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Full Online Book HomeLearning KitchenDesserts - Cobbler - Peach And Raspberry Cobbler
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Desserts - Cobbler -  Peach And Raspberry Cobbler Post by :Dallas Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1555

Click below to download : Desserts - Cobbler - Peach And Raspberry Cobbler (Format : PDF)

Desserts - Cobbler - Peach And Raspberry Cobbler

3 large cans peaches, or equivalent frozen peaches
1/4 cup sugar
1 pt. raspberries or frozen
1 1/2 cup flour
1 1/2 tsp. baking powder
3/4 tsp. salt
5 tbl. butter; chilled
2/3 cup milk


Heat oven to 400.

Put peaches in a 2 qt baking dish. Gently stir in raspberries. Cover with foil. Bake until juices are bubbling.

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.
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1-1/2 cups plus 2 teaspoons sugar, divided 2 tablespoons cornstarch 1 teaspoon ground cinnamon 1 cup water 8 cups sliced peeled fresh peaches 2 cups self-rising flour* 1/2 cup shortening 1/2 cup buttermilk 3 tablespoons butter or margarine, melted 1/4 cup packed brown sugar 1 cup chopped pecans In a saucepan, mix 1-1/2 cups sugar, cornstarch, cinnamon and water; stir until smooth. Add peaches; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Pour into a lightly greased 13-in. x 9-in. x 2-in. baking dish; set aside. In a bowl, combine flour and remaining sugar; cut
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For the cornmeal topping: 1/4 cup coarse-ground cornmeal 1 cup buttermilk 1 cup unsalted butter 1/3 cup sugar 1 tsp. grated orange zest 1 egg 1-3/4 cups all-purpose flour 1 tsp. baking soda 1 tsp. baking powder 1/4 tsp. salt For the filling: 8 cups fresh peaches, peeled and sliced 1/4-inch thick 2 cups fresh blueberries 3/4 cup sugar 1 Tblsp. flour 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/2 tsp. vanilla extract 1 Tblsp. lemon juice Stir the cornmeal and the buttermilk together, then set aside and let rest for 1 hour. Preheat oven to 350 degrees. Butter a 9x13-inch baking
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