Mama’s Peach Cobbler

This is the simplest peach cobbler one can imagine and so delicious….. Place a scoop of ice cream on top and you are in peaches cobbler heaven…yummy!!

Ingredients

1 cup flour

1 cup milk

1cup of sugar

2 sticks of butter

1large can of peaches

Ice cream

Directions

In the 350* oven I place my casserole dish with the 2 sticks of butter to be melting….

In a separate bowl I pour one cup of flour, one cup of milk and one cup of sugar and stir well until smooth and creamy…..

When the butter melts I pour the can of peaches in and then I pour the mixture all over the peaches. ( No stirring )

Cook until you have a crust on top about 40 minutes.

Serve with a scoop of ice cream!!!! Yummee!!

If you decide you want a cobbler different than peach then I recommend JR Steven’s book  on Cobblers, brown Betty’s,  grunts,  bucklers and many more, …..He has a lot of excellent recipes and they are easy to follow…they are also delicious….click on the imagine below!!!

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No Bake Oatmeal Cookies

oat cookies

No Bake Oatmeal Cookies

 

INGREDIENTS

  • 1/3 cup granulated sugar
  • 2 teaspoons unsweetened cocoa
  • 2 tablespoons fat free milk
  • 2 tablespoons Peter Pan® Crunchy Peanut Butter
  • 1/4 teaspoon vanilla
  • 1/2 cup quick-cooking rolled oats

NUTRITION INFORMATION*

Serving Size 6 servings (1 cookie each)
Calories 100

View complete nutrition information

DIRECTIONS

  1. Stir together sugar, cocoa and milk in 4-cup glass measure or medium microwave-safe bowl. Microwave on HIGH 1 to 1-1/4 minutes or until boiling, stirring once.
  2. Stir in peanut butter and vanilla until blended. Stir in oats until combined. Drop by spoonfuls onto a waxed paper-lined plate to make 6 cookies. Cool in freezer 10 minutes before serving.

– See more at: http://www.readyseteat.com/recipes

Gluten-Free Three Berry Cobbler

A flavorful mix of raspberries, blueberries and blackberries, this gluten-free, egg-free cobbler delivers the fresh taste of summer. Easy to make, enjoy it as a dessert or as a special treat for breakfast. It can be prepared dairy free with excellent results.

Topping

1 cup sweet white sorghum flour
½ cup gluten-free oat flour or crushed
    amaranth flakes
½ cup tapioca starch/flour
½ cup coconut flour
2 tablespoons packed brown sugar or equivalent sweetener of choice
3 tablespoons white sugar or sweetener of choice
½ teaspoon ground cinnamon
⅛ teaspoon ground cardamom or ¼ teaspoon pure vanilla extract
1 teaspoon baking powder
½ cup cold butter, margarine or dairy-free replacement

Filling

3 cups mixed fresh berries or 1 (15.5-ounce) package frozen mixed berries
2 tablespoons lemon juice
2 tablespoons white sugar or equivalent sweetener of choice
1 tablespoon arrowroot or cornstarch
4 tablespoons cold water
1 cup coconut milk (light)
1 teaspoon pure vanilla extract

1. Lightly oil a 9×9-inch baking dish. Preheat oven to 350 degrees F.

2. To make topping, combine first 9 ingredients and mix well. Cut cold butter into small pieces and blend into dry ingredients until mixture forms pea-size pieces. Set aside.

3. To make filling, toss berries with lemon and sugar in a medium bowl. Set aside.

4. Into a medium saucepan, measure water and arrowroot. Mix well. Add coconut milk and vanilla, mixing well. Bring to boil over medium heat, stirring constantly. Remove from heat but keep stirring.

5. Pour hot mixture over berries and toss lightly until berries are coated.

6. Measure 1 cup of topping and press into bottom of pan. Pour berry mixture into pan and sprinkle with remaining topping.

7. Place in preheated oven and bake 30 to 35 minutes or until topping turns golden brown.

8. Allow to cool before serving. If kept in refrigerator, reheat or bring to room temperature before serving.

Each serving contains 221 calories, 10g total fat, 6g saturated fat, 0g trans fat, 20mg cholesterol, 57mg sodium, 31g carbohydrate, 5g fiber, 3g protein. 

TIP To keep delicate berries like raspberries and blackberries from losing their shape and getting soggy while baking, use frozen berries. Separate them from each other and toss with lemon and sugar in step 3.

