| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Desserts, Fruits | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Peaches, fresh/thin sliced |
| 1 | c | Sugar, divided |
| 1/4 | c | Water |
| 1 | Egg | |
| 1 | T | Shortening |
| 1 | T | Milk |
| 1/2 | c | Flour, all purpose |
| 1/2 | t | Baking powder |
| 1/4 | t | Salt |
| Light cream | ||
| 1953 | d Housekeeping "Quick-Dessert Cook Book". Almost 4, d Housekeeping "Quick-Dessert Cook Book". Almost 40 years |
INSTRUCTIONS
Preheat oven to 350-degrees. Grease 11 x 7" glass baking dish. In medium saucepan, combine peaches, 1/2 cup sugar, water; bring to a boil, stirring frequently; keep the peach mixture hot. Meanwhile, beat egg, 1/2 cup sugar, and shortening until fluffy. Add milk; stir in flour, baking powder, and salt. Spread batter in prepared baking dish; pour hot peaches over all. Bake 25 to 30 minutes, or until tender. Serve warm, with cream, whip cream or Vanilla ice cream. More Fruit Cobblers: For peaches, substitutre fresh or thawed frozen blueberries or strawberries, or fresh apples or blackberries. If the frozen fruit is packed in sugar syrup, omit first 1/2 cup sugar. May later this is still a success story. Posted to MC-Recipe Digest V1 #827 by Nancy Berry <nlberry@prodigy.net> on Oct 05, 1997
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”