Easy Peach Cobbler

I found a fruit cobbler recipe on Allrecipes.com that I tried today using the peaches my mom and I canned last summer.
You melt 1/2 cup butter and mix it in with the peaches and the syrup. Put that into a greased baking dish.
Then you mix 1 cup flour, 1/2 tsp baking powder, dash of salt and 1 cup sugar. Then stir in 1 cup milk. Pour that on top of the peaches.
Put it in a 400 over on the upper rack for 15 minutes until it starts to brown, then put it on the lower rack for 20 minutes to finish baking. Serve warm.

summer preserving/ winter eating

Peach Freezer Jam Cookies




1 stick of butter creamed with
1/2 cup brown sugar
Add
1 egg
1 tsp vanilla

1/2 tsp baking soda
1/2 tsp salt

add in 1/3 to 1/2 cup peach freezer jam
then slowly add in 2 cups of flour.

Bake 12-15 minutes at 375.



Little taste of summer in the dead of winter.

This was the biggest experiment with the green tomatoes last summer. Tonight I finally opened a jar of the pickled green tomatoes. And I really loved them!



My official pickle taster said he wanted to drink them. I'll take that as a thumbs up.


It's a really funny taste though, the tomatoes are all pickle as you eat them but then have a strong honey after-taste.

fall fun

Tie-One On wrap with my beautiful gift yarn.

Isn't it lovely?

***************************************

Cornbread Peach Cake

Recipe:
1 1/4 cup flour
3/4 cup cornmeal
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
Mix together in a bowl and then add:
1 cup milk
1 egg
1/4 cup vegetable oil.
Pour into a well greased cast iron pan.
Bake at 400 for 20 minutes.
For the peaches:
Drain the syrup from the peaches into a sauce pan. Add 1 Tbsp vanilla and cornstarch. Start with 1 Tbsp. You might need more. Whisk like crazy while it heats up and keep whisking until thick. Spread this over the cornbread. Then slice the peaches and layer over the top. Add a few pats of butter to make the sides nice and brown and crisp. Put back in the oven for 5-10 minutes.