Peach Cobbler

Amish Peach Cobbler Recipe
Ingredients:
1 cup ll-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons (1/4 stick) butter, softened
1 cup granulated sugar
6 to 8 peaches, peeled and sliced
1/2 cup brown sugar
1 teaspoon almond extract
1 cup boiling water
Ground nutmeg
Directions:
Preheat oven to 350 degrees F.

In a small bowl, combine the flour, baking powder, nutmeg and salt; set aside.

In a large mixer bowl, cream the butter. Add 1/2 cup of the granulated sugar, and blend well. Beat in the flour mixture. (Recipe can be prepared to this point up to a day ahead and refrigerated.)

Oil a 9-inch square baking pan (using a metal pan gives a better texture to this dessert) and place half the peaches on the bottom. Sprinkle half the flour mixture over the fruit. Add the rest of the peaches and then the rest of the flour mixture. In a small bowl, combine the remaining 1/2 cup of granulated sugar and brown sugar; sprinkle over all. Put the almond extract in a 1-cup measure and fill with boiling water. Pour over the top of the cobbler, but do not mix. Sprinkle with additional nutmeg and bake for 1 hour.

Peach Cake

¾ cup flour
1 tsp baking powder
½ tps salt
...1 small pkg dry vanilla pudding mix (not instant)
3 tbls margarine
1 egg
½ cup milk
1 can sliced peaches ( 15-25 oz)
1 8 oz pkg cream cheese – I used a little more
½ cup sugar
3 tbls reserved peach juice
1 tbls sugar and ½ tsp cinnamon

Grease bottom and side of 10” pie pan. Combine in large mixing bowl flour, baking powder, salt, pudding mix, butter, egg and milk. Beat 2 minutes at medium speed. Pour into prepared pie pan. Place drained peaches over batter.

Combine cream cheese, ½ cup sugar and reserved peach juice. Beat two minutes at medium speed. Spoon to within 1 inch of edge of batter. Combine sugar and cinnamon and sprinkle over cream cheese filling. Bake at 350 for 30-35 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator.See More