Aunt Helen's Cobbler Mix

Ingredients:

• 4 1/2 cups all-purpose flour
• 2 1/2 cups sugar
• 3/4 cup buttermilk blend powder
• 3 Tbsp. baking powder
• 2 tsp. salt

• 1/2 cup butter, melted (for each cobbler)
• 1 can (21 oz.) cherry pie filling, or pie filling of your choice (for each cobbler)
• 1/2 cup water (for each cobbler)

Directions:

1. In a large bowl, combine the first five ingredients.  Store in an airtight container in a cool dry place for up to 6 months.  Yield: 4 batches (8 cups total).
2. To prepare cobbler: Pour butter into an 11x7x2 inch baking dish.  Top with pie filling.  In a bowl, combine 2 cups cobbler mix and water.  Drop by rounded tablespoonfuls over pie filling; spread gently.
3. Bake at 350*F for 35-40 minutes or until topping is golden brown.  Serve warm.  Yield: 6 servings.

Peach Buckle

Ingredients:

• 1/2 cup unsalted butter, softened, plus more for skillet
• 3/4 cup plus 2 Tbsp. sugar
• 3 large eggs
• 1 tsp. vanilla
• 1 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 lb. peaches, pitted, peeled, and cut into 1/2 inch pieces (4 cups)
• 1/2 tsp. ground cinnamon
• 1/3 cup sliced almonds

Directions:

1. Preheat oven to 350*F.  Butter a 10 inch cast iron skillet, 9 inch square baking pan, or a two-quart shallow baking dish.  In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy.  Add eggs, one at a time, and vanilla; beat to combine.
2. In a medium bowl, whisk together flour, baking powder, and salt.  With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated.  Fold in peaches.
3. Spread batter in prepared skillet.  In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds.  Sprinkle mixture over the top; bake until a toothpick inserted in center comes out clean and topping is golden, 45-50 min.  Let cool 20 minutes before serving.