9 peaches, about 3 lbs
1 cup sugar
1 tsp sugar
2 tbsp cornstarch
2 tsp lemon juice
1 pt raspberries
1 1/2 cup flour
1 1/2 tsp baking powder
3/4 tsp salt
5 tbsp butter, chilled
2/3 cup milk
A Recipe for
Peach & Raspberry Cobbler
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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Food Tip |
This Recipe for Peach & Raspberry Cobbler is one of thousands in the Recipes-to-go Fruit Cookbook.
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
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Other things are just food. But chocolate's chocolate. |
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This is a recipe for Peach & Raspberry Cobbler from the recipe cookbook of Recipes-to-go (Fruit)
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
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Food Tip |
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Heat oven to 400. Peel peaches and slice. Combine them with 3/4 cup
of sugar, the cornstarch and lemon juice. Gently stir in raspberries.
Transfer to 2-qt. baking dish. Cover with foil. Bake until juices are
bubbling, about 30 minutes. Meanwhile, combine 1/4 cup sugar, flour,
baking powder and salt. Cut in butter until mixture resembles coarse
meal. Stir milk into flour mixture until ingredients just hold
together. Drop eight heaping spoonfuls of dough onto hot fruit and
sprinkle remaining sugar on dough. Bake, uncovered, until the
biscuits have browned, about 25 minutes.
Serves: 8
Peach & Raspberry Cobbler Recipe brought to you by Recipes To-Go