Try this Fresh Peach Cobbler #2 recipe, or contribute your own.Suggest a better description
Heat oven to 400 degrees. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole. Stir together flour, 1 tablespoon sugar, baking powder and salt. Add shortening and milk. Cut through shortening with fork until dough forms a ball. Drop mixture by 6-8 spoonfuls onto hot fruit. Bake 25-30 minutes or until topping is golden brown. Serve warm with cream or whipped cream, if desired. 6 to 8 servings. NOTE: Two 16-ounce packages frozen sliced peaches, thawed and well drained can be used for the fresh peaches. BETTY CROCKER RECIPE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 42 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 2.8mg||1 %|
|Sodium 357.7mg||12 %|
|Potassium 43.4mg||1 %|
|Total Carbohydrate 73.3g||22 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 72.6g|
|Protein 2.3g||3 %|
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Calories per serving: 338
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