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

• Place two 15oz cans of peaches in heavy syrup, into the melted butter in cake pan.
• Drizzle your batter over peaches and entire pan.
• Bake 30-35mins until set.
• Remove from oven and lightly sprinkle with Demerara sugar over top of baked cobbler.
• Let cool slightly, serve warm or room temperature with whipped cream and/or ice cream.

     *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.

     A new favorite.  I loved the sauce so much in my Mac & Chorizo that I wanted to adapt it to a new Chicken and Pasta dish.  This fits the bill.  Enjoy! Diane 

Creamy Spicy Chicken and Pasta 

Ingredients
2 cups cooked chicken
1 chopped onion 
1-2 chopped poblano chilies
1 chopped jalapeno *optional 
4 garlic cloves, minced
3 cups chicken broth
1 (14.5 ounce) can fire roasted diced tomatoes
1 cup heavy cream
12 ounces pasta, I prefer cellentani or whatever I have on hand.   
1/2 tsp Kosher salt
1/4 tsp ground black pepper
3/4 cup cheddar cheese, finely shredded 
chopped green onion for garnish, *optional 

Directions

• Brown/Saute onion, poblano and jalapeno in large oven-safe pot with a bit of olive oil added (I use my 4 quart dutch oven), over medium-high heat until onion is lightly browned, about 8 minutes.  
• Add in the garlic and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, half of the cream, pasta, salt, and pepper and bring to boil.
• ​Cover pot and reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, about 10 minutes.  Add in cooked chicken and cook 5 minutes more. 
• Uncover pan and add remaining cream, check on liquid level, you want the broth to be cooked down enough that it starts creating a creamy 'sauce'.  If it is too thin, let entire dish cook another 5 minutes,  I like the sauce a bit runny as it will thicken a bit as it cools. 
• Once the sauce is to your liking, stir in 3/4 cup cheese, heat through, garnish with chopped green onion and Serve Hot. 

Serves 4.
Recipe & Photo by: Diane Baker for Canning and Cooking at Home 

        Remember me canning whole strawberries?  It was time to put some to good use.  One of the reason I can whole fruits is to extend their use into the Winter months but, Summer calls for Homemade Ice Cream!!  What better way to flavor my homemade ice creams then with home canned fruits!  Enjoy! Diane 

Homemade Strawberry Ice Cream
*using electric ice cream maker 

Ingredients:

1. 1 cup whole milk 
2. 3/4 cup granulated sugar 
3. pinch salt 
4. 2 cups heavy cream
5. 1/2 Tablespoon  Rodelle vanilla bean paste 
6. 1/2 teaspoon Rodelle Lemon extract 
7. 1 1/2 cups Strawberries mashed or pureed. (I use my home canned whole strawberries, cutting and crushing them in a bowl, and I also add just a splash of the strawberry juice from the jar.) ​

Process: 

1. In a medium bowl, use a whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and extracts.  
2. Turn on the Cuisinart ice cream maker; pour the base mixture into the frozen freezer bowl and let mix a few minutes then add in the strawberries and let mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container and place in freezer for about 2 hours for a more traditional hard ice cream. 
3. For easier scooping, remove from freezer about 15 minutes before serving.

How To Can Whole Strawberries: ​https://www.canningandcookingathome.com/dianes-blog/canning-whole-strawberries

    Just a reminder that as everyone's gardens are maturing, canning is just around the corner or may have even started for some!   If you ever need help, make sure to check out Facebook as I have a Group there where we share safe, tried and true recipes and directions on canning!!   The top posts are usually regarding tomatoes, pickling cucs, green beans and squash.  The name of my Group is Canning Help & Tips.  I have three wonderful and well versed Admins that help me oversee the Group.  We try to answer questions as soon as we see them.  Please stop on by and join us!  Every conversation is a value-added learning experience.  As always, I also post my food recipes along with canning, to my main Business page on Facebook - Canning and Cooking at Home.  

Stay Safe, Happy Canning!!!!  Diane Baker 

     Preserve strawberries now for the future.  Great for baking, ice cream making, desserts, jamming, salad dressings and syrups (think pancakes.)  Some do not like the way whole strawberries can up as they can lose their color.  I do add 1/2 tsp citric acid to each quart jar to help preserve color and quality. I plan on using these quarts for future jamming, pie filling and ice cream mix ins. Hope you enjoy! Diane 


Ingredients:

Strawberries
White Granulated Sugar
Water 
 
Directions:

1. Clean and Hull the strawberries (remove green caps & stems.)
2. Leave strawberries whole; do not slice or chop.
3. Put cleaned fruit in a large pot.
4. Add Sugar: for each 1 quart of whole berries by volume add 1/2 to 3/4 cup white sugar.  Stir fruit to distribute sugar evenly. Cover pot; let sit in a cool place for 5 to 6 hours.
5. Add 1/2 cup of water for every quart of berries. Heat pot slowly on a medium-hot burner. Stir frequently. Heat until berries are warm all the way through and, all sugar is dissolved. 
6. Pack strawberries and liquid into heated jars.
7. Leave 1 inch headspace - strawberries are air filled.
8. De-bubble, adjust headspace.
9. Top up with clean boiling water, if you still need more liquid.
10. Wipe jar rims.
11. Put lids on.
12. Process in a water bath or steam canner.
13. Process quart jars for 15 minutes.
14. Increase time as needed for your altitude.

Recipe adapted from: Bernardin Canning Canada