Peach Cobbler

There are a lot of ways to make a peach cobbler. But this way was easy because I used the bottled peach pie filling.

Pour 2 bottles of peach pie filling in a 9x13 pan. Do not grease.

Sprinkle 2 T flour over the top of pie filling. This helps thicken the filling.

Now for the topping...

In a mixing bowl dump and mix:

2 cups flour
2 T sugar
1 T baking powder
1 tsp salt

Now using a pastry cutter, cut in:

6 T shortening

Add using a fork:

1 cup milk (I use 3 T powder milk, and 1 cup water)

Spoon large tablespoons of this batter over the top of the pie filling. Sprinkle sugar over the batter.

Place in over and bake at 375 for 45 minutes.

Bottled Peach Pie Filling

Melanie, this is for you. These pictures are from last year. I bottled these with Mom. It's a little early for peach season. I bottled these on September 20th. So we are still about 2 months off. I found that peach pie filling is a great way to use up your scraps after bottling regular peaches. There are also lots of peaches on the ground half rotten. We just cut off the bad parts and used the good. I'm so glad Mom and Dad have lots of peach trees!

This turned out a lot better than I expected! It was a tad bit runny coming out of the bottle. I fixed this by sprinkling 1 T flour and 1 T cornstarch over the filling before you put the top crust on.

This recipe makes 5 quarts.

19 cups diced peaches
5 cups sugar
1, 3/4 cup clear jel
3, 3/4 water
1 tsp cinnamon
1 tsp almond extract
1 cup lemon juice
another 1 cup lemon juice

Step 1 - Peel the peaches.  (About two large stainless steel bowl fulls) Dip the fruit in boiling water for 60 seconds. Remove and place in an ice water bath. Then peel

Step 2 - Cut the peaches. I like cubed shapes for pie. Leave out the mushy brown spots. Remove pits

Step 3 - Place 19 cups cubed peaches in large oversized bowl with 1 cup lemon juice. The lemon juice is to prevent browning.

Step 4 - Combine water, sugar, Clear Jel, cinnamon, almond extract in the largest kettle you have. Stir and cook over medium high heat until the mixture thickens and bubbles. (You could also use peach juice instead of water if you like)

Step 5 - Add 1 cup lemon juice and boil the sauce 1 minute more. Stir constantly.

Step 6 - Add the drained peach slices and continue to heat the mixture for 3 minutes.

Step 7 - Fill the jars with peach filling. Leave 1/2 inch head space

Step 8 - Process the jars in a water bath for 40 minutes

Step 9 - Lift jars out of water with a jar grabber. Place gently on counter top lined with dish towels. Leave these alone and don't touch or bump for 24 hours.

Don't eat until after Thanksgiving!! That's what Mom always said :)

Honey Lime Fruit

This is a summer favorite! I like to layer the fruit instead of dumping and mixing. If you dump and mix the fruit then you may end up with  bruised bananas and browned kiwi. Before you layer your fruit give the sliced banans a lemon bath! Just fill a bowl with lemon juice (bottled) and then dump your bananas in gently. Scoop out with slotted spoon.

Layer:

1 banana
4 strawberries
1 kiwi
handfull of blueberries
Honey Lime Dressing

then layer 2 more times! (3 bananas altogether)

Honey Lime Dressing:

3 T honey
1 lime juiced

4th of July Pie

Happy Birthday to my recipe blog!! One year ago today I started out on my venture to collect a vast and varried collection of recipes. I wanted to become more comfortable in the kitchen. Since last July 3rd we have eaten speghetti once! It was delicious, too. In fact I would dare say we have eaten something new every week. This is also my 130th post! Over 130 yummy recipes!

I can't claim this idea as my own. I found this idea on ourbestbites.blogspot.com -one of my favorite cooking spots! I did add my own flare and I used my mom's pie crust recipe for this yummy treat.

Pie Crust

Mix in large bowl:

4 cups flour (I used 3 T wheat flour in the 4 cups)
pinch of salt

Using a pastry cutter mix into flour:

2 cups shortening

Using a fork fluff slowly into mixture:

1 cup ice cold water

Roll dough out and cut out circles 2 inches larger than your muffin tin circles. I used a cereal bowl to mark my circle. Then I used a butter knife to cut out circles. Shape the rims how your mama taught...or just do the best you can ;)

Fill your tins with blueberry and cherry pie filling.

Using a cookie cutter cut out stars to place on top of filling.

Using your finger dab the dough with milk.

Then sprinkle with sugar.

Bake at 375 for about 30-35 minutes. Let cool for about 5 minutes. I lifted out the pies using two butter knives resting under each individual pie rim.

Rotini Salad

Simple Summer Supper

I used Berenstein's Restaurant Recipe Italian dressing and really liked it.

Boil & drain according to directions on box:

12 oz garden rotini

Add and toss:

1 large bunch fresh broccoli, cut small
16 oz bottle Italian salad dressing
14 oz jar artichoke hears, quartered and drained
2 small tomatoes, chopped
1 avocado, sliced
4 oz feta cheese, crumbled

Place in fridge for several hours.