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August 22, 2006

Recipes: Peach Cobbler, Peach Muffins, Peach Pound Cake

PEACH COBBLER

1 c. self-rising flour
1 c. sugar plus 1/4 c. for crust
1 c. milk
1 stick butter
1 (36 oz.) can peaches in heavy syrup (do not drain)

Place butter in a casserole dish and place in the oven (before
you turn it on). Turn oven on to 350 degrees (with the
casserole dish & butter inside). Mix the flour, sugar and milk
together until well blended. By this time the oven should be up
to 350 degrees. Remove the casserole dish from the oven. Pour
the batter into the dish (on top of the melted butter but do not
stir). Open the can of peaches and dump it right in the middle
of the batter. DO NOT STIR. Sprinkle 1/4 c. sugar over the top
and bake for 30 to 35 minutes or until golden brown. This works
well with most fruits, not just peaches.

PEACH MUFFINS

1 egg
1/2 c. sour cream
1 tsp. vanilla extract
1/4 c. vegetable oil
1 (28 oz.) can peaches, drained & diced (fresh would be great
too)
2 c. flour
1/2 c. sugar
1 T. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

TOPPING:
1 c. flour
1 c. sugar
1 tsp. ground cinnamon
1 stick butter

Preheat oven to 400 degrees. Mix all topping ingredients with a
pastry blender to a course consistency; set aside. This makes a
large batch of topping mixture so you should keep it
refrigerated and use it for future muffin batches. Spray 12
medium muffin cups with non-stick cooking spray. In a
medium-size bowl, combine egg, sour cream, milk, vanilla extract
and oil. Stir in the peaches. In a large bowl, combine flour,
sugar, baking powder, baking soda and salt. Add the peach
mixture and stir until just moistened. Completely fill each
muffin cup, sprinkle with topping mixture and bake for 20 to 25
minutes.

PEACH POUND CAKE

1 c. plus 2 T. butter
2 1/4 c. sugar
4 eggs
1 tsp. vanilla extract
3 c. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. salt
2 c. fresh peaches, chopped

Grease a tube pan with 2 tablespoons of the butter. Sprinkle
the pan with 1/4 c. of the sugar. Cream remaining butter and
sugar together; beating well. Add eggs, one at a time, beating
well after each addition. Add vanilla and mix well. Combine 2
3/4 cups of the flour, baking powder and salt and gradually add
to the creamed mixture, beating until well blended. Dredge
peaches in the remaining flour then fold peaches into the
batter. Pour batter into the prepared tube pan and bake at 325
degrees for 1 hour and 10 minutes. Remove from pan and cool
completely. NOTE: Dredging the peaches in flour keeps them
from rising to the top or sinking to the bottom of the batter
during baking.

Contibuted to our recipe list by Sharon.

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Posted by Willie Crawford at August 22, 2006 06:35 PM

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