1/2 cup butter
1 cup self-rising flour
1 cup granulated sugar
1 cup milk
1 can cherry pie filling
Melt butter in baking dish.
Combine sugar, flour, and milk. Beat until smooth. Pour over melted butter in baking dish. Add fruit. Do not stir. Bake at 400 degrees F for 30 minutes until brown.
Boys will be boys… and so will most men. — Jean R. Langley
3 large sweet potatoes, uncooked
1/2 cup (1 stick) butter or margarine
1 1/2 cups granulated sugar
1/2 teaspoon nutmeg
1/2 teaspoon salt
Dumplings or Crust
2 cups all-purpose flour
Pinch of salt
1 tablespoon shortening
Milk or water
Peel and slice potatoes thin; cover with water and cook until tender. Reserve liquid for pie.
For the dumplings, mix flour, salt, shortening and enough milk or water to make a stiff dough. Use a floured board and roll very thin. Cut into strips.
Using a deep pan, put in half of potatoes, butter, sugar and spices. Cover with a layer of pastry. Place remaining half of potato mixture on top of pastry and top with another layer of pastry. Sprinkle with sugar, nutmeg and butter (mixed together). Use enough liquid to make juicy. Test for sweetness. Bake at 400 degrees F until golden.
You couldn be that good and not know it, somewhere in your secret heart, however much youd been abused into affecting public humility. — Lois McMaster Bujold
Posted by CookinMom at recipegoldmine.com May 11, 2001
Source: "The Peach Queen"
I first made this when I was attending UGA one summer quarter. A friends father had a peach orchard and the friend brought me a bushel of fresh peaches and this recipe. I made it for my boyfriend who, I found out later, hated peach cobbler… until he tasted my cobbler made with this recipe. The boyfriend is now my husband of ten years and this is still a frequently requested dessert.
1/2 cup (1 stick) butter, melted
2-quart microwave dish
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
4 cups sliced peaches
Vanilla ice cream
Melt 1 stick of butter in a 2 quart microwave dish. In a separate dish, combine 1 cup of self-rising flour and 1 cup of sugar and 1 cup of whole milk. Mix these 3 ingredients
thoroughly. Add to the melted butter.
Add 4 cups of sliced peaches (sweetened to taste) and DO NOT STIR.
Bake at 375 degrees F for 40 minutes or until browning is noted.
This is excellent served while warm. For extra flavor, top with vanilla ice cream. Serves 6.
NOTE: Canned or frozen peaches may be substituted for fresh. If plain flour is used, add 2 teaspoons of baking powder.
The cemetery of the victims of human cruelty in our century is extended to include yet another vast cemetery, that of the unborn. — Pope John Paul II
2 3/4 cup mashed fresh apricots, pitted but
not peeled (20 to 25 small apricots)
1 cup apple juice
1 cup pitted dates
1 teaspoon cinnamon
1/3 cup oatmeal
1/3 cup dates
1/2 teaspoon cinnamon
Spread apricots evenly in the bottom of a 6 x 10-inch baking dish.
Pour apple juice in a blender and add dates. Puree, then add the 1 teaspoon cinnamon. Pour over apricots.
Make topping by grinding oatmeal, dates and the 1/2 teaspoon cinnamon in blender.
No man can be called friendless when he has God and the companionship of good books. — Elizabeth Barrett Browning
Serving size: 6
1 cup ll-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons (1/4 stick) butter, softened
1 cup granulated sugar
6 to 8 peaches, peeled and sliced
1/2 cup brown sugar
1 teaspoon almond extract
1 cup boiling water
Ground nutmeg
Preheat oven to 350 degrees F.
In a small bowl, combine the flour, baking powder, nutmeg and salt; set aside.
In a large mixer bowl, cream the butter. Add 1/2 cup of the granulated sugar, and blend well. Beat in the flour mixture. (Recipe can be prepared to this point up to a day ahead and refrigerated.)
Oil a 9-inch square baking pan (using a metal pan gives a better texture to this dessert) and place half the peaches on the bottom. Sprinkle half the flour mixture over the fruit. Add the rest of the peaches and then the rest of the flour mixture. In a small bowl, combine the remaining 1/2 cup of granulated sugar and brown sugar; sprinkle over all. Put the almond extract in a 1-cup measure and fill with boiling water. Pour over the top of the cobbler, but do not mix. Sprinkle with additional nutmeg and bake for 1 hour.
Serve warm.
Music can name the unnameable and communicate the unknowable. — Leonard Bernstein
