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Title: Fresh Peach Cobbler W/four Variations
Categories: Dessert Fruit
Yield: 6 Servings
| LIZ JONES | ||
| 1 1/2 | c | Peaches; fresh/thin sliced |
| 1 | c | Sugar; divided |
| 1/4 | c | Water |
| 1 | Egg | |
| 1 | tb | Shortening |
| 1 | tb | Milk |
| 1/2 | c | Flour; all purpose |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| Light cream | ||
Preheat oven to 350-degrees. Grease 11 x 7" glass baking dish. In medium saucepan, combine peaches, 1/2 cup sugar, water; bring to a boil, stirring frequently; keep the peach mixture hot. Meanwhile, beat egg, 1/2 cup sugar, and shortening until fluffy. Add milk; stir in flour, baking powder, and salt. Spread batter in prepared baking dish; pour hot peaches over all. Bake 25 to 30 minutes, or until tender. Serve warm, with cream, whip cream or Vanilla ice cream. More Fruit Cobblers: For peaches, substitutre fresh or thawed frozen blueberries or strawberries, or fresh apples or blackberries. If the frozen fruit is packed in sugar syrup, omit first 1/2 cup sugar. May 1953 Good Housekeeping "Quick-Dessert Cook Book". Almost 40 years later this is still a success story.
Posted to MM-Recipes Digest V4 #7 by Bill Spalding previous next