Southern Peach Cobbler

It is peach season here in the South and let me tell you Georgia peaches really are incredibly good!  No wonder Georgia is so proud of their peaches--they have good reason!  I live in Southeast Tennessee,  right on the border of Georgia, so I have easy access to the famous fruit fresh from the trees!  I still absolutely love this peach pie found here, which I normally make when I have beautiful peaches around, but  this time, I decided to try my hand at a true Southern cobbler.  I am happy to report, it was fantastic!   The peaches were perfect (of course), the  topping perfectly moist and crisp on the edges--served with vanilla ice cream....oh goodness,  it made a glorious summer dessert!  Perfect for the Back to School Dinner we had last week!  This is our yearly tradition and it was a wonderful night this year,  topped off with this mouthwatering treat!  I shared our menu and more about this years theme here.   I know I will  be making this recipe again and again!  YUM!

Southern Peach Cobbler

Author: Melanie

**I simply halved the recipe using two pie plates to bake it in,  so I could use gluten free flour mix for half the recipe.  Also I decreased the sugar  because the peaches I used were really sweet already.

Ingredients

• BASE:


• 8 fresh peaches, peeled, pitted and sliced into thin wedges


• 1/4 cup white sugar


• 1/4 brown sugar


• 1/4 tsp cinnamon


• 1/8 tsp nutmeg


• 1 tsp lemon juice


• 2 tsp cornstarch


• TOPPING:


• 1 cup flour


• 1/4 cup white sugar


• 1/4 cup brown sugar


• 1/2 tsp salt


• 1 tsp baking powder


• 8 TB butter, chilled and cut into small pieces


• 1/4 cup boiling water


• Mix together and set aside: 2 TB white sugar, 1 tsp cinnamon

Instructions

1. Mix together and set aside: 2 TB white sugar, 1 tsp cinnamon


2. Preheat oven to 425.  In a large bowl, combine peaches sugars, cinnamon, nutmeg and lemon juice and cornstarch.  Toss to coat evenly and pour into a 2 quart baking dish.  Bake in preheated oven for 10 minutes.


3. Meanwhile start on the topping.  Combine flour, sugars, baking powder, and salt.  Blend in butter with a fork or  pastry blender, until mixture resembles coarse meal.  stir in the water until just combined.


4. Remove peaches from oven and drop spoonfuls of the topping over them.  Sprinkle entire cobbler with the cinnamon sugar mixture and return to oven.  Bake until the topping is golden, about 30 minutes.


5. Serve with vanilla ice cream or freshly whipped cream.  Enjoy!

3.2.2802

 

Grilled Peaches with Balsamic Brown Sugar Glaze

Peach season is here in full force!  I have been canning up a storm the last couple of days, and now I have rows of beautiful bottled peaches stacked neatly in the pantry.  We've been eating fresh peaches on everything from cereal to ice cream, and peach salsa has become a staple lately.  Now I am ready to do some peach baking.  I am envisioning peach pies, peach cobblers, crostadas, and muffins!  And that doesn't even count all the new recipes I have been collecting... I've been excited about the idea of grilling peaches for a long time, but I haven't found a recipe I like until now.  This simple dessert is healthy, unique, and delicious.  One tip I would offer is to make sure you scrape your grill very well before grilling the peaches.  You don't want your last marinade adding some flavor.  If you are a basil lover like me, chop a few leaves up and sprinkle them over the top just before serving.  I like the hot and cold combination of using ice-cream, but honey flavored greek yogurt tastes amazing, too.  Enjoy!

