Just Peachy

In late June, on her way home from Georgia -- a state known for its peaches -- a friend stopped at a roadside stand and bought several baskets of peaches fresh from the orchard.  My family was the lucky recipient of one of those baskets.  The peaches were juicy and delicious and we enjoyed peeling and eating them out of hand.  A few days later at a 4th of July party, I spotted a peach cobbler on the dessert table and knew exactly what I was going to do with the remaining few peaches.

Almost every church or school cookbook has a recipe for fruit cobbler.  A lot of times, the recipe has the word easy, simple, or like the one I'm sharing today, quick in the title.  All three are appropriate adjectives for this easy to make dessert, but I think versatile would be a better description.

Although the recipe I'm sharing is for peach cobbler, you can substitute other fruit for the peaches.  In fact, you can use fresh, frozen or canned fruit in the recipe.  If you're using canned fruit, be sure to use some of the juice or the cobbler will be dry.  If you're using fresh fruit, taste the fruit to see if you need to add additional sugar.  If so, add a little at a time until the fruit reaches the desired sweetness.    

Start by melting a stick of butter or margarine.  Instead of melting this in the microwave, I put the butter in the baking dish and set it in the oven while it's preheating.

The butter melts without me having to do anything and it keeps me from dirtying another dish.  

The sugar, self-rising flour, milk and vanilla are stirred together to make the batter.  If you don't have self-rising flour, you can substitute all-purpose flour and add 1/4 teaspoon salt and 1 teaspoon baking powder.  Once the ingredients are combined, pour the batter over the melted butter.  Do not stir the two together!

If you're using fresh peaches, here's an easy way to keep the cobbler from being dry.  Put the peeled and sliced peaches in a saucepan and heat them on low heat for about 10 minutes.

When heated, the juice seeps from the peaches.  This sounds counterproductive, but it's actually the secret to a very moist cobbler, since the juice is distributed over the entire cobbler.

Three peaches yielded almost 1/4 cup juice.

Spoon the peaches on top of the batter.  Pour the juice left in the pan all over the top of the cobbler.  Do not stir!!!  

The peaches will sink to the bottom and the batter will rise to the top and make a crust.

The cobbler is delicious by itself, or served a la mode with a scoop of vanilla ice cream on top.  Either way you serve it, it's just peachy!

Quick Peach Cobbler

6 to 8 Servings

1 stick butter or margarine, melted

3 fresh peaches, peeled and cut into slices 

1 cup sugar

1 cup self-rising flour*

1/4 tsp. vanilla

1 cup milk

*One cup all-purpose flour, 1/4 teaspoon salt and 1 teaspoon baking powder may be substituted for self-rising flour.

Preheat oven to 400°.  Put butter in a 10-inch baking dish and set in the oven to melt while the oven preheats.  Peel peaches and cut into slices. Put the peaches in a saucepan and heat on low heat about 10 minutes. While the peaches are heating, combine remaining ingredients; mix well. Remove baking dish from oven.  Tilt pan to distribute butter, if necessary. Pour the batter over the butter.  Do not stir!  Spoon peaches over the batter.  Pour the peach juice over the top of the cobbler.  Do not stir.  Bake for 20 to 30 minutes until the crust is brown.

© Margaret's Morsels

National Pi Day

That's not a typo in the title.  National Pi Day isn't referring to the sweet and savory pies we eat, but the Greek letter (π) used in mathematics to represent the numerical value of the ratio of the circumference of a circle to its diameter, approximately 3.14159....  Math is an important part of cooking -- just think of all the fractions!  Since today is March 14 (3/14), I thought it would be fun to use this play on words with pie recipes I've posted in the past.

Pecan Streusel Pumpkin Pie:  The addition of a streusel topping takes a plain pumpkin pie from ho hum to wow!

Banana Cream Supreme:  This cool and creamy, no bake pie is a cross between banana pie and banana pudding.  

Lemonade Pie:  What's more refreshing on a hot summer day than a glass of lemonade?  A piece of lemonade pie!  This beat the heat dessert gets its wonderful lemon flavor from a can of lemonade concentrate.  

Easy Peanut Butter Chip Pie:  The pie is made with peanut butter chips and not peanut butter.  If you love chocolate and peanut butter, top the pie with a bottle of chocolate Magic Shell topping!

