Share recipes time!
It's been a while so lets do another of those great recipe threads.
I am having to do some baking which I don't do a lot of pretty much because I can't eat much of the stuff I bake and that makes me sad lol
But for our garden club sale, which was rain delayed till this Saturday and please please let it not rain this Saturday, I am baking some stuff to sell. I always make some blackberry cobblers and dump cakes and pies and various easy things like that. Well in my search of pinterest I came across this new cobbler recipe that I might just have to make but I know I will want a taste!
http://parsleysagesweet.com/2013/04/08/butterscotch-peach-cobbler-and-part-20-2/
From that website be sure to go look at those pictures!
Butterscotch Caramel Peach Cobbler
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Yield: 4 to 6 servings
Method inspired by Paula Deen
ingredients:
Peaches
- 1½
to 2 lbs fresh peaches (about 3 or 4 large peaches), peeled, pitted and
sliced, to equal 3 to 4 cups. If peaches are very juicy, reduce water
in recipe to ¼ cup. - ¾ cup dark brown sugar (I also made one mixing dark and light brown sugar - 6 tablespoons of each - equally good)
- ¼ cup (4 tablespoons) butter
- ½ cup water
Batter*
- 1 stick of butter, melted in the baking dish (I used an 8 x 8-inch glass square)
- 1 cup All-Purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sugar
- 1 cup milk (if you want a thicker crust, use only ½ cup milk)
- ½ teaspoon pure vanilla extract
directions:
- Combine
the ¾ cup brown sugar, water and butter in a saucepan and mix well.
Bring to a boil and simmer until sugar is dissolved. Stir in sliced
peaches, and simmer for 5 minutes. Turn off the heat and let sit while
you prepare the batter. Place the stick of butter on the bottom of an 8 x
8 square baking dish and let it melt in a 350 F oven. While butter is
melting (keep checking so it doesn't burn), make the batter. Leave the
oven at 350 F after you remove the baking dish with melted butter. - For
the batter. In a bowl..mix the ½ cup sugar, flour, baking powder and
salt together. Slowly pour in the milk, stirring, to prevent clumps,
until smooth. Stir in vanilla extract. Pour mixture over melted butter.
Do not stir. Carefully spoon all the peaches and syrup on top of the
batter. Do not mix or stir. You want three separate layers; 1. melted butter, 2. batter, 3. fruit in syrup. - Place
the baking dish on the middle rack in the oven and bake for 40-50
minutes. The batter will rise to the top and it's done when its golden
brown. Serve warm with ice cream, yogurt, creme fraiche and/or whipped
cream.
notes:
*The
batter that rises to the top is thinner than your usual cobbler
topping. If you want a thicker topping, add another half of or double
the batter and increase baking time by about 5 minutes, or until golden.
Here is my favorite peach cobbler. It is good. Must try your caramel peach cobbler next.
APPLE OR
PEACH COBBLER
Mix:
5 cups peeled, tart apples or ripe peaches (about 6 fruits or 1 1/2 pounds)
3/4 c sugar
1 tsp vanilla
1/2 tsp cinnamon
1/4 c water for apples only. Peaches are juicy enough
2 Tbsp flour
1/4 tsp salt
1/8 tsp almond extract for peaches as well as the vanilla
Turn into an 8 x 8 or 9 x 9 baking dish. Dot with 2 Tbsp butter.
Make
batter:
Combine and beat with wooden spoon till smooth--
1/2 c flour
1/2 c sugar
1/2 tsp baking powder
1/4 tsp salt
2 Tbsp softened butter
1 egg, slightly beaten
Spoon thin dabs of batter evenly over the top of the
apples or peaches. There will be gaps and it won’t look perfect. Bake in a
preheated 375 oven for 40 minutes or until the top is nicely browned all over.
(The peaches took much longer to brown. I bet because they are so juicy.) Serve
warm or room temperature either plain or with whipped cream or ice cream .
Serves 6-8.
With rhubarb season coming up, this is a favourite in our house. This, and rhubarb pie and rhubarb muffins.
Rhubarb Cake
1/2 cup margarine or butter softened
1 1/2 cup sugar or honey
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 1/4 to 3 cups diced rhubarb (I used 4 cups)
1 tbsp flour
Topping
1/2 cup margarine or butter
2 tsp cinnamon
1 cup brown sugar
Preheat oven to 350
Cream sugar and butter together, add egg and vanilla. Sift together flour, baking soda and salt. Add to creamed mixture alternately with buttermilk.
Toss rhubarb with 1 tbsp of flour, add to mixture, Spoon into greased 9 x 13 pan. Smooth surface. Prepare topping, sprinkle over batter.
Bale for 45 minutes until cake is done. It will have risen, and is brown at the edges. Cool in pan.
That Caramel Peach Cobbler recipe is almost like the only cobbler recipe I have ever used, except mine isn't Caramel, and it is called Ten Dollar Fruit Pie. I think next time I will try the Caramel.
