Monday, October 25, 2010

Chuck Wagon Peach Cobbler

Sandra Julian is one of Texas finest chuck wagon cooks with Rafter TS, Lampasa, Texas.  She also operates the Yumm Factory that has been reviewed by Texas Monthly Magazine . One day, she might share her secret award winning recipe with us, but for now, we have a photo of her winning cobbler below:


Peach Cobbler by the Rafter TS



Chuck Wagon Peach Cobbler

Cobbler Crust:
5 cups all-purpose flour
1 teaspoon baking powder
1 cup shortening
1 cup cold water                                           

Rio Ranch Cobbler
Mix dry ingredients and add shortening. Cut in with a fork. Mixture should look like coarse meal.  Add cold water gradually to make a ball. Divide into 2 balls, top and bottom. Roll out one and line a 14-inch pan or 14-inch Dutch oven. Roll out remainder and cut into 1-inch slices for latticework on top.

Cobbler:
1 Cobbler Crust
1 cup granulated sugar                                     
6 cups peaches, drained and juice reserved
1 cup butter, melted
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup half-and-half
1 cup juice from drained peaches

                                                                                                         My Son with his first Cobbler:
Melt butter in saucepan. Add peaches, brown sugar, cinnamon, sugar and half-and-half. Mix well. Line pan or Dutch oven with crust. Pour in fruit mixture. Cover top with strips of crust in latticework pattern.  Moisten strips with water before baking and sprinkle sugar on latticework for crispy finish. Bake for 45 - 50 minutes:

Chuck Wagon Coffee

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