Beer makes batters better, meat more tender, and sauces more flavorful.
Pecan Cobbler II
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- #27355
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
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
Crust
1 cup oat flour
1 cup unbleached flour
1/2 cup butter or margarine
1/4 teaspoon salt
1/2 cup cold water
directions
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 the mixture into pan. Lay crust on top. Stir nuts into remaining mixture. Pour on top of crust.
Bake for 50 to 60 minutes or until center is nearly set.
For Crust: 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 a lightly floured surface, roll out into a 13- x 9-inch rectangle.
added by
singersmomalso
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 25, 2008
This cobbler was too sweet for words. I was actually looking for a recipe posted a couple of years ago that had brown sugar instead of the white, but I could not find it. If I make this again I will cut back on the corn syrup and definitely the white sugar.