Sean Dennis wrote to Dave Drum <=-

Title: Harold's Cherry Cream Pie

This would be an easy-to-make dessert for the occasional church potluck
I am invited to...thanks!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Cheddar Shortcake
Categories: Cakes, Cheese, Desserts, Fruits
Yield: 6 servings

This one would be well-received also - even if it ain't a true "cobbler"

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aretha Franklin's Peach Cobbler
Categories: Fruits, Desserts, Pies, Pastry
Yield: 8 Servings

10 (8 1/2 oz) cans sliced
- peaches, drained
1/2 lb Unsalted butter; divided 1/4
- lb cut in small pieces
1 c Sugar; + 1/4 cup
1/2 ts Ground cinnamon
1/8 ts Grated nutmeg
1/2 c Plain bread crumbs
2 Refrigerated pie doughs *
1/4 c All-purpose flour
Oil spray
1 pt Vanilla ice cream; to serve

Set oven @ 350ºF/175ºC.

In a large saucepan, add peaches, 1/4 lb of butter, 1 cup
of sugar, cinnamon, and nutmeg and bring to a simmer. Add
bread crumbs and stir. Using a sprinkle of flour, roll out
both pie crusts; 1 will be used for the top of the cobbler
and 1 for the bottom.

Spray a 10" square pan with canola oil and place 1 layer of
dough into the baking dish. Place a few chips of butter, as
well as a dusting of the remaining sugar, on the bottom
crust. Pour the peach mixture into the baking dish. Cut the
top layer of dough into strips and arrange them on the top
of the peaches in a lattice pattern. Top with 3 or 4 chips
of butter and bake for 25 to 30 minutes or until the crust
is brown and the peaches are bubbling.

Serve warm with vanilla ice cream.

* all the cobblers I have ever made or eaten did NOT have
a bottom crust. - UDD

From: http://www.cookingchanneltv.com

Uncle Dirty Dave's Archives

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... He walks as if balancing the family tree on his nose.
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