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Rancho Tejas Pecan Cobbler Recipe

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This recipe for Rancho Tejas Pecan Cobbler, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Kallus
Added: Monday, December 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
3 cups all-purpose flour
1 TBS dark brown sugar
1 1/2 tsp salt
1 TBS baking powder
1 stick plus 1 TBS cold butter, cut in pieces
3/4 cup whipping cream

Filling:
9 eggs
1 1/2 cups dark brown sugar
1 1/2 tsp salt
2 sticks plus 2 TBS butter, melted
3 cups dark corn syrup
1 1/4 lbs pecan halves

Directions:
Directions:
Dough:
Combine flour, sugar, salt and baking powder in electric mixer. Blend on slow setting 3 minutes. Add butter, piece by piece, until a dry dough forms. Add cream and blend 3 more minutes. Roll dough into a 1/2 in. thick rectangle to cover the inside of a shallow 4-quart casserole. Press dough into the casserole and trim edges.
Filling:
Place eggs and brown sugar in electric mixer bowl; mix on slow speed 3 minutes. Add salt, butter and corn syrup and mix 3 more minutes. Remove from mixer and fold in pecans.
Meanwhile, preheat oven to 350F. Pour filling into casserole over dough. Bake 1 hour, turn pan once to ensure even cooking. Remove from oven and keep warm. Serve in a bowl and top with vanilla ice cream.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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