Recipe: Pecan Cobbler recipes (NOT Whistle Stop Cafe) -5

Recipe: Pecan Cobbler (not KFC)

Board: Copycat Recipe Requests at Recipelink.com
From: Halyna - NY 1-27-2006
RE: ISO: Pecan Pie Cobbler (KFC)

PECAN COBBLER

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
1 Crust (recipe below)

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 mixture into pan. Lay crust on top. Stir nuts into remaining mixture. Pour on top of crust.

Bake 50 to 60 minutes, or until center is nearly set.

CRUST:
1 cup oat flour
1 cup unbleached flour
1/2 cup butter or margarine
1/4 teaspoon salt
1/2 cup cold water

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 lightly floured surface, roll out into a 13x9-inch rectangle.

Pecan Cobbler (not KFC)

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Pecan Tree Restaraunt's Pecan Cobbler Recipe

Ingredients
15 eggs
4 cup light corn syrup
2 handfuls flour (about 3/4c)
1/3 cup butter, melted
1 tbsp salt
2 lb light brown sugar
1 (9-in) unbaked pastry for a
1 double-crust pie
2 1/2 lb pecan pieces

Preheat oven to 350-degrees. In a large bowl, beat eggs well and add syrup. In a seperate bowl, combine flour with melted butter. Add flour mixture to eggs. Stir in salt and sugar and beat by hand until well-mixed.

Place pie pastry in bottom of a large rectangular baking pan. Sprinkle pecans evenly over pastry. Pour mixture into pan, being sure that pecans remain evenly distributed. Bake 1-1/2 hours, or until knife inserted in center comes out clean. Serve warm of cold. Top with vanilla ice cream if desired.

NOTE: The restaraunt uses a 16-by-10-by-3-inch bakng pan for this recipe.

Servings: 1 cobbler

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Pecan Cobbler with Vanilla Ice Cream
Source: Vicki

1 1/2 c. flour
1 Tblsp. brn. sugar
1 1/2 tsp. baking powder
1/4 c. butter flavor shortening
1/2 c. whipping cream

Filling:

4 large eggs
1 Tblsp. whipping cream
3/4 c. dark brn. sugar
2 Tblsp. Butter flavor shortening
1 1/2 c. light corn syrup
1/2 tsp. cinnamon
1/2 tsp. vanilla
2 c. pecan halves
vanilla ice cream

Pre-heat oven to 350 degrees

In large bowl, mix flour, brn. sugar, and baking pdr. Cut in the shortening into cubes a few at a time and beat on low spd. to make a dry dough. Add the whipping cream, mix 3 min. Turn dough onto floured surface, roll until 1/8 in. thick to fit an 8X8 baking dish, press into dish. Rinse out bowl and place eggs, whipping cream and brn. sugar, blend on low for 3 min. Add shortening and corn syrup and mix 3 min. Stir in cinnamon, vanilla, and pecan halves. Pour mix. over dough lined dish, Bake for 45 min. Remove from oven and let sit 10 min. before serving. Spoon into dessert bowls and top with a scoop of ice cream.

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War Eagle Bean Palace Pecan Cobbler Recipe
Author: Suzie in Texas /Texas Monthly

This recipe is one of the signature desserts served at the Bean Palace Restaurant which is located inside the War Eagle Mill in Rogers, Arkansas. The mill was orginally built in 1830 and is still a working water-powered grist mill. All corn and grains that are milled there are organically grown. This recipe is defintely not for anyone on any kind of diet, but if you are not worried about fats, carbs, sugars or calories then by all means try this recipe. Pecan Cobbler is one of the most delicious and rich desserts I have ever tried. Small servings are recommended. It is very similar to pecan pie. The oat flour used in the crust is simple to make by placing 1 cup of regular oatmeal into your blender and blending until it resembles powder. This also works in a food processor.

War Eagle Bean Palace Pecan Cobbler Recipe

1/2 cups light corn syrup
2 1/2 cups granulated sugar
1/3 cup butter, melted
1 tablespoon vanilla extract
5 eggs, slightly beaten
3 cups pecans, coarsely chopped

Cobbler Crust
1 cup oat flour (1 cup regular oatmeal processed to a fine powder)
1 cup unbleached flour (all-purpose flour will work)
1/2 cup butter
1/4 teaspoon salt
1/4-1/2 cup cold water

16 servings

1 hour 20 minutes 30 mins prep

Pre-heat oven to 350 .
Spray a 13 X 9 inch pan with cooking spray.
In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.
Pour 1/3 of this filling mixture into the bottom of the prepared pan.
Add pecans to the remaining filling mixture and set aside while peparing crust.
In medium sized bowl combine the two flours and salt.
Cut cold butter into small pieces and add to flours.
Combine butter into the flour using a fork or pastry cutter.
Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together (I only used 1/4 cup water but the original recipe called for 1/2 cup).
Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky.
Roll out dough into a 13 X 9 inch rectable.
Carefully pick up the rolled dough and place in the pan on top of the filling mixture.
Pour the remaining filling mixture with the pecans onto the top of the dough.
Bake for approximately 50 minutes or until the center begins to set.
Remove from oven and let cool for about 20 minutes.
Serve warm or at room temperature.