Country Peach Cobbler

1 ( 29 oz.) can sliced peaches, drained well
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/4 tsp. table salt
4 tbsp. unsalted butter, cubed and cold
1 cup heavy cream
cinnamon and sugar (for sprinkling on top)

 

  1. Preheat oven to 375F degrees
  2. Spray an 8 x 8 baking dish with nonstick cooking spray.
  3. Drain your can of peaches.
  4. Pour drained peaches into bottom of baking dish (spreading them out evenly).
  5. Sprinkle peaches with a little cinnamon or cinnamon sugar mixture.
  6. For the topping, in a medium bowl, combine flour, sugar, baking powder and salt.
  7. Then add in the cubed butter.
  8. Begin to “cut” it into the flour mixture.
  9. You can use a pastry cutter. Or better yet, use your fingers. Just work it in with the flour until it becomes small pebbles and has been worked in with the flour/sugar mixture.
  10. Then pour in heavy cream.
  11. Combine until all the flour mixture has become moist. It will be very thick.
  12. Using a spoon, begin plopping the topping all over the peaches. Just put it on in clumps. Doing your best to cover the peaches. Don’t worry about smoothing it out.
  13. Sprinkle the top with sugar or a cinnamon/sugar mixture. (the cinnamon will make the topping appear darker as it cooks.)
  14. Bake for about 40 minutes.
  15. Top will be golden brown, and you can stick a toothpick in the top to make sure the topping has completely baked through (toothpick should come out clean).

Recipe Notes

I made this with fresh peaches and frozen blueberries. It took about 47 min in the oven.

To make this with fresh peaches, you’ll need about 6 peaches, sliced.
Combine sliced peaches with 3 tbsp. all-purpose flour since fresh peaches will produce a lot of juice. Then continue with above steps.
To make cinnamon sugar, combine 2 tbsp. granulated sugar with 1 tsp. ground cinnamon.

Simple Peach Cobbler Dump Cake from theslowroasteditalian.com


1 stick (1/2 cup) unsalted butter
1 ½ cups granulated sugar (divided)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 tablespoon pure vanilla extract
1 (29 ounce) can sliced peaches in juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350°F.  Butter a 9×13 baking dish (or 2-8×8 baking dishes). Set aside.

Place butter in a medium size microwave safe mixing bowl.  Heat butter in microwave until melted.  Add 1 cup sugar, flour, baking powder, salt and whisk to combine.  Add milk and vanilla, whisk until combined.  Pour batter into prepared baking dish.

Spoon peaches over top of batter, placing them evening around the pan.  Reserve the juice from the can.

Add 1/2 cup sugar, cinnamon and nutmeg to the juice.  Whisk to combine.  Pour juice over peaches.

Bake 55-60 minutes until golden brown.  Serve with a scoop of ice cream on top if desired. Enjoy!  serves 12

Strawberry Cake from Martha


6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

  1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

  2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

  3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

  4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

The Perfect Key Lime Pie from yourhomebasedmom.com

  • 1¼ C graham cracker crumbs
  • ¼ C sugar
  • 5 Tbsp butter,melted
  • 2 14 oz. cans sweetened condensed milk
  • ½ C sour cream
  • ¾ C key lime juice
  • grated lime zest for garnish
  • Whipped cream for garnish
CRUST
  1. Combine crumbs, sugar and butter. Mix until blended
  2. Press crumbs into bottom and sides of a 9 inch pie pan
PIE
  1. Combine sweetened condensed milk, sour cream and key lime juice. Stir until smooth
  2. Pour into pie pan
  3. Bake for 10 minutes in 350 degree oven, until tiny bubbles form on the surface.
  4. Turn off oven and let pie sit in oven for 30 minutes – do not allow to brown.
  5. Chill before serving
  6. Garnish with whipped cream and lime zest

 

Shortcake with crunchy drop biscuits from anoregoncottage.com/

For Drop Biscuits:
2 c. whole wheat pastry flour
¼ tsp. salt
4 tsp. baking powder
1 TB. sugar
½ c. cold butter, cut into 8 pieces
1 c. milk

  • For Strawberry Shortcakes:
  • 4-6 warm biscuits
  • 1 lb. strawberries (about 2-3 cups sliced)
  • ½ tsp. sugar
  • 1 c. whipping cream
  • 1 TB. honey or sugar (or to taste)
  1. To Make Biscuits:
  2. Heat oven to 425 degrees and line a baking sheet with a baking liner or parchment.
  3. Add flour, salt, baking powder, and sugar to the bowl of a food processor* and pulse to mix. Toss in the butter pieces and process until the mixture resembles coarse meal.
  4. Add milk all at once and pulse until the dough comes together (don’t process too much). Th edough should be a “wet’ dough.
  5. Using a ¼ c. scoop,** drop onto prepared pan 2-3 inches apart.
  6. Bake 15 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
  7. For Strawberry Shortcakes:
  8. Slice strawberries, sprinkle with ½ tsp. of sugar and toss gently. Let sit at room temperature until serving.
  9. Whip cream with honey (or sugar) until stiff peaks form. This can be done and hour or two in advance and kept in the fridge until serving (if you use honey, it helps keep the cream from separating after whipping, so it stores better).
  10. To serve, split each biscuit needed and place the bottoms on small plates or bowls. Top with about ½ cup of sliced strawberries, replace tops and add a spoonful of whipped cream.
Notes
Note: this will make 10¼-cup size biscuits – the extras freeze beautifully and can be thawed and crisped again in a toaster oven.
*To make by hand: add ingredients to a medium bowl and cut in butter with a pastry cutter. Use a wooden spoon to mix in the milk.
**Use a smaller scoop or two spoons if you’d like a smaller size for your shortcakes.

