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RECIPES
37
RECIPES
36
Cherry Cobbler
Cobbler
Default Mode and Temperature: Surround Bake/400˚
Suggested Time: 25-30 minutes
Tips: Use an 8 x 8 x 2" baking pan; Use rack position 2.
Path to each this unction: DACOR GUIDE-BAKERY-PASTRIES-#2 Cobbler
Types of Cobbler: This function can be used for homemade or boxed cobblers.
1 cup all purpose flour
2 Tablespoons sugar
1
1
⁄
2
teaspoon baking powder
1 teaspoon ground cinnamon
1
⁄
2
teaspoon nutmeg
1
⁄
2
teaspoon cloves
1
⁄
2
cup hazelnuts, toasted and chopped
1
⁄
4
cup unsalted butter
6 cups fresh or frozen pitted red cherries
1 cup sugar
2 Tablespoons cornstarch
1
⁄
4
cup water
1 egg
1
⁄
4
cup milk
1 quart vanilla bean ice cream
Adjust oven rack to position 2. In Dacor Guide, select Cobbler. Allow oven to preheat. For topping, combine flour, 2 Tablespoons sugar,
baking powder, cinnamon, nutmeg, cloves, and hazelnuts in a medium bowl. Cut in butter until mixture resembles course crumbs.
In a saucepan, combine cherries, sugar, cornstarch and water. Cook and stir until thick and bubbly. Keep filling hot.
Add egg and milk to flour mixture, stirring just to moisten. Transfer filling to an 8 x 8 x 2" baking dish. Use a spoon to drop topping in
small mounds onto filling using a spoon.
Place in oven and set timer for 25-30 minutes. Bake cobbler until a wooden toothpick inserted into the topping comes out clean.
After Baking: Scoop cobbler into individual serving bowls. Serve warm with a scoop of vanilla bean ice cream on top.
Makes 6 servings.
Variations: Prepare as above, except substitute 6 cups of these for the cherries:
• Sliced apples or pears
• Fresh or frozen berries, such as blackberry, raspberry, boysenberry, or blueberry
• Pit and slice peaches, apricots, nectarines or mangoes
Blueberry Crisp
Fruit Crisp
Default Mode and Temperature: Convection Bake/375˚
Suggested Time: 30-35 minutes
Tips: Use an 8 x 8 x 2" baking pan; Use rack position 2. For two pans, use rack positions 2 and 4. Rotate pans half way through baking.
Path to reach this function: DACOR GUIDE-BAKERY-PASTRIES-#3 Fruit Crisp
Types of Fruit Crisps: This function can be used for homemade or boxed fruit crisps.
5 cups fresh or frozen blueberries, rinsed
1
⁄
4
cup granulated sugar
1
⁄
2
cup rolled oats
1
⁄
2
cup brown sugar
1
⁄
4
cup all purpose flour
1
⁄
2
teaspoon ground cinnamon
1
⁄
4
teaspoon ground cloves
1
⁄
4
teaspoon ground nutmeg
1
⁄
4
cup butter
1 quart vanilla bean ice cream
Adjust oven rack to position 2. In Dacor Guide, select Fruit Crisp. Allow oven to preheat. For filling, thaw fruit if frozen. Place in
8 x 8 x 2" baking dish. Stir in sugar. In a small bowl, combine rolled oats, brown sugar, flour, cinnamon, cloves, and nutmeg. Cut in
butter until mixture resembles coarse crumbs. Sprinkle over filling.
Place in oven and set timer for 30-35 minutes. Bake until fruit is tender and topping is browned.
After Baking: Scoop warm fruit crisp into individual serving bowls and top with a scoop of vanilla ice cream on top.
Makes 6 servings.
Variations: Any of the following can be substituted for the blueberries:
5 cups sliced, peeled cooking apples, pears, peaches, apricots, or mangoes OR 5 cups fresh berries (or any combination of these to
equal 5 cups total)