Peach Cobbler

IT Guy and I were in AZ a while ago and one thing I did when I was there, was to do through all of my mother-in-law's recipes. For someone who's not a big fan of cooking, she sure had a LOT. It was so fun to see the recipes she'd cut out of magazines and newspapers....to see what appealed to her. But the one thing I enjoyed the most, was seeing the recipes she had hand written or typed out because I knew they must have been extra special for her to take the time to do that. Here's one that I knew I wanted to try the minute I saw it. Peach cobbler....because who doesn't love that, right?

Peach Cobbler



1 cup flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
4 cups peaches (fresh, frozen or canned)
1 teaspoon lemon juice
2/3 cup sugar
1 tablespoon flour
1/4 cinnamon
1/2 cup butter

Heat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.

In a medium bowl, combine the 1 cup of flour, 1 cup of sugar, baking powder and salt. Stir in the milk and set aside.

In a medium saucepan, combine the peaches, lemon juice, 2/3 cup sugar, 1 tablespoon of flour and the cinnamon.

Stir to combine ingredients and heat to just under boiling.

Melt butter and pour into the prepared 9x13 inch pan.

Pour heated fruit mixture over butter.

Pour batter mixture over fruit in pan.

Bake for 1 hour until golden brown on top.

Here's what you'll need.

Combine the 1 cup of flour, 1 

cup of sugar, baking powder and salt.

Then pour in the milk and stir. Set aside.

In a saucepan, combine the peaches, 

lemon juice, 2/3 cup sugar and the cinnamon.

Het to just under boiling.

Melt the butter and pour into a 9x13 inch pan.

Then pour in the batter mixture.

Then the fruit. I added blackberries to mine. 

Yummy! About two cups.

Then bake until golden brown. 

Serve with ice cream for more deliciousness.

This is so easy and a perfect little drink to serve with brunch. I made it the other evening for the guys and they drank almost all of it. Oh okay...I had a little bit, too. It was really good! We like our drinks a little on the sweet side, but if you'd rather not have the added sugar, then by all means, leave it out. Or use a lemon-lime type drink in place of the Club Soda...that would be good, too!

Peach Quencher

1 16-ounce bag frozen peaches
3/4 cup pineapple juice
1/2 cup frozen lemonade concentrate
3 cups Club Soda
1 cup sugar (optional)

Place all ingredients in a blender and pulse until smooth.

Serve in chilled glasses.


 
Here's what you need for this refreshing drink.


 
Whizz everything together in your blender until smooth.


 
Pour into a pitcher or glasses and drink up!!


 
Oops!! You caught me!!

This recipe was so fun. Instead of using regular pie dough, I used egg roll wrappers for the dough. So easy and a lighter alternative to pie dough. I'm always on the hunt for something sweet that I can send in IT Guy's lunch. These little hand held pies worked out great for both of us. I was able to send him off with a couple of these in his lunch and he had something other than a cookie or brownie. I guess they must have been pretty tasty to other family members because the 15 that I made only lasted for a day. I think next time I'll try berry or apple!

Hand Held Peach Pies 
with Cinnamon Cream Cheese Dip





3 cups peaches, diced (1 29-ounce can, drained)
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1 egg - beaten
Egg roll wrappers
Cinnamon/Sugar for sprinkling

Combine sugar, flour, and cinnamon together in a small bowl.

Sprinkle over peaches and allow to sit for about 15 minutes.

Heat oil in a large skillet over medium heat.

Place a scoop of peach mixture in the middle of a won-ton wrapper. Brush edges with egg and fold “envelope style” to secure the filling. Press edges down well to seal in the filling.

Place seam side down and fry until won-ton wrapper is lightly browned. Drain on paper towels. Place in a warm oven until all pies are cooked. Sprinkle with cinnamon/sugar.

Serve with cinnamon cream cheese dip.

The ingredients for the pies.

Mix the flour, cinnamon and sugar.

Sprinkle over the diced peaches and let it set for a while.

On one egg roll wrapper, place a scoop of the peach mixture then "paint" the edges of the wrapper with the beaten egg.

Start folding the pie, making sure to seal the edges. Fold up one corner to the middle, over the filling.

Bring in the sides...seal them down.

Then bring the top corner down and press to seal.

Fry in vegetable oil over medium heat. Cook on one side until lightly browned then flip them over. Drain on paper towels and sprinkle with cinnamon/sugar.

Mmmmm.......

Cinnamon Cream Cheese Dip

  1  8-ounce package cream cheese, softened
  3 tablespoons heavy cream
  4 tablespoons brown sugar
  1 teaspoon vanilla extract
  1 1/2 teaspoons ground cinnamon
  1/4 teaspoon ground nutmeg

Combine everything in a mixer and mix on medium speed until thoroughly blended.

Serve with peach pies.

Here's what you'll need for the cinnamon cream cheese.

Mix everything in a mixing bowl and beat until well combined.

Serve with the hand help pies!

Oh so good!!!!

This recipe is really easy and is great for breakfast OR dessert! Make sure you have a little sweetened whipped cream or vanilla ice cream because even though this dish has cream in it, it's always good to have it on the side, too!!

Peaches and Cream 

Breakfast Casserole

1 cups old-fashioned rolled oats  - pulsed in a food processor a few times

½ cup chopped pecans (optional)

2/3 cup light brown sugar  - divided use

1 29-ounce can – drained and 1 15-ounce can peaches - undrained

2 large eggs

2 teaspoons vanilla extract

1 cup cream 

Preheat oven to 350°. Grease an 8-inch square baking dish.

Combine the rolled oats (and pecans, if using) and 1/3 cup brown sugar in a small bowl and set aside.

Distribute the peaches evenly in the pan then sprinkle with remaining 1/3 cup brown sugar.

Mix the eggs, vanilla, and cream in a bowl then pour over the peaches.

Top with the rolled oat mixture.

Bake for 35-40 minutes, or until the oats are browned and the peaches bubble up around the edges of the pan.

Serve hot or at room temperature with vanilla ice cream.

 

Get started with this!

 

Pour the peaches (remember to drain the BIG can) 

into your prepared casserole dish. 

Then sprinkle with 1/3 cup brown sugar.

 

Mix the cream, eggs and vanilla.

 

Then pour that over the peaches.

 

Sprinkle with the whizzed oats 

(oops, my oats didn't get whizzed), 

remaining 1/3 cup brown sugar...

and the pecans, if you're using those.

 

Mmmm....warm and delicious! 

I served mine with some homemade 

ice cream straight from the ice cream maker!