TEXAS PEACH COBBLER
Ingredients:
1 cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all- purpose flour
1 teaspoon cinnamon
1 tablespoon baking powder
¾ cup milk (low-fat or non-fat are fine)
3 cups sliced fresh peaches, skins left on
½ cup firmly packed brown sugar
Directions:
Preheat oven to 350 degrees.
Melt the butter in a medium sauté pan over mediumhigh heat until it bubbles and turns golden-brown. Pour
the butter into an 8-inch square baking dish.
Makes 8 or 9 servings.
Topping:
Beat to blend 1 cup sour cream or plain yogurt or
cottage cheese, 1 large egg white, and 1/4 teaspoon almond extract.
PEACH JAM
Ingredients:
4 pint canning jars, washed with new lids and bands
3 pounds of the best peaches in season available
1/4 cup fresh lemon juice
7 1/2 cups sugar
1 pouch pectin (1/2 bottle)
Directions:
Wash jars, lids, and bands by hand. Place on canning
rack in large pot. Place lids in small saucepan. Cover
with water. Boil both 10 minutes. Prepare fruit; peel
(dip in boiling water for 30 seconds, then immerse in ice
water) and pit peaches. Chop coarsely in food
processor. Put into 8 quart pot with lemon juice. Add
sugar; stir thoroughly. Add 1/2 teaspoon butter. Bring
mixture to full rolling boil over high heat, stirring
constantly. Open pectin pouch and quickly stir in.
When boil resumes, continue boiling 1 minute, stirring
constantly. Remove from heat; skim foam with large
metal spoon. Fill jars; cover and screw bands tightly.
Invert jars for 5 minutes, then turn upright.
18
In a medium bowl, stir together the sugar, flour, baking
powder, cinnamon, and milk. Pour the batter on top of
the melted butter. Do not stir. .
Without mixing, arrange the peaches evenly on top of