Pie recipe is worth sharing again
DEAR MELBA: I have searched high and low for a recipe that I cut out of the paper probably three years ago. It’s for a very easy peach cobbler.
I haven’t made it recently and have forgotten the exact ingredients, but I now want to make it.
— Suzanne Parker
I sent Suzanne the following Peach Cobbler recipe, and she said it is the one she needed. So, I decided to share it again.
1 can (29 ounces) sliced peaches
3/4 cup sugar
1/4 cup flour
1/2 cup reserved peach juice
1/4 teaspoon almond extract
1 unbaked (9-inch) piecrust
Preheat oven to 400 degrees. Drain peaches, reserving 1/2-cup juice. Arrange peaches in 11/2-quart casserole.
In small saucepan, mix sugar and flour. Add reserved peach juice and mix well. Bring to boil and cook until thick. Stir in almond extract and pour, while hot, over peaches. Top with piecrust, pressing to edges of dish. Make slits in top to allow steam to escape. Bake 45 to 50 minutes or until crust is brown.
DEAR MELBA: Ladies from our church sometimes take birthday cakes to residents at a local nursing home. When given a choice, they almost always request cake with a caramel frosting.
MICROWAVE CARAMEL FROSTING
1 cup brown sugar, firmly packed
1/4 cup milk
1/2 teaspoon vanilla
31/2 cups confectioners’ sugar
In quart-size microwave-safe dish, cook margarine about 1 minute or until melted.
Stir in brown sugar. Return to microwave for 2 minutes. Mixture will be boiling. Remove and stir until mixture has cooled slightly and is starting to thicken.
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