CHEF JEFF — ONE BYTE AT A TIME: Upside-Down Peach Cobbler

The late Colonel Sanders knew more than chicken as this recipe from his 1967 autobiography shows.

Upside-Down Peach Cobbler

1 cup sugar, divided

2 eggs

1/3 cup butter, melted

½ teaspoon vanilla extract

1½ cups flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup milk

6 to 8 fresh peaches, peeled, seeded and sliced

Heat oven to 350 degrees. Beat 2/3 cup of sugar, eggs together until creamy. Add butter, continue beating until blended. Add vanilla extract. Combine flour, baking powder, salt in medium mixing bowl, add to sugar-egg mixture alternately with milk. Line angel food pan with parchment paper. Fill 2/3 full with peaches. Sprinkle 1/3 cup sugar over peaches. Pour batter over peaches, spread it evenly until they are well-covered. Bake 55 to 65 minutes. Cool slightly for 10 minutes, then put on large plate. Serve warm.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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