Wednesday, February 28, 2007

Masters peach cobbler
From Tea-Time at the Masters

You'll need:
1 quart fresh peaches, peeled and sliced
3/4 -1 cup sugar
1 stick butter or margarine
1 cup all purpose flour
1 tablespoon salt
1 cup shortening
5-6 tablespoons cold water

Combine peaches, sugar and margarine in 1-quart saucepan. Cook slowly, stirring often, until peaches are tender and syrup begins to thicken. Transfer to 1 quart baking dish and set aside. Sift flour and salt together; cut shortening into flour with pastry blender or fork until particles are size of peas. Sprinkle water evenly over flour mixture, using just enough to dampen flour. Stir gently until dough clings lightly together when pressed with fingers. Place on floured board and roll out in a thin layer. Cut into strips 1-1 1/2 inches wide. Cover peaches with some of the pastry strips. Bake at 350 until pastry is lightly browned. Gently punch browned pastry into peach mixture with a spoon. Add another layer of pastry strips and brown. Serves 6.

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