This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
Any cooked filling may be added to this pie shell.
For a traditional Southern pie crust, use a combination of shortening and butter.
Make this cake the way Mama Lou didówith fresh coconut shaved into nice big flakes.
Autumn-ripe pears create a tasty twist on this classic French dessert.
This variation on a classic French pound cake, in which ingredient quantities are determined by relative weight, uses olive oil instead of butter for a light, fresh flavor.
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