Chocolate Dream Pie:  This no bake pie only uses four ingredients and half of them are chocolate!  

Chocolate Cobbler:  This eggless cobbler makes its own chocolate sauce! It's best served hot from the oven with a scoop of ice cream on top!  

Cookie Apple Cobbler:  This apple pie is super easy to make.  The crust is made with a package of refrigerated sugar cookie dough!

Chicken Pot Pie:  The picture doesn't do this pie justice!  Refrigerated pie crusts encase a filling made with canned chicken, vegetables, soup, milk and seasonings.

Broccoli Quiche:  You don't have to make the pie crust, cook the broccoli or, if you don't mind spending a little extra, even grate the cheese!

Bacon Quiche:  This quiche uses a package of refrigerated pie crusts and is baked in a 13 x 9-inch pan.  The filling ingredients can be assembled and refrigerated ahead of time.

© Margaret's Morsels

   

  

Chocolate Lovers Delight

Ever since we got married, my husband and I celebrate Valentine's Day at home.  We'd rather go out another night when restaurants aren't as crowded and in a hurry to seat the next party and prices aren't inflated because of the holiday.  To celebrate at home, I always fix something special for supper.  This year, my husband and son both asked if I would fix Grilled Peppered Steaks.  My husband would love Chocolate Covered Cherries for dessert, while our son would prefer a Peanut Butter Pie with a Magic Shell chocolate topping.  Unfortunately, my son doesn't like cherries and my husband doesn't like chocolate and peanut butter combined.  I don't have time to make both so I decided to keep it simple and just make something chocolate.

My mother found the recipe for Chocolate Cobbler in the newspaper in the early 1990's.  The name is misleading because it doesn't use fruit like most cobbler recipes, but like a cobbler it only has one crust.  I've seen the recipe called by other names including, "Pudding Cake," "Fudge Cake" and "Brownie Pudding."

Usually when I serve dessert, it's something that can be made ahead of time and served cold or at room temperature.  Chocolate Cobbler, though, is best served hot from the oven.  To make it less stressful at the end of the day when I'm cooking supper, I measure the cobbler ingredients ahead of time.  By the time supper's on the table, I've got the cobbler mixed up and ready to go in the oven.  By the time supper's over, the cobbler is ready to eat.

The cobbler starts by combining sugar, cocoa, milk, oil and self-rising flour.

Self-rising flour is a time saver because it already has the leavener and salt added.  If you don't have self-rising flour, you can make your own.  For 1 cup self-rising flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to 1 cup all-purpose flour.

Once the cobbler ingredients are combined, spread them in a greased 8 or 9-inch square pan.

Combine cocoa and brown sugar in a bowl and sprinkle the mixture over the cobbler ingredients.

Unlike white sugar, brown sugar needs to be firmly packed into the measuring cup.  If you need to know how to do this, or want to know why, you can read about it here.

The final ingredient is hot -- not boiling -- water.  Turn the hot water on and let it run until the faucet feels hot to the touch.  Measure the water in a liquid measuring cup and pour it slowly over the brown sugar mixture.  Do not stir the water with the other ingredients!  

Put the pan in the oven and bake the cobbler for 45 minutes.  When you remove the cobbler from the oven, you'll see that the batter has risen to the top and made a crust.  The cocoa and brown sugar mixture melts and turns the hot water into a delicious chocolate sauce underneath the crust!

Scoop the cobbler into a serving dish, making sure to spoon some of the sauce over the top.  The cobbler is good plain, but it's even better topped with whipped cream or a scoop of vanilla ice cream.  For a truly decadent dessert, substitute chocolate ice cream for the vanilla!

Chocolate Cobbler is a tasty way to celebrate Valentine's Day, but it's also a great dessert to serve year round.  It's delicious, easy to mix up and, since it doesn't use eggs, chances are you've got the ingredients on hand. To be on the safe side, though, you might want to keep some ice cream in the freezer!

