SPICED PEACH COBBLER
When you tuck into this warm and comforting fresh peach cobbler, you won't miss the extra fat and calories a bit! -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches and lemon juice; toss to combine. Transfer to an 11x7-in. baking dish coated with cooking spray., In a small bowl, whisk the first six topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, 30-35 minutes or until topping is golden brown. Serve warm.
Nutrition Facts : Calories 246 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 206mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
SPICED RIVER COBBLER
A great way to cook any white fish.
Provided by lukedoubleu
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Finely Chop the garlic and coriander, mix it all the marinade ingredients together.
- Put the fish in a container and make sure they don't over lap.
- Evenly spread the marinade over the fish and chill for 1hr in the refridgerator.
- Remove the excess marinade and grill the fish on a pre heated grill, Basting occasionally.
- Serve with slices of lime and tomatoes.
SPICED BEEF CORN BREAD COBBLER
Categories Ginger Tomato Bake Kid-Friendly Quick & Easy Cheddar Ground Beef Cornmeal Spice Winter Cinnamon Gourmet Small Plates
Yield Makes 4 (main course) servings
Number Of Ingredients 18
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate.
- Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes. Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes.
- While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl. Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined. Fold in 1/2 cup cheese.
- Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices if desired, then pour juices over beef in pie plate.
- Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.
- Serve cobbler warm.
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