Directions: |
Directions:Arrange peaches in greased 8X8X2 inch pan, Sprinkle with mixture of 1 cup of sugar, almond extract, lemon juice, and lemon peel. Heat in oven while preparing topping.
Sift together flour, baking powder, 1 Tablespoon sugar and salt. Cut in shortening until mixture is like coarse crumbs. Add milk and egg at once, pour over flour mixture until it is lightly moistened.
Spread over hot peaches Sprinkle with 2 Tablespoons sugar. Bake in hot oven (400* oven) 35 to 40 minutes. |
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Notes: |
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Notes: Mama made this often. During canning season, she always had fresh peaches, after this season she used the peaches she had canned or frozen. Of course, her canned peaches had sugar in them, so she didn't add the cup of sugar. The frozen didn't always have sugar added to them, some did but they were marked. The topping was always perfect in color and texture. She always made sure her desserts were sweet enough to be a wonderful ending to her meal, and not something that made you pucker and look for something to sweeten it with. The juice from the peaches bubbled into the topping, keeping it moist. She always had canned cream to put over it, if anyone wanted and if she had ice cream, which Daddy got often from Forrest Kelly's "Gunnison Creamery" (it was located on East Tomichi, the building is still there but is an eye doctor's office now). Forrest sent home all, or it seemed like all, anyway, his experiments of flavors with Daddy in 5 gallon cardboard containers. Some we liked others not so much. Usually, if we wanted ice cream on our cobbler it was vanilla that he bought. This didn't happen often, feeding a family of 7 took most of Daddy's paycheck and didn't leave a whole lot for extravagant food, like ice cream, so if we wanted anything on top, it was usually milk or canned cream, called Pet Milk evaporated canned milk. I don't remember her ever making just an 8X8 inch pan, as she doubled it to have enough. This makes a fast, easy dessert. If she didn't have lemon juice, she used vanilla and lemon peel was very rarely used. One of those extravagant things. Mama grew up cooking, so cooking for 7 wasn't more than she was used to. When Daddy farmed, she cooked for a harvest crew. When she was younger (teenager), she hired on as a cook for a lady, so she had a place to stay; don't know how much money she made, if any. She did this while preparing to go to High School. Our Grandpa Becker, her dad, didn't believe girls needed to go to high school, so she had to do it on her own, which she did. She was a freshman when all the other girls her age were seniors. She lived with Aunt Lee during her high school years. Aunt Lee was her oldest sister, who became Mama to all the other kids when their Mama died. She was 10 years older than our Mama, and she was married by this time. Mama graduated from Greeley County High School, Tribune, KS, in 1944. Mama learned most of her recipes after she and Daddy were married; like the cobbler, in Gunnison, it seems life, cooking wise, opened up. Daddy started hunting when they moved to Gunnison. He took me with him every year, great times. Daddy knew the Parlin Flats area and dark forests full of trees seemed to be his thing. I think his bullets went around the trees between him and the deer or elk, cause he filled his tags every year.
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This recipe for Fresh Peach Cobbler is from