INGREDIENTS

INSTRUCTIONS

Filling Directions :  Pit, halve and slice peaches cut in 8 pieces.
Place peaches, brown  sugar, spice, lemon juice, tapioca, and Framboise
in large bowl, mix  and let macerate for approx. 10 min. Put into
well-greased (Crisco)  12" frying pan. Dot with unsalted butter. Cook
for 20-25 min. at 425  degrees.  Cobbler Directions:  Sift dry
ingredients into a mixing bowl. Mix in unsalted butter with  your hands
until flour is the consistency of oatmeal. Add buttermilk  to the flour
mixture and stir. When peaches are done, use a large  spoon to drop the
batter onto the peaches. Do not mix. The batter  will expand. Bake 25
min. at 425 degrees or until the biscuits are  golden brown. Allow to
slightly cool, serve while still warm with  fresh whipped cream.  Other
Fruit Mixtures For Cobbler: 2-3 quarts blueberries,  blackberries, or
huckleberries 1 1/2 cups of sugar Juice of 1/2 a  lime Zest of 1/2 a
lime 1 tablespoon tapioca (optional)  More Variations: 4 lbs. plums cut
into 8 pieces or 3-4 lbs.  Nectarines 1 1/2 cups of light brown sugar
Juice of 1/2 lemon  MC Formatted & Busted by Barb at Possum Kingdom on
3/17/98 Posted to  MC-Recipe Digest by "abprice@wf.net"
<abprice@wf.net> on Mar 23, 1998

A Message from our Provider:

“The great mystery is not unanswered prayer; it’s unfinished prayer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2583
Calories From Fat: 1088
Total Fat: 124.1g
Cholesterol: 320mg
Sodium: 2011.6mg
Potassium: 3305.6mg
Carbohydrates: 334.9g
Fiber: 25.8g
Sugar: 125.2g
Protein: 50.8g