Peach Cobbler
Portion Size: 2” x 2” square
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ½ cup margarine, melted | |
| 2 (16 ounce) can sliced peaches | |
| 1¼ cup sugar, divided | |
| 1 cup all-purpose flour | |
| 1 cup nonfat milk | |
| 2 teaspoons baking powder | |
| ¼ teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Pour margarine into a shallowX baking dish; set aside. | |
| 2 | Drain peaches, reserving ¼ cup juice. | |
| 3 | In a saucepan, bring the peaches and juice just to a boil. | |
| 4 | Meanwhile, in a mixing bowl, combine 1 cup sugar, flour, milk, baking powder and salt; mix well. | |
| 5 | Pour over margarine in baking dish. | |
| 6 | Spoon hot peaches over batter. Sprinkle with remaining sugar. | |
| 7 | .Bake at 400°F for 25 minutes or until cake tests done. Serve warm. | Cook until internal temperature reaches 165°F for 15 seconds. |
Posted in Desert Recipes
