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Peach And Raspberry Cobbler W/buttermilk Biscuit Crust Pt

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Cooking liv, Import 1 Servings

INGREDIENTS

See part 1

INSTRUCTIONS

Lightly flour the work surface and dough and shape the dough into a
square, by pressing the sides against the work surface. Roll the  dough
to a 9 by 12-inch rectangle. Cut the dough the short way into  24
strips, each 1/2-inch wide and 9 inches long. Arrange 12 of the
strips, 1/4 inch apart, on a floured cookie sheet or the floured back
of a jelly-roll pan. Position the pan so that the strips are facing
vertically to you. Beginning with the first strip of dough on your
left, fold every other strip in half, back toward you. Place one of
the reserved 12 strips of dough horizontally across the unfolded
strips, just above the fold of the other strips, as in the
illustration. Unfold the strips away from you, back to their original
position, over the horizontal strip. Now begin with the second
vertical strip from your left and fold back every other strip again.
Insert another horizontal strip and unfold the vertical strips.  Repeat
steps 5 through 9 twice more until you have inserted 6  horizontal
strips to the top of the pan. Turn the pan 180  degrees and repeat the
process, beginning with the first vertical  strip, and inserting 6 more
horizontal strips of dough, that is steps  5 through 9, three more
times. Gently press the top of the lattice to  make the strips stick
together slightly, and refrigerate the lattice  until firm, which will
make it easier to slide onto the pie.  Recipe by: Cooking Live Show
#CL8953  Posted to MC-Recipe Digest V1 #791 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 19, 1997

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