The recipe submissions for the Steam/Combi Cobbler Competition are rolling in! Here are some of the latest we have received.
Submitted by: Angela Tugwell with Ferguson (Spring)
Ingredients:
2 cans cherry pie filling
1 can crushed pineapple
Half a bag of shredded coconut
Pecan pieces about 12 oz
1 box yellow cake mix
1 stick of butter
Ingredients:
2 cans cherry pie filling
1 can crushed pineapple
Half a bag of shredded coconut
Pecan pieces about 12 oz
1 box yellow cake mix
1 stick of butter
Cooking notes:
Drain the pineapple before you pour them in the pan. All ingredients except for the cake and butter are to be placed in the baking pan mix together. Pou dry cake over ingredients and place butter over cake mix. Place in Viking Combi Steam Oven for 40 minutes. Once cobbler is complete top with your favorite ice cream.
Drain the pineapple before you pour them in the pan. All ingredients except for the cake and butter are to be placed in the baking pan mix together. Pou dry cake over ingredients and place butter over cake mix. Place in Viking Combi Steam Oven for 40 minutes. Once cobbler is complete top with your favorite ice cream.
CHEERY CHERRY DUMP CAKE
Submitted by: Betsy O'Hearn with Ferguson (Houston)
Submitted by: Betsy O'Hearn with Ferguson (Houston)
1 can crushed pineapple with juice
1 stick butter
1 cup chopped pecans (optional)
1 can cherry pie filling
1 yellow boxed cake mix
1) Spray 9 X 13" pan with non-stick cooking spray.
2) DUMP fruit in bottom of pan, pour dry cake mix evenly over top.
3) Slice butter or margarine, lay evenly over on top.
4) Sprinkle pecans over all. (OPTIONAL – I choose to not)
5) Bake at 350 degrees 45 minutes or 40 minutes at 360 degrees in the VIKING STEAM OVEN!
6) Serve hot & fresh from oven or chilled. (For me, only hot works!)
Carmel Apple Cobbler
Submitted by: Danielle Raper with Ferguson (Spring)
Inspiration: I wanted to come up with a really yummy recipe that I could make when the neighbors announce at 4pm that they are having a bbq at 6pm. Because I’m a busy professional I needed a recipe that could use items stored in the pantry—going to the grocery store more then one time a week gives me anxiety!
Ingredients:
Cobbler:
2-cans of Apple Pie Filling
1-yellow cake mix
1-stick of butter
1 -8oz jar of caramel ice cream topping
Topping:
1- cup of chopped Walnuts
1- cup of brown sugar
1-teaspoon of cinnamon
2-tablespoons of butter
Dash of nutmeg
Optional:
Vanilla bean ice cream
Directions:
In a 13×9 pan spread apple pie filling. Top the apples with ½ of the jar of caramel sauce. Mix cake mix with butter. Sprinkle cake mix over apples. Mix topping and sprinkle on top of cake mix. Bake in your Combi Steam oven for 35 minutes on the middle shelf using the Steam heat function. Cover the last 10 minutes of cooking to make sure that the topping does not get too brown. Serve alone or with ice cream drizzled with remaining caramel topping. ENJOY!
Ingredients:
Cobbler:
2-cans of Apple Pie Filling
1-yellow cake mix
1-stick of butter
1 -8oz jar of caramel ice cream topping
Topping:
1- cup of chopped Walnuts
1- cup of brown sugar
1-teaspoon of cinnamon
2-tablespoons of butter
Dash of nutmeg
Optional:
Vanilla bean ice cream
Directions:
In a 13×9 pan spread apple pie filling. Top the apples with ½ of the jar of caramel sauce. Mix cake mix with butter. Sprinkle cake mix over apples. Mix topping and sprinkle on top of cake mix. Bake in your Combi Steam oven for 35 minutes on the middle shelf using the Steam heat function. Cover the last 10 minutes of cooking to make sure that the topping does not get too brown. Serve alone or with ice cream drizzled with remaining caramel topping. ENJOY!