Quick Peaches And Golden Raisins Cobbler Food

QUICK PEACH COBBLER

Steps:

• Pour butter into a 13-in. x 9-in. baking dish. Pour peaches with juice over butter. In a bowl, combine flour and sugar. Add milk and beat until smooth. Pour batter evenly over peaches. Sprinkle with nutmeg. Bake at 375° for 40 minutes or until golden brown. Serve warm with ice cream if desired.

QUICK GINGER PEACH COBBLER

Steps:

• Preheat oven to 400 degrees F.
• Mix drained peaches with ginger. Place sliced peaches in small ramekins or oven safe bowls.
• Combine butter and sugar with a fork, then mix butter and sugar with granola cereal. Fold in beaten egg white. Mound the topping on top of the peaches in each ramekin. Place ramekins on a small baking sheet and bake 10 to 12 minutes. Remove and cool cobbler while you enjoy dinner.
• After dinner, serve warm quick cobbler with prepared whipped cream.

PEACHES AND PORT

Steps:

• Slice peaches and place in a bowl. Sprinkle peaches with sugar and add 4 jiggers of good port wine. Toss peaches in wine to coat and let stand 15 minutes. Spoon peaches into dessert dishes and top with a small scoop of vanilla ice cream.

SWISS CHARD AND GOLDEN RAISINS

Steps:

• Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
• Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.

RUM RAISIN COBBLER

Steps:

• Preheat oven to 375°.
• Using 1/4 stick of butter, generously butter the bottom of a 9X13 baking pan. I use a glass pan.
• Separate the biscuit's layers into about 20 thin 'biscuits'. Place 10 of the thin, separated biscuits in the greased pan.
• In a small bowl stir together the cold water and corn starch, set aside.
• In a medium sauce pan over medium heat stir together the fat-free half-and-half, sugar, spiced rum, raisins, vanilla, and salt. Heat, stirring constantly until it boils.
• Give the corn starch/water a quick stir, add it to the rum sauce, and quickly stir the sauce as it will begin to thicken immediately. When thick, remove from heat.
• Slice 1/2 stick of butter into 10 to 12 pats or more. Drop pats, or pieces, of butter over the first layer of biscuits then spoon on 1/3 of the rum sauce.
• Add the remaining layer of biscuits, butter pats, and another third of the sauce. Reserve the remaining third of the sauce for when the cobbler is done.
• Bake cobbler for 30 minutes or until golden brown and done in the center.
• Remove from oven and spread on the remaining rum sauce.
• Best served warm, alone or with a scoop of vanilla ice cream.

PEACHES AND CREAM COBBLER

Steps:

• Preheat oven to 350 degrees.
• Spread crushed pineapple with its juices in the bottom of a 13x9 inch pan.
• Next scatter one bag of frozen peaches over the pineapple.
• Dump the white cake mix on top of the peaches.
• Scatter second bag of frozen peaches over the cake mix.
• Sprinkle the optional raisins or pecans.
• Sprinkle the brown sugar over the raisins.
• Next evenly pour the melted margarine over the entire pan.
• Bake 55-60 minutes, or until the edges are crispy golden and pulling away from the side of the pan.
• Serve warm with vanilla ice cream, frozen yogurt, or whipped cream.
• Enjoy!