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

M & M Cookies

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M&M Cookies – for Easter

This is one of those recipes I make over and over again. It is a family recipe that figures largely in my history of the holidays, especially Christmas. Though this is an any time cookie. The main reason is because it uses vegetable shortening, so no need to deal with getting butter to room temperature. I just had to buy spring M&M’s – I mean it is a limited time, right? They are kind of cute – ugh.

1 cup crisco
1 cup light brown sugar
1/2 cup sugar
1 Tbs vanilla
2 large eggs, room temperature
2 1/4 all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups M & M’s plain (11.40 ozs) really nice spring colors (read: Easter egg colors)

Sift together, over a piece of waxed paper, flour, baking soda, and salt. Set aside. Cream together crisco and both sugars. Add eggs, one at a time, and then vanilla. Mix well. Add flour mixture to the egg mixture. Stir in M & M’s. Scoop onto parchment lined baking sheet. Bake 10 minutes or until edges are golden. Dead Simple. My favorite kind of recipe.

Notes: a 11.40 ozs bag is a bit more than one and a half cups. But I usually just dump them all in the cookies. This time I mixed in one cup and topped each cookies with the extras trying to make them pretty. For nice spring colors. Yes, I did this and it is nothing like me at all. Nope. But they were pretty.

Baked Chicken with Parmesan-Garlic Crust

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Baked Chicken with Parmesan-Garlic Crust – Cook’s Country

Baked Chicken with Parmesan-Garlic Crust

1 cup fresh breadcrumbs – two slices pulsed in the food processor until small crumbs
1/2 cup grated Parmesan cheese or Pecorino
3 cloves of garlic, minced
2 Tbs extra virgin olive oil
1/2 tsp of table salt
freshly ground black pepper
2 boneless skinless chicken breasts – cut in half and pounded to about 1/2 inch thick
1/4 cup Duke’s mayonnaise
zest of one lemon
juice of half a lemon
Lemon wedges, for serving

Preheat over to 425 degrees. Lightly spray a 9 x 13 inch baking dish with cooking spray.
Combine breadcrumbs, chees, garlic, olive oil, salt and pepper in a bowl.

Dry chicken with paper towels and arrange in baking dish leaving room between each piece. Combine mayonnaise, lemon zest and juice in a small bowl. Top each piece of chicken with the mayonnaise mixture. Then top with breadcrumb mixture, pressing to make sure they adhere.
Bake until crumbs are golden and thermometer in thickest part of chicken is 160 degrees about 20 minutes. Serve with lemon wedges

My modifications on a Cook’s Country recipe.
25 March 2009
28 April 2009
16 February 2010
12 April 2010
28 August 2012 – Hurricane Issac
3 June 2015 – great left over the next day. Think they would make a good sandwich too, esp. when pounded thin.

Homemade Vanilla Wafers

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Real Vanilla Wafers**

I love vanilla wafers, specifically, Nilla Wafers. One of the few manufactured foods I buy a name brand of (hate to end a sentence that way – ugh!). Somehow it makes a difference to me – the taste of Nilla Wafers I mean – not the sentence ending part – but that does bug me too. I like them by themselves, but my favorite way is to use them to make a sandwich cookie of them with peanut butter in between. To be specific – creamy Jif peanut butter. It’s great – peanut butter and its salt and the slightly sweet vanilla wafer. Perfection. I can’t even imagine how many times I had this in my (NFL) lunch box as a kid. Yes, I was that much of a tomboy. When I was in second grade I could tell you the names of all NFL teams, what city they were in, who was the quarterback, and some of the other major players too. Guess my dad wanted a boy and I was an obliging kid – and a tomboy. Where does that phrase come from – not sure – must research. One moment.

And after looking about, the term has been around since the very late 1500s – thank you OED* – I never would have thought that. I think it was, initially, pejorative, but now it seems to be a bit of bragging rights – I can hold-my-own-with-the-boys-kind-of-thing. In fact, for me, all thru school my friends were mostly boys.

Okay, back to Vanilla Wafers – lord, how did I get so far afield – ah – school lunches and NFL lunch boxes. Don’t get me started on marshmallow cream. That’s another story entirely.

Here’s how you do it –

  • 1 cup AP flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons vanilla extract
  • 1/2 stick unsalted butter, melted (4 tablespoons)
  • 2 egg yolks

You’ll also want to get out a couple baking sheets and some parchment paper.

Preheat the oven to 350 F. Sift the flour into a bowl and set aside.

In a large bowl, combine the vanilla, baking powder, salt and sugar by whisking. Add in the melted butter and whisk again until nice and smooth. Add the eggs, one at a time, mixing well after each.

Add the flour in and mix until just combined.

Use a teaspoon to portion out the dough – roll it into balls between your hands and then flatten the balls lightly with your palms. You can fit a ton of them on a baking sheet because they hardly spread.

Bake them for 12 minutes, or until nice and golden around the edges. This recipe will make between 30-40 cookies. Really – 12 minutes works perfectly.

The Boy says the next time I make them (even though I’ve made them twice this month), I need to quadruple the recipe. Think I might.

*One of the coolest books ever – no kidding. Geeky historian here.

** Excellent photo – thank you – MotH. ILY

Source: makingjiggy.com

Fusilli with Artichoke Hearts and Parmesan Cream

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Pasta with Artichoke Hearts and Parmesan Cream

This is a recipe that calls for things that I have on hand – my favorite kind of recipe. After making it, it is also very easy and quick to make, perfect for the weeknight when you want to make something creamy and homey, but without a lot of fuss. I guess that’s the basis of the kind of cooking I like to do on the weeknights, now, weekends – that’s another story entirely. But for a Wednesday night this was very very good. If you don’t have fusilli on hand, which I didn’t, use any pasta that will hold the sauce better, such as rotini or a ridged pasta like mezzo penne.

Fusilli with Artichoke Hearts and Parmesan Cream

SERVINGS: 4 – 6

  •  2 1/2 cups canned, drained artichoke hearts (two 14-ounce cans), rinsed and cut into halves or quarters
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon fresh-ground black pepper
  • 2 cloves garlic, minced
  • 3/4 pound fusilli
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons chopped chives, scallion tops, or parsley
  • 1 cup heavy cream

In a medium saucepan, melt the butter over moderately low heat. Add the garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until just heated through, about 3 minutes.

In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the cream sauce, Parmesan, and chives.

Source: Food & Wine

21 Jan 2015

Bench Notes: I used two cans of baby artichoke hearts and halved them after rinsing very well and dried them on paper towels. Also used mezze penne because didn’t have enough fusilli, it worked okay, but will use fusilli next time. Used half and half and heavy cream which means it took a little longer to get the sauce to thicken, but it was a lovely cream sauce when it was finished. Added a little lemon zest to serve. Might add a little lemon juice next time and extra black pepper.

This was quick and easy and very tasty. Can’t wait to try it left over for lunch.