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Recipe Name: Fresh Peach Cobbler #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

1/2 Cup(s) Sugar
1 Tablespoon(s) Cornstarch
1/4 Teaspoon(s) Ground nutmeg
4 Cup(s) Peeled, sliced fresh peaches
see note
1 Teaspoon(s) Lemon Juice
1 Cup(s) All-Purpose Flour
1 1/2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
3 Tablespoon(s) Shortening
1/2 Cup(s) Milk
Heat oven to 400 degrees. Mix 1/2 cup sugar, cornstarch and nutmeg in
a2-quart saucepan. Stir in peaches and lemon juice. Cook over
mediumheat, stirring constantly, until mixture thickens and boils. Boil
andstir 1 minute. Pour into ungreased 2-quart casserole. Stir
togetherflour, 1 tablespoon sugar, baking powder and salt. Add
shortening andmilk. Cut through shortening with fork until dough forms
a ball. Dropmixture by 6-8 spoonfuls onto hot fruit. Bake 25-30 minutes
or untiltopping is golden brown. Serve warm with cream or whipped
cream, ifdesired. 6 to 8 servings.NOTE: Two 16-ounce packages frozen
sliced peaches, thawed and welldrained can be used for the fresh
peaches.BETTY CROCKER RECIPEFrom a collection of my mother's (Judy
Hosey) recipe box which containedlots of her favorite recipes,
clippings, etc. Downloaded from Glen's MMRecipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 267
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 5.2mg
Sodium: 326mg
Potassium: 268mg
Carbohydrates: 48.1g
Fiber: 2.3g
Sugar: 29.4g
Protein: 3.9g

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