Cinnamon toast cobbler Recipes

Cinnamon toast cobbler

3 1/2 cups sliced peaches
1    tbsp. corn starch
1/4  tsp. salt
1    tbsp. lemon juice
1/4  cup butter
     cinnamon strips

     Drain peaches, reserving 1 cup syrup.
Combine cornstarch and salt and slowly blend
in reserved syrup and bring to a boil.  Add
lemon juice, butter and peaches.  Pour into
long cake pan and arrange cinnamon strips
over hot peaches.  Bake in 375 degree oven for
25 minutes.

Cinnamon strips...cut 3 slices dry bread
lengthwise into 1 inch strips.  Dip into 1/4 cup
melted butter, then into a mixture of 1/3 cup
sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon
nutmeg.  Serve with cream.

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