Ingredients:
7 Cups Of Canned Sliced Skinless Peaches In Syrup
2 Cups Of Hershey's Chocolate Chips
1 Cup Of White Baker's Sugar
1 Tablespoon Of Fresh Homemade Lime Juice
1/2 Cup Of Softened Blue Bonnet Butter
2 Tablespoons Of Rumford Baking Powder
1 Tablespoon Of Tone's Pure Vanilla Extract
1 Teaspoon Of Tone's Ground Cinnamon
1/4 Teaspoon Of Tone's Ground Nutmeg
1 Dash Of Ground Cloves
1 1/4 Cups Of Fresh Lowfat 1% Milk
1 Large Fresh Whole Egg
1 1/4 Cup Of White Whole Wheat Flour
1/4 Teaspoon Of Table Salt
Information:
Serving Size 10
567 Calories Per Serving
18 Grams Of Fat
Preparation Instructions:
My cousin Martin from Dayton Ohio sent me this peach chocolate cobbler recipe to publish, and I have to say it was heavenly when I made it. For step one, please preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. For step two, please take out a two to three quart glass baking dish, and then melt your softened butter within it. Next take out a large mixing bowl, and boldly stir together half a cup of white baker's sugar, baking powder, ground cinnamon, ground nutmeg, ground cloves, fresh lowfat 1% milk, fresh whole egg, white whole wheat flour, and the table salt. Once your cobbler dough is thick and creamy, evenly pour it over the top of the melted butter that is inside of your baking dish. Level the dough out using the flat edge of a mixing spoon. Next take out a second mixing bowl, and whisk together the canned sliced skinless peaches in syrup, Hershey's chocolate chips, half a cup of white baker's sugar, fresh homemade lime juice, and the pure vanilla extract. Once your chocolate cobbler filling is even with a nice distribution of ingredients, evenly pour it over the top of the peach cobbler dough. Your peach chocolate cobbler is now ready to bake, so slide it into the oven for forty five minutes, or until the fruit has caramelized in the chocolate, and the dough is crisp and golden brown. Thanks for reading through this recipe, I hope you enjoy it as much as my family did.
