1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 tsp. grated lemon peel
3/4 cup plus 2 tbsp. cold butter or margarine
2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
Vanilla Ice Cream
Blueberry Sauce
2. In large bowl, cut 3/4 cup butter into 1-1/2 biscuit mix until crumbly; add blueberry
mixture. Spread in greased 9-in. square baking pan.
3. In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2
tbsp. butter until crumbly. Add nuts. Sprinkle over cobbler.
4. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice creamand
Blueberry sauce. Refrigerate leftovers.
Blueberry Sauce:
In saucepan, combine 1/2 cup sugar, 1 tbsp. cornstarch, 1/2 tsp. ground cinnamon and 1/4 tsp. ground nutmeg. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in 1 pint blueberries; cook and stir until hot.