Peach Praline Cobbler
TOPPING:
1/2 - 3/4 cup self-rising flour
1/3 cup light brown sugar
1 1/2 cup COARSELY chopped pecans
1/2 stick Parkay margarine at room temperature
PREPARATION:
In a small bowl cut margarine very small and get soft to room temperature using a serving size spoon like a pastry blender, mix in other ingredients until crumbly (Do it for a few minutes. put aside and come back and do it again several Times). Set aside. Use two 16 oz. bags of frozen sliced peaches (thawed in the refrigerator). In a bowl place the thawed peaches and 1/4 cup sugar and sprinkle with cinnamon. Set aside for a few minutes. Strain off the excess juice.
BATTER:
1 3/4 cup self-rising flour
1 1/2 cup sugar
1 cup of milk
1 extra large egg (BEAT WELL)
PREPARATION:
Mix well and pour onto bottom of well greased 9" x 13" metal pan. Arrange the peaches on top of the batter evenly. Sprinkle topping evenly over the top. Bake 350 degrees for 70 minutes.