Printable Recipe

TexasKitchen
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JULY/AUGUST 2016
AAA.COM/RECIPE
PHOTOGRAPHS BY KENNON EVETT
TEXAS JOURNEY
Peach Cobbler
Ingredients
Directions Preheat oven to 350 degrees. Sift together
1½ cups flour
(or fork stir) flour and baking powder in a medium bowl,
2 teaspoons baking powder
then add white sugar, butter, reserved peach syrup, and milk
½ cup white granulated sugar
and beat together; consistency should be like cake batter.
4 tablespoons butter, melted
Spread over a 13-by-9-inch pan. Place sliced peaches on top.
2 (15 oz.) cans sliced peaches (save syrup)
¼ cup reserved peach syrup
¾ cup milk
Topping
4 teaspoons butter
butter. Drizzle Karo mixture over peaches.
Bake for 40 minutes.
¼ cup of Karo dark corn syrup
¼ cup brown sugar
Topping: In a separate bowl, mix Karo, brown sugar, and
NOTE: If desired, you can reverse the layering and bake it
like an upside-down cake. In this case, it’s best to first butter
your pan to help with the “dump” step.
Mary Kay Eriksson
[
32-YEAR MEMBER FROM HOUSTON
]
Mary Kay Eriksson and her sister were cleaning out their parents’ Galveston house when they came across a
handwritten recipe in the kitchen pantry. “My parents had recently passed away, and we were getting ready to
sell the house,” says Eriksson, whose extended family had lived under the same roof for years. “We wanted to
find something Grandma made because she was such a good cook.” The recipe was for peach cobbler, their
grandfather’s favorite. “Grandma made it almost every week,” says Eriksson, who thought the recipe was lost.
“She didn’t pass it down. Even our mother didn’t have it.” Since Eriksson discovered the recipe 25 years ago,
she’s made a few tweaks: She halved the Karo syrup and doubled the canned peaches. “In those days, the
peaches went further than they do today,” she says. —Rachel Ng