Cookies N Cream Fresh Peach Cobbler Food

PEACH COBBLER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.

MY GRANDMOTHER'S FRESH PEACH COBBLER

Steps:

• Preheat oven to 350°.
• Pour melted butter into an 8x8 pan.
• Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
• Pour over melted butter.
• Cover with peach slices.
• Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
• Bake until batter rises to top and forms a nice brown crust, about 20 - 30 minutes.

SUGAR FREE FRESH PEACH COBBLER

Steps:

• - Put fruit in bottom of 9x13-inch pan.
• -Mix together flour, Splenda, and butter until it resembles a course meal (cut in with pastry knife or fork).
• -Sprinkle on top of fruit. Because whole wheat pastry flour can be grainier than all purpose, I melted 1/2 stick of butter and poured over topping for added moisture.
• -Bake at 350°F for 30 minutes, or as your oven allows.
• Enjoy!

PEACH COBBLER WITH SUGAR COOKIE CRUST

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
• Toss to coat evenly, and pour into a 2 quart baking dish.
• Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
• Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
• Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them.
• Sprinkle entire cobbler with the sugar and cinnamon mixture.
• I sprinkled only a little bit, since it was turning the top too brown for my taste.
• Bake until topping is golden, about 30 minutes.

PEACH COBBLER NEWTONS

Steps:

• Preheat oven to 350 degrees F.
• For the cookie: In a medium mixing bowl, sift together the flour, salt, and cinnamon. In a large mixing bowl, with an electric mixer, cream the butter, granulated sugar, and dark brown sugar. Beat in egg whites, vanilla and butter flavor extracts. Carefully fold in the flour mixture with a rubber spatula. Wrap dough in plastic and chill until dough is firm, about 30 minutes in freezer.
• For the peach filling: In a medium mixing bowl, mix peach preserves with cinnamon, nutmeg, lemon zest and lemon extract. When dough has chilled, roll out dough 1/4-inch thick and cut into pieces about 2 1/2 inches wide and 3 inches long. Place a teaspoon of peach filling in the center of each piece and fold each end of the dough to the center to cover the filling. Flatten cookies slightly and place them seam down and 1-inch apart on a parchment-lined cookie sheet. Bake for about 12 minutes, until lightly browned and just firm. Cool on the cookie sheet. Dust cookies with a mixture of powdered sugar and cinnamon, if using.

COOKIES N' CREAM FRESH PEACH COBBLER

Steps:

• Combine first 3 ingredients in a large saucepan; stir well.
• Stir in amaretto (if desired), and peach preserves.
• Add sliced peaches and stir gently to coat.
• Cook over medium heat, stirring frequently, until mixture is thickened and bubbly; spoon peach mixture into a lightly greased 11 by 7 by 1 1/2-inch baking dish.
• Roll out cookie dough to a 10 by 17-inch rectangle.
• Sprinkle dough with 1 1/2 teaspoons of flour; gently rub flour into dough.
• Repeat procedure on other side of dough; freeze dough 15 minutes.
• Cut 6 (10 by 1/2-inch) strips of dough.
• Cut 8 (6 by 1/2-inch) strips of dough.
• Arrange strips in lattice design over peach mixture in dish.
• Combine 1 1/2 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over cookie dough.
• Bake in a 350 degrees for 30 to 35 minutes or until golden brown.
• Let cobbler cool 15 minutes on a wire rack.
• Spoon into individual serving bowls and top with ice-cream.
• NOTE: Slice and bake remaining cookie dough according to package directions.
• Serve additional cookies with cobbler and ice-cream, if desired.

LIGHT FRESH PEACH COBBLER

Steps:

• Preheat oven to 375°F.
• In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches.
• Set pan over medium heat and bring to a boil.
• Cook until mixture thickens, about 1 minute.
• Remove from heat and transfer mixture to an 8-inch square baking pan.
• To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt.
• Work in margarine with a fork until mixture resembles coarse crumbs.
• Add milk and stir until flour mixture is evenly moistened.
• Drop 8 tablespoons of topping mixture onto peach mixture.
• Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.
• Cut into 8 pieces and serve.

