24 Peaches - Pitted and pureed - 24oz Sugar in the Raw - 1/2 Burbon - 2 Tsp Vanilla - Mix and put in a baking dish, Bake for 3-3 1/2 Hours at 350 degrees. | Thanks to Todd Young
Peach Blueberry Cobbler
Peach Cobbler with a twist! INGREDIENTS: 3 Cups of sweetened peaches - 1 Cup Blueberries - 1 Cup Flour - 1 Cup Sugar - 1 Stick of Butter - 1 Cup of Milk - 1 Egg - 3 Tsp of Baking Powder - 1 Tbs Vanilla - A Little Salt - (Nutmeg, Cinnamon and Allspice to taste) DIRECTIONS: 1) Melt one stick of butter in an 8x8 glass pan. (The larger the pan the thinner the crust). 2) In a separate bowl mix all dry ingredients except save 1/4 cup sugar for later. Then blend the Egg with the milk and slowly stir it in with the mixed dry ingredients until it forms a thick batter. 3) Pour into pan over the butter in the 8x8 pan but do not stir. 4) Gently place the fruit on top of the batter. Sprinkle with the 1/4 cup of remaining sugar. 5) Bake for 1 hour at 350. | Thanks to Mary Munro!
Peach Cobbler - By Laura Bracken Previous owner of our Orchard
Melt 1 stick of margarine in a 9x12 baking dish in the oven on 375 degrees. Then Mix 1cup sugar, 1cup flour, 1 1/2 tsp of baking powder, dash of salt, 3/4 cup of milk. Next pour mixture over margarine. DO NOT STIR! Now Slice and peel 4 cups of peaches and pour it with 1/2 cup sugar (or less) over the top of the batter. DO NOT STIR! Then sprinkle with cinnamon before baking (Optional). Lastly Bake for 45 minutes at 375 degrees.
1/4 Cup Plain Yogurt 1/4 Cup Vanilla Yogurt 1/4 Cup of your favorite granola 4 Freshly picked apricots, sliced Mint leaves for garnish - Sarah Herring
MORE COMING SOON!