A Peach Of A Raspberry Cobbler (cover Dessert) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 cup: All-purpose flour,
1 tsp: Salt,
1 cup: Butter-flavor shortening or shortening,
1/3: To 1/2 cup ice-cold water,
1 1/2 cup: Sugar,
1/4 cup: Cornstarch,
1 tsp: Ground cinnamon,
1/4 tsp: Ground nutmeg,
4 cup: Peeled and sliced peaches,
3 cup: Fresh red raspberries, blackberries or blueberries, or use frozen loose-pack berries
2 tbsp: Butter or margarine,
1: Egg yolk,
1 tbsp: Milk,
1 tsp: Sugar Cream or Ice cream,
Directions:
Source: MIDWEST LIVING AUGUST 1994 p.102 Annual Raspberry Festival;
Hopkins, Minnesota From: Sallie Krebs
The homey dessert on our cover is a favorite from our Test Kitchen. It
combines raspberries and peaches. A flaky, woven crust tops the fruit
filling.
1. For cobbler crust, in a mixing bowl, combine the flour and salt.
Cut in shortening till mixture resembles coarse crumbs. Gradually
pour in water and blend to form a dough. Divide into two portions of
one-third and two-thirds.
2. On waxed paper, pat or roll the larger portion of dough to form a
12-inch square. Fit into the bottom and up the sides of an 8x8x2-inch
baking dish. Trim pastry even with top of the dish.
3. In a large bowl, stir together the 1 1/2 cups sugar, cornstarch,
cinnamon and nutmeg. Stir in peaches and berries. Transfer to
pastry-lined baking dish. Dot with butter or margarine.
4. Roll remaining pastry into a 9x8-inch rectangle. Cut into eight
1-inch-wide strips. Arrange over raspberries in a lattice. Trim to
fit dish or tuck under bottom pastry.
5. Mix the yolk with the milk. Brush the mixture over pastry.
Sprinkle with 1 teaspoon sugar.
6. Place on a baking sheet. Bake in a 375-F oven for about 60 minutes
or till crust browns, and filling is bubbly. Serve warm with cream or
ice cream. From: Sallie Krebs Date: 14 Jun 94
Submitted By GAIL SHIPP On 07-09-95
Source from luhu.jp
Hopkins, Minnesota From: Sallie Krebs
The homey dessert on our cover is a favorite from our Test Kitchen. It
combines raspberries and peaches. A flaky, woven crust tops the fruit
filling.
1. For cobbler crust, in a mixing bowl, combine the flour and salt.
Cut in shortening till mixture resembles coarse crumbs. Gradually
pour in water and blend to form a dough. Divide into two portions of
one-third and two-thirds.
2. On waxed paper, pat or roll the larger portion of dough to form a
12-inch square. Fit into the bottom and up the sides of an 8x8x2-inch
baking dish. Trim pastry even with top of the dish.
3. In a large bowl, stir together the 1 1/2 cups sugar, cornstarch,
cinnamon and nutmeg. Stir in peaches and berries. Transfer to
pastry-lined baking dish. Dot with butter or margarine.
4. Roll remaining pastry into a 9x8-inch rectangle. Cut into eight
1-inch-wide strips. Arrange over raspberries in a lattice. Trim to
fit dish or tuck under bottom pastry.
5. Mix the yolk with the milk. Brush the mixture over pastry.
Sprinkle with 1 teaspoon sugar.
6. Place on a baking sheet. Bake in a 375-F oven for about 60 minutes
or till crust browns, and filling is bubbly. Serve warm with cream or
ice cream. From: Sallie Krebs Date: 14 Jun 94
Submitted By GAIL SHIPP On 07-09-95
Source from luhu.jp