Friday, May 1, 2009


Tried a new recipe tonight - Heavenly! Definitely will be added to the holiday menu.

14-oz pkg gingerbread cake mix, divided
3/4 cup water
1/4 cup brown sugar, packed
1/2 cup butter, divided
1/2 cup chopped pecans (I used walnuts)
2 21-oz cans apple pie filling
Garnish: vanilla ice cream

Mix together 2 cups of the gingerbread mix and water until smooth - set bowl aside.
Mix together the rest of the gingerbread mix with the brown sugar; cut in 1/4 cup butter until the mixture is crumbly. Add nuts and set this bowl aside. Combine pie filling and other 1/4 cup of butter in saucepan and heat, stirring frequently, for about 5 minutes or until the filling is heated. Pour filling into a lightly greased 13x9 pan (original recipe called for a 11x7 - but I don't have one of those - cobbler was thinner than it would have been otherwise, but still tasted good); spread filling out evenly. Top with the first gingerbread mixture over the filling; top with the nut mixture. Bake at 375 degrees for 35-45 minutes or until set.

Serve with ice cream.

Next time I'll probably put it in a casserole dish so it isn't spread out so much.

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