Grilled Peaches with Balsamic Brown Sugar Glaze
Submitted by Mindy ~ The Sisters Cafe

4 ripe, washed, halved and pitted peaches (Make sure they are still firm.  If the peaches are too ripe/soft they will fall apart on the grill)

Balsamic vinegar to taste (about a tablespoon)

Brown sugar to taste (honey works, too)

Olive oil

4 leaves fresh basil, chopped (optional)

Honey Greek Yogurt or Ice Cream

Preheat the grill.  Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar.  Brush the grill with a dab of oil.  Place peach halves face-down on the grill.  Turn after 3 to 4 minutes, after they've given up the brightness in their color.  Sprinkle the flat side (now facing up) with more brown sugar.  Remove after another couple of minutes when they're soft all the way through when you poke them with a fork.  Garnish with basil on and around the peaches or some more brown sugar.  Serve with ice cream or honey flavored greek yogurt.

Recipe Source: Emma Silvers at www.salon.com

Wonderful Fruit Pizza

My friend Heather made these for a baby shower for another friend of ours. I couldn't stop eating them! I love fruit pizza and this version is great!   "I need this recipe." I told her. She just smiled and said, "I know. They're my favorite." Something about the buttery crust, cream cheese frosting, and fruit just makes these hard to stop eating! I love that you can add basically whatever fruit you have in the fridgetoo. Strawberries and kiwi are definitely my favorites but the possibilities are endless!

Wonderful Fruit Pizza

Submitted by Amy ~ The Sisters Cafe

Crust:
1 c. sugar
1 stick butter
2 eggs
2 c. flour
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda

Frosting:
11 oz. cream cheese, softened
1 c. sugar
1 t. vanilla

Sliced fruit for topping-strawberries, kiwi, banana, mandarin oranges, peaches, berries, etc.

Cream sugar, butter and eggs together. In a separate bowl, mix together flour, salt, baking powder, and baking soda. Slowly add to sugar/butter mixture and mix to form soft dough. Spread on a greased jelly roll pan. (I just used a regular cookie sheet, and worked the dough with my floured hands to evenly spread dough-worked great) Bake at 375 degrees for 10-15 minutes. Set aside and cool.

Mix together icing ingredients and spread on cooled crust. Refrigerate until ready to serve. Just before serving, cut into bars. Place desired cut fruit on each square and serve!

Peach Praline Muffins

These muffins are soooo good!  Sun ripened peaches, pecans with a hint of brown sugar and vanilla...    . totally fantastic!  Especially hot out of the oven or popped into the microwave for 10 seconds before enjoying them.  (PS Peaches are surprisingly good baked into muffins.  The consistency stays similar to fresh, not mushy.  I haven't tried it with frozen peaches, but I am definitely going to this winter.  I'll let you know how it goes... or if any of you try it first, let me know!)

Peach Praline Muffins
Submitted by Mindy at www.www.thesisterscafe.com
Recipe Source: Paula Wiersma via allrecipes.com

Printable Recipe

Ingredients:
1 2/3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup packed brown sugar
1/2 cup milk
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup chopped fresh or frozen (thawed and drained) peaches
1/2 cup chopped pecans

Topping:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon cold butter

Directions:
In a large bowl, combine the flour, baking powder and salt.  In another bowl, combine the brown sugar, milk, oil, egg and vanilla.  Stir into dry ingredients just until moistened.  Fold in peaches and pecans.  Fill greased or paper-lined muffin cups two thirds full.  Combine topping ingredients until crumbly sprinkle over batter.  Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.

Summer Fruit Crostata

This has got to be one of my favorite desserts. It's unique, pretty, and absolutely delicious! Barefoot Contessa has several versions of the crostata that I love but this one is probably my favorite (it's hard to say though... the apple is wonderful too!) This one has sweet and juicy peaches and plums with the buttery pastry... serve it with vanilla bean icecream and you have a perfect summer dessert. Summer Fruit Crostata
submitted by Brittany at http://www.www.thesisterscafe.com/

printable recipe here

For the pastry: (makes 2 crostatas)
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp kosher salt
1/2 pound (2 sticks) cold, unsalted butter, diced
6 Tb ice water

For the filling: (makes 1 crostata)
1 pound firm, ripe peaches, peeled
1/2 pound firm, ripe black plums, unpeeled
1/2 pint fresh blueberries
1 Tb plus 1/4 cup all-purpose flour
1 Tb plus 1/4 cup sugar
1/4 tsp grated orange zest
2 Tb freshly squeezed orange juice
1/4 tsp kosher salt
4 Tb (1/2 stick) cold unsalted butter, diced

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least an hour. If you only need one dough, freeze the second disk.

Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the sheet pan.

For the filling, cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 Tb of the flour, 1 Tb of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2 inch border.

Combine the 1/4 flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

**A food processor is not a must-have... I don't have one. You can use a pastry blender or 2 butter knives to cut the butter into the dry ingredients, then slowly add the cold water while you toss the mixture with a fork until it starts to come together in a ball...similiar to making a pie crust. Barefoot Contessa instructions are often long and detailed but this recipe is actually not complicated and pretty easy to make!

Peach Blueberry Cobbler with Homemade Vanilla Ice Cream

My peaches are just starting to ripen, which I am so excited about.  So I am looking forward to eating peach everything over the next month. :)  We kick started peach season with this yummy peach blueberry cobbler.  It was so good with the fresh flavorful fruit, and we loved how the sugar/nutmeg topping added a slightly crunchy top.  I hadn't bought any ice cream, and I'm glad I didn't because it turns out I had all the ingredients for a simple homemade vanilla ice cream.  (I love my cuisinart ice cream maker!).  The combination was perfect!  Cobbler and homemade ice cream are one of my favorite summer comfort foods.  Hope you enjoy!

Peach Blueberry Cobbler
Submitted by Mindy 
www.www.thesisterscafe.com
Adapted from Amy Posont on Allrecipes.com

Printable Recipe

Ingredients:
1 cup flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter, softened
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches - peeled, pitted and sliced
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons coarse granulated sugar (I used regular white sugar)
1/4 teaspoon ground nutmeg (I used slightly more b/c I love nutmeg!)

Directions:
Preheat oven to 350 degrees.  In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder.  Mix in milk and 1/4 cup butter until smooth.   In a medium saucepan, stir together the brown sugar, cornstarch, and water.  Mix in the peaches.  Cook and stir over medium heat until thick and bubbly.  Mix in 1 tablespoon butter, lemon juice and blueberries.  Continue cooking until the butter melts.  Pour into 8x8 ungreased baking dish.  Evenly spoon batter in mounds over the hot fruit.  In a small bowl, mix the coarse sugar and nutmeg and sprinkle over the batter.  Bake cobbler for about 35 minutes or until bubbly and a toothpick inserted into the crust comes out clean.


Quick and Easy Homemade Vanilla Ice Cream
Recipe Source: Cuisinart Recipe Booklet

1 cup whole milk, well chilled (I have tried using skim, and it still turns out great)
3/4 cup granulated sugar (still good with only 1/2 cup sugar)
2 cups heavy cream, well chilled
1-2 teaspoons pure vanilla extract (I use 1 tsp)

In a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes on low speed.  Stir in the heavy cream and vanilla to taste.  Cover, refrigerate, and chill if time allows.  Pour into ice cream maker and finish.  (Just a note, this recipe is for a small ice cream maker.  If you are using a traditional one with ice and salt, you may need to double or even triple the recipe).

Fruit Soup

I'm reposting one of Melanie's recipes that I've posted before, in November of 2008. That is just way too long ago. This amazing recipe deserves a second showing. I make this fruit soup all the time for baby showers and birthday luncheons. It is the epitome of chick food. Every time I bring it to a party it gets rave reviews. It's a sweet 'soup' made from tapioca and juice and brimming with cold refreshing fruit and berries. It is to die for! I love making it; it's unique and fun, and YUMMY. (Plus it's incredibly easy- Always a bonus when you are preparing lots of food for a party. Remember to start it the night before - see the recipe.)
Enjoy!

Fruit Soup
submitted by Erin ~ http://sisterscafe.blogspot.com
printable recipe

¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)
6 oz orange juice concentrate
1 ½ c. water
2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)

Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.
Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.

