| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 2 |
|
Egg yolks |
| 1 |
T |
Flour |
| 5 |
c |
Sliced peaches, at least – |
|
|
enough to fill bottom of |
|
|
pan 1/2 full |
| 2 |
T |
Butter |
| 1 1/2 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 1/4 |
t |
Salt |
| 1 |
T |
Baking powder |
| 1/4 |
c |
Butter |
| 3/4 |
c |
Milk or cream |
| 1 |
T |
Milk or cream |
| 1 |
T |
Sugar |
INSTRUCTIONS
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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