Tuesday, February 5, 2019
Kathy's Mom's Epicurean Peach Cobbler
Today was the Live Oak Recipe Exchange. The theme was family favorites.
The above is Kathy's mom's recipe which she adapted from a California wine cookbook that her Mom picked up while on vacation.
1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 white sugar- divided
2 tbsp. butter- softened
2 tbsp. milk
1 large can sliced undrained peaches ( Kathy's Mom always used Freestone Brand Raggedy Peaches. She thought they were the best tasting canned ones)
1/2 cup Rhine wine or dry sherry ( Kathy used Riesling)
1/2 - 1 tsp. vanilla extract- optional
Preheat oven to 375 degrees
Sift together or whisk flour, baking powder and salt.
Beat together eggs and 1 cup of the sugar, then add butter and milk.
Add wet ingredients to flour mixture and mi well.
Pour into greased 9 inch square baking pan
Simmer wine and remaining sugar for 3 to 4 minutes, then add peaches. Pour hot peach mixture over batter in pan but don't mix in.
Bake for 30 minutes.
When edges are bubbling and top is golden brown it's done.
Serves 6 to 8.
Any questions I'm sure Kathy will be able to help.