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Old 03-03-2006, 12:33 PM   #11
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Hey Texasgirl yeah with kids you never know right

But all I was trying to say is that a lot of recipes stress a particular kind of apple (Braeburn, Jonathan, Granny etc.) I for one use what I have. I am sure it would be good with even mixed apples. The beauty of a cobbler is that hard or soft it all gels together and with that crispy topping goes down easily
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Old 10-06-2006, 07:01 AM   #12
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Quote:
Originally Posted by kimbaby
What you need:
I box yellow cake mix
butter
canned fruit any kind

what to do:
Dump fruit in cooking pan, then evenly
pour dry cake mix
top with drizzles of butter
bake at 350 degrees still light brown and bubbly
goes well with ice cream or whipped cream also
great compliment to a cup of joe...
ENJOY
Can you give be an idea of how much butter you used - Thanks
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Old 10-06-2006, 07:52 AM   #13
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yes, I generaly use a stick and a half I slice it and put it in rows that way when it melts, it cooks the top of the "dry" ingredients :)
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Old 10-06-2006, 08:16 AM   #14
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Quote:
Originally Posted by kimbaby
yes, I generaly use a stick and a half I slice it and put it in rows that way when it melts, it cooks the top of the "dry" ingredients :)
Thanks , I wanted to try this-- but was thrown by "the drizzling of butter over the top" !
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Old 10-06-2006, 10:14 PM   #15
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My recipe calls for the same ingredients but assembled differently. I melt 1 stick of butter or margarine in a 9 x 13 pan then add 2-16 oz. canned peaches with the juice. On top of that I add a white or yellow cake mix. On top of that I add 1/2 to 1 cup brown sugar and cinnamon and bake at 350 for one hour. The butter and juices from the bottom bubles up through the cake mix. I am sure the end result is the same - yummy!
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