Peach Cobbler Roll
Jul 16, 2013 15:06:03 GMT -5
Post by PrisonerOfHope on Jul 16, 2013 15:06:03 GMT -5
Peach Cobbler Roll
1/2 cup butter
2 cups sugar
2 cups water
1/2 cup Crisco
1 1/2 cups self rising flour
1/3 cup milk
1 teaspoon cinnamon
2 cups FINELY chopped peaches (fresh or frozen)
Melt butter in a 9x13 inch pan and set aside.
Heat sugar and water in a saucepan til the sugar is dissolved, stirring frequently.
Cut shortening into flour in bowl til crumbly. Add milk, stirring with fork til dough leaves the sides of the bowl.
Turn dough onto slightly floured surface. Knead just til smooth. Roll dough into a a large rectangle 1/4 inch thick.
Put peaches in a bowl and sprinkle cinnamon over them. Spread the peaches over the dough. Roll up as you would a jelly roll. Seal the edge and ends. Cut into 16 slices.
Place in pan with melted butter, placing them cut side down. Pour sugar syrup carefully AROUND slices. Bake at 350* for 35 to 40 minutes or til most of the syrup is absorbed and the pastry is a light golden brown.
1/2 cup butter
2 cups sugar
2 cups water
1/2 cup Crisco
1 1/2 cups self rising flour
1/3 cup milk
1 teaspoon cinnamon
2 cups FINELY chopped peaches (fresh or frozen)
Melt butter in a 9x13 inch pan and set aside.
Heat sugar and water in a saucepan til the sugar is dissolved, stirring frequently.
Cut shortening into flour in bowl til crumbly. Add milk, stirring with fork til dough leaves the sides of the bowl.
Turn dough onto slightly floured surface. Knead just til smooth. Roll dough into a a large rectangle 1/4 inch thick.
Put peaches in a bowl and sprinkle cinnamon over them. Spread the peaches over the dough. Roll up as you would a jelly roll. Seal the edge and ends. Cut into 16 slices.
Place in pan with melted butter, placing them cut side down. Pour sugar syrup carefully AROUND slices. Bake at 350* for 35 to 40 minutes or til most of the syrup is absorbed and the pastry is a light golden brown.
