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Peaches: Peach Pecan Cobbler




Source of Recipe


2Norma
Topping:
3/4 cup self rising flour
1/3 cup light brown sugar
1 1/2 cup COARSELY chopped pecans
1/2 stick margarine-room temperature
PREPARATION:
In a small bowl cut margarine into pieces, mix in other ingredients until crumbly. It may take several times to get it to the texture you want. Set aside. Use two 16 oz. bags of frozen sliced peaches, fresh peaches are much better and are available here in the South. In a bowl place the peaches and 1/4 cup sugar and sprinkle with cinnamon. Set aside for a several minutes. Drain off the excess juice.

Batter:
1 3/4 cup self-rising flour
11/2 cup sugar
1 cup of milk
1 extra large egg (BEAT WELL)

PREPARATION:
Mix well and pour into a greased 9" x 13" metal pan. Arrange the peaches on top of the batter evenly. Sprinkle topping evenly OVER THE TOP. Bake 350 degrees for 70 minutes

Pralines

1 cup brown sugar
1 cup white sugar
1/2 cup light cream
2 tablespoons butter
1 cup pecan halves


Dissolve sugars in cream and boil to thread test(228 degrees), stirring occasionally. Add butter and pecans and cook until syrup reaches soft-boil test (236 degrees). Cool; beat until thickened, but not until it loses its gloss. Drop by tablespoons onto double thicknesses of waxed paper. Candy will flatten out into large caked Serves 12