Easy Peach Cobbler

I have to say, I wonder about this recipe. Why would a girl from Georgia make a peach cobbler with canned peaches? One can only think because it’s the middle of winter or something, but even then you could get frozen peaches – buy them or freeze them in mid – late summer at the height of peach season. Not sure I get it, but I needed a quick dessert to take to my mother-in-law’s (loveliest person in the world) for dinner when my brother-in-law was in town. The decision to have BBQ seemed to work with this dessert and to be honest, while it was not my ideal peach cobbler, in a pinch, it was not bad.

D&D_2837I have lots of canned peaches and mandarin oranges in the pantry because my eating habits lately are just so weird (thanks chemo). It’s not that I can’t eat, I just don’t feel like it and when I crave something, I have to have it because the craving will not last long – at. all.

Two 15-ounce cans sliced peaches in syrup
8 Tbs butter
1 cup self-rising flour
1 cup sugar
1 cup milk

Homemade Whipped Cream:
2 cups whipping cream, chilled in the fridge
4 tablespoons sugar

Preheat the oven to 350 degrees F.

Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter in the oven until melted.
In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream

Homemade Whipped Cream: Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon.

Source: Trisha Yearwood

Saturday April 28 2018

Ham & Swiss Pinwheels

Big holiday cooking plans – I am always too ambitious. Always. Not sure why, but I like to bite off way more than I can chew. And so, I have done it again.

That does not mean things do not get made, just maybe not quite when I intended them to, in this case Easter.

D&D_28281 puff pastry sheet, thawed
1 egg, room temperature
12 thin-sliced sweet ham
12 slices Swiss cheese
4 tablespoons unsalted butter
1 tablespoon brown sugar
1/2 tablespoon Worcestershire sauce
1/2 tablespoon Dijon mustard

Thaw puff pastry sheets (about 40 minutes) until softened. Preheat oven to 375°F. Line baking sheet with parchment.

Roll pastry sheet out into 10 x 13 inch rectangle. Brush with egg; top with ham, then cheese slices, leaving a 1/2-inch border on the longer side. Roll the dough, starting with the long side, tightly around the filling; pinch seam together.

Cut each roll, seam-side down, using a serrated knife, into 12 slices (about 1 inch thick); arrange pinwheels on baking sheet. Combine remaining ingredients in saucepan on medium; cook 1–2 minutes, stirring occasionally until hot.

Spoon mixture evenly over pinwheels and bake 20–25 minutes or until golden. Let cool 5 minutes. Serve.

Source: The Publix

I kind of didn’t do much of this. I made the pinwheels, but not the sauce. That said, I put some Dijon mustard on the puff pastry and that made it pretty special.

Next time I might make the sauce, but ….

 

Mustard-Swiss Crackers

This is a new recipe for me and a new idea as well. I have so very many cookbooks, but just for convenience sake, I usually use recipes I’ve saved on my cute little red drive from off the interweb.

Well that stops now. I am going through so rather old cookbooks to start “cooking the books.” I won’t do it all at one time, just as I feel like it, but this is my first foray into the idea.  I already know what I have next in line – spoilers, but since I had swiss in the house and all kinds of mustard and I have an unnatural thing for crackers, I decided to start here. My changes, due to not wanting to go to the Publix,  are noted below.

D&D_28248 Tbs cold unsalted butter, cut into cubes
8 ozs Swiss cheese, coarsely grated (2 1/4 cups)
1 cup all-purpose flour
3 Tbs Dijon mustard – used Gulden’s and added Dijon to the next grocery list
2 tsp dry mustard (Coleman’s)
1 1/2 tsp mustard seeds – didn’t use
1 tsp salt

In the bowl of the food processor, blend butter and cheese until almost smooth. Add remaining ingredients and pulse until combined. Divide dough between two sheets of waxed paper and role into an 8 inch log. Wrap tightly in wax paper and then foil; freeze until firm, 1 1/2 – 2 hours.*

Preheat oven to 350 degrees. Line baking sheet with parchment. Cut logs into 1/4 inch slices and arrange 1 inch apart. Bake, turning half way through until edges are golden brown, about 15 minutes. Transfer to wire rack to cool.

Source: The Best American Recipes: 2004-2005

Cook the Book 2018

*Refrigerate overnight – totally worked as it most of the time does.

Dough 7 April

Baked 10 April – smells a lot like mustard, but the taste is wanting. Needs some heat and I think the Swiss just gets lost in the end. So we shall try this again – maybe adding a pinch of cayenne

They bake up beautifully though, so worth another try (very soon) with some flavor adjustments. Maybe the Dijon mustard will make a change too.  Sprinkle of some salt on the top. Not sure – so many ways that this can go.

