Sheilas Peach Cobbler With Pecans Recipes

SHEILA'S PEACH COBBLER WITH PECANS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.
• Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
• Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.

SHEILA'S PEACH COBBLER WITH PECANS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.
• Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
• Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.

SHEILA'S PEACH PUDDING

Steps:

• Preheat oven to 180 degrees C/350 degrees F/gas 4.
• Put the peaches in a saucepan with the demarara sugar, the vanilla seeds and 4 tablespoons of water.
• Simmer for 5 minutes and then place into a well-greased and lightly-floured ovenproof dish or bowl.
• Beat together the butter, caster sugar and eggs until light and fluffy.
• Add the flour, mix thoroughly and spread over the peaches (leave some peaches peeping through).
• Bake for 45 minutes.
• Remove from oven and serve hot with custard, or something cold like vanilla ice cream or crème fraîche.

MUDAH'S FRESH PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• In mixing bowl, combine flour, salt and shortening.
• Mix until the mixture becomes mealy; Add water and mix well.
• Form into a ball and cover with plastic wrap; Refrigerate until ready to use.
• For the filling: Melt the butter in a large saucepan, over medium heat.
• Add peaches and mix well; In a small bowl, combine sugar, flour, cinnamon and nutmeg. Add to the peaches and mix well; Reduce the heat to low and continue to cook for 8 to 10 minutes.
• Remove from the heat and cool completely; Stir in the vanilla and set aside.
• Remove the dough from the refrigerator and divide in half.
• On a floured surface, roll out half of the dough into a rectangle, 12 by 10 inches.
• Using a knife, cut the dough to fit the pan, reserving the excess trim.
• Place the dough in an 11 by 9 x 4 inch pan and press down to mold.
• Pour half of the filling over the crust; Cut reserved dough into nickel-size pieces.
• Dot peach filling with dough; Pour remaining filling over the dough pieces.
• Roll out remaining ball of dough and place on top of the peaches, pinching the edges to seal in the juices.
• Make 3 slits in the top crust and place in oven; Bake for 30 to 40 minutes or until golden brown.
• Remove from oven and rest for 10 minutes before serving; Spoon cobbler into individual bowls and serve with a scoop of ice cream.