Some cosmetic changes in preparation for larger site changes in the works.


Colleen, I'm so happy to hear you took advantage of The Peach Truck. I am up EARLY this morning to

Veteran Member
1913 posts
Joined: Mar 10, 2006


Posted to Thread #30421 at 9:52 am on Aug 7, 2018

thaw about 4 pounds of the same from my haul in July. I'm making a couple quiches plus a double batch of the Peach-Blueberry Cobbler recipe I've posted several times at this site for a noon-time delivery to a catering client. My husband ate his fresh and ripened Peach Truck peaches while standing over the kitchen sink because the juice was running down his arm!

Peach-Berry Cobbler
(Recipe was from Jean Wiseman back in 1962 or thereabouts, & I have no idea where she came by it.)

Bake at 375 degrees F for 40 to 45 minutes.

Combine in saucepan:
1/4 cup sugar,
1/4 cup brown sugar and
1 Tablespoon cornstarch. Add 1/2 cup water. (I use 1/4 cup water.) Blend well.

Cook above over medium heat, stirring constantly until thick, and then

Add: 1 Tablespoon lemon juice,
2 cups freshly sliced peaches (I use 3 cups), and
1 cup fresh blueberries.

Pour fruit mixture into an 8x8" square casserole.

Cobbler Topping==>

Sift together into mixing bowl:
1 cup sifted flour
1-1/2 teaspoon baking powder
1/2 cup sugar (I use slightly less, i.e, 1/3 cup.)
1/2 teaspoon salt

Add 1/2 cup whole milk and 1/4 cup soft butter and beat until smooth.

Spoon cobbler topping over fruit. Sprinkle topping with a mixture of:
2 Tablespoons sugar (I use 1 Tablespoon) and
1/4 teaspoon freshly ground nutmeg

Bake at 375 degrees F. for 40 to 45 minutes or until topping is done.

Recipe may be doubled for baking in a 9x13" pan.

Other messages in this thread: