|The New Cast Iron Cookbook|
|by Sandra Rudloff|
This is a completely new, step-by-step, full-colour cookbook for cooking with cast iron cookware.
1 - 10 of 195 for vanilla peach cobbler
For crust, cut ... bubbly. I tested peach cobbler recipes for years, ... takes to prepare. Vanilla ice cream on ... cobbler stands very well on its own.
33% calorie reduction ... cup Equal® and vanilla until dissolved. Spoon hot peach mixture into 8-inch ... For individual peach cobblers, make peach ... 1/2 packets Equal® sweetener. Equal
Preheat oven to 400°F. Melt butter and pour into a shallow 2 quart baking dish. Combine all other ingredients except peaches and cinnamon and pour ...
Mix ingredients for Cobbler Crust together. Peel ... bowl, put sugar, vanilla, almond, extract, ... Top with crust. Bake at 425 degrees for about 1/2 hour.
Mix all of the cobbler ingredients together to ... rest of the butter on top and sprinkle with cinnamon. Bake for 30 minutes or until top crust is brown.
Prepare biscuit dough ... 1/4 inch thick. Cobbler: Add lemon ... in 1/2 of peach mixture. Add more ... at 350 degrees for 45 minutes. Freezes very well.
Mix sugar and butter thoroughly; add egg, vanilla and lemon rind. ... for about 40 minutes. The top should be bubbling. Serve warm with ice cream or cold.
Melt butter in 1 1/2 quart baking dish. Set aside. Combine peaches, 3/4 cup sugar and cinnamon; set aside. Make a batter by combining remaining ...
Preheat oven to ... pan, mix peaches, vanilla and cinnamon together; ... minutes or until crust is brown. Approximate preparation time is 1 hour. Serves 12.
Mix and pour on top of melted butter. Open big can of peaches. Arrange peaches on top of mixture, then pour on the rest of juice. Bake at 350 degrees ...
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