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Peach Cobbler
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Better Homes and Gardens New Cook Book


  • 3 cups (700 ml) sliced fresh peaches
  • 1 cup (225 ml) sugar
  • 1/4 tsp (1 ml) almond extract
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) grated lemon peel
  • 1-1/2 cups (350 ml) flour
  • 1 tbsp (15 ml) baking powder
  • 1 tbsp (15 ml) sugar
  • 1/2 t salt
  • 1/3 cup (80 ml) shortening
  • 1/2 cup (125 ml) milk
  • 1 well beaten egg
  • 2 tbsp (30 ml) sugar
  • Arrange peaches in greased 8 x 8 x 2 inch pan.
  • Sprinkle with mixture of 1 cup (225 ml) sugar, almond extract, lemon juice, and lemon peel.
  • Heat in oven while preparing shortcake.
  • Sift together flour, baking powder, 1 tbsp (15 ml) sugar, and salt.
  • Cut in shortening until mixture is like coarse crumbs.
  • Add milk and egg at once; stir until flur is just moistened.
  • Spread dough over hot peaches.
  • Sprinkle with 2 tbsp (30 ml) sugar.
  • Bake at 400 degrees (200 C.) 35-40 minutes.

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