Peach Cobbler

Betty Dotson, one of my genealogy buddies (and wife of a cousin of mine on my Barker side) and I have been doing genealogy together for probably 30 years or more. Usually once a month, sometimes more, sometimes less. We used to go to libraries, cemeteries and all over. We're both getting older now so mostly I just go to her house in Hillsboro. She has a whole room of Fountain County things and the internet is so easily available now, so we mostly stay there. One time, I'll bring dessert and she'll make lunch. Next time we reverse or if it's good weather and warm out we might go up town to the Hillsboro cafe. ALWAYS have a great time and often exchange recipes. Here's my fav she gave to me. Easy and DELIC

1/2 Cup Butter

1 1/2 Cup Sugar (I use about 1 1/4 of Splenda)

1 1/2 Cup Flour

4 1/2 tsp baking powder

1 1/2 C. Milk

4 Cups (2 large cans) of fruit -- peaches are best but blueberries are quite yummy, too.

If using peaches, drain them but not completely dry leaving abit of juice in each one.

Then Melt butter in a 9 x 13 pan. Add the fruit on top of melted butter.

Mix flour, sugar & baking powder in a seperate bowl, then add milk. Beat until smooth. Pour mixture on top of fruit.

Bake at 350 degrees for 35-40 minutes.

Let cool and enjoy.