Chocolate Cobbler

6 Servings

1 cup self-rising flour

1/2 cup sugar

2 Tbsp. cocoa

1/2 cup milk

3 Tbsp. vegetable oil

1 cup brown sugar, firmly packed

1/4 cup cocoa

1 3/4 cups hot water (not boiling)

Combine the first 5 ingredients in a mixing bowl.  Pour into a greased 8 or 9-inch square pan.  Stir together the brown sugar and 1/4 cup cocoa; sprinkle over the batter.  Pour hot water evenly over the brown sugar mixture.  Do not stir!  Bake at 350° for 45 minutes.  While hot, scoop into serving bowls and spoon sauce over each serving.  If desired, top with whipped cream or ice cream.

© Margaret's Morsels

Easy as Pie

One year ago tomorrow, I posted my first blog with a recipe for a cool and creamy pie for the 4th of July.  In May, I posted an idea for an easy red, white and blue dessert.  If you want something more traditional and less colorful, nothing is more American than apple pie.  Or, in the case of the recipe I'm sharing today, apple cobbler.

A cobbler is a baked deep-dish fruit dessert topped with a batter which makes a crust when baked.  Cobblers are easy to make since they only have a filling and top crust.  Unlike a pie with fluted edges or a lattice top, a cobbler doesn't have to look perfect.

When you bake apples, choose all purpose or baking apples such as Empire, Golden Delicious, Granny Smith, McIntosh or Rome to name a few.  All purpose apples retain their shape and don't turn mushy during baking.

You can use one kind of apple, but it's better to use a variety for a contrast of taste and texture.  The last time I made this cobbler, I combined sweet Golden Delicious with tart Granny Smith apples.  You don't have to limit the apples to two varieties; combine three, four or more for a one of a kind culinary creation.

When you cut the apples, try to keep the slices the same thickness so they bake evenly.  I use an apple wedger which cores the apple and slices it into eight equal pieces.  If the apple won't sit flat, slice a thin piece off the bottom to make it level.

Once the apples have been wedged, I turn the pieces upside down on a cutting board and cut them into thinner slices.

The apples are combined with the remaining filling ingredients:  brown sugar to sweeten; flour to thicken; cinnamon to flavor; and lemon juice to keep the apples from turning brown.

Cobblers are a deep-dish dessert so they require a deep-dish baking pan. I use a deep-dish stoneware baking pan which is bigger than my other pie pans.  If you don't have a pan deep enough, use smaller pans and make two cobblers.

Left to Right:  Regular pie pan, deep-dish pie pan

deep-dish stoneware pan.

Once the apples are in the pan, it's time to add the topping ingredients. Cobbler batter is typically made of butter or margarine, sugar, flour, salt, baking powder, vanilla and milk.  You don't have to make the topping for the recipe I'm sharing today.  It uses a roll of refrigerated sugar cookie dough instead.  Slice the cookie dough into thin pieces approximately the same thickness.

Place the cookie dough over the filling, overlapping the dough, if necessary.  Sprinkle the dough with a combination of cinnamon and sugar before it goes in the oven.

   
The cobbler bakes in 35 to 45 minutes, depending on the thickness of the apples and cookie dough.  It's easy to tell when the cookie dough is done, but not so easy to tell about the apples. Carefully stick the tip of a sharp knife into the cobbler to test the apples for doneness.  When the apples are tender and the cookie dough baked, the cobbler is ready.

Remove the cobbler from the oven and let cool on a wire rack.  The cobbler can be served warm or at room temperature.  It's delicious served warm with a scoop of vanilla ice cream on top.  Leftover servings can be reheated in the microwave, if desired.

If you think the cobbler is good in July, wait until you make one in the fall with apples that are in season.  It's even better!

Cookie Apple Cobbler

6 to 8 Servings

6 cups apples, peeled, cored and sliced

1 cup brown sugar

2 Tbsp. flour

1 tsp. cinnamon

2 Tbsp. lemon juice

1 (16.5 oz.) pkg. refrigerated sugar cookie dough

2 Tbsp. sugar

1/2 tsp. cinnamon

Peel, core and slice apples.  Combine apples with the brown sugar, flour, 1 teaspoon cinnamon and lemon juice; toss to coat apples well.  Spoon apples into an ungreased deep-dish pie pan.  Slice cookie dough and arrange on top of apples, overlapping if necessary.  Combine sugar and 1/2 teaspoon cinnamon; sprinkle evenly over cookie dough.  Bake at 350° for 35 to 45 minutes or until top is golden brown and apples are tender.

© Margaret's Morsels