Cobbler Mix In A Jar Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking dish.
• Pour peaches and juice into a bowl; stir in lemon juice.
• Mix sugar and butter together in a large bowl. Strain the juice from peaches into sugar-butter mixture and stir well. Stir flour, milk, vanilla extract, baking powder, salt, cinnamon, nutmeg, and cloves, respectively, into butter-peach juice mixture until batter is evenly combined; pour into the prepared baking dish. Spoon peaches evenly over batter.
• Bake in the preheated oven until cobbler is lightly browned and bubbling, about 1 hour.

Steps:

• In a large bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 4 batches (8 cups total)., To prepare cobbler: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. , Pour butter into an 11x7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350° for 35-40 minutes or until topping is golden brown. Serve warm.

Steps:

• 1. Preheat oven to 375 degrees F. Meanwhile wash and dry jars before use. Then spray with baking spray. Set aside.
• 2. In a bowl mix bisquick, milk, 1/2 cup sugar and a pinch of salt. Mix until ingredients are incorporated, now add the melted butter..(butter should not be hot). Blend well, but don't over beat. You do this by hand..no mixer necessary.
• 3. Now take canning jars and place in the bottom of each jar about a 1/4 of the can of filling...do not put it up close to the lid area, as you need room for the bisquick mixture to go over this. Now add about two Tablespoons of the bisquick mixture on top of the pie filling...this may not look like much but once baked it will make a nice crust on top of the filling(see picture above of what it should look like when baked). Now place jars on a heavy cookie sheet, you can even line it with silpat pad (I didn't) and place in an oven for about 30 minutes...watch carefully it may want to run over the sides of the jar...this means you filled it to much, not a problem once they come from the oven you can remove anything that spilled over the side of the jars with a clean damp cloth. Now cool completely...once cooled tie your favorite ribbon around the neck of the jar...and then just before serving top with whipping cream..I whip up a 1/2 pint of whipping cream and swirl on top with a decorator tube..if you don't have one just dollop on with a spoon. I always use a stabalizer when making my whipping cream, this keeps it from melting in warm weather, it was a 88 degree day when I took the pictures above and you can see how well the whipping cream held up in the heat. I do believe there is a whipping cream stabalizer recipe on JAP. I will be sure to connect this recipe to it, so you will have it on hand, IF you choose to use whipping cream. Cool whip can be used as well. Some may want to even use Ice cream...add just before serving. :)
• 4. This recipe makes 4...I made a total of 12, tripled the bisquick mixture..using peach, cherry and blueberry fillings...they are simple to make, just the right amount of cobbler for one to even two people per jar, depends on your appetite! Enjoy...these are defintely a wonderful grab-and-go type desserts, just be sure they know to return your jars...lol!

Steps:

• Combine and blend the ingredients in a small bowl.
• Store in an airtight container.
• Attach this to the Jar:.
• Berry Cobbler: 4 cups fresh berries (blueberries, raspberries or boysenberries) 1/4 cup orange juice.
• 1/4 cup sugar.
• 1 teaspoons cinnamon.
• 1 cup unsalted butter, melted.
• 1 egg.
• 1 package Cobbler Mix.
• Preheat oven to 375ºF.
• In large mixing bowl combine berries, juice, sugar and cinnamon.
• Place berries in a 13x9-inch pan.
• In small mixing bowl blend the butter with the egg.
• Add the Cobbler Mix& stir until the mixture sticks together.
• Drop the cobbler topping by tablespoonfuls on top of the berry filling.
• Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling.
• Allow to cool for 15 minutes before serving.