I need a good recipe for peach cobbler,can someone please help me.?

I've got about 10 or more pounds of peaches and i need a recipe.


Thanks

I need a good recipe for peach cobbler,can someone please help me.?
Peach Cobbler


8 servings





Ingredients:


6 tablespoons butter


1 cup flour


1 cup sugar


2 teaspoons baking powder


1 teaspoon vanilla extract


3/4 cup milk


3 cups peaches, peeled and sliced





Preheat the oven to 350ºF





Melt the butter in a 12x7 inch baking dish. In a seperate bowl, mix all other ingredients except the peaches.





Pour mixture over melted butter. Add peaches over top of batter.





Bake for about 45 minutes or until golden brown.
Reply:A great website with tons of recipes for you is http://www.recipezaar.com


There should be many, many recipes for you to use those peaches...so you don't get sick of cobbler!
Reply:Here's a fairly quick one that goes back to my Southern roots...(although I never actually lived in the South - he he)


13 x 9 cake pan


5 frozen pie shells


6 lbs peaches (sliced)


nutmeg


brown sugar


lemon juice


white sugar


cinnamon


butter


cornstarch


There are your ingredients....Here's how you put it all together.


Set your pie shells out so they warm up to room temperature.


Press 2 or 3 into bottom of pan (and up the sides). Prick shells with a fork and stick pan in the oven at about 350 to pre-brown the bottom/sides. Leave in just until the shells start to turn a golden color. Remove from oven and set aside.


In large pot, add your peaches, 1/2 cup (packed) brown sugar, 1/2 cup white sugar, 2 tablespoons lemon juice, 1 teaspoon nutmeg, 1/2 teaspoon cinammon and 1 stick of butter/margarine.


Bring mixture to a slow boil. (if your peaches are fresh - as I assume they are), boil for approx 15 mins. Add 2 tablespoons of cornstarch to some cold water (in a different container). Stir it up well, so all the cornstarch is dissolved. Add that mixture to your peach mixture on the stove. Stir into mixture - it will start to thicken. Cut off the heat. Add the peach mixture to the pre-cooked pie shells in the baking pan. Cut remaining pie shells into lattice-top strips, alternating them on top. Sprinke a little white sugar on top. Bake in 350 degree oven for about 40 mins, or until it bubbles around edges and lattice-top is golden brown.


Remove for oven and let rest for about 20-30 mins before serving. Great with French Vanilla ice cream while it's hot!


Enjoy! Hint: you could also add pecans or walnuts to the recipe for a little added "flair".
Reply:9 fresh peaches


2 tablespoons fresh lemon juice


1/2 cup white sugar


1 1/3 cups all-purpose flour


3 tablespoons white sugar


1 1/2 teaspoons baking powder


1/2 teaspoon baking soda


1/4 cup butter, chilled


2/3 cup buttermilk


2 teaspoons white sugar


1/4 teaspoon freshly grated nutmeg





DIRECTIONS:


Preheat oven to 400 degrees F ( 205 degrees C).





Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.





Bake 15 minutes, or until the peaches are hot and bubbly





Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.





Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving
Reply:i suggest you use the 4 or 5 star recipes from allrecipes.com!
Reply:There are great peach recipes on www.bhg.com. Also slice the peaches and freeze them. Frozen peaches are great to put into a class of chilled champagne. You have a lot of options once the peaches are frozen and you don't have to worry about them going bad.





Good Luck.
Reply:HOMEMADE PEACH COBBLER





1/4 lb. melted butter


1 c. white flour


1 tbsp. baking powder


1 c. milk


1 tbsp. cinnamon


10 med. peaches (sliced in 1/8ths)





Combine flour, sugar, baking powder into mixing bowl. Mix dry ingredients with wire whip. Add 1 cup milk and mix thoroughly. Pour melted butter in 2 1/2 inch pan. Pour batter in the same pan. Layer sliced peaches covering entire batter. Sprinkle cinnamon on top of the cobbler. Bake at 350 degrees for 1 hour or until golden brown.


Makes 8 to 10 servings





or





Peach Cobbler





3 lbs. ripe fresh peaches or 6 c. drained, thawed, frozen peach slices


1 tbsp. lemon juice


1/4 c. firmly packed light brown sugar


1 1/2 tbsp. cornstarch


1/2 c. water


1/2 c. granulated sugar


1/2 c. unsifted all-purpose flour


1/2 tsp. baking powder


1/4 tsp. salt


2 tbsp. butter, softened


1 lg. egg





Heat oven to 400 degrees. Lightly grease a 2-quart casserole. Peel and slice fresh peaches. Place in greased casserole. Stir in lemon juice. In 1-quart saucepan stir together brown sugar and cornstarch. Gradually add water, stirring until cornstarch is dissolved.


Cook over medium heat, stirring constantly, until sauce thickens, 5 minutes. Pour sauce over peaches in casserole. Set aside 1 teaspoon sugar.





To prepare topping, in medium size bowl, stir together remaining sugar, flour, baking powder and salt. With wooden spoon, stir in butter and egg until a soft dough forms. Drop spoonfuls onto peach mixture (topping will spread as it bakes). Sprinkle with reserved 1 teaspoon sugar.





Bake cobbler 40-45 minutes or until topping is golden brown and filling bubbles. Cool slightly on wire rack. Sprinkle with additional sugar if desired. Serve peach cobbler warm or at room temperature.





Lucky you! Enjoy.



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