Aunt Alice's Peach Pie (& Moving)

This is the BEST peach pie I have ever had. My husbands Aunt Alice made it for us a few years ago and after the first bite, I was SMITTEN. Maybe it is the almond flavoring and the butter that sets this pie apart. Mmmmm I don't know what it is that makes it so mouthwatering delicious....but I look forward to peach season all year just for this sweet pie!

I thought this would be fun way to announce that we are moving to GEORGIA the peach state...but it turns out that we are actually moving to Tennessee. My husband received a promotion with his company, Shaw Industries based in North West Georgia. We thought that was where we would live, but when we went house hunting we found a great area with great schools for our kids about 30 minutes away in a suburb of Chattanooga Tennessee. It is very confusing to our boys who thought we were moving to Georgia. So, is anyone from Tennessee/ North West Georgia who has some advice for us as we prepare for this big move? The moving company starts packing us up today! Our house sold in about 10 days, so this is all happening very fast. We should be there in about a week!

Aunt Alice's Peach Pie
submitted by Melanie

1 baked pie shell
2 fresh peaches, sliced
1 cup sugar
4 TB cornstarch
1/2 cup water
2-3 fresh peaches, mashed
1/4 tsp almond flavoring
3 Tbsp butter

Place sliced peaches inside cooked pie crust. Cook sugar, cornstarch, water and mashed peaches until boiling. Add almond flavoring and butter. Pour over sliced peaches in pie crust and top with whipped cream. ENJOY

Fruit Soup

This is wonderful as a side dish for a brunch or luncheon. It is terrific for a baby or bridal shower too. It is so yummy! Melanie shared this recipe with me years ago and I have made it many times since then. It is the epitome of chick food, and all girls love it!

Fruit Soup
submitted by Erin ~ Melanie's recipe

¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)

6 oz orange juice concentrate
1 ½ c. water

2 cans mandarin oranges (with or without juice)
1 quart sliced peaches (with juice) - (or you can substitute 1 large can of peach slices, but do NOT add the heavy syrup – last time I used Lite peaches that had been bottled with pear juice and water, a much better option. Still, I opted to drain most of it out since the soup is sweet enough.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving (not pictured - I added them just before serving)
1 bag frozen raspberries, thawed (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color)

Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.

Add mandarin oranges and peaches. Just before serving add strawberries, bananas, and raspberries.

Peach Crisp with Maple Cream Sauce

This recipe is from The Pioneer Woman Cooks. I noticed it was listed on her top five recipes. Well, if the Pioneer Woman can name her top five recipes ever, then I've got to try them! And this WAS very good! I just loved it. I'm afraid peach season is coming to a close. If you have any leftover peaches, this recipe is calling your name... :)
A few commenters on The Pioneer Woman Cooks said the peach juices were a little runny. One of them said they would add up to 3 T. of flour to the peaches to thicken the juices. I halved this recipe, and so I think I sprinkled about 1 T. flour on the peaches, and I didn't think it was too runny. Atleast not when it was fresh. Sitting overnight made it kind of runny. Speaking of which, this wasn't as good the second day. I think this might be one of those recipes that is magic when it's fresh, but loses a bit of the sparkle when you eat the leftovers.
Peach Crisp with Maple Cream Sauce
Submitted by Erin

1 cup flour
1/2 c. sugar
1/2 firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. (one stick) butter, cut into bits
5-6 cups, peeled, sliced fresh peaches
Juice and grated zest of ½ lemon
2 T. maple syrup

*Maple cream Sauce, for serving (make beforehand, see instructions below)

Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes. Remove foil and bake20 to 30 minutes more or until top is crisp and brown. You might want to broil fora couple of minutes to ensure good color. Serve warm with maple cream sauce.

Maple Cream Sauce
1 1/2 cups whipping cream
5 T. maple syrup
3 T. light corn syrup

Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill until thickened. Drizzle generously over Peach Crisp.

