Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

October 2018

Desserts Recipes

Healthy Snacks Recipes

Pecan Pancake with Grilled Shrimp and Cucumber Salsa

Pecan Pancake with Grilled Shrimp and Cucumber Salsa Recipe
GRILLED SHRIMP 20 lg Shrimp, peeled, deveined...

read more

Peach and Raspberry Cobbler Recipe

Peach and Raspberry Cobbler recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Peach and Raspberry Cobbler recipe  PDF


Jo Ferry cmsj69b 9 Peaches about 3 lbs
1 c Sugar
1 ts Sugar
2 tb Cornstarch
2 ts Lemon juice
1 pt Raspberries
1 1/2 c Flour
1 1/2 ts Baking powder
3/4 ts Salt
5 tb Butter chilled
2/3 c Milk
Heat oven to 400. Peel peaches and slice. Combine them with 3/4 cup of sugar, the cornstarch and lemon juice. Gently stir in raspberries. Transfer to 2 qt. baking dish. Cover with foil. Bake until juices are bubbling, about 30 minutes. Meanwhile, combine 1/4 cup sugar, flour, baking powder and salt. Cut in butter until mi ture resembles coarse meal. Stir milk into flour mi ture until ingredients just hold together. Drop eight heaping spoonfuls of dough onto hot fruit and sprinkle remaining sugar on dough. Bake, uncovered, until the biscuits have browned, about 25 minutes.

Peach and Raspberry Cobbler recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
704 people have voted
Last Reviewed on 2018-10-21



Sunday, Oct 21 2018 Download & Print Peach and Raspberry Cobbler recipe  PDF   Desserts recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Ramen Chicken Salad

New Cooking Recipes

Stuffed Cantaloupe
Stuffed Cantaloupe Recipe


1 Cantaloupe, medium White or rose wine 1/4 lb Blue cheese, crumbled 1/2 lb Ricotta or farmer's cheese 1/4 c Sour cream or heavy sweet cream Salt and freshly ground pepper Cut a slice off the top of the cantaloupe, scoop out the fruit with a melon ball cutter. Marinate the melon balls in wine until time to serve. In the meantime, blend together cheeses and cream. Season to taste with salt and pepper. Pile the cheese mi ture lightly into the cantaloupe shell. If it does not fill the shell lower the rim of the shell by cutting with knife in jagged edges to form a basket edge. ...

Cooking Magazines: Appetizer Recipes » October 2018   Appetizer recipes RSS   Thumsb up

Dish Of The Day

Leek Baked Potatoe Vichyssoise w Red Cavia

Leek Baked Potatoe Vichyssoise w Red Cavia Recipe
2 lb Large baking potatoes 6 c Vegetable broth 6 lg Leeks(about 2 1/2 3) white Parts only 1/2 t...
read more

Category: » Salmon Recipes

View more dishes

>