Monday, December 28, 2009

Peach Cobbler recipes that you have actually tried?

I have a lot of peaches in my fridge and I don't want them to go to waste, could you give me a simple yet tasty peach cobbler recipe that you have used and enjoy?Peach Cobbler recipes that you have actually tried?
I loooove this recipe


Peach cobbler


Ingredients:


6 to 8 large ripe peaches, peeled and sliced


2-1/2 tablespoons cornstarch


3/4 to 1 cup sugar


CRUST:


1 cup all-purpose flour


2 egg yolks


1/4 cup butter, melted


1 teaspoon baking powder


1 cup sugar


2 egg whites, stiffly beaten


Directions:


Combine peaches, cornstarch and sugar; place in a greased 13-in. x 9-in. baking dish. For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold egg whites. Spread over peaches. Bake at 375掳 for about 45 minutes or until the fruit is bubbling around edges and top is golden.Peach Cobbler recipes that you have actually tried?
Southern Peach Cobbler


INGREDIENTS (Nutrition)





* 8 fresh peaches - peeled, pitted and sliced into thin wedges


* 1/4 cup white sugar


* 1/4 cup brown sugar


* 1/4 teaspoon ground cinnamon


* 1/8 teaspoon ground nutmeg


* 1 teaspoon fresh lemon juice


* 2 teaspoons cornstarch


*


* 1 cup all-purpose flour


* 1/4 cup white sugar


* 1/4 cup brown sugar


* 1 teaspoon baking powder


* 1/2 teaspoon salt


* 6 tablespoons unsalted butter, chilled and cut into small pieces


* 1/4 cup boiling water


*


* MIX TOGETHER:


* 3 tablespoons white sugar


* 1 teaspoon ground cinnamon


DIRECTIONS





1. Preheat oven to 425 degrees F (220 degrees C).


2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.


3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.


4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
This is an amazing recipe. I hope you give it a try. %26lt;3





Peach Cobbler





Ingredients:





3 lb. peaches, peeled, pitted and each cut into 8 slices


1/4 cup plus 2 tbsp. plus 1 tsp. granulated sugar


1/4 cup plus 2 tbsp. firmly packed light brown sugar


2 1/2 tbsp. cornstarch


2 tsp. fresh lemon juice


1/4 tsp. freshly grated nutmeg


1 tbsp. unsalted butter, cut into small pieces


1 batch cobbler dough (see recipe below)


1 egg, lightly beaten





Preparation:





Preheat oven to 425 degrees F/220 degrees C.





In a large bowl, stir together the peaches, 1/4 cup plus 2 tbsp. granulated sugar, the brown sugar, cornstarch, lemon juice and nutmeg. Transfer to a 2-quart rectangular baker and scatter the butter pieces on top.





On a lightly floured work surface, roll out the cobbler dough 1/4 inch thick (recipe for cobbler dough follows). Tear the dough into 3-inch pieces and place on top of the peach filling. Brush the dough with the beaten egg and sprinkle with the 1 tsp. granulated sugar.





Bake the cobbler for 10 minutes. Reduce the oven temperature to 350 degrees F/180 degrees C and bake until the topping is browned, 50 to 60 minutes more.





Transfer the pan to a wire rack and let cool for about 20 minutes. Serve the cobbler with vanilla ice cream. Makes 10-12 servings.








Cobbler Dough





Ingredients:





1 1/4 cups unbleached all-purpose flour


1/3 cup granulated sugar


1/4 tsp. salt


7 tbsp. cold unsalted butter, cut into 1/4-inch cubes


1 egg yolk


1 tsp. vanilla extract


2 tbsp. very cold water





Preparation:





In a food processor, combine the flour, sugar and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, with the butter pieces no larger than small peas.





In a small bowl, mix together the egg yolk, vanilla and cold water. Add the egg mixture to the flour mixture and pulse just until the dough pulls together; do not overmix.





Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough as directed in peach cobbler recipe.





Note: This recipe is delicious served warm with fresh whipped cream or vanilla ice cream.
Mmmmmmm Peach cobbler.





FRESH PEACH COBBLER


Rich biscuit dough (recipe below)


6 c. fresh sliced peaches


1 tbsp. lemon juice


1 tbsp. cornstarch


1 1/4 c. sugar


1/4 tsp. salt


1/8 tsp. vanilla extract


1/2 tsp. cinnamon


1/4 c. water


3 tbsp. butter


2 tbsp. cinnamon sugar mixture





Prepare biscuit dough using recipe.





