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Cherry Cobbler with Corn Bread Biscuits

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Added Jan 22nd, 08 by
FoodConnect.com Test Kitchen


  • Categories: Fruit Desserts
  • Servings: 4 change
  • Calories per serving: 218
  • Prep Time: 30 mins
  • Cook Time: 15 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 21811%
Fat 6g8%
Cholesterol 13mg4%
Sodium 307mg 13%
Carbohydrates 38g11%

More facts>>

FoodConnect Nutritionals

Ingredients

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  • 16 ounce-weight cherries, sour, fzn, unsweetened
  • 1/4 cup orange juice, chilled
  • 2 tsp cornstarch
  • 3 tbsp flour, all purpose, bleached, enrich
  • 2 tbsp cornmeal, yellow
  • 1 tbsp sugar
  • 3/4 tsp baking powder, double acting
  • 1/8 tsp salt, table
  • 1/8 tsp allspice or nutmeg
  • 4 tsp butter, salted
  • 1 egg whites, raw, lrg
  • 2 tbsp milk, nonfat/skim, w/o add vit a
  • 1 3/10 cup ice cream, vanilla bean, low fat

Recipe Method

1. For filling, in a medium saucepan combine cherries, the orange juice and cornstarch. Let stand for 20 minutes.

2. Meanwhile, for biscuit topping, in a medium bowl stir together flour, cornmeal, sugar, baking powder, salt and allspice or nutmeg. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Make a well in the centre of the cornmeal mixture. Set aside.

3. Cook and stir the filling over medium heat until thickened and bubbly. Divide fruit mixture among four 10-oz. custard cups or individual baking dishes.

4. In a small bowl beat egg white and milk with a fork until well mixed. Add the milk mixture all at once to the cornmeal mixture. Using a fork, stir just until moistened. Immediately spoon a mound of the biscuit topping on top of the hot filling in each custard cup or baking dish.

5. Bake in a 400 F. oven about 15 minutes or until a toothpick inserted in topping comes out clean. Serve warm with ice cream.

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