| 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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