Recipe - Deep-Dish Peach Cobbler

16 ounce Can cut or sliced up peaches in syrup
1 tablespoon Lemon juice
2 tablespoon Granulated sugar
2 teaspoon Cornstarch
1/8 teaspoon Ground cinnamon
One fourth cup Baking mix
2 tablespoon Milk (to 3)
Frozen vanilla yogurt; opt

Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding
water if necessary to make 2/3 cup; set syrup mixture aside. Turn peaches
into 1 quart casserole and drizzle with lemon juice; set aside.

In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon until
free of lumps; whisk in peach juice and bring to a boil over medium heat,
stirring often. When syrup comes to a simmer and is slightly thickened,
pour over peaches and set aside while you make drip biscuits.

In a small bowl, stir together baking mix and milk just to blend. Divide in
half and spoon over peaches to make 2 drop biscuits. Bake 20 minutes, or
until topping is browned and peaches are bubbling. Serve warm or cold with
frozen vanilla yogurt if desired.

Makes 2 servings

Per serving Calories: 257 Protein: 3 grams Fat: 3 grams Cholesterol: 1 mg
Carbohydrate: 73 grams Sodium 256 mg Exchanges: 3 fruit, One half bread

Source: Oregonian FoodDay Typos by Dorothy Flatman 1995

Posted to MealMaster Recipes List, Digest #154

Date: Tue, 28 May 1996 21:46:25 0500

From: pickell@cyberspc.mb.ca (S.Pickell)