Name: Peach Cobbler
Ingredients: 4 lb Ripe; juicy peaches, (about 14 medium); 1 c Sugar; 1/2 c Unbleached all-purpose flour; 2 tb Fresh lemon juice; 2 tb Amaretto; 2 1/4 c Unbleached all-purpose flour; 1/4 c Sugar; Plus 2 tablespoons; 3 ts Baking Powder; 1 pn Salt; 1/2 Stick Unsalted butter; well chilled, Cut into pieces; 1/4 c Solid vegetable shortening; well chilled, Cut into pieces; 1 Egg; Well beaten; Zest of 2 lemons; Finely minced; 1 1/4 c Cultured buttermilk

We must never separate the Spirit and the Word. The Spirit speaks to us through the Word; so we should always doubt and query any supposed revelation that is not entirely consistent with the Word of God. Indeed the essence of wisdom is to reject altogether the term “revelation” as far as we are concerned, and speak only of “illumination.” The revelation has been given once and for all, and what we need and what by the grace of God we can have, and do have, is illumination by the Spirit to understand the Word.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables, Eggs, Dairy		Fruit, Pies	8	Servings

INGREDIENTS

4	lb	Ripe; juicy peaches, (about 14 medium)
1	c	Sugar
1/2	c	Unbleached all-purpose flour
2	tb	Fresh lemon juice
2	tb	Amaretto
2 1/4	c	Unbleached all-purpose flour
1/4	c	Sugar; Plus 2 tablespoons
3	ts	Baking Powder
1	pn	Salt
1/2		Stick Unsalted butter; well chilled, Cut into pieces
1/4	c	Solid vegetable shortening; well chilled, Cut into pieces
1		Egg; Well beaten
		Zest of 2 lemons; Finely minced
1 1/4	c	Cultured buttermilk

INSTRUCTIONS

FILLING
TOPPING
Position a rack in the upper third of the oven and preheat the oven to
400F.
  FOR THE FILLING:
Peel the peaches if necessary by dropping them a few at a time into a pot
of boing water, leaving them for 1 minute, and then transferring them to a
bowl of iced water. The peels will then slip off easily. Pit and slice the
peaches. In a bowl, stir together the peaches, sugar, flour, lemon juice
and Amaretto. Transfer the peaches to a 9 X 13 inch baking dish and bake 20
minutes.
FOR THE TOPPING
In a bowl, stir together the flour, 1/4 cup of sugar, baking powder, and
salt. Cut in the butter and shortening until the mixture is coarse and
crumbly. Stir in the egg, lemon zest, and buttermilk until a soft dough
forms; do not overmix.
Drop the topping by large dollops evenly over the surface of the hot
peaches. Sprinkle the topping evenly with the remaining 2 tablespoons of
sugar. Return the cobbler to the oven and bake another 15-20 minutes, or
until topping is puffed and golden and the filling is bubbling. Let stand
on a rack and serve hot, warm, or cool.
Recipe by: El Paso Chile Company's Texas Border Cookbook
Posted to recipelu-digest Volume 01 Number 370 by Rodeo46898
<Rodeo46898@aol.com> on Dec 15, 1997

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