So when presented, this’ll look a bit like a gear. Or a flower. I guess. I’m gonna go with gear.
|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
Peach Cobbler Ring
- 2 cups flour
- 4 tsp. baking powder
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 1/2 cup shortening
- 2/3 cup milk
- 2 Tbsp. soft butter
- 1/4 cup brown sugar
- 1 Tbsp. flour
- 1 tsp. cinnamon
- 1 cup fresh diced peaches
For dough, sift dry ingredients together; cut in shortening until mixture resembles coarse crumbs. Add milk, all at once; stir to form a soft dough. Turn out on lightly floured board and knead 6 to 8 times. Roll into an 18″ x 9″ rectangle.
To fill, spread dough with butter. Sprinkle with mixture of brown sugar, flour and cinnamon; cover with peaches.
Roll up like a jelly roll. Place on ungreased baking sheet and form into a circle. Make slits from outside edge of circle almost to center every 2″. Turn each cut on its side. Brush with butter. Bake in a hot oven, 400 degrees, 25 to 30 minutes. Serve warm, with cream, and spoon sliced peaches over the top.
What does it mean to “Turn each cut on its side”?
I can’t quite figure this out. No photos anywhere. I even have the Farm Journal’s Country cook book, but no photo there either. Can anyone explain what to do or have a photo?