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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: GROUND ZERO™ who wrote (7048)	11/14/2001 4:22:28 AM
From: sandintoes	Read Replies (1) \| Respond to of 25073

CARAMEL-APPLESAUCE COBBLER WITH BOURBON-PECAN ICE CREAM 1/2 cup butter or margarine 12 large Granny Smith apples, peeled and sliced 2 cups sugar 2 tablespoons lemon juice 1 (15-ounce) package refrigerated piecrusts Bourbon-Pecan Ice Cream (see below) MELT butter in a large Dutch oven over medium-high heat. Add apple, sugar, and lemon juice; cook, stirring often, 20 to 25 minutes or until apple is caramel colored. Spoon into a shallow, greased 2-quart baking dish. ROLL each piecrust to press out fold lines; cut into 1/2-inch strips. Arrange strips in a lattice design over filling; fold edges under. Place remaining strips on a baking sheet. BAKE remaining strips at 425° for 8 to 10 minutes or until golden. Set aside to serve with cobbler. Bake cobbler at 425° for 20 to 25 minutes or until crust is golden. Serve warm with pastry strips and Bourbon-Pecan Ice Cream. Yield: 8 servings. Prep: 45 min., Bake: 35 min. BOURBON-PECAN ICE CREAM: 2 pints homemade-style vanilla ice cream, softened 1 cup chopped toasted pecans 1/4 cup bourbon STIR together all ingredients; freeze 4 hours. Yield: 2 pints. Prep: 5 min., Freeze: 4 hrs. Note: For testing purposes only, we used Blue Bell Homemade Vanilla Ice Cream.