1 stick of butter
i quart sweetened fruit
! cup sugar
1 cup flour
1 cup milk
2 tsp baking powder
1/4 tsp salt.
Melt the butter in a large baking dish. Heat sweetened fruit (may be canned.) Make a batter from remaining ingredients. Pour batter onto melted butter. Pour fruit on batter. Bake at 350 for 45 minutes. Crust will rise to the top. Serve hot.
To remember the order of putting it together I made up this little ditty: Pour batter on the butter; fruit on the batter.
Of course there is a story that goes with the name, similar to others: someone asked for the recipe, was given it, and then charged $10 for it. The recipe is from a 1969 Cook Book.
Sue
Sue_va,
That's almost the exact recipe I got from a friend when we lived in Texas 30 years ago. She called it Cuppa Cobbler (from a cuppa sugar, a cuppa milk, a cuppa flour). It works with just a 1/2 stick of butter, too. I started doing that when butter started getting pricier :-) And depending on the fruit, I cut the sugar down to 3/4 or 1/2 cup.
Funny how the recipe names change depending on where/who you get them from. It's very good with strawberries and rhubarb, but peach is still my favorite. If you make homemade jams or jellies, and some come out runny or too sweet, just use an 8 oz. jar of jam instead of the sugar in the batter. I use up my mistakes that way. It's still good.
I was baking all day today for the sale tomorrow. It sure smelled good in here. I am keeping one of the blackberry ones, I had to have a taste just to make sure it's safe for the public, I am responsible like that lol. I told my neighbor I was giving her one with a smidgen missing. She completely understands. I just hope and pray it's not raining here tomorrow morning.
This is similar to a cobbler...I made it tonight with raspberries, instead of cranberries. It is an old, old recipe that I have been making for many years. My recipe called it Nantucket Cranberry Pie and I baked it in a pie plate, but this recipe calls it Nantucket Cranberry Cake and baked in a 9 x 9. I did bake it in the square pan tonight, but I think I like it best baked in a deep dish pie plate. I think it would be good with any kind of berry....and you could adjust the sugar down a little if you didn't use a tart berry like cranberries.
http://www.kingarthurflour.com/blog/2012/09/28/nantucket-cranberry-cake-dessert-for-red-october/
I do hope it's not raining tomorrow, Raven, but it is raining here right now. We are about to drown!
jasdip, I love rhubarb too!!! I cannot find the recipe I wanted to post, but did find this..... my aunt got this recipe back in the 60s or 70s, I think, and it's been a family favorite since then.
Rhubarb Delight
Dough:
1 cup flour
1 tbs. sugar
salt to taste
1 1/2 tsp. baking powder
Cut in 2 tbs. margarine
Beat 1 egg w/ 2 tbs. milk, add to dry ingredients.
Press dough on bottom of greased pan (I use a 9x12).
Rhubarb:
1/3 cup sugar
1 pkg. strawberry jello
3 tbs. flour
Add to approx. 5 cups cut rhubarb.
Mix well, put on top of dough.
Mix:
2/3 cup sugar
1/3 cup flour
3 tbs. butter
Sprinkle over top.
Bake at 375F for 45 mins.
Thank you, all of you, for these fantastic recipes. My sister sent me 20 rhubarb plants yesterday !! I look forward to make these yummy recipes with rhubarb.
strawchicago (and jasdip) -- I'm still looking for my Cheesecake Rhubarb Pie recipe. It sounds weird, but trust me, if you love rhubarb you'll love it! Very different. :O)
Have you tried this one Party-music?
Rhubarb Cheesecake Pie
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 8
"A 2 layer pie with tangy rhubarb on the bottom and creamy cheesecake on top."
Ingredients:
1/4 cup cornstarch
1 cup white sugar
1 pinch salt
1/2 cup water
3 cups chopped rhubarb
1 (9 inch) prebaked deep dish pie shell
1 (8 ounce) package cream cheese
2 eggs
1/2 cup white sugar
Directions:1.
Preheat oven to 425 degrees F (220 degrees C.)
2.
In a saucepan,
combine cornstarch, 1 cup sugar, salt, water and rhubarb. Cook, stirring
occasionally, until thickened. Pour into pie shell.
3.
Bake in the preheated oven for 10 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C.)
4.
In a medium bowl, beat cream cheese, eggs and 1/2 cup sugar until smooth. Pour over rhubarb in the pan.
5.
Bake in the preheated oven for 35 minutes, or until filling is set.
I have never ever eaten an Rhubarb what does it taste like?
Me neither! HAHA! I don't think I'd like them :)
I think I have shared this before, but thought I would do so again. It is so refreshing during the hot days.
Barefoot
Contessa’s Herbal Iced Tea
4 Celestial Seasonings Lemon Zinger
tea bags
4 Celestial Seasonings Red Zinger
tea bags
4 cups boiling water
4 cups pure apple juice
Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes.
Discard the tea bags. Combine the tea with the apple juice and refrigerate
until cold. Serve over ice.
Love rhubarb too and can't wait! This is a recipe I have used quite a few times..good also with a dollop of ice cream!
