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Cherry Cobbler
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 010 03
CHERRY COBBLER
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
449 cal
62 g
5g
21 g
0 mg
273 mg
18 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
32-1/2 each
PIE FILLING,CHERRY,PREPARED
24 lbs
3 gal
Method
1
Prepare 1-1/4 Pie Crust, Recipe No. I 001 00 to yield enough dough to prepare cobbler for 100 portions.
2
Divide dough into four 3-3/4 lb pieces; use 2 pieces for each sheet pan.
3
Place dough on lightly floured board; sprinkle lightly with flour; flatten gently.
4
Roll 2 pieces dough into rectangular sheets about 1/8 inch thick and large enough to fit each pan. Press dough into bottom and sides
of each pan. Reserve remaining pieces for use in Step 6.
5
Pour 1-1/2 gallons of filling into each pan.
6
Roll remaining pieces dough for top crusts.
7
Place top crusts carefully over filling in each pan.
8
Crimp to seal edges.
9
Cut 6 to 8 small slits, about 1/2-inch each, in tops of each cobbler.
10
Using a convection oven, bake at 375 F. for 35 to 40 minutes or until lightly browned on high fan, open vent.
11
Cool; cut 6 by 9.



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Cherry Cobbler

Yield: 100 Portion: 1 Piece
Calories: 449 cal
Carbohydrates: 62 g
Protein: 5g
Fat: 21 g
Cholesterol: 0 mg
Sodium: 273 mg
Calcium: 18 mg

Ingredient Weight Measure Issue
PIE CRUST 32-1/2 each
PIE FILLING,CHERRY,PREPARED 24 lbs 3 gal

Method:
1
Prepare 1-1/4 Pie Crust, Recipe No. I 001 00 to yield enough dough to prepare cobbler for 100 portions.
2
Divide dough into four 3-3/4 lb pieces; use 2 pieces for each sheet pan.
3
Place dough on lightly floured board; sprinkle lightly with flour; flatten gently.
4
Roll 2 pieces dough into rectangular sheets about 1/8 inch thick and large enough to fit each pan. Press dough into bottom and sides
of each pan. Reserve remaining pieces for use in Step 6.
5
Pour 1-1/2 gallons of filling into each pan.
6
Roll remaining pieces dough for top crusts.
7
Place top crusts carefully over filling in each pan.
8
Crimp to seal edges.
9
Cut 6 to 8 small slits, about 1/2-inch each, in tops of each cobbler.
10
Using a convection oven, bake at 375 F. for 35 to 40 minutes or until lightly browned on high fan, open vent.
11
Cool; cut 6 by 9.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/cherry_cobbler.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence