Cookies ”n” Cream Peach Cobbler Recipe

Japanese Noodle Salad Japanese cooking recipe

| Japanese

Ingredients 50 g pumpkin seeds 50 g sesame seeds 125 g dried egg noodles 1 tablespoon rice vinegar 1 tablespoon orange juice 2 tablespoons soy sauce (dark or rich) 2 teaspoons clear honey 1 tablespoon sesame oil 1 red pepper 2 medium carrots (peeled) 2 stalks celery 3-4 radishes 3 spring

[ read more ]

Chocolate Angel Food Cake

| Low Carb Recipes

Cooking receipe to make Chocolate Angel Food Cake under category Low Carb Recipes. You may find some video clips related to this receipe below.Ingredients: 8 eggs, separated 6-10 pkts Splenda

[ read more ]

Sloe Vermouth

| Drink Master

Cooking receipe to make Sloe Vermouth under category Drink Master. You may find some video clips related to this receipe below. 1 oz Sloe Gin 1 oz Dry Vermouth 1 tbsp Lemon JuiceShake with ice and strain into a cocktail glass. [tubepress mode='tag', tagValue='

[ read more ]

clotted cream apple pie

| General Recipes

Cooking receipe to make clotted cream apple pie under category General Recipes. You may find some video clips related to this receipe below.clotted cream apple piePastry 200g plainflour sifted a pinch of salt 100g unsalted butter 25g icing sugar siftedFillinng 1 tbsp semolina or polenta 3 large Bram

[ read more ]

Videos on this recipe or similar recipes. _______________________________________
Follow by Email

Type: Cookies ”n” Cream Peach Cobbler Free Cooking Recipe – Pies And Pastries

You got to try this!

Ingredients / Directions
3/4 cup(s) granulated sugar
3 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 cup(s) amaretto (optional)
1/4 cup(s) peach preserves
10 large ripe peaches (3 pound)
peeled and sliced
1/3 (20 ounce package) refrigerated sliceable sugar cookie dough
1 tablespoon all-purpose flour
1 1/2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Vanilla ice cream Combine first 3 ingredients in a large saucepan; stir well. Stir in amaretto
if desired
and peach preserves. Add sliced peaches
and stir gently to coat. Cook over medium heat
stirring frequently
until mixture is thickened and bubbly. Spoon peach mixture into a lightly greased 11 x 7 x 1 1/2-inch baking dish.

Place cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to a 10 x 17-inch rectangle. Remove top sheet of plastic wrap
and sprinkle dough with 1 1/2 teaspoons of flour; gently rub flour into dough. Repeat procedure on other side of dough. Freeze dough 15 minutes.

Cut 6 (10 x 1/2-inch) strips of dough
using a pastry wheel. Cut 8 (6 x 1/2-inch) strips of dough. Arrange strips in lattice design over peach mixture in dish. Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle over cookie dough. Bake at 350 degrees F for 30 to 35 minutes or until golden brown.

Let cobbler cool 15 minutes on a wire rack. Spoon into individual serving bowls
and top with ice cream.

Yields 8 servings.

NOTE: Slice and bake remaining cookie dough according to package directions. Serve additional cookies with cobbler and ice cream
if desired.

Related Recipe