Almond Peach Muffins

 

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1-1/4 cups chopped peeled fresh peaches
  • 1/2 cup chopped almonds

 Directions

  • In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full.
  • Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

    Editor’s Note: A 14-1/2-ounce can of peaches, drained and chopped, may be substituted for the fresh peaches.

GLORIOUS RED, WHITE, & BLUE CAKE

Ingredients

For red velvet cake layers:

  • 2 1/2 cups sifted cake flour, not self-rising (sift before measuring)
  • 1/4 cup unsweetened natural cocoa (such as Hershey’s; not Dutch process or extra-dark cocoa)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 (1-ounce) bottle (2 tablespoons) red food coloring
  • 1 1/2 teaspoons white or cider vinegar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sour cream mixed with 1/4 cup water

For white cake layer:

  • 1 1/3 cups sifted cake flour, not self-rising (sift before measuring)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 1/4 cup sour cream mixed with 2 tablespoons water
  • 5 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 tablespoon grated lemon zest (best done with Microplane zester or grater)
  • 1 teaspoon vanilla extract

For cream cheese frosting:

  • 2 1/2 (8-ounce) packages cream cheese (20 ounces total), softened
  • 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
  • 2 1/2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 1/4 cups confectioners’ sugar

For fruit topping:

  • 1 pint (8 ounces) strawberries, preferably small; halve or quarter if large
  • 1 pint (12 ounces) blueberries
  • 1/2 pint (6 ounces) blackberries

Special equipment:

  • 2 or 3 (9-inch) round cake pans
  • large sifter or sieve
  • electric stand mixer (optional)
  • pastry brush
  • offset metal spatula (for frosting cake)
 

Preparation

Make red velvet cake layers:
Heat oven to 350°F. Butter two 9-inch round cake pans, then line bottoms with rounds of wax paper. Butter paper and dust pans with some additional flour, knocking out excess.

Resift cake flour together with cocoa, baking soda, and salt into a bowl.

Beat butter and sugar in a large bowl with an electric mixer (fitted with paddle attachment if using stand mixer) at medium-high speed until combined well, then add oil and beat until very pale and creamy, about 3 minutes.

Add eggs, one at a time, beating well after each addition, and beat in food coloring, vinegar, and vanilla extract.

Reduce speed to low and mix in flour mixture and sour cream mixture in batches, beginning and ending with flour mixture, and mixing until batter is smooth.

Divide batter between pans (about 3 cups in each) and smooth tops. Rap pans on counter a couple of times to expel any air bubbles. Bake in middle of oven until a wooden pick comes out clean and cake begins to pull away from sides of pans, 25 to 30 minutes. Keep oven on.

Cool layers in pans on racks 10 minutes, then run a thin knife around edge of pans. Invert layers onto racks and peel off wax paper. Cool layers completely.

Make white cake layer while red velvet layers cool:
Butter one 9-inch round cake pan, then line bottom with wax paper. Butter paper and dust pan with some additional flour, knocking out excess.

Resift cake flour together with baking soda and salt into a bowl. Whisk egg whites in another bowl with sour cream mixture until combined.

Beat butter and sugar in a large bowl with an electric mixer (fitted with paddle attachment if using stand mixer) at medium-high speed until combined well, then add oil and beat until very pale and creamy, about 3 minutes. Beat in zest and vanilla extract.

Reduce speed to low and mix in flour mixture and sour cream mixture in batches, beginning and ending with flour mixture and mixing until batter is smooth. Transfer batter to pan and spread evenly. Rap pan on counter a couple of times to expel any air bubbles.

Bake in middle of oven until a wooden pick comes out clean and cake begins to pull away from side of pan, 25 to 30 minutes. Cool in pan on a rack 10 minutes, then run a thin knife around edge of pan. Invert layer onto rack and peel off wax paper. Cool layer completely.

Make cream cheese frosting:
Beat together cream cheese and butter in a large bowl with an electric mixture until creamy and smooth. Beat in lemon juice, vanilla extract, and salt.

Sift confectioners’ sugar into a bowl and add to cream cheese mixture. Mix on low speed until incorporated, then increase speed to medium-high and beat until smooth.

Frost cake:
Brush loose crumbs from cake layers with a pastry brush.

Put a red velvet layer, bottom side up, on a cake plate or stand. Spread 1 cup of frosting over layer. Cover with white layer, bottom side up, and spread with another cup of frosting. Top with second red velvet layer, bottom side up.

