by kirra » Mon Jul 21, 2008 10:48 pm
Peach Macaroon Cobbler
James A Wright
Ingredients:
2 - 29-ounces cans peach slices, drained
1 Tablespoon cornstarch
2 Tablespoons lemon juice
2 Tablespoons butter, cut into small pieces
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg, slightly beaten
2 Tablespoons butter, melted
1/2 teaspoon vanilla
3/4 cup flaked coconut
1 cup whipping cream
2 Tablespoons powdered sugar
Preparation:
Preheat oven to 375 degrees F. For filling, in a large bowl combine drained peaches, cornstarch, and lemon juice; toss well. Pour into a 2-quart square baking dish. Dot with the 2 tablespoons butter. Bake for 20 minutes or until bubbly.
Meanwhile, for topping, in a medium bowl combine flour, granulated sugar, baking powder, and salt. Add egg, melted butter, and vanilla; stir well. Fold in 1/4 cup of the coconut. Dollop topping over filling. Sprinkle with remaining coconut. Bake for 35 minutes; cover with foil after 20 minutes to prevent overbrowning. Cool 30 minutes.
In a chilled bowl combine cream and powdered sugar; beat on medium-high speed until soft peaks form. Serve warm cobbler with whipped cream. Makes 8 servings.
[b][size=150]Peach Macaroon Cobbler[/size][/b]
James A Wright
[b]Ingredients:[/b]
2 - 29-ounces cans peach slices, drained
1 Tablespoon cornstarch
2 Tablespoons lemon juice
2 Tablespoons butter, cut into small pieces
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg, slightly beaten
2 Tablespoons butter, melted
1/2 teaspoon vanilla
3/4 cup flaked coconut
1 cup whipping cream
2 Tablespoons powdered sugar
[b]
Preparation:[/b]
Preheat oven to 375 degrees F. For filling, in a large bowl combine drained peaches, cornstarch, and lemon juice; toss well. Pour into a 2-quart square baking dish. Dot with the 2 tablespoons butter. Bake for 20 minutes or until bubbly.
Meanwhile, for topping, in a medium bowl combine flour, granulated sugar, baking powder, and salt. Add egg, melted butter, and vanilla; stir well. Fold in 1/4 cup of the coconut. Dollop topping over filling. Sprinkle with remaining coconut. Bake for 35 minutes; cover with foil after 20 minutes to prevent overbrowning. Cool 30 minutes.
In a chilled bowl combine cream and powdered sugar; beat on medium-high speed until soft peaks form. Serve warm cobbler with whipped cream. Makes 8 servings.