cherry Cheesecake Cobbler
Famous Authors (View All Authors)
Desserts - Cobbler -  Double-cherry Cheesecake Cobbler Post by :gdsdrs Category :Learning Kitchen Author :Unknown Date :January 2012 Read :873

Click below to download : Desserts - Cobbler - Double-cherry Cheesecake Cobbler (Format : PDF)

Desserts - Cobbler - Double-cherry Cheesecake Cobbler

1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1/3 cup all-purpose flour
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (15-ounce) can dark sweet cherries, drained
1 (21-ounce) can cherry pie filling
1/4 cup butter, melted and divided
20 vanilla wafers, crushed

Beat cream cheese, sugar, and flour at low speed with an electric mixer; add egg and extracts, beating until smooth. Set aside.

Stir together cherries, cherry pie filling, and 2 tablespoons melted butter in a large saucepan, and cook over medium heat, stirring often, 5 minutes or until thoroughly heated. Spoon hot cherry mixture into a lightly greased 9-inch deep-dish pie plate. Spoon cream cheese mixture evenly over hot cherries.

Combine crushed vanilla wafers and remaining 2 tablespoons melted butter. Sprinkle evenly over cream cheese mixture.
Bake at 350° for 30 minutes or until golden brown and set. Let stand 15 minutes before serving.
If you like this book please share to your friends :

Desserts - Cobbler -  Dutch Apple Crumble Desserts - Cobbler - Dutch Apple Crumble

Desserts - Cobbler -  Dutch Apple Crumble
Filling: 6 Gala or Golden Delicious apples -- peeled, cored, and thinly sliced 1/3 cup firmly packed brown sugar 1/4 cup sugar 1/2 teaspoon ground cinnamon Crumble: 1 cup all-purpose flour 1 cup sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter or margarine -- (1 stick) Heat oven to 350° F. Lightly grease a 9-inch pie plate. Prepare Filling: In large bowl, combine apple slices, both sugars, and cinnamon; mix well. Transfer apple mixture to pie plate. Prepare Crumble: In medium-size bowl, combine flour, sugar, baking soda, and salt. With pastry blender or fork, cut in butter until

Desserts - Cobbler -  Custard Topped Apricot Cobbler Desserts - Cobbler - Custard Topped Apricot Cobbler

Desserts - Cobbler -  Custard Topped Apricot Cobbler
4 pk (6oz ea) dried apricots, cut in half 4 c Water 2 1/2 c Sugar 1 ts Vanilla extract 1/2 ts Almond extract 2 tb Almond liqueur (optional) 15 oz Pkg. refrigerated piecrusts 1 tb Sugar 2 tb Sliced almonds Custard Sauce 3 lg Eggs 1/4 c Sugar 1 pn Salt 2 c Half-and-half 1/2 ts Vanilla extract Combine apricots and water in a saucepan; let stand 8 hours. Stir in 2 1/2 cups sugar; cook over medium-high heat, stirring constantly, until mixture boils. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Uncover and increase heat to medium-high; cook,