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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Peach Cobbler (Alene Johnson) Recipe

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This recipe for Peach Cobbler (Alene Johnson) is from The Varnell-Neal Family Cookbook (Four Generations of Southern Cooks) , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 20 oz. can peach slices (with juice)
1 cup plain flour
1 cup sugar
1 cup milk
1 tsp. baking powder
1-1/2 stick butter or margarine
Directions:
Directions:
Place butter in casserole dish or pan in oven at 300º. Meanwhile, heat peaches, with juice, in saucepan and bring to a boil. (If using fresh fruit, cover fruit with water and add 1/2 cup sugar). In medium bowl, mix flour, sugar, baking powder and milk together until smooth. When butter begins to "sizzle," add the flour mixture slowly to the casserole dish. (DO NOT STIR). With slotted spoon, slowly dip fruit into casserole and pour remaining juice in slowly. Bake 30-40 minutes or until top is slightly brown. (For larger pie, double or triple recipe).
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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