Peach & Blueberry Cobbler Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Sugar,
1 tbsp: Cornstarch,
5 cup: Peaches, peeled, pitted
And,
Cut into thick slices,
2 cup: Blueberries,
2 tbsp: Orange liqueur,
4 tbsp: Melted,
Butter to grease dish,
For biscuit dough:,
1 cup: All purpose flour,
1 1/2 tsp: Baking powder,
2 tbsp: Sugar,
1/4 tsp: Salt,
4 tbsp: Chilled butter, cut into
Tablespoon,
Pieces,
1/3 cup: Light cream,
2 tbsp: Melted butter and sugar,
Whipped cream or ice cream,
Optional,
Directions:
For the filling mix sugar with cornstarch and toss that with peaches
and blueberries. Transfer them to the bottom of a lightly buttered
shallow baking dish (9 or 10-inch round pyrex pie plate or 8-inch
square one.) Preheat the oven to 425 degrees. For the dough, in a
food processor combine the flour, baking powder and salt; cut in
chilled butter and process with cream to make a dough.
Roll out to about 1/2-inch thick into a shape to fit your baking pan.
Or cut into biscuits and set biscuits, touching each other over
fruit. Drizzle biscuits with melted butter and sugar and bake for 40
minutes or until biscuits are golden and fruit underneath bubbling.
Serve hot, warm or at room temperature with cream or ice cream.
Yield: 6 to 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF 6726
For filling:
From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31 Oct 1996 17:48:32
~0500
Source from luhu.jp
and blueberries. Transfer them to the bottom of a lightly buttered
shallow baking dish (9 or 10-inch round pyrex pie plate or 8-inch
square one.) Preheat the oven to 425 degrees. For the dough, in a
food processor combine the flour, baking powder and salt; cut in
chilled butter and process with cream to make a dough.
Roll out to about 1/2-inch thick into a shape to fit your baking pan.
Or cut into biscuits and set biscuits, touching each other over
fruit. Drizzle biscuits with melted butter and sugar and bake for 40
minutes or until biscuits are golden and fruit underneath bubbling.
Serve hot, warm or at room temperature with cream or ice cream.
Yield: 6 to 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF 6726
For filling:
From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31 Oct 1996 17:48:32
~0500
Source from luhu.jp
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