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January 2018

Dessert Recipes

Fruit Cake Recipes

Berkshire Fruit CakeGwhp32a

Berkshire Fruit CakeGwhp32a Recipe
3 1/3 c Cake Flour sifted 1 t Baking Powder 1 t Salt 1 t Cinnamon 1/2 ts Cloves 1/2 ts...

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Dessert PeachOat Cobbler Recipe

Dessert PeachOat Cobbler recipe and other dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Dessert PeachOat Cobbler recipe  PDF


8 To 10 ripe peaches or 5 1/4
Cups sliced canned Elberta Peaches, drained 3 1/2 tb Brown sugar
2 tb Quick cooking tapioca
1/2 ts Almond e tract
1 tb Canola oil
LIGHT OAT RAISIN BISCUIT CRUST 1 c All purpose flour
1/3 c Quick rolled oats
2 ts Baking powder
3 tb Granulated sugar
1/4 c Raisins
1/4 c Canola oil
1/2 c Low fat milk
TOPPING Chopped dates mi ed with Low fat vanilla yogurt Preheat oven to 425 degrees. Grease 8 inch square baking pan or dish. Before peeling, drop fresh peaches into very hot water about 1 minute. Peel and halve peaches, remove pits and cut flesh into si ths. In a large mi ing bowl, carefully spoon together peaches, brown sugar, tapioca and almond e tract. Pour peach filling into greased baking pan or dish drizzle with oil and set aside. In another large mi ing bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough format. Spoon dough on top of peach filling to create a cobblestone effect. Bake 20 25 minutes or until crust is golden brown. Cool 30 minutes then serve with dates and yogurt mi ture. SOURCE: THIS WEEK MAGAZINE, July 7,'93 Shared by Cate Vanicek

Dessert PeachOat Cobbler recipe and other dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
300 people have voted
Last Reviewed on 2018-01-16



Tuesday, Jan 16 2018 Download & Print Dessert PeachOat Cobbler recipe  PDF   Dessert recipes RSS   Thumsb up

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3/4 pt Mussels 3 c Cold water 2 oz Butter 1 oz Flour 1/2 c Single cream 1 Salt and pepper Wash the mussels thoroughly. Heat in a dry drying pan until the shells open. Shell and beard the mussels. In a saucepan, melt butter, add flour and fry for 1 or 2 minutes. Remove from heat and stir in water, plus any liquid left from frying pan. Add salt and pepper, bring to the boil, cover and simmer for 10 minutes. Remove from heat. Stir in mussels and cream. Adjust seasoning and serve immediately. ...

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