Spread a thin layer of frosting around sides and over top of cake. (This is called crumb-coating. It tamps down any loose crumbs to keep them out of the top layer of frosting and fills in any crevices. This is particularly important with red velvet cake layers.) Chill or briefly freeze cake just until frosting is firm.

Spread sides and top of cake with remaining frosting. Chill or briefly freeze cake just until frosting is firm.

Make fruit topping:
Toss together fruits in a bowl. Let cake come to room temperature before serving and top with about 1 1/2 cups fruit. Serve remaining fruit on the side.

Cooks’ notes: Cake layers can be made 1 day ahead and chilled or 1 week ahead and frozen. Wrap well in wax paper and then in a heavy-duty sealable plastic bag. No need to thaw before assembling cake (cake is easier to frost when layers are chilled or frozen), but allow plenty of time for cake to thaw and come to room temperature after frosting it.

Cake can be frosted 1 day ahead and kept in a cake keeper, chilled. Bring to room temperature.

You have not had Strawberry Cake until you have tasted this one…It is awesome;)))

legacy apple cake

  Legacy Apple Cake with Brown Sugar Frosting 2 1/2 cups whole wheat flour (traditional or white whole wheat) I used traditional 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice, or 2 teaspoons apple pie spice 1 cup (2 sticks) unsalted butter 1 cup packed light or dark brown sugar I used half dark, half light 1 cup granulated sugar 3 eggs 1 teaspoon vanilla extract 1/4 cup boiled cider or apple juice concentrate I used the concentrate 4 cups peeled, chopped apples (about 3 large apples, 1 pound) 1 cup walnuts, chopped I omitted these Brown Sugar Frosting 5 tablespoons unsalted butter 1/2 cup firmly packed light or dark brown sugar I used light 1/4 teaspoon salt 3 tablespoons milk 1 1/2 cups confectioners’ sugar 1/2 teaspoon vanilla extract Preheat oven to 325 degrees. Grease and flour a 9-by-13-inch square pan or two 9-inch round pans or line with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice or apple pie spice; set aside. Cream the butter with the brown and granulated sugars until light and fluffy. Beat in the eggs, one at a time, stopping between each addition to scrape the sides and bottom of the mixing bowl. Beat in vanilla, cider (or apple juice). Mix in the dry ingredients until evenly moistened. Fold in the apples and walnuts. Spread the batter in the prepared pan (s). Bake for 45 minutes for the sheet cake or 30-35 minutes for the layers or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and set on a wire rack to cool completely. To make the frosting: In a small pan over medium heat, melt the butter. Stir in brown sugar and salt. Cook, stirring, until the sugar melts. Add the milk, bring to a boil, and pour into a mixing bowl. Cool for 10 minutes. Stir in confectioners’ sugar and vanilla. Beat well; if the mixture seems too thin, add more confectioners’ sugar. Use the frosting while it is still warm or it will firm up while it cools and you won’t be able to spread it.

Chocolate Chip Strawberry Short Cake

Ingredients

  • 3 1/2 cup(s) flour
  • 1/3 cup(s) sugar
  • 1/3 cup(s) sugar
  • 4 teaspoon(s) baking powder
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 3/4 cup(s) (1.5 sticks) cold unsalted butter, cut into pieces
  • 1 package(s) (12-oz. 2 cups) chocolate chips
  • 1 1/2 cup(s) buttermilk
  • 1 container(s) (12-oz.) frozen whipped topping, thawed
  • 4 cup(s) (sliced) strawberries

Directions

  1. Preheat oven to 400ºF and grease 2 baking sheets. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender or two knives scissor-fashion until the mixture resembles coarse crumbs; mix in chocolate chips.
  2. With a fork, stir in the buttermilk until dough comes together and is just moistened. Turn dough out onto a floured surface and knead 2 or 3 times; pat into 3/4-inch thickness.
  3. Cut dough into 16 diamonds (2 1/2” x 2 1/2”) and place on prepared baking sheets. Bake shortcakes 12 to 14 minutes, or until lightly browned. Remove to wire racks to cool completely.
  4. To assemble, cut shortcakes in half horizontally. Spread the bottom halves with whipped topping; layer strawberries on top. Cover with the shortcake tops, then dollop with more whipped topping. Serve immediately.