|Layers of Flavors|
|by Ray Overton|
Charismatic chef and Atlanta cooking instructor Ray Overton uses the freshest produce and most contemporary ingredients to combine the flavors of ...
Tip: Try peach cobbler for more results.
1 - 10 of 12 for layered peach cobbler
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Put peaches in bottom of an 8 x 10 inch greased pan; sprinkle on dry Jello evenly. Sprinkle on dry cake mix evenly. Spoon on water as evenly as ...
Pour fruit into one quart casserole dish. Sprinkle cake mix over fruit and scatter pecan halves over top (optional). Cut cold butter into pats and ...
First pour undrained peaches into buttered 9 x 13 inch baking dish. Next sprinkle cake mix over top of the peaches. Then dot with butter. Bake at 350 ...
For crust, cut ... pastry for a layer on top and ... bubbly. I tested peach cobbler recipes for years, ... although this cobbler stands very well on its own.
Preheat oven to ... in long strips. layer the pan with ... and mix with a fork. Gather dough with fingers and press into a ball. Roll between wax paper.
Combine peaches, sugar ... out in thin layer. Cut into ... browned pastry into peach mixture with a ... layer of pastry strips and brown. Yield 6 servings.
Make a layer of peaches in ... peaches on top of crust, sugar and butter. Crisscross another layer of crust on top. Bake at 400 degrees until brown and bubbly.
Prepare biscuit dough ... 1/4 inch thick. Cobbler: Add lemon ... in 1/2 of peach mixture. Add more ... and peaches in layers. Top with ... minutes. Freezes very well.
Place pie crust ... dish. Put a layer of peaches, a ... degrees. Reduce heat to 300 degrees and bake for 35 more minutes or until brown and bubbly. Serve warm.
Preheat oven to ... bread in single layer over peaches. In ... golden brown, about 45 to 50 minutes. If desired, sprinkle with powdered sugar. Serve warm.
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