| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Brown sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/8 |
ts |
Baking soda |
| 1/4 |
c |
Butter |
| 1/3 |
c |
Milk |
| 1/2 |
c |
Finely chopped walnuts |
| 3 |
tb |
Brown sugar |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
tb |
Butter; melted |
| 2/3 |
c |
Packed brown sugar |
| 4 |
ts |
Cornstarch |
| 1/2 |
ts |
Finely shredded lemon peel |
| 6 |
c |
Sliced; peeled peaches or 6 cups frozen unsweetened peach slices |
|
|
Sour cream topping or ice cream |
INSTRUCTIONS
For Biscuit Topping, in a medium mixing bowl stir together flour, the 1
Tbsp brown sugar, baking powder, baking soda, and 1/4 tsp salt. Cut in the
1/4 cup butter till the mixture is crumbly. Make a well in the center. Add
milk all at once. Using a fork, stir just till dough clings together. On a
lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or
pat dough into a 12x8-inch rectangle. Combine walnuts, the 3 Tbsp brown
sugar, and cinnamon; brush dough with the 1 Tbsp melted butter and sprinkle
with nut mixture. Roll up jelly-roll style, starting from one of the short
sides. Seal edge. With a sharp knife, cut into eight 1-inch-thick slices.
Set aside. For filling, in a large saucepan stir together the 2/3 cup brown
sugar, cornstarch and lemon peel. Add peaches and 2/3 cup water. Cook and
stir till bubbly. Transfer to a 12x7 1/2x2-inch baking dish. Arrange
biscuit slices, cut side down, on HOT filling. Bake, in a 400F oven about
25 minutes or till biscuit slices are golden. Serve warm with Sour Cream
Topping or ice cream.
YIELD: 8 servings
SOUR CREAM TOPPING: Combine 1/2 cup dairy sour cream, 1 Tbsp brown sugar,
and 1/8 tsp ground cinnamon.
YIELD: 1/2 cup
Variations: Apple Cobbler: Substitute 6 cups sliced, peeled cooking apples
for the peaches and add 1 tsp apple pie spice to the filling.
Rhubarb Cobbler: Substitute 6 cups sliced rhubarb for the peaches and use 1
1/4 cups brown sugar in the filling.
Recipe by: Stay for Supper (Country Home) Posted to TNT - Prodigy's Recipe
Exchange Newsletter by louiseh@juno.com on Jul 17, 1997
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