danr@hcx9.ssd.csd.harris.com (Dan Rittersdorf) (10/20/90)
Out of the blue, here's a fantastic, easy to remember recipe for
peach cobbler. I got it from a lady at Pompano Christian Church,
in Pompano Beach, FL, and I *love* it! I haven't made this for
anyone without them demanding the recipe... It's rich!!!
1 stick Butter (or margarine) (butter's better!)
1 cup *SELF RISING* flour
1 cup plain sugar
1 cup milk
1 can (the large on, not soup can size)
of peach *SLICES* in *HEAVY* syrup
Slice the butter and make polka-dots around the edges and bottom
of an 8x11 pan. (9x13 is too large. It makes a thin cobbler...)
Make certain the pan has high edges... Two inches at least...
While your oven heats to 350 degrees, mix the flour and sugar
in a medium mixing bowl. It was stressed to me that the flour
*must* be self rising, so see to it that it is. Add the milk
slowly while stirring (anybody else have trouble doing this
slow enough?), so there are no lumps, and you don't want to beat
the mixture too hard -- might tire the flour. You now have a
very thin, sweet mixture.
Pour it into the pan on top of the butter. Now the hard part.
Open the can of peaches and pour it into the pan. Do not stir.
You now have a pan full of a streaky, sloppy, mess.
Bake it for about 50 minutes, until the top turns golden. Don't
overbake, or all that sugar will caramelize -- nasty.
Serve warm with ice cream.
I like to add a touch of cinnamon, almond flavor, or vanilla.
Sometimes I cut the sugar to between 1/2 and 3/4 cup when I don't
feel like so much gooey sweetness, but then the butter can
take over and you get a greasy cobbler. Be careful.
Now, I'm still waiting for those Crab Rangoon recipes... :-)
--
-danr Dan Rittersdorf (Dan'l fer short...) : danr@travis.ssd.csd.harris.com