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Peach Cobbler with eggs

Found 10 recipes

Peach Cobbler Muffins

Muffin: 2 cups white sugar 1 1/4 cups vegetable oil 3 eggs, lightly beaten 3 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon baking soda 1[...]

Source: allrecipes.com
Peach Cobbler Waffle Batter Recipe

1 (16 ounce) pkg. frzn peach slices, thawed, liquid removed or possibly 2 c. fresh peaches, peeled and sliced 1/2 c. sugar 1 3/4 c. all purpose flour 1 T[...]

Source: cookeatshare.com

Peach Cobbler

10 cups frozen sliced peaches (approx. 2 1/2 pounds, sliced) 1/8 cup lemon juice (2 tablespoons) 1 1/2 cups white sugar (granulated) 1/4 teaspoon salt 3/4 cup[...]

Source: food.com
Peach Cobbler  French Toast

1 loaf French bread 4 eggs 1 cup milk 1/4 teaspoon baking powder 1 teaspoon vanilla 3 (1 lb) cans sliced peaches, do not drain 1/2 cup brown sugar 1 teaspoon[...]

Source: food.com
Peach Cobbler Coffee Cake

1 cup butter , softened 1 cup sugar 2 eggs 3 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon[...]

Source: food.com
Peach Cobbler

1 (15 ounce) can peach pie filling 2 cups baking mix 2 eggs 1 teaspoon cinnamon 1 cup water 6 teaspoons butter 1 Preheat oven to 375 2 Place butter in cake[...]

Source: food.com
Peach Cobbler

7 -8 cups peaches, sliced fresh or canned 2 tablespoons lemon juice 2 cups flour 2 cups sugar 1 teaspoon salt 2 eggs , beaten 10 tablespoons butter , melted 1[...]

Source: food.com
Peach Cobbler Coffee Cake

1 cup butter , softened 1 cup sugar 2 eggs 3 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon[...]

Source: food.com
Peach Cobbler

1 (15 ounce) can peach pie filling 2 cups baking mix 2 eggs 1 teaspoon cinnamon 1 cup water 6 teaspoons butter 1 Preheat oven to 375 2 Place butter in cake[...]

Source: food.com
Peach Cobbler

7 -8 cups peaches, sliced fresh or canned 2 tablespoons lemon juice 2 cups flour 2 cups sugar 1 teaspoon salt 2 eggs , beaten 10 tablespoons butter , melted 1[...]

Source: food.com

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