PEACH FILLING
7 cup pitted peaches, peeled, cut in sixt, hs
3/4 cup sugar, or to taste
2 tbsp fresh lemon juice
4 tbsp butter
BISCUIT TOPPING
1 cup flour
2 tbsp sugar
1/4 tsp salt
2 tsp baking powder
4 tbsp chilled butter
6 tbsp milk
1 preheat oven to 425f.
FILLING
A Recipe for
Peach Cobbler (Ceideburg)
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Food Tip |
This Recipe for Peach Cobbler (Ceideburg) is one of thousands in the Recipes-to-go Fruit Cookbook.
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| John Gunther |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
This is a recipe for Peach Cobbler (Ceideburg) from the recipe cookbook of Recipes-to-go (Fruit)
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
Most turkeys taste better the day after; my mother's tasted better the day before. |
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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Place the prepared peaches in an 8-inch square baking pan and sprinkle
evenly with the sugar. Drizzle on the lemon juice and dot with the
butter. Set aside.
TOPPING:
Combine the flour, sugar salt and baking powder in a large bowl and
stir together with a fork. Cut the butter into bits and drop it into
the bowl, then cut it into the flour mixture until dough resembles
fine, even crumbs. Slowly add the milk, stirring with a fork. Gather
the dough together and place it on a lightly floured surface. Knead 8
to 10 times, until it is fairly smooth. Roll or pat the dough into a
shape that will fit the baking dish ++ it should be no more than 1/2
inch thick , so trim edges if necessary.
Place the dough over the fruit in the pan, pressing it down into the
fruit all around the edges. Bake for 35 to 45 minutes, until the
juices are bobbling, the biscuit crust is golden brown and the
peaches are tender when pierced through the crust with a knife.
Remove from the oven and place on a wire rack. Serve warm with heavy
cream.
Serves 6.
Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Nov. 12 1991.
Serves: 6
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