Fresh Peach Cobbler
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Fresh Peach Cobbler
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees F
  2. In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon.
  3. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
  4. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute.
  5. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make topping.
  6. TOPPING:
  7. In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt.
  8. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs.
  9. Add milk and stir until mixture is evenly moistened.
  10. FINAL STEP:
  11. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
  12. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.
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Spicy Apple-Filled Squash
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Spicy Apple-Filled Squash
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Instructions
  1. Heat oven to 350. Grease a small baking dish. Halve squash and remove seeds; bake 35 minutes. Keep oven on.
  2. Cut squash halves in two; turn out sides up. In small bowl, combine apples, butter, brown sugar, cinnamon, nutmeg, and cloves and mix well. Top squash pieces with apple mixture.
  3. Cover and bake 30 minutes or until apples are tender. Serve.
Microwave Version:
  1. Halve and seed squash.
  2. Arrange, cut side up in thick paper towel on microwave floor.
  3. Microwave on high 6 to 7 minutes, rotating squash halfway through cooking time. Remove from microwave and place in microwave-safe dish; cut halves in two.
  4. In small bowl, combine apples, butter, sugar, and spices as above.
  5. Top squash pieces with apple mixture, cover with vented plastic wrap and microwave on high 4 to 5 minutes or until squash and apple are tender.
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Curried Acorn Squash and Apple Soup
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Curried Acorn Squash and Apple Soup
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Instructions
  1. Place squash halves, cut side down, on an aluminum foil-lined baking sheet.
  2. Bake at 350° for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.
  3. Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients.
  4. Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender.
  5. Remove from heat, and let cool slightly (about 5 to 10 minutes).
  6. Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
  7. Return purée to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.
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