RICH BISCUIT DOUGH:





2 c. flour


4 tsp. baking powder


1/2 tsp. salt


2 tsp. sugar


1/2 c. shortening


2/3 c. milk





Sift together dry ingredients, cut in shortening and add milk. Stir with a fork until a soft dough is formed. Turn out on a lightly floured surface. Knead about 30 seconds and roll about 1/4 inch thick.





Cobbler: Add lemon juice to peaches. Mix dry ingredients with water. Add peaches. Bring to a boil, stirring gently to keep juice smooth. Add extract. Line sides of a casserole or baking pan with strips of rolled biscuit dough. Pour in 1/2 of peach mixture. Add more strips of dough and peaches in layers. Top with a layer of dough, dot with butter and sprinkle with cinnamon sugar mixture. Bake at 350 degrees for 45 minutes. Freezes very well.





I actually tried more recipe's then this one, but I think this one is my favorite. I love it fresh.
Title: VOLUMINOUS PEACH COBBLER


Categories: Desserts, Pies, Fruits


Yield: 1 9鈥?pie





-----------------------------------CRUST鈥?br>

1 c Shredded coconut





----------------------------------FILLIN鈥?br>

1 c Dried peaches, soaked 1 hr


-- in 1/2 c water


1 c Pitted dates, soaked 1 hr in


-- 1/2 c water


5 md Bananas, peeled


1/2 c Shredded coconut


12 ea Fresh peaches, pits removed


2 c Black raspberries


2 ts Grated lemon peel





CRUST: Sprinkle coconut evenly over the bottom of a 9鈥?X 12鈥?pan.


FILLING: Drain the soaked fruit, reserving the water. Puree the


soaked peaches in a food processor or a blender, adding a little soak


water as necessary. Pour into a large bowl. Mash in the bananas %26amp;


coconut with a fork. Spread this over the crust. Slice the fresh


peaches %26amp; scatter over the top. Blend 1 1/2 c berries with dates %26amp;


lemon peel in a food processor or blender until smooth. Mix in the


remaining berries. Pour over the top of the pie %26amp; spread evenly.


Serve immediately.


VARIATION: Substitute black raspberries with strawberries %26amp; slice those that are not blended before mixing in.


00000000000000000000000000000000000000鈥?


FRESH PEACH COBBLER W/FOUR VARIATIONS





Recipe By :


Serving Size : 6 Preparation Time :0:00


Categories : Desserts Fruits





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


3 c Peaches -- fresh/thin sliced


2 c Sugar -- divided


1/2 c Water


2 ea Egg


2 tb Shortening


2 tb Milk


1 c Flour -- all purpose


1 t Baking powder


1/2 ts Salt


1 x Light cream





Preheat oven to 350-degrees. Grease 11 x 7鈥?glass baking dish. In medium saucepan, combine peaches, 1 cup sugar, water; bring to a boil, stirring frequently; keep the peach mixture hot. Meanwhile, beat egg, 1 cup sugar, and shortening until fluffy.Add milk; stir in flour, baking powder, and salt.


Spread batter in prepared baking dish; pour hot peaches over all. Bake 25 to 30 minutes, or until tender. Serve warm, with cream, whip cream or Vanilla ice cream. More Fruit Cobblers: For peaches, substitute fresh or thawed frozen blueberries or strawberries, or fresh apples or blackberries. If the frozen fruit is packed in sugar syrup, omit first 1 cup sugar.


00000000000000000000000000000000000000鈥?


Title: Deep Dish Peach Cobbler


Categories:


Yield: 1 servings





16 oz Can sliced peaches in syrup


1 tb Lemon juice


2 tb Granulated sugar


2 ts Cornstarch


1/8 ts Ground cinnamon


1/4 c Baking mix


2 tb Milk (to 3)


Frozen vanilla yogurt; opt





Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding water if necessary to make 2/3 cup; set syrup mixture aside. Turn peaches into 1 quart casserole and drizzle with lemon juice; set aside.


In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon until free of lumps; whisk in peach juice and bring to a boil over medium heat, stirring often. When syrup comes to a simmer and is slightly thickened, pour over peaches and set aside while you make drip biscuits. In a small bowl, stir together baking mix and milk just to blend.


Divide in half and spoon over peaches to make 2 drop biscuits. Bake 20 minutes, or until topping is browned and peaches are bubbling.Serve warm or cold with frozen vanilla yogurt if desired.


Makes 2 servings


Per serving Calories: 257 Protein: 3 grams Fat: 3 grams Cholesterol: 1 mg Carbohydrate: 73 grams Sodium 256 mg Exchanges: 3 fruit, 1/2 bread

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