Melt margarine in a 9 x 13-inch pan.
Mix flour, milk, sugar and baking powder in bowl.
Pour in pan with margarine.
Spoon peach cobbler on top.
Bake in a 375\u00b0 oven until golden brown. This is best served warm with milk or ice cream.
he fridge overnight, or you can freeze it for up to
killet.
Combine milk and cobbler mix, stirm thoroughly to remove
Combine first 3 ingredients.
Pour into a greased 1 1/2-quart round cake dish or casserole.
Blend next 3 ingredients.
Beat in eggs and buttermilk.
Set aside 2 cups batter.
Spoon remainder over fruit.
Blend butter and marmalade into reserved batter. Pour into 12 greased 2 1/2-inch muffin pan cups.
Place cobbler on lower shelf, muffins on upper shelf of a preheated oven (375\u00b0). Bake muffins 20 minutes and cobbler for 30 to 35 minutes.
Serve muffins warm, and serve cobbler warm with cream and nutmeg.
Heat oven to 400\u00b0.
Combine cherry and peach filling in 13 x 9-inch baking pan.
Combine sugar and cinnamon in small bowl. Separate each biscuit into 2 sections; dip each section in margarine, then in sugar-cinnamon.
Arrange on top of filling. Bake 18 to 20 minutes, until golden brown.
Serve warm.
Bake time:
20 minutes.
lastic bag, combine peaches, peach nectar, and peach schnapps. Seal bag, and
Line bottom of 13 x 9 x 2-inch pan with sliced peaches only (hold syrup aside).
Evenly distribute unprepared cake mix (powdered) over peaches.
Pour syrup over cake mix.
Slice margarine into thin pieces and place along top of dessert.
Place into a preheated oven at 350\u00b0 for approximately 30 to 35 minutes or until top is golden brown.
(Note:
Ovens may vary.)
Your peach cobbler can be served warm, cold or at room temperature.
If it is too sweet for your liking, try peaches in light syrup next time.
Preheat oven to 350 degrees.
Combine cake mix, cinnamon, nutmeg in a bowl.
Cut in butter with a pastry blender until crumbly.
Stir in nuts and set aside.
Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
Bake for 45 to 50 minutes or until golden brown.
Serve with ice cream.
Preheat oven to 350\u00b0.
While you are mixing flour, sugar and milk together, put margarine in 9 x 13-inch pan and let melt in oven. Pour mixture in buttered pan.
Place peach slices on top of mixture.
Pour a little peach juice (1/2 can) over mixture; swirl it.
Sprinkle sugar over top with fingers.
Bake 30 minutes or until crust turns brown.
atter into pan.
Spread peach filling over batter.
Drop
Heat oven to 400\u00b0.
Combine cherry and peach fillings in a 13 x 9-inch pan.
Combine sugar and cinnamon in a small bowl. Separate each biscuit into two sections.
Dip each in margarine and then in sugar and cinnamon.
Arrange on top of filling.
Bake 18 to 20 minutes until golden brown.
Serve warm.
Makes 8 to 10 servings.
Bake time is 20 minutes.
Heat oven to 400\u00b0.
Combine cherry and peach pie fillings in 13 x 9-inch baking pan.
Combine sugar and cinnamon in small bowl. Separate each biscuit into 2 sections; dip each section in butter, then in sugar-cinnamon.
Arrange on top of filling.
Bake 18 to 20 minutes until golden brown.
Serve warm.
Makes 8 to 10 servings.
Put can of peaches and juice in bottom of pan.
Mix margarine and cake mix together.
Sprinkle on top of peaches.
Bake at 350\u00b0 for 35 to 40 minutes.
Melt margarine in extra-large baking dish.
Mix flour, sugar, milk and egg; pour over melted margarine. Do not stir.
Add sliced peaches plus peach pie filling, vanilla and nutmeg.
Bake at 325\u00b0 for 1 hour.
Makes 1 large or 2 small cobblers.
Mix butter in large casserole dish.
In another bowl, mix flour, sugar and milk.
Mix well and pour over butter.
Then pour a large can of peach slices and syrup on top.
Bake at 400\u00b0 until the top is well browned.
nch pieces.
Add the peach pie filling, pineapple pieces and
Melt butter in pan and spread evenly over bottom of pan.
Mix flour, sugar and milk together.
Pour mixture over melted butter. Drop peach halves on batter in pan. Pour juice of peaches on top. Sprinkle with sugar. Bake at 350\u00b0 until golden brown on top.
Preheat oven to 425\u00b0.
Into a 1 1/2-quart shallow baking dish, spoon peach pie filling.
Into a medium bowl, measure flour, brown sugar, cinnamon and salt.
With pastry blender or 2 knives used scissor-fashion, cut in butter or margarine until mixture resembles coarse crumbs.
Stir in coconut.
Crumble mixture evenly over peach pie filling.
Bake 15 minutes or until topping is golden brown and filling is bubbly.
Serve with half and half.
Mix flour, sugar and milk in a square Pyrex dish.
Pour peach pie filling evenly into mixture. Slice stick of margarine on top. Sprinkle with sugar.
Bake at 375\u00b0 for 45 minutes.
In 11 x 7-inch Pyrex dish, melt margarine.
Set aside.
In small bowl, combine sugar, milk and flour.
Pour into melted margarine.
Do not stir.
Pour peach pie filling over this.
Do not stir.
Bake at 350\u00b0 until brown and bubbly.