Tag Archives: blueberries

Our Favorite Peach Cobbler

Posted on November 12, 2012 | 3 Comments

My mother-in-law grew up about 3 miles from where our home is today. She went to school in the area, married here and began raising her children here. She is southern through and through. She knows good southern cooking when she tastes it. If I were even halfway smart I would only cook yankee-style from my own Nebraska roots when she is visiting. But oh-no, I must serve her favorites from her roots — which includes peach cobbler.

I’ve made Fruit Cobbler For Dummies time and again, but when I ran across Southern Peach Cobbler recipe from Barefeet in The Kitchen, I couldn’t resist. Mary says she made peach cobbler every two weeks for a couple of months until she found the perfect cobbler. Sounds good to me. Let’s go!
This recipe begins with 8 to 10 cups of fresh peaches. Do yourself a favor and start with a BIG baking dish. Mine is 12″ x 15″ and worked great. I started with 10 cups of frozen peaches from freezer. Hey, they were fresh once. Now they are partially thawed and looking lovely. I added white sugar, brown sugar, cinnamon, lemon juice, and cornstarch. The cornstarch will thicken the juices as the cobbler bakes.
At this point I cranked it up a notch with a cup of blueberries. Also from the freezer, but originally freshly picked from the garden! At this point the fruit is popped into a preheated oven for about 10 minutes. While the peaches are heating up I made the biscuit dough. My sous-chef dish-washing mom did the honor of dropping this dough across the hot peaches using our medium-sized cookie scoop. A sprinkling of cinnamon and sugar and back to the oven for about 30 minutes or until the peaches are bubbly and the cobbler is nicely browned. Out of the oven, cool a bit and …
Oh my word! I only wish you could take a taste of this cobbler. Juicy, fresh, lots of biscuit, oh-so-good! The Chief really likes the biscuit top and so I made sure there is plenty to last with all that fruit.

I realize Thanksgiving is next week, but not everyone wants to make pie for TG dessert. Cobbler is fast, easy, and quite a crowd pleaser!

~Blessings, Catherine

Our Favorite Peach Cobbler

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 12-16

Our Favorite Peach Cobbler

An excellent recipe adapted from Barefeet In The Kitchen. I increased the cobbler ingredients giving plenty of good biscuit-y topping.

Ingredients

Peach Filling Ingredients:

8 to 10 cups fresh peaches, peeled, pitted and sliced into thin wedges.*
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon cinnamon
1 teaspoon fresh lemon juice
2 teaspoon cornstarch

Topping Ingredients:

3 cups all-purpose flour
3/4 cup white sugar
3/4 cup brown sugar
3 teaspoons baking powder
1 teaspoon salt
2 sticks unsalted butter, chilled and cut into pieces (1 cup)
3/4 cup boiling water

Cinnamon Sugar Topping Ingredients:

1/4 cup white sugar
1 teaspoon cinnamon

Optional:

Whipped cream

Directions

Preheat oven to 425 degrees F. Grease a large baking pan (12"x15")**.
In a small bowl, combine all the dry ingredients for the peach filling. Stir to combine and set aside.
In a large bowl, combine the peaches and the lemon juice and then add the dry ingredients. Stir well to coat evenly and then pour into the large baking pan.
Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Blend in the chilled butter pieces, using a pastry blender or your fingertips.
Stir in the boiling water, just until combined.
Remove peaches from the oven and drop the topping over them in spoonfuls. (I use my small cookie scoop and it works great.) Sprinkle the cobbler topping with the cinnamon/sugar mixture.
Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 30 minutes.
Serve warm or at room temperature, adding a dollop of whip cream.

Notes

* When in season, I freeze fresh peaches in lemon juice and a light sugar syrup. Slightly thawed, they work well in this recipe.

** The original recipe calls for a 9" x 13" pan, but it will over-flow and make a mess. If you don't have an extra large baking pan, consider using two smaller pans and dividing up the cobbler.

