2 cups sliced peaches
2 cups granulated sugar
1/2 cup butter
3/4 cup all-purpose flour
2 teaspoons baking powder
Dash of salt
3/4 cup milk
Mix peaches with 1 cup sugar. Set aside.
Melt butter in 2-quart baking dish. Blend 1 cup sugar with remaining ingredients. Pour over melted butter. Do not stir. Put peaches on top. Bake at 350 degrees F for 1 hour or until crust is golden brown. Makes its own crust.
NOTE: Other fruit may be substituted for peaches.
You can also try cherry, peach or apple filling for this cobbler.
1/4 cup butter or margarine
2/3 cup milk
1 1/2 cups biscuit baking mix
1 cup granulated sugar
1 (21 ounce) can blueberry or strawberry pie filling
Preheat oven to 400 degrees F.
Melt butter in 11 x 7-inch baking pan. Add milk, biscuit mix and sugar; stir until smooth. Drop blueberry or strawberry filling by spoonsful over batter. Bake 30 to 40 minutes, until deep golden brown.
For high altitude, increase milk to 3/4 cup. Bake in 11 x 7-inch glass dish for 30 to 35 minutes until golden brown.
2 cups fresh raspberries
1 cup granulated sugar, divided
1/4 cup shortening
1 egg, well beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
Pinch of salt
1 teaspoon baking powder
1/4 cup milk
Place raspberries in bottom of buttered 8-inch square glass dish. Sprinkle 1/2 cup sugar over the berries.
In bowl, cream shortening with 1/2 cup sugar and mix well. Add beaten egg and vanilla extract and mix well
Sift flour, salt and baking powder and add to creamed shortening mixture. Blend in milk and beat until smooth. Drop batter by spoonsful over top of fruit and bake at 350 degrees F for 35 minutes.
Serve warm with lemon sauce.
Filling
8 cups chopped, seeded, peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup granulated sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
Crust
4 cups flour
2 cups granulated sugar
1 1/2 cups butter, cold
1 teaspoon cinnamon
Preheat oven to 375 degrees F. Grease a 15 x 10 x 1-inch baking pan.
For filling, cook and stir zucchini and lemon juice in large saucepan over medium-low heat for 15 to 20 minutes, or until zucchini is tender. Add sugar, cinnamon and nutmeg. Simmer for 1 minute. Remove from heat.
For crust, combine flour and sugar in bowl. Cut in butter until mixture resembles course crumbs. Stir 1/2 cup into filling. Press half of remaining crust mixture into prepared pan. Spread filling over top. Crumble remaining crust mixture over top. Sprinkle cinnamon on top. Bake for 35 to 40 minutes, or until golden and bubbly.
Serves 12.
1 package ready to bake biscuits
1 (No. 2 1/2) can peeled apricot halves
3 tablespoons flour
3 tablespoons brown sugar
1/4 cup honey
Pour apricot juice into small saucepan; reserve drained apricots. Add flour and sugar to juice; place over medium heat; cook, stirring constantly, until mixture thickens. Remove from heat. Place apricot halves in a 10 x 6 x 1 1/2-inch glass baking dish. Pour cooked juice over apricots. Arrange biscuits over apricots. Pour 1/2 teaspoon honey over each biscuit. Bake at 350 degrees F for about 25 minutes or until biscuits are brown.
1/2 cup granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
4 cups prepared fruit
3/4 cup granulated sugar
1 tablespoon margarine
3/4 cup boiling water
Mix the 1/2 cup sugar, flour, baking powder, salt, milk and vanilla extract. Pour batter into greased 13 x 9-inch pan. Sprinkle fruit over batter; add the 3/4 cup sugar over fruit. Dot with margarine and pour boiling water over all. Bake at 375 degrees F for 40 minutes or until golden brown.
1 tablespoon baking powder
1 cup all-purpose flour
1 cup granulated sugar
1 (4 ounce) can evaporated milk
1 egg
1/4 teaspoon salt
2 cups mango, sliced, covered with water
and sprinkled with 1/4 cup sugar
1/2 cup (1 stick) butter
Mix dry ingredients together. Add milk and beaten eggs; mix into a smooth batter.
Melt butter in shallow baking pan. Pour batter over butter. Add fruit last. Sprinkle with cinnamon. Bake at 350 degrees F for 40 to 45 minutes. Top will be lightly browned and the center will be firm.
Feeds 6 to 8.
NOTE: You can use any fruit, canned or fresh. If using canned, omit the water and use the liquid from the fruit.
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