Pecan Cobbler
Pecos Pecan Cobbler with Homemade Vanilla Ice Cream


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.

Source: http://www.recipegoldmine.com/piecob...cobbler36.html





Pecos Pecan Cobbler with Homemade Vanilla Ice Cream

Prep time: 20 minutes
Bake time: 45 minutes
Serves 8

Crust:
1 1/2 cups flour
1 tablespoon brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup Crisco Butter Flavor Shortening or 1/4 Butter Flavor Crisco
stick
1/2 cup whipping cream

Filling:
4 large eggs
1 tablespoon whipping cream
3/4 cup dark brown sugar
1/2 teaspoon salt
2 tablespoons Butter Flavor Crisco shortening or 2 tablespoons Butter
Flavor Crisco Stick
1 1/2 cups light corn syrup
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pecan halves
Vanilla ice cream

Preheat oven to 350°.

In the bowl of an electric mixer, combine flour, brown sugar, baking
powder and salt; blend on low just to combine. Cut the Crisco Butter
Flavor Shortening into cubes and add them to the mixture while beating
on low, a few at a time, to make a dry dough. Add the whipping cream;
mix 3 minutes. Turn the dough onto a floured surface; roll until 1/8
inch thick to fit an 8x8 baking dish; press into pan.

Rinse out mixing bowl and place the eggs, whipping cream and brown
sugar in the bowl; blend on low for 3 minutes. Add salt, Crisco Butter
Flavor Shortening and corn syrup, and mix an additional 3 minutes.
Stir in cinnamon, vanilla and pecan halves; pour mixture over
dough-lined pan. Bake for 45 minutes. Remove from oven and let sit 10
minutes before serving. Spoon into dessert bowls and top with a scoop
of ice cream.

Source: http://www.crisco.com/scripts/displa...cipe_nbr=40386

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