In the Kitchen...

The Mister traveled to the farm market yesterday to find some corn for him and peaches for me. I sent a note along to be sure he picked out the freestone peaches. They did have some, but very small so he brought a dozen home. On my list I had the Loring variety as my preference. Alas, no Lorings - yet - maybe in a week or two. They are huge and much more tasty than the smaller ones, but right now I'll use what we can get. IF I get Lorings, I'll probably dehydrate most of them for future projects. 

This is a VERY sweet dish, but I don't cut back on the sugar. We like sweet. 

Easy Peach Cobbler

Ingredients

1/2 cup unsalted butter

1 cup all-purpose flour

2 cups sugar, divided

1 tablespoon baking powder

Pinch of salt

1 cup milk

4 cups fresh peach slices

1 tablespoon lemon juice

Ground cinnamon or nutmeg (optional)

Preparation

1. Melt butter in a 13- x 9-inch baking dish.

2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir).

4. Sprinkle with cinnamon, if desired.

5. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Rainy Day - AGAIN!

It is a repeat performance. I don't plan on a golf car ride today. I'll just bake a peach cobbler instead. 50° out there!

A piece ready for the trashman

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Spring Cobbler

Last year I dehydrated several trays of peaches from our favorite farm produce market. 

Today I make a peach cobbler from them. Excellent and a really good result.

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For recipe and instructions click on one of my many links to blogs about this dish.

Cobbler

I Baked it Again

IF you haven't been tempted before this may be your last chance to make this wonderful treat before the apples come in to make you busy like I plan to be. The Flamin' Fury peaches were juicier than the Lorings and the pan I used this time was an 11 x 14 inch baking pan, lined with foil so my cleanup won't take much effort.

Peach Cobbler

INGREDIENTS

1/2 cup unsalted butter (I used salted butter)
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder Pinch of salt 

1 cup milk
4 cups fresh peach slices (The second cobbler consisted of three very large peaches and I didn't measure.)
1 tablespoon lemon juice (real hand-squeezed lemon)
Ground cinnamon or nutmeg (optional) (I sprinkled both on top) I incorporated it into the batter the second time I made it. 

PREPARATION

Melt butter in a 9 x 13 inch baking dish. 

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened.

Pour batter over butter (do not stir). 

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. 

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool. 

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My Dish is Half Empty

By that I mean the peach cobbler baking dish is half full now. This is BAD stuff! I only used three of the four large peaches to make it.

This is a bowl for the neighbor, who may stop by if the rain ever stops. It's a downpour out there.

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