Peach Cobbler

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I made a peach cobbler today. I have often made peach pie, peach crumble and even peach crisp but never a true, in the Southern sense of the term, cobbler. The first time I made an actual cobbler was a few years back when I was visiting with friends in Rhode Island. We had just moved to Germany that Spring and in the Summer Thomas, Anna and I had made a trip back to the States to visit with family and friends. Peaches were in season and abundant at the local farmer’s market there. Since we were staying in a summer rental I wanted a quick and easy recipe that didn’t require the use of any fancy kitchen gadgets and wasn’t too fussy. The recipe I found online for this cobbler was so simple and delicious that I really couldn’t believe I hadn’t ever tried making one before. Peaches have been in season at the markets here lately but have varied widely in quality, unfortunately. I have had several go bad on me before they have even gotten the chance to fully ripen. I started off with five peaches that I was eagerly waiting on to ripen when one started to go “South” on me today. I had to act fast… what better way than with a cobbler?

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My very first cobbler
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Easy Peach Cobbler

Adapted from Southern Living’s Easy Peach Cobbler

1 stick of Butter (113 grams)
1 1/4 cups of Flour
1 cup of sugar divided
1 Tbs of Baking Powder
1/8 tsp Salt
1 cup of Milk
4 large fresh Peaches
Juice from 1 Lemon
1 tsp of Cinnamon

Preheat the oven to 375°F (190°C). Place in a large pie plate or a square or rectangular baking dish (about 13×9 inches) a stick of butter. Put the baking dish with the butter in the oven while it’s preheating to melt the butter. When it has melted remove the dish from the oven. Don’t forget about it or the butter will burn. Remove the skin and pits from the peaches and cut into thin slices. Place the peach slices in a bowl and toss with lemon juice, 1/4 cup of sugar and cinnamon. In another medium sized bowl combine the flour, the rest of the sugar (3/4 cup), the baking powder and the salt until well combined. Mix the milk into the flour mixture until just combined and no more large clumps of flour remain. Do not over mix. Pour the flour-milk mixture over the melted butter in the baking dish (don’t stir it in just pour it on top). Lay the peaches out on top of the mixture evenly, including any juices. Bake for 50-60 minutes or until the top is golden brown and the center has firmed up. Serve warm or at room temperature. Store any leftovers in the fridge.OLYMPUS DIGITAL CAMERA
— Today’s peach cobbler

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It’s My Birthday!

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The weather has been gloomy and rainy for the past week or so, but yesterday, on my birthday the sun was shining bright and it was a beautiful morning. I woke up to the sound of my four year old daughter Anna calling out to me from her bedroom and the first words on her lips were “Happy birthday Mommy!”. This put a smile on my face along with the little handmade gifts that she gave me throughout the day like drawings, a paper ring and a little pink flower that she had picked. She even tried to give me one of her new sticker books and a couple of her prized DVDs. What a sweetie!  I proceeded to make blueberry shortcakes for us for breakfast (which took no time at all) that were delicious and slightly decadent as breakfast fare, but hey it’s my birthday!

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After breakfast we made a quick trip to the old playground near out house that we take care of and cleaned up an old slide that was donated from one of our neighbors for all the neighborhood kids to use. We also checked on our plants in the raised beds there which have been under attack by a wayward, formerly domestic, rabbit as of late.

After lunch we headed off to a scenic town right on the river Rhine to spend the rest of the day. Königswinter, my favorite town in Germany, is a tiny little town about a half hour south of Cologne that is not far from the city of Bonn. Anna was able to ride her “laufrad”, a no pedal, foot powered bike, there as Thomas and I walked along the beautiful paths that follow the river and wind through the rural countryside that is known for its Siebengebirge or seven hills. It was a gorgeous day, sunny, warm and perfect for being outside on a bike/laufrad or going for a walk. I had a very good birthday this year indeed.
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– In my fourth month

OLYMPUS DIGITAL CAMERA– Anna riding uphill, with help

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 Blueberry Shortcakes

Adapted from the Vegetarian Times Strawberry Shortcakes
Serves 4

For the Biscuits

1 1/4 cups Flour
1 Tbs Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
3 Tbs cold Butter
6 oz plain Yogurt
A little bit of milk for brushing on the top

Preheat the oven to 450°F (230°C). Line a baking sheet with baking paper or butter and flour the surface of the pan. Combine the dry ingredients in a bowl then cut in the butter until tiny pieces no larger than a small pea remain. Stir in the yogurt and work the dough gently with the spoon or your hands until it just comes together, do not over work the dough. Pat the dough out onto a floured surface until it’s about 3/4-1 inch in height. Cut into four rounds. You may need to cut two then reshape the dough to cut the other two rounds. Brush the tops with milk or cream and bake for 10-12 minutes or until the center is no longer wet but springs back a little when pressed.

For the Cream

2 cups of vanilla or unsweetened Greek or strained* Yogurt
2/3 cup Heavy Cream
2-4 Tbs Orange Juice

If using unsweetened yogurt you will also need:
3 Tbs Sugar
1 tsp Vanilla Extract or 1 packet of Dr. Oetker’s Bourbon Vanilla

*Use more than you will need because you will loose some volume due to water loss. Place the yogurt in a cheesecloth or paper towel lined strainer set over a large bowl and cover. Let it sit in the fridge for 2-3 hours and up to overnight.

Whip cream with sugar and vanilla, if using, until stiff. Gently fold in the yogurt and orange juice to taste.

For the Berries

1 pint sized container of fresh Blueberries

To assemble the cakes:

Cut the biscuits in half, add the cream and blueberries and serve immediately.

Enjoy!

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