Conference Weekend goodiesColorado Peach Cobbler Colorado Peach Cobbler My husband and I have lived on our ranch/wheat farm for over 40 years. I've served this dessert for family, hired help and special guests many times. I've used other fruits that are in season, but we like peaches best. 8-10 ServingsPrep: 15 min. Bake: 35 min. Ingredients 1 cup sugar 2 tablespoons all-purpose flour 1/4 teaspoon ground nutmeg 4 cups sliced peeled fresh peaches TOPPING: 1 cup sugar 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/3 cup cold butter 1 egg, beaten Ice cream, optional Directions In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir to coat. Pour into a greased 11-in. x 7-in. baking pan. For topping, in a small bowl, combine sugar, flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs. Stir in egg. Spoon over peaches. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired. Yield: 8-10 servings.

 Aimee provided the meal and I did the dessert.  She was nice enough to provide the wonderful recipes, so at some point in time I may just have to make it again!

Overnight Apple French Toast Breakfast

1 cup brown sugar

1/2 cup butter

2 Tbsp. Karo syrup

2 cups apples, peeled and sliced

4 eggs

1-1/3 cup milk

1 tsp. vanilla

1/2 tsp. cinnamon

Dash of salt

1 loaf French bread (or regular bread)

• Combine brown sugar, butter and Karo syrup and boil in microwave for 2-3 minutes, stirring several times.  Should be the consistency of thick syrup.  Pour in bottom of 9 x 13 pan.
• Place apples over top of syrup mixture.  Sprinkle apples with 1 Tbsp. flour.
• In a bowl, combine eggs, milk, vanilla, cinnamon and salt.  Cut 1 loaf French bread into 1-inch slices.  Dip slices in egg mixture and place over apples and then pour remaining batter over bread.
• Cover and refrigerate overnight (not absolutely necessary).
• Bake at 350*, uncovered, for 35-40 minutes

Cider Syrup

From:  Simple & Delicious:  Jan./ Feb. 2010, pp. 30

1/2 cup sugar

1 Tbsp. corn starch

1/8 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1 cup apple cider or juice

2 Tbsp. butter, cubed

1 Tbsp. lemon juice

• In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.  Stir in cider until smooth.
• Cook and stir over medium-high heat until thickened and bubbly (about 5 minutes).  Reduce heat to low; cook and stir 2 minutes longer.

• Stir in butter and lemon juice

• Makes 1-1/4 cups syrup

 

Colorado Peach Cobbler

8-10 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 4 cups sliced peeled fresh peaches
• TOPPING:
• 1 cup sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup cold butter
• 1 egg, beaten
• Ice cream, optional

Directions

• In a large bowl, combine sugar, flour and nutmeg. Add peaches; stir
• to coat. Pour into a greased 11-in. x 7-in. baking pan.
• 
  
• For topping, in a small bowl, combine sugar, flour, baking powder and
• salt; cut in the butter until the mixture resembles fine crumbs.
• Stir in egg. Spoon over peaches.
• 
  
• Bake at 375° for 35-40 minutes or until filling is bubbly and
• topping is golden. Serve hot or cold with ice cream if desired.
• Yield: 8-10 servings.