LaWanda's Peach Cobbler


This recipe comes to us from LaWanda in Houston. We can't tell you how much we look forward to seeing LaWanda. She cooks THE BEST soul food around. Her status in legendary and she was kind enough to share the recipe for our favorite dessert. Her family has a restaurant in Houston:

Coldwell's BBQ / Soul Food and More

9230-A- Jensen Dr., Houston, TX 77093

Ph: (281) 888-9876

Ph: (281) 888-9729

So if you're ever in the Houston area please be sure to stop in for some amazing food!!


Preparation

1. Drain two large cans of peaches (or 8 bags of frozen) and place in a large pot.

2. Add 1/2 cup butter to pot, 1 cup white sugar, 1/2 cup dark brown sugar, and 1/2 cup light brown sugar.

3. Cut two lemons in halves, de-seed and squeeze juice into pot.

4. Stif in 1 tsp. of vanilla extract, 1 tsp. of butter extract, and 1/2 tsp. coconut extract. 1 tsp. cinnamon, 1 tsp. nutmeg.

5. Stir well until ingredients are blended, increase heat and bring to a boil. Then reduce heat to low for 15 minutes.

6. Mix 1 tbsp. of cornstarch and 1 cup hot water until all lumps are out. Add 1/2 cup of peach mixture from pot and 1 cup of peaches to cornstarch. Mix well and then add to the pot. This will thicken your pot mixture.

7. Once the mixture in the pot has thickened, remove from heat and place to the side.


Crust

8. Pre-heat oven to 350 degrees.

9. In a sifter combine 8 cups of flour, 1 tsp. salt, 1 tbsp. of white sugar, 1/2 tsp. of dark sugar, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, and 1 tsp. powdered sugar. Turn sifter on and mix ingredients so they are even (use dought hooks if you have them).

10 With sifter on, combine 1 cup of Crisco butter flavored shortening or Crisco butter into sifter until the mixture creates balls of dough. Add 1 tsp. of cold water to the mixture and keep adding 1 tsp. as needed until one firm, smooth ball of dough is created.

11. Remove ball of dough from sifter with hands and seperate into four parts. Kneed each ball with your hands about 5-6 times. Place each ball in a plastic bag and let rise for about 20 minutes.

12. Butter a 4x8 baking pan. Mix 1 cup white sugar, 1/2 cup dark brown sugar, 1/2 cup light brown sugar, 1 tsp. cinnamon, and 1 tsp. nutmeg (use a salt shaker with these ingredients if you have one) and sprinkle onto the buttered pan. Place in freezer so the butter hardens.

13. Take one ball of dough and roll out adding small amounts of flour (this is the bottom of the crust). Remove baking pan with hardened butter from the freezer and lay crust evenly in the botton of the pan. Cover the sides and bottom of the pan and be sure there are no cracks or holes. Sprinkle your cinnamon and sugar mixture from step 11 onto the crust and place back in freezer.

14. Roll out your remaining dough balls with flour an cut into long strips. Lay on a sheet pan to the side and sprinkly your cinnamon and sugar mixture onto strips.


Adding The Filling

15. Remove buttered pan from the freezer and spoon in your peach mixture slowly until is covers the bottom of the pan evenly. Place a few small dollops of butter throughout the pan (place excess peach mixture in a freezer safe bowl until you're ready to make your next Peach Cobbler, you may also freeze excess crust).

16. Placd Kara Dark syrup into a squeeze bottle and condensed milk into another squeeze bottle (do not mix for better results). Squeeze both bottles on top of peach mixture.

17. Place your dough strips on top of the peach mixture pinching the strips into the sides of the dough already in the pan. Be creative with your design but be sure to cover the entire mixture completely.

18. Sprinkle the strips with more of your cinnamon and sugar mixture. Add a few very small dollops of butter over the strips.


Baking

19. Place your Peach Cobbler baking pan onto a large cookie sheet lined with foil (this will catch drippings while Cobbler bakes). Place intro pre-heated oven at 350 degrees and bake for 45 minutes to an hour. Watch carefully as butter and sugar will boil.

20. Remove Cobbler once crust is golden brown. Let stand until pan is cool, then ENJOY!



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