Peach Cobbler Grandpa's (Xrtb29a)1i25 Recipe

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Peach Cobbler Grandpa's (Xrtb29a)1i25 Ingredients

4 cup peaches, fresh or frozen
1 cup sugar
3 3/4 cup flour
2 tbsp melted butter
1/4 tsp salt
1/4 cup shortening
2 tbsp water

A Recipe for
Peach Cobbler Grandpa's (Xrtb29a)1i25

"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."
Ginette Olivesi-Lorenzias

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Peach Cobbler Grandpa's (Xrtb29a)1i25

Dyspepsia is the remorse of a guilty stomach.
A. Kerr

Peach Cobbler Grandpa's (Xrtb29a)1i25 Directions

Preheat oven to 400 deg F. Put peaches in bottom of an 8 x 8 pan.
Bake in oven until peaches start to simmer. Mix together the sugar
and the 3 T of flour and sprinkle over the peaches. Add melted butter.
Put remaining flour into a bowl; add salt and shortening and work
with fingertips until mixture resembles coarse oatmeal. Mix in water
to form a stiff sough. Roll out dough on lightly floured board into a
square large enough to fit over the peaches.
Prick pastry with fork and bake for 35-40 minutes.

Serves: 8

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