Recipe#4859

Title: PEACH COBBLER 2

SOAR

     1/2   c            Sugar
   1       c            Flour
   1       tb           Cornstarch
   1       tb           Sugar
     1/4   ts           Cinnamon
   1 1/2   ts           Baking powder
   6       md           Sliced peaches
     1/2   ts           Salt
   1       t            Lemon juice
     1/2   c            Milk
   3       tb           Shortening
  Heat oven to 400.  Mix 1/2 cup sugar, the cornstarch and cinnamon in a
  2-quart saucepan.  Stir in the peaches and lemon juice.  Cook,
  stirring constantly, until the mixture thickens and boils.  Boil and
  stir for one minute.  Pour into an ungreased 2-quart casserole; keep
  hot in the oven.
  Cut shortening into flour, 1 Tbl. sugar, the baking powder and salt
  until mixture resembles fine crumbs.  Stir in milk.  Drop dough by 6
  spoonfuls onto hot peach mixture.
  Bake until topping is golden brown - about 25-30 minutes.  Serve warm
  with cinnamon whipped cream.
  For Blueberry - Omit cinnamon. Substitue 4 cups blueberries for
  peaches. For Cherry - Substitue 4 cups pitted red tart cherries for
  peaches and increase sugar in cherry mixture to 1 1/4 cups, cornstarch to 3
  Tbl. and substitute 1/4 tsp almond   extract for lemon juice. For Plum -
  Substitute 4 cups sliced plums (about 14 lg.) for the   peaches. Increase
  sugar in plum mixture to 3/4 cup cornstarch to 3 Tbl. and cinnamon to 1/2
  tsp.
  Cinnamon Whipped Cream  Beat 1 cup chilled whipping cream, 3 Tbl.
  sugar and 1/2 tsp.  ground cinnamon in a chilled bowl until stiff.