Best 3 War Eagle Bean Palace Pecan Cobbler Recipes

SHEILA'S PEACH COBBLER WITH PECANS

Sheila's Peach Cobbler with Pecans image

Homemade peach cobbler with fresh-picked peaches baked in a cast iron skillet. Serve with your favorite ice cream, (my husband loves pecan pralines and cream). I made this recipe up because I was ready to be finished with the peaches! LOL! You can use any baking type dish you like. It was old fashioned and baked nicely in the cast iron skillet.

Provided by agadoelleon

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

3 cups sliced fresh peaches
2 teaspoons lemon juice
1 ½ cups white sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
1 ½ cups self-rising flour, or as needed
½ cup white sugar
½ cup brown sugar
1 teaspoon ground cinnamon
¼ cup butter, melted
2 tablespoons butter, cut into small pieces
1 tablespoon raw sugar, or as desired

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.
Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.

Nutrition Facts : Calories 668 calories, Carbohydrate 110.9 g, Cholesterol 30.5 mg, Fat 24.9 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 8.5 g, Sodium 485.4 mg, Sugar 85.1 g

WAR EAGLE BEAN PALACE PECAN COBBLER

War Eagle Bean Palace Pecan Cobbler image

This recipe is one of the signature desserts served at the Bean Palace Restaurant which is located inside the War Eagle Mill in Rogers, Arkansas. The mill was originally built in 1830 and is still a working water-powered grist mill. All corn and grains that are milled there are organically grown. This recipe is definitely not for anyone on any kind of diet, but if you are not worried about fats, carbs, sugars or calories then by all means try this recipe. Pecan Cobbler is one of the most delicious and rich desserts I have ever tried. Small servings are recommended. It is very similar to pecan pie. The oat flour used in the crust is simple to make by placing 1 cup of regular oatmeal into your blender and blending until it resembles powder. This also works in a food processor.

Provided by Susie in Texas

Categories Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups light corn syrup
2 1/2 cups granulated sugar
1/3 cup butter, melted
1 tablespoon vanilla extract
5 eggs, slightly beaten
3 cups pecans, coarsely chopped
1 cup oat flour (1 cup regular oatmeal processed to a fine powder)
1 cup unbleached flour (all-purpose flour will work)
1/2 cup butter
1/4 teaspoon salt
1/4-1/2 cup cold water

Steps:

Pre-heat oven to 350º.
Spray a 13 X 9 inch pan with cooking spray.
In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.
Pour 1/3 of this filling mixture into the bottom of the prepared pan.
Add pecans to the remaining filling mixture and set aside while preparing crust.
In medium sized bowl combine the two flours and salt.
Cut cold butter into small pieces and add to flours.
Combine butter into the flour using a fork or pastry cutter.
Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together (I only used 1/4 cup water but the original recipe called for 1/2 cup).
Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky.
Roll out dough into a 13 X 9 inch rectangle.
Carefully pick up the rolled dough and place in the pan on top of the filling mixture.
Pour the remaining filling mixture with the pecans onto the top of the dough.
Bake for approximately 50 minutes or until the center begins to set.
Remove from oven and let cool for about 20 minutes.
Serve warm or at room temperature.

WAR EAGLE CORN BREAD

War Eagle Corn Bread image

I got this recipe off of a bag of War Eagle Corn Meal over 30 years ago, and it's been our favorite ever since. It's not too sweet or cake-like. This recipe makes one dozen regular muffins, or one 8" iron skillet or cake pan.

Provided by cathyfood

Categories Breads

Time 30m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup yellow cornmeal
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon table salt
1 cup milk
1 egg
3 tablespoons honey

Steps:

Preheat oven to 375 degrees F.
Heat baking pan in oven. Melt 1 or 2 tablespoons vegetable oil, bacon fat, or butter in pan.
Combine dry ingredients in large mixing bowl.
Combine liquids, add to dry mixture, and stir well. Pour batter into hot pan.
Bake for 25 minutes, or until golden.
If making muffins, grease tin well or use paper cupcake liners. Divide batter, bake for 20 minutes.
Makes 1 dozen muffins or one 8" layer cake pan or skillet.

Nutrition Facts : Calories 178.2, Fat 3.3, SaturatedFat 1.3, Cholesterol 36.7, Sodium 548.1, Carbohydrate 33.8, Fiber 2.6, Sugar 8.8, Protein 5.4

Tips:

To ensure a flaky crust, use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbs. Avoid overworking the dough, as this can result in a tough crust.
If you don't have a pastry blender, you can use a food processor to make the crust. Simply pulse the flour and butter together until the mixture resembles coarse crumbs.
If the dough is too dry, add a tablespoon or two of ice water until it comes together. Be careful not to overwork the dough, as this can result in a tough crust.
If the dough is too wet, add a little more flour until it comes together. Again, be careful not to overwork the dough.
When rolling out the dough, be sure to keep it cold. This will help prevent the dough from sticking to the rolling pin and will also result in a flakier crust.
If the dough is too warm, it will be difficult to roll out and will also be more likely to stick to the pan.
When baking the cobbler, be sure to preheat the oven to the correct temperature. This will help ensure that the cobbler bakes evenly.
If the cobbler is not baked at the correct temperature, it may not cook through properly or the crust may not brown.

Conclusion:

Pecan cobbler is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, sweet filling, and crunchy pecans, this cobbler is sure to be a hit with everyone who tries it. Whether you are making it for a special occasion or just because you have a craving for something sweet, this pecan cobbler recipe is sure to satisfy.