Cuppa Cuppa Peach--and-Berry Cobbler
When you've got peaches, plums, nectarines, and berries in the house and a hankering for a wonderful-but-easy-peasey dessert, there is one answer only: The Cuppa-Cuppa Cobbler! Fruity like granny's best pie, it's easier to make than cookies or muffins -- no creaming of butter and sugar, no measuring out teaspoons of baking powder, no mixer required! I use a fork and a few pantry ingredients to stir up a classic home-baked finale to your plain or fancy meal. Here's the recipe:
Cuppa-Cuppa Cobbler with Fresh Fruit
1 cup self-rising flour* (see note)
1 cup milk
1 cup granulated sugar
1 stick butter (1/2 cup/four ounces)
About 2 1/2 cups chopped fresh peaches or nectarines or berries
Heat oven to 350 degrees F and get your fruit ready. Put the butter in a 9-inch square baking pan, and place it in the oven to melt (about 5 minutes). Meanwhile, combine the self-rising flour, milk, and sugar in a medium bowl. Use a fork or a whisk to mix everything together into a smooth batter. Pour the batter into the pan of melted butter and do not stir! Let everything settle and spread out, no worries! Scatter your fruit all over the top of the batter. Bake at 350 degrees for 35 to 45 minutes, or until the batter rises to make a handsome golden-brown cake. It may cover the fruit -- that's fine too! When the cake is done, remove and serve warm or at room temperature. (Ice cream or whipped cream? Excellent additions if you like).
Notes:
* If you don't have self-rising flour, make it! Combine 1 cup all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt in a medium bowl. Stir with a fork to mix well, and continue with recipe as directed above.
* You can use any combination of juicy ripe fruit here: Peach chunks + blackberries + nectarine slices --- one kind or a mix!
HANNON FAVORITE THANKSGIVING SIDES
HANNON FAVORITE THANKSGIVING SIDES
SWEET POTATO SOUFFLE WITH BUTTERY PRALINE TOPPING
Serves 10
6 medium sweet potatoes
½ cup unsalted butter
4 large eggs
2 teaspoons vanilla
1 teaspoon salt
½ teaspoon cinnamon
1 cup sugar
½ cup unsalted butter, room temperature
1 ½ cup brown sugar
6 Tablespoons flour
1 cup pecan chips
Set the oven to 325F. Cut ends off of sweet potatoes, peel potatoes, and cut into cubes. Boil until tender and drain. In a large bowl or in the pot used to boil them in, mash ½ cup butter into the potatoes until they’re smooth. Stir in eggs, vanilla, salt, cinnamon, and sugar. The mixture will be soupy. Butter the bottom and sides of the largest 9x13 pan or casserole dish that you have. It should have some depth. Pour the sweet potato mixture into the pan. In a medium bowl using a fork, mix together the ½ cup room temperature butter, brown sugar, flour, and pecan chips. Carefully distribute over the sweet potatoes. Bake covered for 35 minutes. Remove foil and bake uncovered 10-15 minutes more or until the middle is set.
AUNT NANCE’S JALAPENO CORN CASSEROLE
Serves 8-10
½ stick unsalted butter
1 cup chopped celery
½ cup chopped yellow onions
½ lb Velveeta cheese, cubed
1 15oz can whole corn, drained
2 14.5oz cans cream style corn
2 Tablespoons sugar
1 cup cooked instant white rice
10-12 rings jarred jalapenos, chopped
2-3 Tablespoons jalapeno juice from the jar
Set the oven to 350F. Cook rice according to package directions to yield 1 cup of cooked white rice. Set aside. In a large saucepan, melt ½ stick butter over medium low heat, and saute celery and onions until tender. Add cubed Velveeta cheese, stirring constantly until melted. Add all of the cans of corn, the cooked rice, jalapenos and juice. Stir well. Pour in a 9x13 baking dish or oval and bake for 30 minutes.
Creamy Strawberry Rhubarb Crumble
An explosion of strawberry and rhubarb in a rich, creamy custard enhanced with Philadelphia Cream Cheese, topped with a wonderful buttery, crunchy and sweet nut crumble. Serve warm from the oven with vanilla ice cream. Such a wonderful summer dessert! Enjoy!
Cooking for Amateurs Ep. 23 Pt. 1 - Blueberry Cobbler
In another year old cooking show (that is still just as good), the Cooking for Amateurs team make some blueberry cobbler. For future reference, Chef Lucas' favorite type of dessert is a cobbler/tart of some kind. Keep watching all through the summer for *gasp* less desserts and more savory (not dessert) foods! We guarantee you will be satisfied with your service, here at Cooking for Amateurs!
Nancy Drew Cookbook recipe - George's Cherry Cobbler
George's Cherry Cobbler recipe:
6 Tbsp butter
1 cup biscuit mix
1/2 cup butter
1 cup milk
1 can cherry pie filling
Melt butter in 350° oven in small baking dish.
In a separate bowl, mix the rest of the ingredients in order. Don't over mix. Pour batter into buttered pan. Bake 45 - 50 minutes until cobbler is no longer runny.
Serve warm or cold.
Sour Cream
Join Alli today as she discusses the history and health benefits of sour cream, and watch her make a recipe for Vegan Sour Cream.