I live and grew up in the midwest and here what makes a cobbler is a top and bottom crust.
This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough.
I also prefer using margarine instead of butter for the small salt content that adds flavor. I have adjusted the sugar amount in this recipe..after reading a few
reviews. It depends on how sweet your peaches are..adjust to your liking!!
My hubby loves Ding Dongs so when I saw this recipe in a church cookbook I had to try it. He loves it and it isn't complicated to make. The filling can also be used to make Twinkies.
This recipe may easily be made in round layer cakes.
This recipe was popular in the 60's. It was one of the first tuna casserole's and is still a great comfort food today. Easy to make and has all the things that are usually on hand. This can also be made with the same size can of chicken. Sometimes I add mushrooms and english peas.
I live and grew up in the midwest and never had a clue that other people didn't use a top and bottom cobbler crust until I was grown. This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough.Cobbler may be frozen before baking. I have edited this recipe after a review brought my attenntion to a typo I made in posting. Sugar amount has been corrected.
This was a favorite of my midwestern family's. I watched my grandmother and mother make it all my life and it's just part of Thanksgiving,Easter,Christmas or a large Sunday dinner for me..my father loves it and I cook it about twice a month for him..he can eat a roaster pan alone..I fix it in small containers and he freezes it and takes it out as he wants...he's 90!!!
I made this for my children when they wanted donuts for breakfast and I didn't want to get out just as my Mother did for me growing up. It's inexpensive and quick to make. My friends and I now enjoy them with our morning coffee get togethers. The biscuits puff up to just the right bite size.
I live in Oklahoma and football game days are always big at my house. My guest always request this dip. This is a very rich dip and has a flavor that you just can't get enough of.
After posting and getting a couple of review's I saw the importance of making sure the bread is Hawaiian Bread. This is a very rich dip and the sweetness of the bread is the kicker. The corn beef that I use is not in a jar it is in small thin waffer slices in a package, or deli sliced.
I use a food processor for mixing.