31 Aug Peach Pie & Cobbler

Cobbler Crust Ingredients:

  • 2 1/2 cups flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg
  • 1/4 cup ice water

Peach Filling Ingredients:

  • 3 pounds peaches
  • 1/4 cup lemon juice
  • 3/4 cup fresh orange juice
  • 2 cups sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1 stick butter

Filling Directions:

  1. Slice the peaches and combine with the lemon and orange juice to prevent discoloration.
  2. In a bowl, combine the sugar, nutmeg, cinnamon, and cornstarch.
  3. Put peaches and butter in a non-aluminum pan. Heat until butter is melted, then stir in the sugar mixture. Remove from heat.

Cobbler Directions:

  1. Roll half of dough into 1/4″ thickness. Cut into 1/2″ wide strips.
  2. Pour filling into pan and cover top with lattice-woven strips. Sprinkle with sugar then melted butter.
  3. Bake at 400 degrees for about 15 minutes and then at 350 degrees for 35-40 minutes or until crust is light brown and cobbler is bubbly.

Makes 7 pounds of cobbles (10-12 servings).

Note: this same filling can be used to make pie. You can use a full crust or the lattice-woven strip crust.

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15 Jun Peach Pie & Cobbler

Cobbler Crust Ingredients:

  • 2 1/2 cups flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg
  • 1/4 cup ice water

Peach Filling Ingredients:

  • 3 pounds peaches
  • 1/4 cup lemon juice
  • 3/4 cup fresh orange juice
  • 2 cups sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1 stick butter

Directions:

  1. Slice the peaches and combine with the lemon and orange juice to prevent discoloration.
  2. In a bowl, combine the sugar, nutmeg, cinnamon, and cornstarch.
  3. Put peaches and butter in a non-aluminum pan. Heat until butter is melted, then stir in the sugar mixture. Remove from heat.
  4. For cobbler: Roll half of dough into 1/4″ thickness. Cut into 1/2″ wide strips. Pour filling into pan and cover top with lattice-woven strips. Sprinkle with sugar then melted butter.
  5. Bake at 400 degrees for about 15 minutes and then at 350 degrees 35-40 minutes until crust is light brown and cobbler is bubbly.

Makes 7 pounds cobbler. 10-12 servings.

Note: This same filling can be used to make a pie. You can use a full crust or the lattice-woven strip crust.

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16 Jul Low Fat Chocolate Chip Zucchini Bread

Ingredients:

  • 1 cup All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1/2 cup Brown Sugar (not packed)
  • 1-1/8 tsp Baking Soda
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 1/2 cup Chocolate Chips
  • 1 large Egg, beaten
  • 2 tbsp Melted Butter
  • 1 cup Apple Sauce
  • 1-1/2 cups Shredded Zucchini (not packed)

Directions:

1.  Preheat oven to 325°.

2.  Combine Flour, Sugar, Baking Soda, and Salt in a large bowl. Mix well.

3.  Add Chocolate Chips and gently mix to combine.

4.  In a medium bowl, mix Egg, Vanilla, Melted Butter, Apple Sauce and Zucchini. Add to the Flour mixture and stir until just blended.

5.  Pour batter into a large 9×5 inch loaf pan

6.  Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

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21 Aug Easy Peach Cobbler

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 cups sugar, divided
  • 1 Tbsp baking powder
  • Pinch of salt
  • 1 cup milk
  • 4 cups fresh peach slices
  • 1 Tbsp lemon juice
  • Ground cinnamon or nutmeg (optional)

Directions

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). Sprinkle with cinnamon, if desired.

4.  Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool. 10 servings

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13 Jul Fresh Peach Crisp

Ingredients

  • 2 1/2 pounds fresh peaches, peeled, pitted
  • 1 cup sifted all-purpose flour
  • 1 cup sugar
  • 1/2 cup soft butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Directions

1.  Butter an 8-inch square baking dish. Preheat oven to 375°.

2.  Slice peeled, pitted peaches into the prepared baking dish.

3.  Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal.

4.  Sprinkle crumbs evenly over peaches in baking dish.

5.  Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with cream or whipped topping.

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