from Cooking from Quilt Country by Marcia Adams: Peach Cobbler 1 cup AP flour 1 1/4 tsp baking powder 1 tsp grated nutmeg 1/2 tsp salt 2 tbsp softened butter 1 cup sugar 6-8 peaches, peeled and sliced 1/2 cup brown sugar 1 tsp almond extract 1 cup boiling water nutmeg Preheat oven to 350. combine flour, baking powder, nutmeg, and salt, set aside in large mixer bowl, cream butter, add 1/2 cup of the granulated sugar, and blend well. Beat in the flour mixture. (can be made ahead and refrigerated) oil a 9 inch square cake pan, using metal gives a better texture. (I use a tall-sided corning ware dish- the recipe is fairly deep, and I've never had a texture problem) Place half the peaches in the bottom. Sprinkle half the flour mixture over the fruit. Add another layer of peaches and the rest of the flour mixture. In a bowl, combine the rest of the white sugar and the brown sugar. Sprinkle over the fruit mixture. put the almond extract in a one cup measure and fill with the boiling water. Pour over the top of the cobbler but do NOT mix in. sprinkle with additional nutmeg and bake for one hour. Serve warm. ***************** I have made this several times, and with different fruit. I like a few blueberries or raspberries with the peaches. It makes a great apple cobbler, I use cinnamon and vanilla instead of almond extract. And if you've got blueberries, it makes a great blueberry cobbler. The cookbook itself is beautiful, the author gathered authentic Amish recipes so I believe there's a caveat that there's an abundance of sugar and sometimes butter in some of the recipes. And it has beautiful color photos of food and Amish life. There's a very good baked lemon graham nut (grapenut) pudding recipe too- that yields a pudding layer and a cake layer. There's a recipe for hte homemade grapenuts, too.

• Reply