Post by chief_cook2 on Jul 9, 2003 19:26:29 GMT -6
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1 pt. blueberries
1 (14 oz.) can Eagle Brand Condensed
milk
2 tsp. grated lemon rind
1/4 c. plus two tbsp. cold butter
2 c. biscuit baking mix
1/2 c. brown sugar
1/2 c. chopped nuts
Combine berries, milk, and rind. In large bowl, cut butter or margarine into biscuit mix until crumbly. Add berry mixture. Spread in greased 9 inch square baking pan. Combine 1/2 cup biscuit mix and sugar. Cut in 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake at 325 degrees for 1 hour and 10 minutes or until golden brown. Serve with ice cream and blueberry sauce. Blueberry Sauce: In saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 cup water. Cook and stir until thickened. Add 1 pint blueberries. Cook and stir until hot. Serve over shortcake or cobbler.
1 pt. blueberries
1 (14 oz.) can Eagle Brand Condensed
milk
2 tsp. grated lemon rind
1/4 c. plus two tbsp. cold butter
2 c. biscuit baking mix
1/2 c. brown sugar
1/2 c. chopped nuts
Combine berries, milk, and rind. In large bowl, cut butter or margarine into biscuit mix until crumbly. Add berry mixture. Spread in greased 9 inch square baking pan. Combine 1/2 cup biscuit mix and sugar. Cut in 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake at 325 degrees for 1 hour and 10 minutes or until golden brown. Serve with ice cream and blueberry sauce. Blueberry Sauce: In saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 cup water. Cook and stir until thickened. Add 1 pint blueberries. Cook and stir until hot. Serve over shortcake or cobbler.