how do you make peach cobbler and chocolate pudding?

Answer 1

Peach Cobbler (Or Berry Cobbler)
6 cups peeled sliced peaches
1 1/4 cups sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
3/4 cup unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
Preheat oven to 350°F.
Filling: Mix peaches, sugar and flour together and pour into a 15-inch baking dish.
Batter: Combine 2 cups flour, 1 cup sugar, baking powder, and salt in food processor.
Process to combine.
Add the milk and melted butter.
Process until smooth.
Spoon batter over the peaches, making sure you spread to edge of dish.
Sprinkle remaining 1 tablespoon sugar, nutmeg and cinnamon over the top.
Bake in center of oven about one hour.
Crust should be brown and crisp on the outside and cooked all the way through.
Let cool for 10 minutes before serving.
Serve with whipped cream or vanilla ice cream.
Variation: Blackberry, blueberry or raspberry cobbler--omit cinnamon and nutmeg.
http://www.recipezaar.com/17316

Chocolate Pudding
2 cups milk
2 ounces unsweetened chocolate squares
1 cup sugar
3 tablespoons cornstarch (or 1/3 cup flour)
1/4 teaspoon salt
3 egg yolks
1 teaspoon vanilla
2 tablespoons unsalted butter
In small saucepan, melt chocolate in milk over medium heat to scalding; do not boil.
In a medium saucepan, combine sugar, corn starch, and salt.
Gradually pour in hot milk mixture, stirring constantly.
Cook over medium heat, stirring, until mixture boils; it's good exercise for the arms; works off calories before eating!
After it thickens, stir two minutes longer.
Remove from heat.
Beat egg yolks in a small bowl.
Add 1 tablespoon of hot mixture in yolks, stirring constantly so lumps do not form.
Add 1 tablespoon more pudding, stirring.
Stir yolks into the hot pudding and cook for two minutes, boiling gently, and of course, stirring.
Remove from heat.
http://www.recipezaar.com/105997

Answer 2

my favorite peach cobbler is so easy:
1 cup flour
1 cup milk
1 cup sugar
1 egg (optional)

1 can of peaches ( if you like it moister, use the juice or if you like it drier, use juice and milk to make the 1 cup)

1 stick butter...melt that in the pan first , pour in the fruit, top the fruit with the milk, sugar batter...Do NOT STIR. Bake 350 or so until golden brown.

Answer 3

Apple Pie as against Peach Pie: i like apple pie extra perfect Apple Cobbler as against Peach Cobbler: lower back,i like apple cobbler extra perfect by way of fact it is sweeter and it tastes extra comforting to me than peach cobbler does! ;-)

Answer 4

Have you tried looking for the recipes on foodnetwork.com?

Definitely get your peach cobbler recipe from Paula Deen, she's from Georgia and they are famous for their peach cobbler.

Answer 5

Peach Cobbler
Here is the recipe to make Peach Cobbler.

Ingredients
1/2 cup vegan sugar 1 cup flour 1 Tbl. cornstarch 1 Tbl. vegan sugar 1/4 teaspoon cinnamon 1 1/2 teaspoon baking powder 4 cup sliced peaches (about 6 med.) 1/2 teaspoon salt 1 teaspoon lemon juice 1/2 cup vegan soymilk 3 Tbl. shortening or substitute

Procedure
Heat oven to 400. Mix 1/2 cup vegan 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. vegan 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. For Blueberry - Omit cinnamon. Substitue 4 cups blueberries for peaches. For Cherry - Substitue 4 cups pitted red tart cherries for peaches and increase vegan 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 vegan sugar in plum mixture to 3/4 cup cornstarch to 3 Tbl. and cinnamon to 1/2 tsp.

Chocolate Pudding

Recipe:

3/4 cup (150 grams) granulated white sugar

3 tablespoons (24 grams) cornstarch (corn flour)

1/3 cup (30 grams) Dutch-processed cocoa powder

1/8 teaspoon salt

2 1/2 cups (600 ml) milk

1/2 cup (120 ml) heavy cream

4 large egg yolks

4 ounces (120 grams) semisweet chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)

Garnish: Lightly sweetened whipped cream

Grated chocolate

In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Whisk in 1/2 cup (120 ml) of the milk until you have a thick paste. Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture. Set aside while you heat the milk and cream. Have a fine medium-sized strainer and bowl ready near the stove as you will need to strain the pudding after it is cooked.

In a medium-sized saucepan combine the remaining 2 cups (480 ml) milk with the cream. Bring this mixture just to a boil and then remove from heat. (The milk will foam up to the top of pan when done, so watch carefully.) Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 5 minutes). Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking.

Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. Pour into 6 to 8 bowls or wine glasses. Can serve warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you are a person who likes the skin on their pudding, simply leave the pudding uncovered until cooled and then cover with plastic wrap. Can be made a day or two ahead of serving.

If you are like me, no chocolate pudding is complete without a large dollop of softly whipped cream.