This is the simplest peach cobbler one can imagine and so delicious….. Place a scoop of ice cream on top and you are in peaches cobbler heaven…yummy!!
1 cup flour
1 cup milk
1cup of sugar
2 sticks of butter
1large can of peaches
In the 350* oven I place my casserole dish with the 2 sticks of butter to be melting….
In a separate bowl I pour one cup of flour, one cup of milk and one cup of sugar and stir well until smooth and creamy…..
When the butter melts I pour the can of peaches in and then I pour the mixture all over the peaches. ( No stirring )
Cook until you have a crust on top about 40 minutes.
Serve with a scoop of ice cream!!!! Yummee!!
If you decide you want a cobbler different than peach then I recommend JR Steven’s book on Cobblers, brown Betty’s, grunts, bucklers and many more, …..He has a lot of excellent recipes and they are easy to follow…they are also delicious….click on the imagine below!!!
1/4 cup butter, cubed
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 small onion, finely chopped
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon seasoned salt
1 teaspoon curry powder
2 cans (12 ounces each) fat-free evaporated milk
1 cup half-and-half cream
4-1/2 cups reduced-sodium chicken broth
3 cups cubed cooked chicken breast
2 cups cooked brown rice
Directions 1.In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
2.Gradually add broth. Stir in chicken and rice; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. Yield: 11 servings (2-3/4 quarts).
1 cup equals 263 calories, 8 g fat (5 g saturated fat), 54 mg cholesterol, 524 mg sodium, 26 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat, 1/2 fat-free milk.
- In a large bowl, cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with water and milk. Beat in chocolate until combined.
- Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, in a small saucepan, combine the sugar, milk, butter and cocoa. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Transfer to a bowl; stir occasionally until completely cooled. Beat until smooth; spread over cake. Yield: 24 servings.
- This is the easiest and the tastiest cake you have ever tasted. The cake mix is so moist and the frosting so smooth. I tell you it is awesome and very quick. I really enjoy the site where I saw this recipe, Taste Of Home, they have everything you can think of or dream of. Make your friends one on a gloomy day and go over and cheer her up or make it for a shower or birthday(don’t forget the candles) or any time at all… ENJOY!
Read more: http://www.tasteofhome.com/recipes/double-chocolate-sheet-cake#ixzz3BbIqws9g
Original recipe makes 5 dozen
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.Bake 6 to 8 minutes in preheated oven. Cool completely