Autumn Harvest Cobbler Recipes

Steps:

• Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months., In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes. , Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Removed herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.

Steps:

• Heat oven to 400°F. Spray round pan, 9x1 1/2 inches, with cooking spray. Heat apples, 1/4 cup sugar and 2/3 cup apple juice to boiling in 2-quart saucepan. Cook over medium heat 5 minutes, stirring occasionally.
• Mix 2 tablespoons apple juice and the cornstarch in small bowl. Add to apples; cook and stir until slightly thickened. Remove from heat. Stir in pears. Spoon mixture into pan.
• Mix Bisquick mix, 1/4 cup sugar and the orange peel in medium bowl with fork. Add milk; mix until soft dough forms, adding additional milk if necessary. Do not overmix. Drop dough by 12 heaping teaspoonfuls onto fruit mixture. Sprinkle with 1 tablespoon sugar.
• Bake 25 to 30 minutes or until biscuit topping is lightly browned and fruit mixture is bubbly. Cool 15 minutes before serving.