Peach Cobbler

Peach Cobbler


Cream together:

1 cup soft margarine

1 cup sugar

2 cups flour

4 tsp. baking powder

1/2 tsp. salt


Add:

1 cup milk


Beat until smooth. Pour into bottom of a greased 9 x 13 pan. Put 1 large can of peaches or 2 1/2 cups sliced fresh peaches (more or less can be used according to your taste) on top of batter. Save the juice left in bottom of can. Add enough hot water to make 2 cups liquid. Pour over cake. DO NOT MIX. The juice should just be sitting on top of the cake and peaches. Bake at 350° for 35 minutes until top is golden brown and set. Serve alone or a la mode. YUM!