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

2015 Butter Usage (by Month – August)

1 August 2015 – 3 Tbs – Peanut Butter Fudge
1 August 2015 – 8 Tbs – Peanut Butter Cookies

6 August 2015 – 2 Tbs – Everyday Orzo
6 August 2015 – 2 Tbs – Rutabega

7 August 2015 – 16 Tbs – Ghirardelli Chocolate Chip Cookie

D&D_0408

Peanut Butter Fudge – AB

14 August 2015 – 8 Tbs – Peach Cobbler

15 August 2015 – 16 Tbs – Blueberry Cookies

19 August 2015 – 2 Tbs – Peach Clafoutis

20 August 2015 – 2 Tbs – Gruyere Orzo (again)

22 August 2015 – 3 Tbs – Rice Krispy Treats
22 August 2015 – 8 Tbs – Gruyere Crackers
22 August 2015 – 16 Tbs – Lemon Sour Cream Cookies

28 August 2015 – 16 Tbs – Peanut Butter Fudge  – AB

Total 102 Tbs = 12.75 sticks = 3.1875 pounds

Finally, a respectable number. Damn Skippy!!

Stone Fruit Cobbler

When I was a kid, we had a nectarine tree in our back yard. It was in a tight space between a wooden fence and the house so it was rather protected when the little bit of cold weather we had come each January. I remember eating them and loving them. Each summer there was enough fruit from the tree to make a cobbler, so I’ve always just made nectarine cobblers, like my mom did before me.

Peach Cobbler

It’s the right time of year for Peach Cobbler

This year I decided to see if I could tell the difference between a nectarine and a peach. To be honest, once you put it into a cobbler, I don’t think there is a way to tell the difference at that point. Given the option though, I think I will continue to pick nectarines in the future. Just to be different, if for no other reason. That is just me.

I have not been happy with my mom’s biscuits on the cobbler though. They seem too dense. Sorry mom. This is a recipe that I found that followed a different path that seemed good, but I did mix in a couple of my mom’s tricks to make this my own.

Peaches:
8 ripe peaches, peeled, cut into small chunks (catch any juice you can – you will thank me)
1/4 cup sugar
1/4 cup brown sugar
1/8 tsp ground cinnamon
1/8 tsp freshly grated nutmeg – just do the nutmeg – they last for pretty much ever
1 Tbs fresh lemon juice
2 tsp cornstarch

Biscuits:
1 cup all-purpose flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
6 Tbs unsalted butter, chilled and cut into tiny cubes
1/4 cup milk or cream

Topping:
3 Tbs sugar
1/2 tsp ground cinnamon

Preheat oven to 425 degrees. In a large bowl, mix together peaches, and next six ingredients. Place in a 2 quart baking baking dish and bake in the oven for 10 minutes.

While you are waiting,  combine dry biscuit ingredients with a whisk. Blend in butter with your fingers or a pastry blender. Add in the milk/cream until combined, but do not over mix it. That makes it tough, not biscuit-y.

Remove baking dish from the oven, and drop the biscuits over the peaches. Then sprinkle with the sugar cinnamon mix. Bake until the top is golden and slightly crunch – sugar you know – about 30 minutes.

Notes: This is a mix of my mom’s recipe and something completely different.  I like it, but I am still going to work on it. That’s just me – I guess.   My friends really liked this one. Hope to make a couple more before the season is over. Still will go with nectarines  – it is just a thing.

14 August 2015 – perfect peach time – but will do this again before the “summer” is over – but with nectarines. Yep.

 

Clafoutis

Clafoutis [kla-foo-TEE] *
Originally from the Limousin region, this country-French dessert is made by topping a layer of fresh fruit with batter. After baking it is served hot, sometimes with cream. Some clafoutis have a cake-like topping while others are more like a pudding. Though cherries are traditional, any fruit such as plums, peaches, or pears can be used.

This seems like a perfect summer dessert. Fresh fruit, simple batter and bake it up – yep – a weeknight dessert for sure. So I tried it on a Wednesday night and it makes total sense, except for one thing. I have never had a clafoutis before, so I was not quite sure what to expect. So then I had to look at pictures online to see if I was anywhere close to what it was supposed to be. And … ugh … had to look a definition to see what I should be tasting. I think I did this whole thing backwards. Not surprising, really. Do love to say the word though – clafoutis – so French. Sigh.

This will not stop me. One meh clafoutis, oh hell no! I will get this sorted and I think apples or pears for the fall would be lovely. I am kind of feeling bad for not showing my photograph of it, but it is just not right and that is totally my fault. As a history student, I should have know better than to not do my research.

Basic Clafoutis

1 cup whole milk
3 eggs, room temperature
1/2 cup sugar
1 tsp vanilla
2 Tbs unsalted butter, melted
1/2 cup all purpose flour

Preheat the oven to 325 degrees. In a bowl. Whisk together milk, eggs, sugar, and vanilla until sugar dissolves. Sift in flour and whisk until smooth. Pour batter into a cast iron pan or pie pan.

Add your favor fruit and/or flavoring (recommended on the Epicurious site). Bake until clafoutis is puffed and golden, 35 – 40 minutes. Serve immediately.

Notes: Since I used unsalted butter, I should have added a pinch of salt.

Also, needed more than one peach, which was what was suggested for the pear. The peaches really are lovely this time of year.

I did not sift my flour – huge mistake. So I had to run the batter through a fine mesh sieve and that helped. I always sift my flour when baking, can not believe I did not do it this time. Really? groan – I’m really better at this than that.

This thing deflates faster than a New England Patriot football –  well, there it is. I said it and it is true. Never been a patsy fan. So if you want a picture of it being fluffy – best be prepared to snap away as soon as it comes out of the oven.

19 August 2015

*Food Lover’s Companion, p. 143
Basic Clafoutis epicurious. Nov 2013 John Besh, Cooking from the Heart

Recipes – making them my own

I like trying recipes and finding favorites that I make over and over again. And I almost always make some adjustments. I cannot help myself. I guess the only recipes I do not change too much are my mom’s recipes and a few other family recipes.

Some recipes I change so much that I claim them as mine. I think that is fair, in the grand scheme of thing.

I think now it is time to start making my own recipes. So I am going to start with a few things that I remember from childhood that I have not been able to quite get there. So research. Which was always my favorite part of my uni education. Research, at least to me, is fun. What do you expect from a historian? Research. Yep. I’m a total nerd that way, but it was always my favorite part, at least until I learned how to really write. A public school education, at least in my day, did not really teach you how to write. It was sad really. The one thing I learned working for my master’s degree was that I needed to learn how to write and understand the English language much better than a public school education had taught me. To bad it cost a crap-load of money to do that.

I am still a word nerd, but I do not think that is a bad thing. It is kind of funny, I think if I had to do it over again, I would be (a Secret Service agent – no … really!) or a linguist (much more likely).

So research it will be for the following things:

Peanut Butter Fudge – can not quite help myself.

My mom’s meatloaf – especially a meatloaf sandwich.

Chicken and Rice – really simple, but slightly amazing.

Cheese Crackers – did the Cracker Challenge a few years ago, but I feel like the only person that makes cheese crackers – is that possible?

Potato Salad – been struggling with this all summer – and not to my satisfaction.

Peach Cobbler – wow – this one is charged. I love my mom’s recipe, but I don’t really like the biscuits on top. How to fix that?