Eri's Peach Cobbler
2 LARGE cans (29-30 oz size each) canned sliced peaches in syrup, OR 1 LARGE
can, and 1 smaller can (16 oz?)
1 box yellow cake mix (regular two-layer size)
1 stick butter, melted (much better than margarine)
1/4 c. sugar
1/2-1 tsp cinnamon (adjust to your preference; I like the full teaspoon myself)
Butter a 9x13" pan. Drain peaches and reserve juice. Put peaches in pan.
Sprinkle with sugar and 1/2 cinnamon (or mix sugar & 1/2 cinnamon and sprinkle
over peaches).
In a small bowl, MIX melted butter, about 1/2 the cinnamon, and reserved peach
juice with the dry cake mix. Mix well.
Carefully spread batter over peaches, sealing edges as best you can. Sprinkle
a little cinnamon over batter.
Bake 30-40 mins at 350 degrees until top is lightly browned.
The trick here is not to underbake -- sometimes it will appear to be done, but
still have raw batter here & there,so turn off the oven after 30 or 35 mins and
leave the cobbler in the oven another 10 minutes or so.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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