| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 2 |
|
Egg yolks |
| 1 |
tb |
Flour |
| 5 |
c |
Sliced peaches (at least – enough to fill bottom of pan 1/2 full) |
| 2 |
tb |
Butter |
| 1 1/2 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Baking powder |
| 1/4 |
c |
Butter |
| 3/4 |
c |
Milk or cream |
| 1 |
tb |
Milk or cream |
| 1 |
tb |
Sugar |
INSTRUCTIONS
BOTTOM A
TOPPING B
GLAZE C
Date: Tue, 11 Jun 1996 10:10:33 -0500
From: Anne Harvey <anne.harvey@TREASURE.LPL.LONDON.ON.CA>
This recipe for peach cobbler was given to me by an old friend I haven't
talked to in ages (this reminds me that I owe her a call) and is a very
versatile recipe. You can substitute strawberry, strawberry/rhubarb,
peach/blueberry, etc. for the peaches.
A- mix first three ingredients and add to the peaches. Place in bottom of
a 9x13 pan. Dot with butter.
B- stir flour, sugar, baking powder and salt together. Cut in butter till
crumbly. Add milk, and toss with a fork (wet, smooth dough). On a
well-floured surface, pat dough to form a rectangle slightly smaller than
the pan (8x12). Cut dough into 8 or 10 squares. Arrange on top of peaches.
c- Brush top of dough with milk and sprinkle with sugar.
Bake at 375 degrees F for approx. 35 mins. Watch that the fruit does not
boil out. If it starts to take a knife and run it along the seams.
Serve with ice cream or whipped cream.
EAT-L DIGEST 10 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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