Friday, September 23, 2011

Market inspired recipe(s): Peaches!!!

peach-ginger-blueberry cobbler


A childhood friend of mine from Northern California began a fabulous cooking blog a few years back.  She has a plethora of scrumptious recipes.  
Her blog is called:
and if you want some fun recipes, this is the place to look!


RECIPE: 

PEACH COBBLER
7 cups peaches (peeled, sliced and chunked)
1/2 cup sugar
2 tbsp. flour
1 tbsp. lemon juice
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 tsp. cinnamon
1/4 tsp. salt

(i added about 1/2 tsp. of nutmeg and cloves. and about 1 tsp. fresh ginger.)

Mix together and put in a 9x13 pan.

topping:
1/2 cup flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
1 egg

mix topping ingredients together and spoon over peach filling.

bake 375 degrees for 35-40 minutes or until the topping is browned and thoroughly cooked. You
could top with ice cream, or english custard like i did.

recipe & image courtesy of: Caroline's Bake Shop


     Dutch-oven Peach Cobbler


Filling -
4 cups of ripe peaches, peeled and sliced
2 tablespoons of sugar
1/4 teaspoon of vanilla extract

Batter -
6 tablespoons of butter, cut into pieces
1 1/4 cups of Flour
3/4 cup sugar
2 teaspoons of baking powder
1/8 teaspoon of salt
1 teaspoon of cinnamon
1 cup of buttermilk
1 teaspoon of vanilla extract
1 tablespoon of brown sugar

**remember, i adapted this recipe for my dutch oven. so this original recipe was meant for an
8x8 pan. so, if you use a dutch oven, just substitute that for the 8x8 parts.**

Preheat oven to 350 (i did 325° to be safe with the dutch oven). Combine the 3 ingredients in
the filling and set aside. In an 8 inch baking dish place the butter pieces and place in the oven
until the butter melts. While it is melting combine the flour, sugar, baking powder, salt and cinnamon
in a bowl. In another bowl mix together the buttermilk and vanilla extract. Add the buttermilk mixture
to the flour mixture and mix until everything is moistened. Remove the pan from the oven and spoon
the batter over the
butter spreading evenly but not stiring. Spoon the filling over the top and gently press in the peaches.
Bake for 35-40 minutes and then sprinkle with brown sugar (i doubled the amount of sugar for good
measure) and bake for an additional 5-10 minutes or until the crust is golden.

recipe courtesy of: Caroline's Bake Shop
image courtesy of: The Sweet Chef




(I apologize for the skee-wom-pus margins, but I did copy and paste it so sometimes that can 
tweak things)

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