Fresh Peach Cobbler #1
INGREDIENTS:
6 c Fresh peeled, sliced peaches
-- (about 6 medium peaches)
1/2 c Brown sugar, firmly packed
1 tb Cornstarch
1 tb Lemon juice
1/2 ts Cinnamon
1/2 c All-purpose flour
1/3 c Enriched Corn Meal
-- (Aunt Jemima or Quaker)
1 tb Granulated sugar
1 ts Baking powder
1/4 ts Salt (optional)
2 tb Margarine or butter
1/4 c Milk
1 Egg; beaten
6 c Fresh peeled, sliced peaches
-- (about 6 medium peaches)
1/2 c Brown sugar, firmly packed
1 tb Cornstarch
1 tb Lemon juice
1/2 ts Cinnamon
1/2 c All-purpose flour
1/3 c Enriched Corn Meal
-- (Aunt Jemima or Quaker)
1 tb Granulated sugar
1 ts Baking powder
1/4 ts Salt (optional)
2 tb Margarine or butter
1/4 c Milk
1 Egg; beaten
In 3-qt. saucepan, combine peaches, brown sugar, cornstarch, lemon juice and cinnamon. Bring to a boil, stirring constantly. Boil and stir 1 minute. Pour mixture into 1-1/2-qt. casserole.
Heat oven to 350 F. Combine dry ingredients. Cut in margarine until mixture resembles coarse crumbs. Add milk and egg, mixing just until dry ingredients are moistened. Drop by scant 1/4 cupfuls over hot filling. Bake 30 to 35 minutes or until topping is light golden brown. Serve warm.
NUTRITIONAL ANALYSIS per serving: * calories 241 * carbohydrates 45 g * protein 4 g * fat 5 g * calcium 74 mg * sodium 115 mg * cholesterol 45 mg * dietary fiber 2 g
Heat oven to 350 F. Combine dry ingredients. Cut in margarine until mixture resembles coarse crumbs. Add milk and egg, mixing just until dry ingredients are moistened. Drop by scant 1/4 cupfuls over hot filling. Bake 30 to 35 minutes or until topping is light golden brown. Serve warm.
NUTRITIONAL ANALYSIS per serving: * calories 241 * carbohydrates 45 g * protein 4 g * fat 5 g * calcium 74 mg * sodium 115 mg * cholesterol 45 mg * dietary fiber 2 g