Peach Cobbler Ii Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x10-inch baking dish.
• Stir together peaches with cinnamon and 1 1/2 cups sugar. Set aside.
• In a medium bowl, cream together shortening and 1 cup sugar. Mix in flour, baking powder and salt alternately with milk. Pour into prepared pan. Top with peach mixture. Drop butter in boiling water and pour all over peaches.
• Bake in preheated oven 40 to 45 minutes, until golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking dish.
• Place sliced peaches in prepared baking dish. Mix together 1 cup sugar, lemon juice, lemon zest, and almond extract. Place in oven while preparing shortcake (heating peaches first helps prevent dough from getting soggy).
• In a large bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and egg; stir just until flour is moistened. Spread over hot peaches. Sprinkle top with remaining sugar.
• Bake in preheated oven for 35 to 40 minutes, or until top is golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the peaches into the bottom of a buttered 9 inch square baking dish. Cut each slice of bread into 4 strips, and place over the peaches. In a medium bowl, whisk together the sugar, flour, egg and margarine; pour over the bread.
• Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.
• Bake 25 to 30 minutes in the preheated oven, until golden brown.

Steps:

• In a small saucepan, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice. , For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk, butter and orange zest. Transfer hot peach mixture to an ungreased 2-cup baking dish. spoon topping over peaches. Bake, uncovered, at 400° until golden brown, about 25 minutes.

Steps:

• Preheat oven to 400 degrees F ( 205 degrees C).
• Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.
• Bake 15 minutes, or until the peaches are hot and bubbly
• Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
• Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.

Steps:

• Preheat oven to 400°. Pour butter into a shallow 2-qt. baking dish; set aside. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring peaches and reserved 1/4 cup juice just to a boil. Meanwhile, in a bowl, combine 1 cup sugar, flour, baking powder and salt. Stir in milk; mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining 1/4 cup sugar. Bake until bubbly and golden, 20-25 minutes. Serve warm and if desired, with whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place peaches in bottom of 9x13 cake pan. Sprinkle dry peach gelatin over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of water over the top.
• Bake in the preheated oven for 60 minutes, or until the top is browned.

Steps:

• In a bowl, combine peaches and 3/4 cup sugar; set aside. Pour butter into an 8-in. square baking dish. In a bowl, combine the flour, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375° for 45-50 minutes or until golden brown.