Does anyone know Rachel Ray's Recipe for peach cobbler?

Its cake like with peaches

Does anyone know Rachel Ray's Recipe for peach cobbler?
Quick Ginger Peach Cobbler Recipe courtesy Rachael Ray


Show: 30 Minute Meals


Episode: 30-Minute Blue Plate Special








2 can sliced peaches in syrup, drained


1 teaspoon ground ginger


2 tablespoons softened butter


4 tablespoons brown sugar


1 cup granola cereal with raisins and nuts


2 egg whites, beaten


Store bought whipped real cream in canister, from dairy aisle





Preheat oven to 400 degrees F.


Mix drained peaches with ginger. Place sliced peaches in small ramekins or oven safe bowls.





Combine butter and sugar with a fork, then mix butter and sugar with granola cereal. Fold in beaten egg white. Mound the topping on top of the peaches in each ramekin. Place ramekins on a small baking sheet and bake 10 to 12 minutes. Remove and cool cobbler while you enjoy dinner.





After dinner, serve warm quick cobbler with prepared whipped cream.
Reply:Why not google search her web site?
Reply:Here is a website for some other of Rachel recipe's.





http://www.rachaelraymag.com/recipe/arch...
Reply:Peach Cobbler





Peach Cobbler with lattice crust is delicious served with vanilla ice cream. Adapted from Bon Appetit (July 1984). Prep time does not include peach sitting time (4 hours) or time dough is in refrigerator





3 lbs peaches, peeled and cut into 1/4 inch slices


1 1/4 cups sugar


2 cups flour


1 teaspoon salt


3/4 cup Crisco or other shortening


3-4 tablespoons ice cold water


1/2 cup butter, cut into small pieces


3 teaspoons sugar





Combine peaches and 1 1/4 cups sugar in bowl.


Let stand for at least 4 hours.


To make pastry: combine flour and salt in bowl.


Cut in shortening until mixture resembles coarse meal.


Add in enough ice-cold water until dough holds together.


Gather into ball and divide in half.


Refrigerate dough until needed or at least 1 hour.


Preheat oven to 350-degrees F.


Grease a baking dish (9x13-inch).


Pour undrained peaches into baking dish and dot with 1 stick butter (that was cut into pieces).


Roll 1 piece of dough out on floured board to a 1/8-inch thick rectangle.


Cut into 11 x 1-inch strips.


Arrange strips across peaches in one direction only, spacing them 1-inch apart.


Sprinkle with 1 1/2 teaspoons sugar.


Bake for 35 minutes or until pastry is beginning to brown.


While cobbler is baking, roll and cut remaining dough in strips (same as above).


After cobbler is out of oven, arrange strips on top of peaches to form lattice.


Sprinkle with remaining sugar.


Bake for 35 minutes or until golden brown.
Reply:Quick Ginger Peach Cobbler Recipe courtesy Rachael Ray


Show: 30 Minute Meals


Episode: 30-Minute Blue Plate Special








2 can sliced peaches in syrup, drained


1 teaspoon ground ginger


2 tablespoons softened butter


4 tablespoons brown sugar


1 cup granola cereal with raisins and nuts


2 egg whites, beaten


Store bought whipped real cream in canister, from dairy aisle





Preheat oven to 400 degrees F.


Mix drained peaches with ginger. Place sliced peaches in small ramekins or oven safe bowls.





Combine butter and sugar with a fork, then mix butter and sugar with granola cereal. Fold in beaten egg white. Mound the topping on top of the peaches in each ramekin. Place ramekins on a small baking sheet and bake 10 to 12 minutes. Remove and cool cobbler while you enjoy dinner.





After dinner, serve warm quick cobbler with prepared whipped cream.








OR here is another one.





Quick Peaches and Golden Raisins Cobbler Recipe courtesy Rachael Ray


Show: 30 Minute Meals


Episode: In a Pinch

















5 to 6 cups frozen sliced peaches, any brand, 1 large sack


1 package complete biscuit mix (recommended: Jiffy brand)


1/2 cup water


1/2 cup granulated sugar, plus 2 tablespoons, divided


2 teaspoons ground cinnamon, divided


1/4 teaspoon ground nutmeg, eyeball it


1/2 teaspoon ground allspice


1/8 teaspoon black pepper, a couple of pinches


Pinch salt


2 (1-ounce) boxes or 1/3 cup golden raisins, a couple of handfuls


1/4 cup, (2-ounce) package, sliced almonds





Preheat oven to 425 degrees F.


Place frozen peaches in an 8 by 8 glass baking dish, defrost in microwave for 3 minutes on high. While the peaches are defrosting, make the cobbler topping. In a bowl, combine the biscuit mix with a 1/2 cup of water, stir until thoroughly combined but do not overwork. In another bowl combine 1/2 cup of the granulated sugar, 1 teaspoon cinnamon, nutmeg, allspice, pepper, a pinch of salt and raisins. Remove peaches from the microwave and combine with the sugar mixture in baking dish. Top the seasoned peaches with biscuit mix, use your fingers to press out until even. Top the biscuit mix with almonds. Mix remaining cinnamon and sugar together and sprinkle over the biscuits. Bake until cobbler top is firm and lightly golden and peaches are bubbly and hot, about 20 to 25 minutes.





Serve warm as is or with ice cream and whipped cream if you have some on hand.



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