Lady Roses Brandy Peach Cobbler With Dumplings Recipes

MOM'S PEACH COBBLER

Steps:

• Preheat oven to 375 degrees
• Strain the juice from the peaches into a saucepan, add sugar, cornstarch, cinnamon and salt. Mix and cook until bubbly, add lightly chopped peaches, heat through but do not cook.
• Layer in a 9-in.x 13-in. pan, half of the peaches, then a layer of pie crust rolled to fit the pan.
• Pour remaining peach on top of the pie dough.
• Add another layer of pie dough in a lattice pattern or simply rolled out to fit the top of the pan.
• Melt butter and brush on heavily, sprinkle with sugar and cinnamon.
• Bake until bubbling and the crust is golden (about 50 to 60 minutes).

LADY ROSE'S BRANDY PEACH COBBLER WITH DUMPLINGS

Steps:

• 1. I would prefer using fresh or frozen peaches but during the off season I used canned variety. I used the gallon size to make both the pie and the cobbler. Preheat oven to 375 degrees F. These are the canned peaches that I used. I did not use the lemon juice in this recipe because of the Brandy.
• 2. Separate peaches from liquid, cut into thirds and reserve liquid.
• 3. Add enough water to peach liquid to make about 6 cups.
• 4. Combine the dry ingredients together, sugar, salt, nutmeg, flour, & cinnamon
• 5. Break one of the refrigerated dough shells into small pieces to be used as dumplings. Set aside till needed to add to peach liquid.
• 6. Add the dry blend ingredients to the liquid, and stir just until it begins to thicken. Simmer over medium high heat.
• 7. Stir in the dumplings and cook over medium high heat just long enough to prevent them from sticking together about 2 to 3 minutes. Add the peaches. Then remove from heat. Add the butter and stir till it melts.
• 8. Then add the vanilla bean paste or extract, butter extract, and Peach brandy in a small cup, stir into liquid mixture.
• 9. Add about a HALF of peach mixture to bottom of a 9 X 13 size baking pan, & top with a pie crust. Place in 375 degrees F. oven and bake for about 15 minutes. THEN REMOVE FROM OVEN. IF YOU WANT TO ADD 4 CRUSTS TO COBBLER, ADD ONE TO BOTTOM OF PAN BEFORE ADDING THE PEACH MIXTURE.
• 10. REMOVE FROM OVEN, and add remaining peach mixture. TOP WITH ADDITIONAL CRUST. Brush top of cobbler with egg wash and then add sparkling sugar crystals. Place cobbler on a larger shallow pan lined with foil to catch any potential drips before adding the last of the cobbler liquid for the oven.
• 11. Return to oven and continue to bake for about 45 to 50 minutes or until crust is golden brown. Remove from oven and serve as desired. PLEASE NOTE IF THERE IS TOO MUCH LIQUID OVER THE TOP OF THE CRUST BEFORE BAKING THAT PART WILL NOT GET AS GOLDEN BROWN ON TOP AS THE PART THAT IS NOT COVERED IN LIQUID. So you may want to remove some of the excess liquid BEFORE baking.

OLD-FASHIONED SOUTHERN PEACHES & DUMPLINGS? RECIPE - (4.5/5)

Steps:

• Measure the flour and shortening into a large mixing bowl and place bowl in the freezer until needed. Set a colander in a large pot or Dutch oven and add the peaches to the colander, straining the liquid into the pot. Set peaches aside for now. To the pot of liquid, whisk in the sugar, cinnamon, nutmeg, salt, water, lemon juice, and butter cubes. Bring to a boil over medium-high heat; then reduce heat to medium and cook for about 25 minutes. Meanwhile, make the Dumplings: Remove bowl from freezer and cut the shortening into the flour mixture with a pastry cutter until you get a mealy consistency (fine crumbs). Gradually, drizzle in ice water while stirring, just enough for the dough to come together and form a ball. Divide the dough into 2 pieces. After the peach liquid has boiled for 25 minutes, add the peaches to it and bring back to a boil over medium-high heat. When boiling, reduce heat to medium and let cook until the dumplings are ready to drop. On a floured surface, roll out one of the balls of dough to about 1/8-inch thick. Using a pizza cutter or sharp knife, cut the dough into long strips about 1 1/2-inch wide; then cut each strip crosswise into 1 1/2-inch squares. Repeat steps for the other ball of dough. Start dropping the dumplings into the boiling peaches and syrup; gently pushing them down into syrup with the back of a spoon. When all the dumplings have been added, let cook for about 25 minutes, frequently pushing dumplings down into the syrup. When done, the dumplings should look somewhat translucent and the syrup is thickened. Serve warm or cold with whipping cream or chilled evaporated milk poured over it, topped with prepared whipped cream (or Cool Whip), or with a scoop of vanilla ice cream. NOTE: If your dumplings are a bit thick, you might need to cover the pot and cook for about 10 minutes, then finish cooking uncovered. I did not cover mine since I wanted the syrup to thicken more.

PEACH DUMPLINGS WITH BRANDY CREAM

Steps:

• Heat oven to 400°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball; reserve one-third of the pastry. Shape remaining pastry into flattened round on lightly floured surface. With floured rolling pin, roll into 14-inch square; cut into 4 squares. Roll reserved pastry into 14x7-inch rectangle; cut into 2 squares.
• Place 1 peach half, flat side up, on each square. In small bowl, mix raisins and nuts; spoon into center of each peach half. Top with remaining peach halves. Moisten corners of square; bring 2 opposite corners of pastry up over peach and press corners together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.
• In 2-quart saucepan, heat brown sugar and 1 1/3 cups water to boiling, stirring occasionally, until sugar is dissolved. Carefully pour around dumplings.
• Bake about 40 minutes, spooning syrup in pan over dumplings about 5 minutes before dumplings are done, until pastry is brown and peaches are tender.
• In 2-quart saucepan, beat egg with wire whisk until foamy. Add whipping cream and granulated sugar; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in brandy. Serve warm over dumplings.

BRANDIED PEACH COBBLER

Steps:

• For filling, in a large bowl, combine all filling ingredients except cooking spray. Let stand 30 minutes, stirring often. Meanwhile, preheat oven to 375°F and spray an 11x7x2 inch baking dish with cooking spray.
• For topping, in medium bowl, combine flour, sugar, baking powder, cinnamon and salt; mix well. Add oil and milk; blend well. Fold in pecans. Pour peach mixture into baking dish. Evenly drop topping mixture by rounded tablespoons over peach mixture. Bake 45 to 55 minutes or until brown and bubbly. Serve cold or at room temperature with vanilla ice cream.