Food recipes
Peach Cobbler III
Peach Cobbler III Ingredients: butter, without salt sugars, granulated wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate milk, fluid, 1% fa...
Peach Cobbler III
Ingredients:
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
peaches, yellow, raw
sugars, granulated
spices, cinnamon, ground
water, bottled, generic
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Lightly butter a 9x9 inch glass baking pan.
In a large bowl, cream the butter and 1/2 cup sugar.
In a separate bowl, mix flour, salt and baking powder.
Add to the creamed mixture alternately with the milk.
Spread mixture evenly into baking dish .
If using canned peaches, drain thoroughly, reserving the juice.
Spoon fruit over batter.
Sprinkle with cinnamon and 1/4 cup sugar.
Pour fruit juice or water over the top.
Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes.
During baking the fruit and juice go to the bottom and the batter rises.
Ingredients:
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
peaches, yellow, raw
sugars, granulated
spices, cinnamon, ground
water, bottled, generic
Directions:
Preheat oven to 375 degrees F (190 degrees C).
Lightly butter a 9x9 inch glass baking pan.
In a large bowl, cream the butter and 1/2 cup sugar.
In a separate bowl, mix flour, salt and baking powder.
Add to the creamed mixture alternately with the milk.
Spread mixture evenly into baking dish .
If using canned peaches, drain thoroughly, reserving the juice.
Spoon fruit over batter.
Sprinkle with cinnamon and 1/4 cup sugar.
Pour fruit juice or water over the top.
Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes.
During baking the fruit and juice go to the bottom and the batter rises.