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Name: Fresh Peach Cobbler
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Ds nutmeg (garnish); 1/4 c milk; 1 c Sour cream; 1/2 ts Salt; 1/4 c Butter; 1 c Flour; 1 ts Cinnamon (opt); 1 Egg; 1 ts Baking Powder; 3 c fresh peaches Peeled sliced Or 3 packages frozen; 1 c Sugar; 1/2 ts Lemon Rind grated; 1 ts Vanilla; 1 tb Lemon luice

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INGREDIENTS

Ds nutmeg ; (garnish)
1/4 c milk
1 c Sour cream
1/2 ts Salt
1/4 c Butter
1 c Flour
1 ts Cinnamon ; (opt)
1 Egg
1 ts Baking Powder
3 c fresh peaches ; Peeled sliced Or 3 packages frozen
1 c Sugar
1/2 ts Lemon Rind ; grated
1 ts Vanilla
1 tb Lemon luice

INSTRUCTIONS

Beat egg well, add 1/2 cup sugar gradually, beating well after each addition. Add lemon rind and vanilla. Sift flour with baking powder and salt. Add to sugar and egg mixture alternately with milk. Next add melted butter and pour into greased, floured 9-inch layer-cake pan, spreading evenly. Sprinkle sliced peaches with lemon juice and arrange on top of batter. If frozen peaches are used, drain thoroughly. Sprinkle top with remaining sugar and the cinnamon, if you like. Bake in moderate oven, 350F., for an hour and 10 minutes, until cake is golden brown and pulls away from the sides of the pan. Cool in pan for 20 minutes. Cut into wedges and remove from pan. Serve warm with sour cream to which a dash of nutmeg has been added. Six servings. This is good with sliced fresh nectarines or with 2 cups fresh or frozen blueberries. Source: Ladies Home Journal Cookbook Posted to MM-Recipes Digest V4 #262 by Becky on Oct 04, 1997

NOTES

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Fresh Peach Cobbler

Ds nutmeg (garnish)
1/4 c milk
1 c Sour cream
1/2 ts Salt
1/4 c Butter
1 c Flour
1 ts Cinnamon (opt)
1 Egg
1 ts Baking Powder
3 c fresh peaches Peeled sliced Or 3 packages frozen
1 c Sugar
1/2 ts Lemon Rind grated
1 ts Vanilla
1 tb Lemon luice

Beat egg well, add 1/2 cup sugar gradually, beating well after each  addition. Add lemon rind and vanilla. Sift flour with baking powder and  salt. Add to sugar and egg mixture alternately with milk. Next add melted  butter and pour into greased, floured 9-inch layer-cake pan, spreading  evenly. Sprinkle sliced peaches with lemon juice and arrange on top of  batter. If frozen peaches are used, drain thoroughly. Sprinkle top with  remaining sugar and the cinnamon, if you like. Bake in moderate oven,  350F., for an hour and 10 minutes, until cake is golden brown and pulls  away from the sides of the pan. Cool in pan for 20 minutes. Cut into wedges  and remove from pan. Serve warm with sour cream to which a dash of nutmeg  has been added. Six servings.    This is good with sliced fresh nectarines or with 2 cups fresh or frozen  blueberries.    Source: Ladies Home Journal Cookbook  Posted to MM-Recipes Digest V4 #262 by Becky <jbowde19@idt.net> on Oct 04,  1997

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Nutrition

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Serving Size: 1 Serving (257g)
Recipe Makes: 6

Calories: 651
Calories from Fat: 132 (20%)

Amt Per Serving		% DV

	Total Fat 14.7g	20 %
	Saturated Fat 8.5g	43 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 0.8g
Cholesterol 70.7mg		22 %
Sodium 152.1mg		5 %
Potassium 247.2mg		7 %
Total Carbohydrate 129g		38 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 126.5g
Protein 5.2g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 651

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