Pecan Cobbler
3 c flour
1 c butter
1/2-3/4 c cream
3 c pecans
1 t cinnamon
1 c sugar
1/2 c water
1 T baking powder
1 t salt
Bring the water to a boil. Add the sugar, and cook to the soft-ball
stage. Remove from the heat, and beat in 1/2 c butter, then 1 c
flour, and the cinnamon. Mix in the pecans, and spread in the
bottom of a greased baking dish.
Preheat the oven to 400 degrees. Cut the remaining flour into the
remaining butter until it is very granular. Add the baking powder
and salt, and mix in by tossing. Using a fork, mix in the cream,
a little at a time until the mixture is just shy of pourable. Do
not overmix. Drop spoonsful onto the pecans.
Immediately place in oven, after 15 min, reduce heat to 350 degrees
and bake for another 30 minutes, or until filling bubbles up.
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Pecan Cobbler
3 cups corn syrup
3 cups granulated sugar
1/3 cup melted butter or margarine
1 tablespoon vanilla extract
6 eggs
3 cups pecans, coarsely chopped
1 Crust (recipe below)
Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with cooking
spray.
Mix together syrup, sugar, butter or margarine, vanilla extract and eggs.
Pour 1/3 of mixture into pan. Lay crust on top. Stir nuts into remaining
mixture. Pour on top of crust. Bake 50 to 60 minutes, or until center is
nearly set.
Crust
1 cup oat flour
1 cup unbleached flour
1/2 cup butter or margarine
1/4 teaspoon salt
1/2 cup cold water
Mix together flours and salt. Cut in butter or margarine with fork or pastry
cutter. Stir in cold water with fork. Form into ball. On lightly floured
surface, roll out into a 13 x 9-inch rectangle.
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