 

Grandma’s Peach Cobbler from 12tomatoes.com/

  • 8 fresh peaches, peeled and sliced
  • Juice from ½ small lemon
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup flour
  • 1 cup milk
  • 1 tablespoon baking powder
  • 1 pinch salt
    1. Preheat oven to 375°F. Pour melted butter into a 9×13-inch baking dish.
    2. Place peaches into pot of boiling water for 30 seconds. Turn off heat and, with a slotted spoon, transfer peaches to a bowl of ice water. Once cool enough to handle, remove skins with a paring knife. Slice peaches and set aside.
    3. Combine granulated sugar, flour, baking powder, and salt, stirring until well blended.
    4. Slowly stir in 1 cup milk until mixture comes together into a batter. Pour batter over butter in baking dish.
    5. In a saucepan, combine peaches, cinnamon, brown sugar, vanilla, and lemon juice. Bring to a boil, stirring frequently. Turn off heat and pour peaches over top of batter.
    6. Bake for 40 minutes or until top crust has become a golden brown color.

Sugar Cream Pie from 12tomatoes.com/

  • 1 pie shell, store-bought or homemade
  • 2 cups heavy cream
  • 1 cup sugar
  • 1 cup half-and-half
  • 2 egg yolks
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, optional
  • 1/4 teaspoon salt
  • Preheat oven to 350º F and place pie dough in a standard pie dish.
  • Combine sugar, flour, nutmeg and salt in a large bowl and whisk together.
  • Pour in heavy cream and mix together until fully blended and incorporated.
  • In a separate bowl, whisk together half-and-half, egg yolks and vanilla extract, then gently stir egg yolk mixture into heavy cream mixture.
  • Pour pie filling into pie crust, then crimp the edges of the pie dough and brush with melted butter.
  • Sprinkle cinnamon across the top of pie, then place in oven.
  • Bake for 60-70 minutes, or until center is just set, but still jiggles slightly when shaken. (After about 1 hour, pie filling will boil. Allow to bubble for 10 minutes then remove from oven.)
  • Remove from oven and let cool completely before slicing and serving. Enjoy!

 

Caramel Chocolate Chip Cookie Bars from 12tomatoes.com/

  • 2 1/2 cups all-purpose flour
  • 2 cups (mini) semi-sweet chocolate chips
  • 1 cup light brown sugar
  • 1 cup (2 sticks) unsalted butter, melted
  • 2/3 cup sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (14 oz.) sweetened condensed milk
  • 1 package (10 oz.) soft caramels, unwrapped
  • Preheat oven to 325°F and line a 9×13 inch baking pan with aluminum foil. Coat foil with non-stick spray.
  • Combine the sweetened condensed milk and unwrapped caramels in a medium sauce pot and place over medium-low heat. Stir frequently until the caramels melt and the mixture is smooth and a medium-dark amber color. Set aside.
  • In a medium bowl, combine flour, baking soda, and salt and mix together.
  • In a large bowl or mixer, beat together butter and sugars until combined. Then add eggs one by one, mixing after each addition.
  • Add in vanilla extract, then gradually mix in dry ingredients until just combined.
  • Fold in chocolate chips, then press half of the cookie dough into foil-lined baking dish.
  • Pour the caramel mixture over the cookie dough, and spoon the remaining cookie dough over the top taking care that the spoonfuls are evenly distributed across the whole dish.
  • Bake for 25-30 minutes, or until golden brown and the edges have begun to pull away from the sides of the pan.
  • Remove from oven and let cool completely. Lift bars out of pan by the edges of the foil and cut into bars. Serve and enjoy!

Hot Fudge Sundae, Add Flaky Salt

1 1/2cups  heavy whipping cream
1
/3c up Lyle’s Golden Syrup or corn syrup
tablespoons dark brown sugar

  • 1/4 cup (20 grams) cocoa powder
  • ounces (170 grams) bittersweet chocolate, roughly chopped
  • tablespoons unsalted butter
  • 1/4 teaspoon kosher salt
  • 1teaspoon vanilla extract
  • 1teaspoon flaky vanilla salt (regular flaky salt is fine, too)
  • 1 1/2 tablespoons toasted sesame seeds
  • 1 1/2 tablespoons turbinado sugar
  1. In a saucepan, combine the cream, syrup, sugar, and cocoa powder. Bring to a boil, reduce the heat, and let simmer for 5 minutes, stirring occasionally.
  2. Remove the pan from the heat and stir in the chocolate, butter, salt, and vanilla. Once the chocolate and the butter have melted, strain the entire mixture to ensure that no pesky cocoa powder clumps remain.
  3. Let cool to room temperature. If you are making this in advance, refrigerate until ready to use and then gently reheat on the stove or in the microwave until the hot fudge is pourable. Store in the fridge for up to 2 weeks.
  4. For the salty sprinkles: Combine everything in a small bowl and mix well. Store in a small jar and sprinkle on ice cream, sugar cookies just before baking, puddings, hot cocoa, milkshakes, etc.

Bill Smith’s Atlantic Beach Pie

For the crust:

  • 1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
  • 1/ 2cup softened unsalted butter
  • tablespoons sugar
For the filling:

  • One14-ounce can sweetened condensed milk
  • egg yolks
  • 1/2 cup lemon or lime juice or a mix of the two
  • Fresh whipped cream, for garnish
  • Coarse sea salt, for garnish
  1. Preheat oven to 350° F.
  2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown. note: crust took at least 15 min more to become golden, set on convection bake at 375.
  3. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.