Peach Cobbler

33% calorie reduction from traditional recipe

3 cans (15 ounces each) canned sliced peaches in light syrup, drained*
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup Equal? Spoonful**
1 teaspoon vanilla Pastry for single crust 9-inch pie
1 tablespoon Equal? Spoonful***
1/4 teaspoon ground cinnamon

* Two packages (16 oz. EACH) frozen unsweetened sliced peaches, thawed and drained may be substituted for the canned peaches. Increase Equal? Spoonful to 1 cup (24 packets EQUAL? sweetener). Proceed as recipe directs.

** May substitute 18 packets Equal? sweetener

*** May substitute 1 1/2 packets Equal? sweetener

Place peaches in medium saucepan. Toss with cornstarch, lemon juice, 1 teaspoon cinnamon and salt. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat; stir in 3/4 cup Equal? and vanilla until dissolved. Spoon hot peach mixture into 8-inch square baking pan.

Meanwhile, roll pie pastry on lightly floured surface to form a 9-inch square. Place over hot peach mixture. Trim and flute edges. Cut a few slits in top to allow steam to escape. Sprinkle with combined 1 tablespoon Equal and 1/4 teaspoon cinnamon. Bake in preheated 400 degree F oven 25 to 30 minutes or until pastry is crisp and lightly golden in color. Cool on wire rack. Serve warm or at room temperature.

Makes 6 servings

VARIATION: For individual peach cobblers, make peach mixture as recipe directs. Spoon 1/2 cup hot mixture into each of six 6-ounce custard cups. Roll pastry to 1/8-inch thickness. Cut into six 2-3/4-inch diameter circles. Place on each custard cup. Cut slit in top. Sprinkle with 1/2 teaspoon Equal/cinnamon mixture. Reduce baking time to 20 to 25 minutes.

Nutrition information per serving: 221 cal., 2 g pro., 33 g carb., 9 g fat, 7 mg chol., 231 mg sodium

Food exchanges: 1 1/2 fruit, 1/2 starch, 2 fat

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2. Peach Almond Upside-down Cake
3. Raspberry Peach Smoothie
4. Peach Cobbler
5. Peach Queen\’s Peach Cobbler

Tags: Cobbler, Peach

This entry was posted by dukat76 on Thursday, June 12th, 2008 at 4:55 am and is filed under Equal. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Peach Cobbler

1 (29 ounce) can sliced peaches, drained, juice reserved
1 large box peach flavored gelatin
1 (18.5 ounce) box yellow cake mix
1/2 cup butter
1/2 cup water

Preheat oven to 350 degrees F (175 degrees C).

Place peaches in bottom of 9 x 13-inch cake pan. Sprinkle dry peach gelatin over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of water over the top. Bake for 60 minutes, or until the top is browned.

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1. Peach Cobbler
2. Heavenly Peach Pie
3. Peach Cobbler Crumb Cake
4. Lazy Peach Cobbler
5. Easy Peach Cobbler

Tags: Cobbler, Peach

This entry was posted by dukat76 on Sunday, March 30th, 2008 at 6:42 am and is filed under Jello. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Peach Cobbler

2 cups sliced peaches
2 cups granulated sugar
1/2 cup butter
3/4 cup all-purpose flour
2 teaspoons baking powder
Dash of salt
3/4 cup milk

Mix peaches with 1 cup sugar. Set aside.

Melt butter in 2-quart baking dish. Blend 1 cup sugar with remaining ingredients. Pour over melted butter. Do not stir. Put peaches on top. Bake at 350 degrees F for 1 hour or until crust is golden brown. Makes its own crust.

NOTE: Other fruit may be substituted for peaches.

Related posts:

1. World\’s Fastest Peach Cobbler
2. French Toast Peach Cobbler
3. Easy Peach Cobbler
4. Peach Cobbler Crumb Cake
5. Peach Queen\’s Peach Cobbler

Tags: Cobbler, Peach

This entry was posted by dukat76 on Wednesday, March 26th, 2008 at 7:28 am and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Peach Cobbler

1 (29 ounce) can sliced peaches, drained, juice reserved
1 large box peach flavored gelatin
1 (18.5 ounce) box yellow cake mix
1/2 cup butter
1/2 cup water

Preheat oven to 350 degrees F (175 degrees C).

Place peaches in bottom of 9 x 13-inch cake pan. Sprinkle dry peach gelatin over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of water over the top. Bake for 60 minutes, or until the top is browned.

Related posts:

1. Peach Cobbler
2. Peach Cobbler Crumb Cake
3. Heavenly Peach Pie
4. Peach Cobbler Dump Cake
5. Lazy Peach Cobbler

Tags: Cobbler, Peach

This entry was posted by dukat76 on Thursday, March 20th, 2008 at 12:36 pm and is filed under Cakes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Peach Cobbler

For babies 6 months or older.

3 canned peaches (6 halves) OR 3 ripe peaches
1 egg yolk (for babies 6 months to 10 months, omit
    egg yolk and thicken with infant cereal)
1 teaspoon granulated sugar

Peel and dice the peaches into small pieces. Mash or pur?e to desired consistency. Beat in the egg yolk and sugar until smooth. For babies age 6 months to 10 months of age, omit egg and add infant cereal by 1 tablespoon, until you get the desired consistency. Bake at 350 degrees F for 15 minutes or until set. Cool before serving.

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Tags: Cobbler, Peach

This entry was posted by dukat76 on Saturday, February 16th, 2008 at 1:08 am and is filed under Baby Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Peach Cobbler

1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoons cornstarch
1 cup peach nectar
1/4 cup pineapple juice or peach juice (can use juice
    reserved from canned peaches)
2 (16 ounce) cans peaches, sliced, packed in juice,
    drained or 1 3/4 pound fresh peaches
1 tablespoon butter
1 cup dry pancake mix
2/3 cup all-purpose flour
1/2 cup granulated sugar
2/3 cup evaporated skim milk

Topping
1/2 teaspoon nutmeg
1 tablespoon brown sugar

Combine cinnamon, vanilla extract, cornstarch, peach nectar and pineapple, or peach juice in a saucepan over medium heat. Stir constantly until mixture thickens and bubbles. Add sliced peaches to mixture. Reduce heat and simmer for 5 to 10 minutes.

In another saucepan melt butter and set aside.

Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot peach mixture into the dish.

In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk. Quickly spoon this mixture over peach mixture.

Combine nutmeg and brown sugar. Sprinkle mixture on top of batter. Bake at 400 degrees F for 15 to 20 minutes or until golden brown. Cool and cut into 8 squares.

Make 8 servings.

Nutritional value per serving: calories: 271 fat: 4 grams saturated fat: less than 1 gram cholesterol: less than 1 milligram sodium: 263 milligrams

Related posts:

1. Peach Queen\’s Peach Cobbler
2. French Toast Peach Cobbler
3. World\’s Fastest Peach Cobbler
4. Peach Cobbler
5. Peach And Macaroon Cobbler

Tags: Cobbler, Peach

This entry was posted by dukat76 on Thursday, February 7th, 2008 at 2:06 am and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.