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Peachy Caramel Cobbler

Ingredients

Instructions

  1. Drain peaches, reserving 1 cup syrup; set aside.
  2. Combine flour, salt, nut mixture from refrigerated rolls and lemon rind, if desired, in a heavy saucepan.
  3. Stir in ginger ale and reserved peach syrup. Cook over medium heat, stirring constantly, until smooth and thickened.
  4. Stir in butter and peaches; bring to a boil. Pour hot peach mixture into a lightly greased 8-inch square baking dish.
  5. Separate caramel rolls, and arrange on top of mixture.
  6. Bake at 375 degrees F for 18 to 23 minutes or until rolls are golden brown.

Yield: 8 servings


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