Diane's Kentucky Peach Cobbler
Heat oven to 400f Let 2 heaping tablespoons butter melt in a 9x13 cake pan in oven, while oven is heating. Take the pan out of the oven once the butter is melted. In a large bowl mix together: 1 Cup Self Rising Flour* 1 Cup Sugar then and add in and mix well until a batter forms: 1 Cup Whole Milk 1/2 teaspoon vanilla bean paste
*Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
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{easy!} Peach Cobbler
Ingredients: 2-3 slices white bread 1 stick butter (1/2 Cup) 1 Cup sugar 1 egg 2 Tbs Flour Pam cooking Spray 29 oz of canned, diced peaches, drained powdered sugar *for dusting Directions: Spray 9" baking pan with "Pam spray with flour". Place all drained fruit into bottom of baking pan. Remove crust from bread and cut into 1-2" strips, place over the fruit as if making a pie crust. Melt butter in saucepan and add sugar and flour, blend well. Let butter/sugar/flour mixture slightly cool. Gradually add in one beaten egg. Pour entire mixture over bread. Bake at 350 for 25-30 minutes or until crust is golden. Lightly dust with powdered sugar if preferred. Serve warm and/or with fresh whipped cream or ice cream. *you can use any combination of fruit/fruit cocktail. Recipe Adapted from: Margie Slentz/Texas Photos by: Diane Baker for Canning and Cooking at Home Cherry & Pineapple Cobbler Cobbler Filling: 4 Cups Fresh Fruit (cherries and pineapple mixed), diced 1 Tbs Tapioca Flour or Cornstarch 2-4 Tbs of sugar *depending on sweetness of fruit mix Cobbler Topping: In a large bowl combine: 1 cup flour 1/4 cup white sugar 1/4 cup brown sugar 1 tsp baking powder 1/2 tsp salt 6 Tbs butter, diced & cold 1/4 boiling water *as needed Directions: Clean and slice fruit (stem & pit cherries) slice and prepare pineapple (core & skin) Place diced fruit into 9" pie pan (greased lightly). Sprinkle sugar and Tapioca Flour over berries and mix until blended. Set aside. In a large bowl, blend topping mixture with a fork, or a pastry blender, until mixture resembles coarse meal. *Stir in water until just combined. Sprinkle cobbler topping mixture over mixed berries in pie plate, sprinkle with extra baking sugar over top if you want a slightly crispier cobbler topping. Bake in oven at 350 for 40-45 mins. until top is golden brown. Serve Warm. ********** Want to make a classic Peach Cobbler instead; Peach Cobbler Filling: Use 4 Cups Peaches, sliced 2 tsp tapioca flour *or cornstarch 2-4 Tbs of sugar *depending on sweetness of peaches ( add 1/4 tsp cinnamon, 1/8 tsp nutmeg to filling if preferred) Use Cobbler Topping from above but, you can also sprinkle top with a pinch of cinnamon sugar before baking ********** Recipe & Photos by: Diane Baker for Canning and Cooking at Home Cherry with Mango & Pineapple "Dump" Cake topped with Pecans Ingredients: 1 Pint of Whole, Pitted Cherries (pie filling/or thickened from canning) ** 2 cups diced pineapple (I had some diced pineapple mixed with mango in the freezer so, used that) 1 cup of butter, stick (you will reserve 1/4 cup for later in baking) 1 cups pecans (crushed or whole, I serve warmed and over the cake.) 1 box of white or yellow cake mix OR make you own as I did *will add link to making from scratch below** Preheat oven to 350. Lightly grease/spray a 9x13 baking dish. Add Cherry Pie filling along with pineapple and mango chunks to the bottom of dish and mix. Next, lightly sprinkle the cake mix over the entire fruit mixture. Now slice up 3/4 cup of butter into pats and lay on top of cake mixture. Bake in over 30 mins. (melt remaining 1/4 cup of butter in micro) Remove cake and brush on remaining butter making sure to fill in any gaps that the pats of butter missed, place back in oven for final cook time between 20-30 mins (watch for browning on top) Let cool slightly and serve warm or room temperature. *you can sprinkle with pecans if preferred **NOTES for the filling: you can either buy a large can of cherry pie filling or I used my canned cherries from the Summer and thickened with a bit of Cook Type Clear Gel. Recipe for Canning Cherries here --> http://www.canningandcookingathome.com/dianes-food-blog/sweet-syrup-cherries-with-vanilla Recipe for Cake Mix from Scratch here --> http://iambaker.net/homemade-yellow-cake-mix/ Photos by: Diane Baker for Canning and Cooking at Home Pinterest: http://www.pinterest.com/pin/530510031080424877/ The Easiest Fruit Cobbler Ingredients: 2-3 slices white bread 1 stick butter (1/2 Cup) 1 Cup sugar 1 egg 2 Tbs Flour Pam cooking Spray 29 oz of canned fruit, drained Directions: Spray 9" baking pan with "Pam spray with flour". Place all drained fruit into bottom of baking pan, remove crust from bread and cut into 1" strips, place over the fruit as if making a pie crust. Melt butter in saucepan and add sugar and flour, blend well. Let butter/sugar/flour mixture slightly cool and gradually add in one beaten egg. Pour entire mixture over bread. Bake at 350 for 25-30mins or until crust is golden. *I used peaches, crushed pineapple and maraschino cherries in my cobbler. Recipe by: Margie S. Photo by: Diane Baker for Canning and Cooking at Home |