Recipe - Pear-Cranberry Cobbler

1 tablespoon Lemon juice
2 teaspoon Cornstarch
6 md Pears; peel, core,
thinly cut or sliced up
16 ounce Cranberry sauce; whole
1 teaspoon Ground cinnamon
Lemon biscuits; below or
1 cn (8oz) refrigerated
biscuits; cut in 1/2
Lemon zest; for garnish

LEMON BISCUITS
2 cup Flour; allpurpose
One half cup Sugar; or substitute
1 tablespoon Baking powder
One fourth teaspoon Salt; or substitute
1 Egg beaters 99% egg
substitute; or substitute
1/3 cup Nonfat milk
1 teaspoon Lemon peel; grated

From: reggie@netcom.com (Reggie Dwork) (COLLECTION)

Date: Tue, 1 Mar 1994 20:11:48 GMT

Recipe By : Woman's World Magazine Jan. 1994

LEMON BISCUITS: In bowl combine flour, sugar, baking powder and salt. Stir
in egg, milk and lemon peel until just combined. On floured surface knead
then roll out to 1/2" thick. Cut out biscuits using 2" star or biscuit
cutter. Repeat with scraps.

Preheat oven to 425 deg F. Lightly spray nonstick cooking spray on 2 qt
shallow casserole or glass baking dish; set aside. In lg bowl combine lemon
juice and cornstarch. Add pears; toss to coat well. Stir in cranberry sauce
and cinnamon. Spoon mixture into prepared dish. Arrange biscuits around
edge of fruit mixture in overlapping fashion. Bake 25 30 min until fruit
is tender and biscuits are golden. Garnish.

NOTES : Cal 439.4, Fat 1.1 g, Carbs 103.9 g, Protein 7.2 g, Sodium 268 mg,
Dietary Fiber 4.7 g, CFF 2.3%.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

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