Old-Fashioned Peach Cobbler

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         FOOD FUNNY
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Here's a nice one from Anna Welander:

One evening a man was very impressed with the meal his wife had served.
"What did you marinate this in?" he asked.

His wife immediately went into a long explanation about how much she
loves him and how life wouldn't be the same without him, etc.
Eventually, his puzzled expression made her interrupt her answer with a
question of her own, "What did you ask me?"

She chuckled at his answer and explained, "I thought you asked me if I
would marry you again!"

As she left the room, he called out, "Well, would you marry me again?"

Without hesitation, she replied, "Vinegar and barbecue sauce."

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            TODAY'S RECIPE
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Fresh fruit was a luxury to even the most upscale cowboy cooks, but many
kinds of canned fruit were inexpensive and easily available.

Old-Fashioned Peach Cobbler

For the filling:
6 cups (1.5 L) canned or fresh sliced peaches
1/2 cup (125 ml) water
1/2 cup (125 ml) sugar
1/2 cup (125 ml) brown sugar
1/4 cup (60 ml) all-purpose flour
3 Tbs (45 ml) melted butter
2 tsp (10 ml) lemon juice
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) freshly grated nutmeg

For the dough:
1 1/4 cups (310 ml) lard (traditional) or butter
3 cups (750 ml) all-purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) salt
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) baking powder
1/2 cup (125 ml) water

Combine all the filling ingredients in a Dutch oven and bring to a boil
over moderate heat. Cook until the mixture thickens and begins to stick
to the pot, about 15 minutes. Remove from the heat and scrape the sides
and bottom of the pot to loosen the filling. Set aside.

To make the dough, cut the lard into the flour until the mixture
resembles coarse meal. Add the sugar, salt, cinnamon, and baking powder
and stir to combine. Add the water and stir just enough to make a dough.
Roll to a thickness of about 3/4 inch (2 cm) on a floured surface and
cut into circles with a biscuit cutter. Place as close together as
possible on top of the peach mixture. Bake uncovered over hot coals or
in a preheated 350F (180C) oven until the peach mixture is bubbling and
the biscuits are lightly browned, about 30 minutes. Cool for at least 20
minutes before serving.
Serves 8 to 12.
Received on Fri Sep 21 11:23:27 2007