Love things you can prep and leave in the fridge and bake a few days later. Makes baking in the evening after work so much easier. You feel like you’ve accomplished something on a Wednesday or whatever.

 

Chutney Cream Cheese with Gingersnaps

I have not seen a recipe like this in donkeys’ years. It’s super simple, but has a lot of flavor, if, and that’s a big if, you like these kinds of flavors. To me these are great, and underused, flavors and while the MotH and the Boy both tried this, it was largely left to me to finish. Gee, rough job. I will go out on a limb and say this is not breakfast food though. Afternoon snack, especially with some hot tea, was just lovely.

D&D_2663

16 ounces cream cheese, softened
1⁄2 cup chopped chutney
2 Tbs sultanas (the pretty raisins)
2 teaspoons curry powder
1⁄2 teaspoon dry mustard

Mix softened cream cheese with curry powder and mustard. add the chutney and mix together well. Place in fridge at least 3 hours or overnight.

Serve with gingersnaps.

Source: Genius Kitchen

Guinness Pub Cheese

Pub cheese is such a wonderful thing. I guess, that only applies when I make it myself. I really don’t want to purchase “pub cheese” from a grocery store – sorry to the Publix.

The fact that this recipe has Guinness in it makes it all the better. I made it the first time as a trial run for a pot luck at work. I am happy to report, it was a great success.

Never hurts that it is super easy, does it?

D&D_2657

2 blocks cream cheese, softened to room temperature
2 c. shredded Cheddar
1/4 c. beer, such as Guinness
1 tbsp. chives
1 tsp. garlic powder
kosher salt
Freshly ground black pepper

In a large bowl, mix together all ingredients. Season with salt and pepper. Garnish with chives and serve with dippers of your choice.

Source: delish.com

Homemade Peanut Butter Dog Treats

This is an easy and flexible recipe. You can used canned pumpkin or canned sweet potato or just toss a sweet potato in the oven while you’re roasting something else. All-purpose or whole wheat flour will work.

D&D_2715I have to admit they smelled good, but I was concerned when Hood dropped the cookie from his mouth and sat there and sniffed it. But that didn’t last long – he likes them. I made in two sizes for him.

2/3 cup roasted sweet potato
1/4 cup peanut butter
2 large eggs
2 1/2 cups all-purpose flour, or more, as needed

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, beat together sweet potato, peanut butter and eggs until well combined. Gradually add 2 1/2 cups flour at low speed, mixing just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.

Place into oven and bake until the edges are golden brown, about 20-25 minutes. Let cool completely.D&D_2704

Source: damn delicious.net

Easy and fun and Hood – arbiter of taste that he is, loves them.

D&D_1827_Hood_MardiGras

Bacon Cheddar Soda Bread

I haven’t yet ventured into yeast bread, but I will make a quick bread, because I’m not scared of it. Yes, I am scared of yeast. So. Sad.

But here is a take in a recipe from one of my favorite recipe guys. Kevin – Closet Cooking.

D&D_28262 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups cheddar cheese, shredded or diced
4 strips bacon, cooked and crumbled
2 tablespoons parsley (or chives), chopped

Preheat oven to 425 degrees. In a large bowl, sift together flour, baking soda, and salt. Add cheese and stir to coat with flour. Coat bacon pieces with flour as well. Stir in herbs. Form the dough into the desired bread shape, place on a baking sheet lined with parchment and bake until golden brown, about 25 – 30 minutes.

Simple as that, well, sort of, mostly.

Source: Kevin – Closet Cooking

Can’t help it – I love Kevin’s recipes. Simple and elegant and always changing.

Notes: Herbs from my potted garden – onion chives, garlic chives, and parsley. Woo hoo.

Apparently, I didn’t dice my cheddar small enough because it leaked out which was disappointing because I took great efforts to push the cheese and bacon to the inside if the dough.

Guess next time I’ll shred the cheese instead. I just thought in the interior of the bread if their was some nice bits of cheese – small chunks – it would be nice. Shredded just seems a little bit meh.

15 March 2018

Snake Bite Cake

Another take on a Guinness cake for St. Patrick’s Day. Never enough Guinness in baked goods if you ask me. Never enough Guinness in me either.

D&D_2730

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg, at room temperature
1/2 cup sour cream, at room temperature
8 Tbs unsalted butter, melted and cooled
3/4 cup Guinness Extra Stout, at room temperature

8 Tbs unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 1/2 cups powdered sugar, sifted
1/4 cup fermented pear cider

Preheat the oven to 350° F. Butter and flour a 9-inch round cake pan.

