You are here: Seasoned Cooking » All Issues » August 1998 Issue » This Article » Page 8
August 1998 Issue
Sunday After Church
by Royce Smith
Table of Contents | Single-page view

Related Sites

Knives And Tools Online

Europe's #1 Online Knife store. Representing top brands like Zwilling J.A. Henckels, Wusthof Trident, Global, Diamond Sabatier, Victorinox etc. for...

Tasty Crockpot Recipes

This site is dedicated to crockpot cooking. Featuring a new recipe every day. - Watkins Gourmet Foods

Award-winning spices, herbs, extracts as well as over 370 other specialty products, and Watkins recipes.

The Burning Void Cooking Resources Page

Recipes, menus, cookbook recommendations, and well-maintained links.


Secure online catalog of Spices, Herbs, Blends, and Extracts. Premium, restaurant quality products at discount prices! Bulk and standard sizes ava...

Uncle James' Peach Cobbler When the men of our family cook, it is always a godsend to the women and children. When our men cook... we cook!

One of the favorite dishes Uncle James was famous for was his Peach Cobbler and a big bowl of vanilla ice cream. It's undoubtedly seventh heaven. Crust:

  • 2 cups all purpose flour
  • 1/2 cup butter or margarine (1 stick)
  • 1/2 cup milk or water
Mix all ingredients together. Kneed into a ball. Roll out 2/3 of dough and place into a pan.


  • 3 cups peaches (canned or fresh)
  • 1/2 cup sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground mace
  • 2 tsp. vanilla extract
Mix all ingredients together.

You will not need to add any liquid to the peaches as they will make their own juice.

Pour mixture into pie pan. Place about 4 to 6 slices of butter on top of the mixture before you add the top to it.

Roll out the remaining dough and place on top of the pie. Insert holes into the pie top.

You may want to lightly brush the top of your pie with milk, sugar, and butter.

Bake at 375 degrees for one hour.

  • Yields:  4-6 servings
  • Preparation Time: 1 hour 45 minutes


Previous Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.