Homemade Peach Ice Cream

Peaches are in season, and with two overabundant trees I am on the lookout for new recipes. I found this one in a collection of recipe favorites that my mom's church ward put together. It is wonderful! The little bit of almond extract is the perfect compliment to the sweet sun-ripened taste of summer peaches. It reminds me of an awesome peach pie recipe Melanie has. I'll have to get her to post it soon. But for now... I highly recommend planning a barbecue with friends to celebrate the last days of summer, and serving this cool treat for dessert. I guarantee it will be a hit!

Homemade Peach Ice Cream
Submitted by Mindy ~ The Sisters Cafe

3 cups fresh peaches

1 pint whipping cream

1 quart half and half

1 tsp lemon juice

1 tsp vanilla

1/4 tsp salt

2 1/2 cups sugar

1 tsp almond extract

Smash peaches with a pastry blender. Stir all ingredients together and put in an ice cream maker with ice and salt until ready to serve.

Fresh Peach Pie

I love this fresh peach pie. It's one of my favorite summer treats. There's summer in every sweet and tasty bite! You only bake the pie crust and then pour the sliced peaches and the sauce into the crust after it's cooled. So the peaches are full of flavor and still firm since they are served perfectly fresh. Reserve only the best peaches for this pie - avoid over ripe ones that are mushy as well as under ripe ones that are crunchy.
I'll include my favorite pie crust recipe as well. It's from the Barefoot Contessa, and the directions are for a large food processor (I use the 12-cup capacity Cuisinart food processor.). But of course you can also adapt the directions to use a regular pastry cutter & bowl.
I hope you enjoy this!

Fresh Peach Pie
submitted by Erin

1 c. water
1 c. sugar
4 Tb cornstarch
2 Tb lemon juice
¼ c. butter
4-5 sliced peaches

Combine water, sugar, cornstarch, lemon juice, and butter and cook until thickened. Cool. Add peaches and put in pre-cooked pie crust.

Barefoot Contessa's Pie Crust Recipe
(This makes two 10-inch pie crusts.)

12 Tbs (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp salt
1 Tbs sugar
1/3 cup very cold shortening
6-8 Tbs (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling for the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Roasted Chicken Salad with Mango and Cashews

This chicken salad is unique, healthy and sooo good! I made it for the first time for a little ladies luncheon I hosted for a friends birthday. I love the lemon and tarragon in it! Roasting and shredding the chicken gives the salad added flavor and texture. For the luncheon I used an apple and honey roasted cashews(the mango I bought was not ripe). It was excellent. I made it again with the mango--it was great! It is a light and fresh tasting chicken salad.

Roasted Chicken Salad with Mango and Cashews

submitted by Melanie

4 bone-in chicken breast halves

Extra virgin olive oil

Salt

Freshly ground black pepper

1/2 cup reduced-fat mayonnaise

1/2 cup reduced-fat sour cream

2 Tablespoons lemon juice

1 teaspoon dried tarragon

1 teaspoon Dijon mustard

1 teaspoon grated lemon peel

2 ribs celery, diced

1/2 red or orange bell pepper, seeded and diced

1 mango, peeled and cut into cubes (or apple, peach, grapes, pears...)

1/2 cup cashews (or pistachios, pecans, almonds), coarsely chopped

1/4 cup fresh parsley, chopped

Preheat oven to 400. Line a baking dish with foil or cookie sheet with parchment.

Place the chicken in the baking dish. Coat lightly with olive oil and season with salt and pepper. Rost for about 30-35 minutes or until cooked through. Set aside and cool.

In a large bowl, combine the mayo, sour cream, lemon juice, tarragon, mustard and lemon peel.

Remove the skin and bones from chicken and shred by hand into bite-sized pieces. Fold into dressing, along with the celery, bell pepper, mango, cashews, and parsley. Season with salt and pepper. Refrigerate until ready to serve.

Serve on bed of greens, or on a roll, pita or wrap. Enjoy!!