Peach Cobbler
1 1/2 c. self-rising flour
1/2 c. Crisco
1/3 to 1/2 c. milk
1 tsp. Cinnamon
1 stick oleo
2 (16 oz.) cans sliced peaches, sliced thinner
1 1/2 c. sugar
2 c. liquid (juice and water)
Cut Crisco into flour, add milk, roll into a rectangle approximately
20-inches wide. Drain juice from peaches, if juice isn't 2 cups, add water
to make 2 cups. Pour into saucepan, add sugar, heat until sugar is
dissolved. (Sugar Syrup) Slice peaches thin and spread over dough, sprinkle
with cinnamon. Melt oleo in 9x13 inch pan at 350 degrees. Roll peaches and
dough into jelly roll. Slice into 1-inch sections about 20 slices
(pinwheels). Place pinwheels into oleo, pour sugar-syrup over pinwheels
carefully. Bake at 350 degrees for approximately 55 minutes.
From the recipes of Mrs. Johnson, Miami, TX
http://www.nancyskitchen.com
