Post by April B. on Dec 8, 2003 9:30:46 GMT -6
Soul_Food_Soulfood_and_Southern_Cooking@yahoogroups.com
From: Kattelyn
Date: 8 Dec 2003
Grandma's peach cobbler.
Incredibly easy,
and it will be eaten no matter how much you make.
This recipe has been in my family for generations and hasn't
really changed at all since my great grandmother made it
well over 100 years ago.
Mix together in a bowl and pour into your baking dish
1 cup self rising flour
1 cup milk
1 cup sugar
add
2 cups of fruit.
Canned peaches, canned apples, berries, whatever you want to use works
fine=
in this.
Bake at 350F for 1 hour.
Told you it was easy.
You get a crust on the bottom, crust on the top, and nummy peaches
in the middle.
I prefer this with a bit of cream, but it's good even cold
two days later... if it lasts that long.
From: Kattelyn
Date: 8 Dec 2003
Grandma's peach cobbler.
Incredibly easy,
and it will be eaten no matter how much you make.
This recipe has been in my family for generations and hasn't
really changed at all since my great grandmother made it
well over 100 years ago.
Mix together in a bowl and pour into your baking dish
1 cup self rising flour
1 cup milk
1 cup sugar
add
2 cups of fruit.
Canned peaches, canned apples, berries, whatever you want to use works
fine=
in this.
Bake at 350F for 1 hour.
Told you it was easy.
You get a crust on the bottom, crust on the top, and nummy peaches
in the middle.
I prefer this with a bit of cream, but it's good even cold
two days later... if it lasts that long.
