MONDAY - Leftover Fagioli
FHE Dessert: Brigham City Peach Cobbler
Brigham City Peach Cobbler
3/4 c packed brown sugar
1 1/2 tb cornstarch
1/2 cup water
1 tsp almond extract
4 cups peeled and sliced fresh peaches
1 tb lemon juice
1 tb butter
1 cup flour
2 tb sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1 egg, slightly beaten
1/4 cup milk
For filling, in a large saucepan combine brown sugar and cornstarch. Sir in water. Cook and stir until thickened and bubbly. Add almond extract. Stir in peaches, lemon juice, and 1 tablespoon butter. Heat through and keep warm while preparing topping.
For topping, stir together flour, sugar, baking powder, and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. In a separate bowl, combine egg and milk. Add all at once to flour mixture, stirring just to moisten. Turn hot filing into a greased 2-quart casserole. Immediately spoon on topping in 6 mounds. Bake at 400 degrees F for appoximately 20 minutes. Makes 6 servings.
Top with ice cream and enjoy!
Recipe courtesy of:The Essential Mormon Cookbook
TUESDAY - Hamburgers
WEDNESDAY - Chicken Chimichangas
THURSDAY - Chicken Alfredo with tomato and mushroom
FRIDAY - Date Night - Tucano's
SATURDAY - Ham 'n Cheese Chowder and homemade rolls
SUNDAY - Birthday Dinner for Bryce
