We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

REMEMBER! Only _you_ can prevent forever fires!

Peach Melba Cobbler

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs 8 Servings

INGREDIENTS

2 1/2 lb Peaches; peeled, pitted and thickly sliced
1/2 c Granulated Sugar
2 tb All-Purpose Flour
1/4 ts Cinnamon
1 1/2 c Raspberries; Fresh or Frozen
1 tb Fresh Lemon Juice
1 1/3 c All-Purpose Flour
2 tb Granulated Sugar; (divided)
3/4 ts Baking Powder
1/2 ts Salt
1/4 ts Baking Soda
1 1/2 tb Vegetable Oil
1 tb Chilled Butter; cut into small pieces
1/3 c Sour Cream
4 tb Milk
1 Whole Egg; slightly beaten

INSTRUCTIONS

FILLING
TOPPING
The Cook and Kitchen Staff are proud to continue to offer you a sampling of
recipes from the Young Family Reunion Recipe Collection, as unofficially
published in a small cookbook entitled "Forever Young."
Today's recipe is a fresh and fantastic dessert that makes a flavorful
finish to nearly any meal. You don't need a special occasion to motivate
you to prepare today's recipe; it's great any day of the week!
Pre-heat oven to 375-F degrees. Lightly oil or spray the bottom and sides
of a 3-quart baking dish with non-stick vegetable oil. Set aside.
Dip peaches in a large pot of boiling water for up to 1 minute, then remove
them with a slotted spoon. When they're cool enough to easily handle, slip
off their skins. Halve, pit, and slice the peaches.
In a large mixing bowl combine sugar, flour, and cinnamon with the peaches,
raspberries, and lemon juice. Stir with a wooden spoon or toss to blend,
then place in the prepared baking dish.
To prepare the topping, combine flour, half the sugar, baking powder, salt,
and baking soda in a medium-sized mixing bowl. Using your fingers, work in
the oil and butter until coarse crumbs are formed.
In a separate large bowl, whisk together sour cream and milk. Add the
flour-crumble mixture and mix with a fork until a dough is formed. Knead
the doughy mixture on a lightly floured surface for about 5 minutes until
smooth.
Roll out the dough between two sheets of lightly floured wax paper, in
order to easily transfer the topping to the baking pan. Peel off one sheet
of wax paper and place, dough face down, on top of the filling. Remove the
second sheet of wax paper and lightly brush the surface with a slightly
beaten egg, then sprinkle with remaining sugar.
Cut several slices into the topping to release the steam and bake the
cobbler for 35 to 45 minutes until the top is just browned. Let stand to
cool for at least 15 minutes prior to serving. Refrigerate to store,
covered. Serve stored cobbler at room temperature.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Aug 12, 1998, converted by MM_Buster
v2.0l.

A Message from our Provider:

“Jesus: the most exciting person in the universe”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?