PEACH COBBLER WITH CREAM CHEESE

Steps:

• Spray a 9 x13 pan with pam. Lay one can of crescent rolls on bottom of pan and mash to seal edges. Mix softened cream cheese with sugar and spread on top of rolls. Pour two cans of pie filling on top of that. Separate second can of crescent rolls into triangles and place on top. bake in 350 oven until top rolls are brown.

EASY SPICED FRESH PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• Coat a 13 X 9 inch baking dish with non stick spray.
• Put butter in pan and put in oven to melt.
• Meanwhile, In a mixing bowl, blend dry ingredients EXCEPT BROWN SUGAR together.
• Add milk and stir well.
• Using oven mitts, remove the baking dish from the oven if butter is melted.
• Pour batter into dish and even out.
• Spoon peaches wiwth some juice (if any) evenly over the batter.
• Bake at 350 for 30 minutes then check for doneness.
• (Mine baked 40 minutes, sister's baked 30).
• Cobbler is done when batter rises and browns on top and firm in center.
• Sprinkle brown sugar over the top.
• Cover with foil (or other top) immediately so that sugar can warm up and stick to the cobbler.

GEORGIA FRESH PEACH COBBLER

Steps:

• Blanch and peel peaches; cut them in half; remove the pits, and slice them coarse.
• Note: to blanch peaches-have ready a large bowl of ice-cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches; with the slotted spoon place the peaches in the boiling water, two or three at a time (if the peaches are fully ripe, they will need only about 15 seconds in the boiling water, if not quite ripe, they will need more); with the slotted spoon, raise a peach from the water and move your thumb firmly over the skin; if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water; peel with your fingers, starting at the stem end.
• Place sliced peaches in a 3-quart saucepan with the sugar, butter, and water; stir briefly over med-high heat just until the mixture comes to a boil; remove from the heat and set aside.
• Adjust oven rack to the middle of the oven; preheat to 375°.
• Generously butter a shallow ovenproof baking dish with at least a 2-quart capacity; it can be larger but not smaller.
• Sift together the flour, baking powder, and salt; set aside.
• In a small bowl, beat the butter with the vanilla and almond extract; beat in the sugar to mix.
• On low speed add in half of the milk, then half of the sifted dry ingredients, the remainder of the milk then the remainder of the dry ingredients, scraping the sides of the bowl with a rubber spatula as needed and beating only until mixed.
• Pour the batter into the baking dish and spread it smooth.
• With a large slotted spoon, place the prepared peaches evenly over the batter (reserve the peach syrup for the moment); place the dish in the oven.
• Now, pouring the peach syrup (it will be thin) over the fruit will be easier if you pour it in two additions into a 2-cup measuring cup, then reach into the oven and quickly pour it over the top of the fruit in the baking dish.
• Place a cookie sheet on a rack below the baking dish to catch spills.
• Bake for 20 minutes; then decrease temperature to 325° and bake for 25 minutes.
• Serve immediately or within 20-30 minutes on large flat plates or in dessert bowls, spooning some of the thickened syrup from the bottom over or alongside each portion.
• Serve plain or with ice cream.

UPSIDE-DOWN FRESH PEACH COBBLER

Steps:

• Heat the peaches in saucepan with 1/2 cup sugar, til good and hot.
• (if using canned peaches, don't add sugar).
• Melt butter in 2 qt baking dish.
• Mix dry ingredients for batter.
• Add 3/4 cup milk, beating until all the lumps are gone.
• Pour batter onto melted butter.
• DO NOT STIR!
• Spoon hot peaches onto the batter.
• DO NOT STIR!
• Bake at 350 degrees for 45 minutes, or until top is golden brown.
• The batter will have risen to the top, making a beautiful golden crust.
• serve warm with cream or ice cream.
• DELISH!
• This is also good with plums, boysenberries, apricots etc.

CROCK POT FRESH PEACH COBBLER

Steps:

• Lightly grease crock pot or spray with non-stick cooking spray. In a large mixing bowl, combine sugar and baking mix. Add eggs and vanilla extract. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed.
• Pour into crock pot. Cover and cook on low for six to eight hours or on high for 3 to 4 hours. Serve warm. Top with vanilla ice cream if desired.