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Old 11-06-2004, 07:27 AM
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ISO Southern Living Recipe

" Does anyone have access to the September copy of Southern Living? Would they please post the Apple-Pecan Pie cobbler in that issue. I saw it while waiting in our doctor's office last week, but someone had ripped out the recipe. I love your newsletter and know alot of people share things. I'd appreciate this recipe, if possible. "

Thanks
Joan in OH


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Old 11-06-2004, 07:43 AM
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This recipe is off of the Southern Living message boards. Im hoping that this is what she is looking for.


APPLE-PECAN COBBLER

6 large Granny Smith apples, peeled and sliced (about 3 pounds)*
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/4 cup butter
1/2 cup dark corn syrup
Pecan Pie Muffin Batter (recipe follows)

Toss together first 3 ingredients in a large bowl.
Melt butter in a large skillet over medium-high heat.
Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes.
Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups.
Spoon Pecan Pie Muffin Batter evenly over hot apple mixture.
Bake at 425° for 15 to 20 minutes or until golden brown.


PECAN PIE MUFFIN BATTER
This recipe goes with Apple-Pecan Pie Cobbler

1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract

Combine first 5 ingredients in a large mixing bowl; make a well in center of mixture. Stir together butter, eggs, and vanilla; add to dry ingredients, and stir just until moistened.
Pecan Pie Muffins: Spoon Pecan Pie Muffin Batter evenly into lightly greased miniature muffin pans, filling three-fourths full. Bake at 425° for 8 to 10 minutes. Makes 24 muffins.
Yield: Makes about 2 cups
*3 (12-ounce) packages frozen, cooked apples, thawed (such as Stouffer's Harvest Apples), can be substituted for Granny Smith apples. Proceed with recipe as directed.

Yield: Makes 6 servings

Southern Living, SEPTEMBER 2004
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