Tuesday, July 3, 2012

Peach Cobbler

I don't do much baking. Maybe it's because I'm not a big fan of sweets. 

But lately, I've been doing some baking because my peach tree is full of fruit! This peach cobbler is simple and tasty!

 I used fresh peaches, but you can use canned or frozen if you don't have fresh.

 These are Babcock peaches. They have white flesh and are more delicate than yellow peaches, but they're so sweet and juicy.

 This is our tree--it's not too big, but there's a lot of fruit.

Remember our scarecrow? We call him CO3. He's back at work, keeping the birds away from the peaches, and doing a pretty good job--even though he's reclining on the job.


Peach Cobbler


Ingredients:

6 to 8 cups peeled, sliced peaches
1 1/4 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk (or 1 cup sour cream plus 1/2 cup water)
ground cinnamon

 Put 1/2 cup sugar and 1 cup water in a saucepan.

 Add the peeled and sliced peaches and bring to boil. Simmer for 10 minutes, stirring occasionally. Remove from heat.

If you're using canned or frozen peaches, you won't need to cook them.

 Put 1 stick (8 tablespoons) butter in a large 9 x 13 inch baking dish and place into the oven to melt at 350ºF.

While the butter is melting, mix 3/4 cup sugar, 1 1/2 cups self-rising flour, and 1 1/2 cups milk.

Note: I didn't have any milk so I used 1 cup sour cream mixed with 1/2 cup water. The batter was thicker and the taste was good. 

 The butter only takes a few minutes to melt, so be sure to watch it so it doesn't burn. A little bit browned is okay.

 Pour the batter into the baking dish.

 Best to pour it in the center so it spreads out evenly. The batter will cook around the edges a little since the baking dish is hot.

 Using a slotted spoon, scoop the cooked peaches over the batter. It's okay to scoop a little juice onto the batter, you don't have to drain them.

 I used the peach syrup to make peach lemonade because I don't like to waste anything.

You can see how the batter has cooked a little from the hot butter and the hot baking dish. 

I almost forgot to sprinkle ground cinnamon on top!

Bake for 40 minutes or until golden brown.

Itadakimasu!


***

I've been away from blogging for a bit, so I have some catching-up to do!

When I last left you in my Cinco de Mayo post, it was with a baby shower. My niece Beeto and her mom Nancy gave Karen a baby shower too.

This is Beeto with one of the shower guests' baby, Presley.

Nancy is getting ready for the shower and telling me not to take her picture.

BIG thanks to Beeto and Nancy for such a lovely shower!

 Nancy and her friend Connie decorated for the shower. They strung pink paper lanterns with some infant "onesies" for a cute touch to Nancy's backyard.


This is the food table.

I thought these cups with pretty embroidered napkins holding the silverware was a nice touch.

The pink roses were so pretty!

I loved the grapevine vases Nancy had flowers in--she got them at Home Goods. I need to find some!

Nancy and Connie also made these plant holders by hot-glueing glass candlestick holders they found at the dollar store to the bottom of mason jars leftover from Karen's wedding.

 Flowers always are a nice touch. So pretty!

Caprese sticks made with halved yellow & red cherry tomatoes, basil and fresh mozzarella balls, drizzled with balsamic vinegar.

Baked salmon with wasabi mayo & furikake, just like the Grilled Salmon with Wasabi Mayo & Furikake.

This is a simple salad made with arugula, sliced strawberries and blue cheese, tossed with a light champagne dressing.

Guests Ashley, Emily and Brooke.

Friends Kaitlin, Lisa, Karen & Mary.

Amy and Margaret.

Jessica and little friend Jared.

This is Karen and Kristina.

This is Karen with Lindsay. Remember Lindsay? She made the Pizza Pot Pies with us.

Lindsay made these adorable finger puppets!

This is cousin Brianna with my son Rick. Rick came to help clear the dishes and clean up. He's such a gem!



And then...

Introducing Rachel Mayson.

We are proud grandparents!


***



Peach Cobbler

adapted from Paula Dean's recipe on FoodNetwork.com

Ingredients:

6 to 8 cups peeled, sliced peaches
1 1/4 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk (or 1 cup sour cream plus 1/2 cup water)
ground cinnamon

Pre-heat oven to 350ºF.

Put 1/2 cup sugar and 1 cup water in a saucepan. Add the peeled and sliced peaches and bring to boil. Simmer for 10 minutes, stirring occasionally. Remove from heat.

Put 1 stick (8 tablespoons) butter in a large 9 x 13 inch baking dish and place into the oven to melt. While the butter is melting, mix 3/4 cup sugar, 1 1/2 cups self-rising flour, and 1 1/2 cups milk.

Pour the batter into the baking dish.  Using a slotted spoon, scoop the cooked peaches over the batter. It's okay to scoop a little juice onto the batter, you don't have to drain them.

Sprinkle ground cinnamon over the peaches.

Bake at 350ºF for 40 minutes or until golden brown.

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