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Dub

Easiest Peach Cobbler you've ever tried.

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Haver your grill or oven running steady at 350 degrees.

 

Works great with a wings, chicken or meatloaf recipe.

 

It sounds ridiculously simple......yet the results may trump yer meal.  No kidding.....that simple......yet that dang tasty.

 

 

 

2 cans of peaches in heavy syrup....dump them & ingredients into a 13"x9" Pyrex dish.......no need to grease.

 

 

 

1 box of yellow cake mix (non prepared....just the mix itself.....dump it over the contents from the peach cans).

 

 

Stir it around a bit.  Let the cake mix soak in the goodness.   

 

Stir up 3 eggs.  Whip 'em and drop them over the cake & peaches.

 

Sprinkle a cup of chopped walnuts over the mix.

 

Sprinkle a cup of dark brown sugar over all.

 

Then....slice up two sticks of butter and place over the top of the mix.

 

 

 

 

350 degree grill or oven......for 45-55 minutes.

 

 

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  • Similar Content

    • By John Setzler
       
      Dough:
       
      300 grams (2 cups plus two tablespoons) all purpose flour (100%)
      195 grams (7/8 cup) lukewarm water (65%)
      6 grams (3/4 tsp) salt (2%)
      6 grams (1 1/2 tsp) active dry yeast (2%)
      2 tbsp melted butter
      1 1/2 to 2 tsp ground cinnamon
       
      Note: You can easily use a store-bought pizza dough for this recipe if you choose.  
       
      Combine the yeast and water and let dissolve for 10-15 minutes.  Add the melted butter.
       
      Wisk the dry ingredients together in a separate mixing bowl.  
       
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      Make your glaze drizzle:
       
      Wisk together:
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      1 to 2 tsp vanilla extract
       
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      4 oz butter, softened
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    • By John Setzler
       
       
      Dough:

      3 1/2 ounces butter
      2 cups milk
      2 tsp active dry yeast
      1/2 cup sugar
      1/2 tsp salt
      1 tablespoon honey
      1 tsp ground cinnamon
      about 5 cups of flour

      Filling:

      1 stick (4oz) butter
      1/2 cup sugar
      2 tsp cinnamon

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      4 oz cream cheese
      1 tsp vanilla extract
      2 (or more) tsp Amaretto (optional)

      Directions:

      Preheat your grill to 450°F and setup for indirect cooking.

      Melt the butter and add the milk and warm it to around 90°F. Remove from heat, add to mixing bowl and add the yeast. Stir until the yeast is dissolved and let sit for 15-20 minutes. Add the sugar, salt, honey, ground cinnamon and combine completely. Work in the flour until almost all of it is combined (reserve 1/4 to 1/2 cup) using the dough hook of a mixer or mixing by hand until the dough pulls cleanly from the edges of the mixing bowl.

      Cover with plastic wrap and allow to rise for 30-60 minutes or until doubled in size.

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      Remove half of your dough to a work surface where you have spread out your remaining flour. Roll the flour into a large rectangle about 1/4" thick. Spread half of the filling across the dough. Roll the dough up from the long edge and slice into 1 1/2" - 2" thick slices and place in a greased 10" cast iron pan. Repeat the process with the second half of the dough. Allow the rolls to rise in the pan for another 30-45 minutes. 

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      I am not a baker, and I have never made a pie before.
       
      And I screwed this pie up, too. But I'll make it again.
       
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    • By Smokehowze
      Peach Pepper Jelly Pork Chops with Turmeric Rice
       
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      Finally, add a tomato, cucumber, and onion salad with olive oil and wine vinegar dressing. 
       
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