"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Peach Cobbler, by Corky Brumbaugh, is from Brumbaugh Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c. sliced fresh peaches 3/4 c. sugar 2 T. flour 1 T. lemon juice 1 T. butter 1 1/2 tsp. baking powder 1/2 tsp. salt 3 T. shortening 1/2 c. milk 1 1/2 c. flour 1 T. sugar
Place sliced peaches in greased casserole dish. Mix together 3/4 c. sugar and 2 T. flour; sprinkle over peaches. Sprinkle lemon juice over peaches; dot with butter. Sift together remaining flour, sugar, baking powder and salt. Cut in shortening. Stir in milk to make soft dough. Drop by spoonfuls onto peach mixture. Bake at 350º for 30-40 minutes. Serve warm with cream.
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