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Tuesday, January 18, 2011

Peach Cobbler To Die For

I love cookbooks and enjoy looking at them just like I would a magazine.  If someone is sellling a cookbook, I am a perfect target.  Several of my co-workers and I bought A Taste of Sardis that was written by Sardis Ladies Club of Sardis United Methodist Church of Hartford, AL.  We all seemed to zero in on a recipe for a peach cobbler and all had the same opinion about it.  It was certainly a "Peach Cobbler To Die For".  Thank you to the Sardis Ladies for the delicious recipes in this cookbook.

                                                               Peach Cobbler To Die For

2 cans crescent rolls                                                        2 cans peach pie filling
8 oz. Philadelphia Cream Cheese, softened                   l/2 stick butter
1 cup sugar


Glaze:

2 cups powdered sugar
8 Tbsp. milk

Spray a 9 X 13 pan or pyrex dish with cooking spray.  Roll out the crescent rolls with a rolling pin until thin.  Place "rolled" crescent rolls in dish.  Mix sugar and cream cheese until smooth.  Spread over rolls.  Spread pie filling over the cream cheese mixture.  Place remainder of crescent rolls on top of cobbler.  Dot with butter.  Bake at 350 degrees until the rolls are golden brown (better if cooked in a glass dish so the bottom gets browned).  When done, mix powdered sugar and milk to make a glaze.  Drizzle on top.  This is great by itself or with a scoop of vanilla ice cream.

I used a pint of my peach preserves instead of the pie filling when I made this cobbler.  My peach preserves put it over the top!

1 comment:

  1. I know this is better than the old Square cafeteria's used to be!! So many memories surrond peach cobbler!!!!

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