Posted on 09/11/2007 3:59:16 PM PDT by Alouette
http://www.texaspeaches.com/recipes.html
Straight from Texas :) Texas peaches are an extra special thing when the seasons work out! And southern US recipes are the best anyway! *laugh*
QUICK PEACH COBBLER
4 tablespoons margarine
10-20 ounces of sliced peaches
1/2 cup sugar
1/2 cup water
1/2 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup milk
Place margarine in baking dish and melt in oven. Heat peaches, 1/2 cup sugar, and 1/2 cup water in saucepan until the sugar is dissolved. Bring to a boil. Mix flour, baking powder, salt, 1/2 cup sugar, and milk together in mixing bowl and stir until smooth. Remove baking dish from oven when the margarine has melted. Add flour mixture, then peach mixture. Bake 20 to 30 minutes at 375º. Crust will rise to the top and brown
INGREDIENTS:
1 can peaches in syrup, about 29 ounces (can size 2 1/2)
1/2 cup sugar
1 beaten egg
1/4 cup butter
few drops lemon juice
biscuit dough topping, below
PREPARATION:
Mix peaches, sugar, egg, and lemon juice. Place in a buttered baking dish, dotting with butter. Cover with a top of rolled out biscuit dough and bake at 450° until top is lightly browned. [about 15 to 18 minutes] Serve plain or with cream and sugar or hard sauce.
BISCUIT DOUGH:
1 tablespoon shortening
1 cup flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Mix dry ingredients; cut shortening in with pastry blender or knives. Add milk gradually to make a soft dough. If too soft, add a little flour
Delicious peach cobbler with homemade crust top
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
sugar, about 1/4 cup, divided
1/2 cup shortening
3/4 cup milk
3 1/2 cups sliced peaches (one large can, 28 to 32 ounces, drained)
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon butter
1 cup sweetened whipped cream or vanilla ice cream
Sift flour into bowl with baking powder, salt, and 1 tablespoon of the sugar. With pastry blender, cut in shortening until crumbs are fine. Add milk to make a soft dough. Combine sliced peaches with lemon juice, 2 tablespoons sugar, cinnamon, and butter in a casserole or baking dish. Pat out dough to fit over the top of peaches; vent to allow steam to escape.
Bake in 450° oven for 10 minutes; reduce heat to 350° and bake for an additional 25 minutes, or until crust is golden brown. Serve warm with a dollop of whipped cream, ice cream, or light cream with a little sugar and nutmeg to flavor. Serves 8.
Toda Robah
I was awake thinking about the young lady I lost. Now I realise I lost nothing. I gained another year. This year will be the best yet.
Shalom.
Happy 5768!
For anyone who isn’t done baking and cooking:
http://www.jewishcuisine.net/recipes/desserts.html
I am craving an apple kugel!
Shanah Tovah, Alouette!!
Thank you for the peach cobbler recipes!
Unfortunately by the time you posted it, it was already Rosh Hashana and I was logged off the computer. I did whip up a peach cobbler using cake mix and a can of peach pie filling.
Many years ago, some kind soul left CASES of peach pie filling at the yeshiva, “as a gift for the poor,” and my husband brought home a case. I said, why peach pie filling?” He said, “hey, it was free!” He thought it was canned peaches, not peach pie filling. He would not return the case to the yeshiva, that would have been rude.
Years have passed and I am still trying to figure out ways to use up this peach pie filling. I guess I could donate it to a homeless shelter, but there are some things even the homeless will not eat.
I have used cherry pie filling to top a cheesecake; maybe you could use the peach as a topping as well. I've never had peach pie filling, so I'm grasping at straws here!
Tomorrow I will have been a FReeper for nine years.
SWEET HONEY CHALLAH
5-6 c. unbleached flour
1/3 c. oil
1/2 c. honey
2 tsp. salt
2 pkg. rapid-rise dry yeast
1 3/4 c. hot tap water
4 eggs
Sesame seeds or poppy seeds
In mixer bowl, combine 3 c. flour, yeast, and salt. Beat 3 of the eggs with oil and honey and add to bowl. Add hot water and mix with regular beater for about 30 sec.
Attach dough hook and add remaining flour to form a smooth dough that does not stick to the sides of the bowl. Knead for about 5-10 minutes.
Remove dough from mixing bowl and place in a greased bowl (I spray the bowl with nonstick spray). Cover with saran wrap and let rise for about 1 hour. Punch down and let rise for another hour.
Punch down dough and divide into 4 pieces. Roll out each piece into a rope and coil into a round beehive shape. (You can form any shape of loaf or braid, but Rosh Hashana is customary to form a round loaf).
Place 2 loaves on a baking sheet that has been sprayed with nonstick spray and sprinkled with corn meal. Cover loaves with saran wrap sprayed with nonstick spray and let rise until double in size, about 1 hour. Brush each loaf with beaten egg and sprinkle with sesame seeds or poppy seeds. Bake at 375 until dark brown.
Cobbler would be a great way to use it. I once had a boss who would open up a can of that in the middle of the night (insomnia, among other problems) and eat it room temperature. Might make a good ice cream topping.
May this year be the best you have ever imagined.
Well, I know this is quite belated, but l’ shana tovah to you too!
2 ½ cups fruit (this will be peaches in your case: DON'T FORGET THE PEACHES:-)
1 cup orange, apple, pineapple, or white grape juice
½ cup granulated sugar
1 tablespoon cornstarch
¼ teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter
BISCUIT TOPPING
1 ¼ cups white flour
1 ½ tablespoons granulated sugar
½ teaspoon salt
1 ½ teaspoons baking powder
4 tablespoons shortening or butter
1/3 cup milk
Dice or slice fruit. Combine sugar, cornstarch and salt in sauce pan. Stir in fruit juice. (If using canned fruit, drain the fruit and add water or juice to the reserved liquid to equal 1 cup.) Bring to boil and stir 1 minute. Remove from heat and add lemon juice and butter and pour over fruit in casserole dish.
Sift flour, sugar, salt and baking powder together then cut in shortening or butter. Add milk and mix till moistened. Knead lightly on floured board for 1/2 minute. Pat out to fit casserole and cover fruit. Bake at 400°F for 20 to 25 minutes. Notes: NOTES : Fruit in a sweet, thickened sauce baked with a shortbread topping.You can use fresh or canned fruit. If you use canned fruit, drain the juice from the fruit and add water or fruit juice to equal the liquid measure needed for the sauce.
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