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Posted in Dessert, Fruits

Tagged blueberries, Dessert, fruit cobbler, peach cobbler, Peaches, southern desserts

Red, White and Blue Fruit Pizza

Posted on June 26, 2012 | 2 Comments

Walk Through The Bible In One Year
Week 22 reading plan Psalm 1 through 39
Click on the colored link to read each day’s scripture.
Monday Psalm 1-9, Tuesday Psalm 10-17,
Wednesday Psalm 18, Thursday Psalm 19-22,
Friday Psalm 23-29, Saturday Psalm 30-34,
Sunday Psalm 35-39

The calendar tells me that we are only a week away from the 4th of July. Is that possible? What happened to June? Summer 1/3 over? Is it only me that is having a hard time wrapping my head around July knocking at the door? Whew! Well, I had better get to gettin’ some celebration-worthy recipes for you! A week away means we are already making lists, planning menus and deciding who, what and where!

Earlier this month I found myself with raspberries, fresh blueberries, and blackberries all on hand. I had company coming for dinner and was aching to use up the berries. It has been several years since I made a fruit pizza but love the berries combined with cream cheese on a sugar cookie crust. For my summer berries it just doesn’t get better than fruit pizza. Some fruit pizza recipes start with the sugar cookie dough you can buy in a roll and bake. That works well, but I gotta tell you, making it from scratch takes maybe 10 minutes plus the baking time. AND it tastes so much better.
Once baked and cooled a cream cheese, sugar, and vanilla mixture is spread around the entire cookie, leaving just a little crust around the edge.

Then the creative part begins. I thought mine turned out especially pretty, with fruit placed in a nice circular pattern around the pizza. WRONG!

Mine actually looks … predictable. I really didn’t know that until this past weekend when my 13-year-old granddaughter was visiting and we decided to make a fruit pizza … for breakfast! (Ya, and it is yummy for breakfast!) We had fresh peaches, bananas, blueberries and strawberries. I asked Tayler if she would do the decorating. Her creativity immediately took over and she carefully, lovingly, and thoughtfully placed each piece of fruit. I watched with amazement as she started with a blueberry design and then filled in with other colors. The result very pretty, extremely tasty and a pizza that popped with color. See for yourself …
Thank you Tayler, it was fun making breakfast with you! Dessert or breakfast — you choose! A wonderful addition to any 4th of July celebration!

Blessings and Happy Cooking! ~Catherine

Red, White, and Blue Fruit Pizza

Print recipe

Serves	10-12
Prep time	20 minutes
Cook time	10 minutes
Total time	30 minutes
Website	Allrecipes

Delicious, colorful dessert or breakfast pastry. Top with your favorite fresh fruits!

Ingredients

1/2 cup Unsalted butter, softened
3/4 cups Granulated Sugar
1 Egg
1 1/4 cup All-purpose Flour
1 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
Berries, Bananas, Mixed Fruit

Spread

1 Package Cream Cheese, 8 ounces
1/2 cup White Sugar
2 teaspoons Vanilla Extract

Directions

1	Preheat oven to 350 degrees F.
2	In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. Combine the flour, cream of tartar, baking soda, and salt. Stir into creamed mixture until just blended. Press the dough into an ungreased pizza pan.
3	Bake in preheated oven for 8 to 10 minutes or until lightly browned. Cool.
4	In a bowl, beat cream cheese with 1/2 cup sugar and vanilla. Spread on cooled crust.
5	Arrange favorite fruit on top of filling and chill for at least 1 hour.

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Posted in Cookies, Dessert, Fruits

Tagged 4th of July, Baking, baking with kids, blackberries, blueberries, breakfast pizza, Dessert, fruit pizza, raspberries, sugar cookie

Weekend RoundUP May 26

Posted on May 26, 2012 | Leave a comment

Happy Memorial Day weekend! With this busy holiday, I don’t know who will have time to even read this post this weekend, but that is okay. I know you are all busy If you have time I hope you see a recipe or two of interest!

I recently completed a basic Photoshop Elements class to help with my photography skills. My goal is to shoot the best food pictures I can but I am definitely having some fun creating some photos like this one. As I read through my Bible this year I am making notes of certain scriptures that I want to share with you and I will continue to do this through the year. My hope is that it is a blessing to you.