Caramel Rhubarb 'N' Dumplings.
3/4 cup packed brown sugar, 1/4 cup granulated sugar, 3 tbs. cornstarch, 3 tbs. butter, 3 cups cut up rhubarb, 1 1/4 cups flour ,1/4 cup granulated sugar, 1 1/2 tsps. Baking powder, 1/4 cup butter, 1/3 cup milk, 2 tsps. Granulated sugar, 1/4 tsp. cinnamon. Combine 1 1/4 cups water, the brown sugar, the first 1/4 cup granulated sugar, cornstarch, 3 tbs. butter. Add the rhubarb. Cook until mixture is thickened and bubbly, and rhubarb is done. Combine flour, remaining 1/4 cup sugar, baking powder and 1/4 tsp. salt. Melt butter and add to flour along with milk and mix just until blended. Drop by rounded tbs. onto hot rhubarb mixture. Cover and cook for 15 minutes on low heat. Stir together the 2 tsp. sugar and the cinnamon. Sprinkle over dumplings when serving.
Ravencagun, it does need a lot of sugar or it is sour. I love rhubarb sauce too. Try it.....you may like it. :)
I just love rhubarb! We had to remove our rhubarb plants to make room for a driveway, but I'm planting more. Wonderful convenience having it in the back yard for quick desserts.
We had this for dinner tonite and it's a Keeper!!! I served it with brown rice and boiled cabbage. It was far too windy today to have the little grill going outside so I baked them in the oven on my broiling pan at 425°
Grilled Tandoori Style Chicken Thighs (Fine Cooking)
8 large boneless skinless chicken thighs (I used bone-in but took the skin off)
1 1/2 tsp cumin
1 1/2 tsp curry powder
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp cayenne
salt and pepper
2 tbsp vegetable oil
3 tbsp red wine vinegar
1/2 cup plain yogurt
Mix cumin, curry powder, garlic powder, ginger, cayenne and salt and pepper in a medium bowl.
Heat the oil in an 8" skillet over low heat. Stir in the spices and heat until they bubble and are fragrant, 30-60 seconds. Put spices mix back into the bowl, add the vinegar and yogurt.
Add the chicken thighs and marinate 10 minutes or up to 12 hours.
Grill chicken until grill marks form.
joann, that recipe is similar, but mine also has sour cream and almonds.
Rhubarb does need a lot of sugar, but keep in mind that if you are just comparing calories, one cup of sliced apples has almost 3 times as many calories as 1 cup of sliced rhubarb.
The favorite rhubarb cake at my house is this one. So quick and easy to prepare.
Rhubarb Custard Cake
1 box Pillsbury Yellow Cake Mix. Prepare as package directs and pour into greased and floured glass 9 x13 pan.
Top batter with:
4 cups sliced rhubarb. Spread evenly over batter
1 cup sugar sprinkled over rhubarb
2 cups heavy whipping cream poured over all.
Bake at 350 for 1 1/4 hour or till tester come out clean. Cool at least 30 minutes before cutting. Store in fridge.
The rhubarb sinks to the bottom while baking. We eat with a little whipped cream or cool whip.
Thank you, gazania for that easy-rhubarb cake. I copied Jasdip recipe (thanks Jasdip!), will make it tonight ... I'm out of The Spice House's tandoori spice, better make it my own. I usually add home-grown tomatoes to the tandoori, since I don't have plain yogurt.
I made oatmeal pancake many times before, used lots of baking powder to lighten that up. The result? BAD after-taste of bitterness (from too much baking powder). I use overnight-yeast-raise-idea to make it FLUFFY, without much baking powder.
Overnight-oatmeal-pancake: The night before: Microwave 1 and 2/3 cup water for 1 min., test with finger .. it should be warm, but NOT hot. Mix water with 1/2 teas. of yeast, 2 Tablespoon sugar, 1/2 teas. salt, 1/4 cup light olive oil. Let it sit while you mix the dry ingredients in a separate bowl: 1 cup white-whole-wheat flour, 1/2 cup GROUND flax meal, 1 plus 1/2 cup old-fashion-oatmeal, 2 teaspoon cinnamon.
With an egg-beater, stir wet-yeast-solution with dry ingredients for less than 3 min. Cover and let it sit at room temperature overnight up to 12 hours, less if the weather is warm.
In the morning wash and microwave for 2 min. a pack of frozen blueberries (12 oz) until berries are soft. Beat 3 eggs until fluffy (3 min.), then blend in the eggs & blueberry & 1/2 cup of chopped pecans or walnut, plus 1/2 teaspoon baking powder, plus 1/2 cup milk or applesauce to thin out the batter. Use a brush to brush olive oil on THICK FRYING PAN. Pre-heat pan on medium-low heat, and drop dough to make pancakes. About 2 to 3 min. on each side. THICK pan is a must, since flax seed browns easily.
The secret of good taste is to buy FRESH white-whole-wheat flour ... it's much milder & better taste than whole wheat.