I was looking back through the last year’s recipe and noticed that I only have two more recipes to post to fulfill my ‘One recipe every Sunday for a Year’ promise.  I hope you enjoy these last couple. 

For the future if you all would like to submit recipes to me to post on Sunday I would do that since I know people reading this blog enjoy it.  Email me at lapaceksorchard@gmail.com with your recipes containing either:

• Apples, Blueberries, Raspberries, Peaches, Pears, Plums, Pumpkins, Squash, and Zucchini (and anything else we grow on Lapacek’s Orchard that I may be forgetting). OR
• A new type of recipe we will also be collecting are those recipes made ‘from Scratch’.  I feel that the art of cooking has been lost with my generation and I would like to help revive it. 

Here’s today’s recipe:

Peach Cobbler

from Gwen Washnieski

Cobbler

1/2 c. sugar

1/4 tsp. cinnamon

1 T. cornstarch

4 c. sliced peaches

1 c. lemon juice

Pre-heat oven to 375-degrees.  Blend sugar, cinnamon and cornstarch in a medium saucepan.  Stir in peaches and lemon juice.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Pour into ungreased 2-quart casserole.  Keep fruit mixture hot in oven while preparing biscuit topping.

Biscuit Topping

1 c. all-purpose flour

1 T. sugar

1 1/2 tsp. baking powder

1/2 tsp. salt, if desired

3 T. margarine

1/2 c. 1% milk

Measure flour, sugar, baking powder and salt into bowl.  Add margarine and milk.  Cut through shortening 6 times:  mix until dough forms a ball.  Drop dough by 6 spoonfuls onto hot fruit.  Bake 30-35 minutes or until biscuit topping is golden brown. 

To get your very own copy of this amazing recipe and more you can buy your very own copy of  Farm Fresh Recipe’s From Lapacek’s Orchard or if you are just interested in 101 APPLE recipes purchase a copy of Apple-tizing Recipes from Lapacek’s Orchard.