Just in case you are doing some special baking for this holiday weekend I want to share a few of my favorites. Starting with breakfast, I just love quiche! Since spinach is really in season now this fresh spinach, red pepper and Gruyere cheese quiche has outstanding flavor and spectacular table appeal. (click on the picture or the highlighted link and you will find my original posted recipe.)

As long as you have the oven on you might as well whip up this Blueberry Cream Coffee Cake. Together with the quiche you have an awesome breakfast. You can use fresh or frozen blueberries and this cake is melt-in-your-mouth delicious.

If you plan to BBQ this weekend this Vidalia Onion Tart makes for a really tasty and a bit unusual side dish. Whenever I serve it there is not a crumb left! Thank you to my friend Cheryl for serving this to ME the first time I ate it (and for sharing the recipe.)

As you finish this weekend’s food fest consider a walk on the wild side with this Grapefruit Pie. The recipe comes from Lang’s Sun Country in Florida. I made it while visiting friends there this past winter. It combines the tart of the grapefruit with the sweet of the homemade filling. Very yummy and quite unusual.
And just in case strawberries and bananas take the place of grapefruit at your house, this recipe adapts perfectly. Any way you slice it the end result will be great. Rounding up the week, here are the goodies that found their way onto our dinner table this week. Have a blessed weekend and a Happy Memorial Day. God Bless those who have served our country to give us the freedom and protection we enjoy today.
BBQ Pulled Chicken Sandwich

BBQ Chicken Pizza

Blueberry Mango Salsa (with grilled Cod)

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Posted in Breakfast and Brunch, Fruits, Main Dish, Sauces. Jams. and Spreads, SHARE Recipes, Side Dishes, Vegetarian

Tagged Baking, BBQ, blueberries, breakfast, brunch, coffee cake, fruit salsa, Healthy, Pizza, Quiche, Salsa

Blueberry Cream Coffee Cake — Mornings Perfect Start!

Posted on January 10, 2012 | 3 Comments

Ecclesiastes 7:8

The end of a matter is better than its beginning, and patience is better than pride.

If you have been reading this blog very long you will know I LOVE blueberries! Partly because they are so darned good for us, partly because we grow them, and mainly because they taste great! During the Christmas holidays (and before I was banned from the sugar bowl) I came across a recipe for this Blueberry Cream Coffee Cake. I have baked a lot of coffee cakes through the years but none compare to the softly sweet insides with a lightly crisp outside of this great recipe. Anything that includes buttermilk and blueberries – well, they combine to make an over-the-top breakfast treat that starts the day off perfectly!
If you don’t have blueberries in your freezer, not too worry because the freezer at your grocery store does! Take the frozen berries out of the freezer and put in a colander. Lightly run warm water over the berries to gently thaw and wash them. The original recipe called for lemon zest, but I think orange and blueberry makes for a great combo! I have added the recipe at the bottom of today’s post. Thanks to Alexandra’s Kitchen for sharing this recipe.
In the meantime, I’ve been doing a little unscientific research on the Kraft Jet Puffed Marshmallows I used for the Peppermint Rice Krispies and the Mallow Peppermint Patties in December. I was wondering if I could freeze them and use in a recipe or two for Valentine’s Day. I didn’t know if Kraft would keep them in the stores after Christmas. So, I emailed Kraft and asked if their marshmallows could be frozen. I received back a prompt and succinct – NO. Really? Marshmallows can’t be frozen? I am sure I have frozen them in the past. Kraft says they won’t keep their Jet Puffed puffiness.
Well, I beg your pardon, at least for 4 weeks, they came out of the freezer just perfect. They thawed nicely, didn’t get gooey or wet and were ready to be used in the next great recipe! So, if you have extra – I say freeze them to keep them fresh! (But don’t tell Kraft I said so.) My two culinary consultants are still banning anything sweet coming from the kitchen since we over-loaded in December! Lucky for me I have several recipes left to post that I made earlier. So for now I am baking vicariously through previous pictures and recipes! Stay tuned!