Mix together the flour, sugar, cocoa powder, baking soda, and salt in a small bowl. In a large bowl, whisk together the eggs and sour cream. Then whisk in the melted butter and Guinness. Add flour mixture to egg mixture and combine with a rubber spatula. Pour into the prepared cake pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

While the cake is baking, prepare the frosting. Put the softened butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy and well combined, about 2 minutes. Reduce the speed to low and add the powdered sugar, mixing until combined. Slowly pour in the pear cider and mix until the frosting comes together. Let the frosting set up a bit in the refrigerator until the cake is ready.

When the cake is cool, transfer it to a platter. Spread the frosting on top of the cake, taking care to push it all the way to the edges.

Notes: used Ciderboys First Press Apple Cider
Mix dry ingredients 8 March
Make cake 9 March – refrigerated
Make frosting 13 March – Chilled frosting overnight. Used a little more powdered sugar than called for.
Frost & Photo 14 March

The cake is a dream. The frosting not so much. Cider taste was not a favorite and the texture was not what I prefer. I will make the cake again though. Easy, chocolate, rich. Might make good cupcakes.

D&D_2744

Source: Food52

Chocolate Chip Cookie Pie

Pi Day has begun … and this is like a Blondie in pie form.

D&D_26231 graham cracker crust
2 large eggs, lightly beaten
1 cup sugar
1/2 cup all-purpose flour
1 tsp vanilla
8 Tbs unsalted butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
Pinch of kosher salt

Preheat oven to 325 degrees F.

In a large bowl, mix together eggs, sugar, flour, and vanilla until well combined. Stir in melted butter, chocolate chips, and pecans. Pour mixture into crust. Bake 35 – 40 minutes until pie has lightly browned and set in the center. Cool completely before serving.

I make my own graham cracker crust. It’s a little rustic, but it is tasty.

1 1/2 cups graham cracker crumbs – I buy the box of crumbs, much easier the counting panels of graham crackers, etc. Honestly, no one ever seems to count them the same way.
1/4 cup sugar
6 Tbs unsalted butter, melted and cooled slightly

Mix together and press into 9 inch pie pan sprayed just slightly with baking spray. Bake in the 325 degree oven for about 8 minutes rotating half way through.

Source: Add a Pinch

 

D&D_26209 January 2018 – Start making pies early since you never know what will be happening in mid-March – I mean, Mardi Gras occasionally, St. Patrick’s Day for sure, or just crappy cold weather that is killing everything in the garden that you planted – with ever present optimism – only to be spoiled be that late chill. Sigh.

Very chocolate-chippy kind of pie. Crunchy on the top and gooey in the middle – in the best sense.

Big success as I passed around wedges to people to get opinions. Might be even more lovely with some whipped cream – but it should not be sweet – the pie is certainly sweet enough.

Lemon Sour Cream Pie

Another new gamble for Pi Day. Also a nice way to try a pie that might just be perfect little tartlets for Easter which is fast approaching.

D&D_2697I totally cheated and used Pillsbury’s roll-out pie crust since I was taking on a baking project during the week. And you know, if you use a regular 9″ glass pie plate – not a deep dish pie plate, the dough works out nicely from blind baking for this kind of pie.

9 inch pie shell, docked, pre-baked, and cooled
1 Tbs lemon zest
1/2 cup lemon juice (depending on size about 4)
3 1/2 Tbs cornstarch
1 cup sugar
3 egg yolks
1 cup whole milk
8 Tbs unsalted butter, cubed
1 cup sour cream, room temperature
Whipped cream for garnish

Pre-bake parchment lined crust filled with pie weights and place on baking sheet. Let cool while making the filling.

In a heavy saucepan, whisk together lemon juice, lemon zest, cornstarch, sugar, egg yolks, and milk. Cook over medium low heat until thick making sure to whisk frequently. Remove from heat and whisk in butter. Allow the custard to cool completely. Once cool, whisk in sour cream.

Pour into baked pie shell and refrigerate at least two hours, or better overnight. Serve with whipped cream. But I like it better without.

Keep refrigerated.

Bitching: I need some kind of pie holder, so the top doesn’t get mushed. Put it needs to be a thin holder so you can stack two pies in holders on one shelf in the refrigerator.

This was a super simple, totally do-able on a weeknight kind of pie. It wasn’t too sweet either which made it big plus for me. I like my lemon desserts to be tart – not overly sweet. The custard was smooth and creamy.

Very nice. We certainly be doing this again, perhaps in aforementioned tartlets.