1/4 cup sugar
1 tbsp cornstarch
5 cup peaches -- peeled, pitted
1 and
1 cut into thick slices
2 cup blueberries
2 tbsp orange liqueur
4 tbsp melted
1 butter to grease dish
1 for biscuit dough:
1 cup all purpose flour
1 1/2 tsp baking powder
2 tbsp sugar
1/4 tsp salt
4 tbsp chilled butter -- cut into
1 tablespoon
1 pieces
1/3 cup light cream
2 tbsp melted butter and sugar
1 whipped cream or ice cream
1 optional
Directions
For the filling mix sugar with cornstarch and toss that with peaches
and blueberries. Transfer them to the bottom of a lightly buttered
shallow baking dish (9 or 10-inch round pyrex pie plate or 8-inch
square one.) Preheat the oven to 425 degrees. For the dough, in a
food processor combine the flour, baking powder and salt; cut in
chilled butter and process with cream to make a dough.
Roll out to about 1/2-inch thick into a shape to fit your baking pan.
Or cut into biscuits and set biscuits, touching each other over
fruit. Drizzle biscuits with melted butter and sugar and bake for 40
minutes or until biscuits are golden and fruit underneath bubbling.
Serve hot, warm or at room temperature with cream or ice cream.
Yield: 6 to 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF 6726
For filling:
From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31 Oct 1996 17:48:32
~0500
Servings: 1 servings
Peach & Blueberry Cobbler Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Peach; Pie
The History of Recipes
Historians have tracked the existence of recipes way back into antiquity, certainly as far back into recorded history as ancient Egypt, and maybe even further. In practice though, mostly, these old records were just simple hieroglyphic or cunieform instructions for preparing meals.
As our culinary historical trip moves to more modern times there were a couple of cookery books which appeared in the 1300s ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that we all know today, but rather recipes for the types of meals prepared for the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including spices such as basil and coriander. The introduction of these new tastes led to a surge in recipe books, the majority of which are now in private libraries. The introduction of television brings us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Peach & Blueberry Cobbler recipe.
