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Peach Cobbler

1/2 c sugar
1 c flour
1 tb cornstarch
1 tb sugar
1/4 ts cinnamon
1 1/2 ts baking powder
6 md sliced peaches
1/2 ts salt
1 ts lemon juice
1/2 c milk
3 tb shortening

Heat oven to 400. Mix 1/2 cup sugar, the cornstarch and cinnamon
in a 2-quart saucepan. Stir in the peaches and lemon juice. Cook,
stirring constantly, until the mixture thickens and boils. Boil
and stir for one minute. Pour into an ungreased 2-quart casserole;
keep hot in the oven.

Cut shortening into flour, 1 Tbl. sugar, the baking powder and salt
until mixture resembles fine crumbs. Stir in milk. Drop dough by
6 spoonfuls onto hot peach mixture.

Bake until topping is golden brown - about 25-30 minutes. Serve
warm with cinnamon whipped cream.

For Blueberry: Omit cinnamon. Substitue 4 cups blueberries for
peaches. For Cherry - Substitue 4 cups pitted red tart cherries
for peaches and increase sugar in cherry mixture to 1 1/4 cups,
cornstarch to 3 Tbl. and substitute 1/4 tsp almond extract for
lemon juice. For Plum - Substitute 4 cups sliced plums (about 14
lg.) for the peaches. Increase sugar in plum mixture to 3/4 cup
cornstarch to 3 Tbl. and cinnamon to 1/2 tsp.

Cinnamon Whipped Cream: Beat 1 cup chilled whipping cream, 3 Tbl.
sugar and 1/2 tsp. ground cinnamon in a chilled bowl until stiff.


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