Archived entries for peach

Peach Melba Cobbler

This is my absolute favorite quick dessert recipe.

Its so easy and there isn’t a person on this planet who doesn’t love cobbler.  I know I have posted about this recipe in the past, but I will always come back to it.  Again and again, like how I watch Dirty Dancing at least once a year if not twice or six times in a row.  Anyway.  I’ve added a slight twist to warrant reposting. And, this is a recipe anyone with any amount of cooking skill can master on the first time.  Guaranteed. Here it is.

Peach Cobbler
serves 8-10

  • 1/4-1/2 c. butter (depending on your preference for fat)
  • 1 c. sugar
  • 1 c. flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 c. milk
  • 1 can (16 oz) sliced peaches
  • 1/2 c. raspberries

Melt butter in 8″x8″ square glass dish or other small casserole

Add milk and mix batter.

Spoon batter into dish with melted butter.  Spoon peach slices into batter.  Sprinkle top with raspberries and extra sugar.

Bake at 400 for 30-40 minutes, until golden.

Check out our video blog for a play by play.


Yes We Can: Caning Peaches

Canning peaches is easy and fun.  Because of their high acid content, they can easily and safely be preserved  through the water boiling canning method using a sugar syrup as a preservative.  So, come on…lets get canning!

Canned Peaches

  • 2 peaches per pint/ 4-6 peaches per quart (approx)
  • medium syrup (makes 7 cups)
  • 3 1/2 c. sugar
  • 5 c. water
  • Poach peaches in boiling water and then soak in cold water.  Skins should come off easily.

    Remove pit and cut in half. Treat to prevent darkening.  ( soak in 1 gallon water: 1Tbs salt: 1 Tbs vinegar or use fruit fresh powder).

    Make syrup: combine sugar and water, bring to a boil.  Bring down to a simmer.  Simmer peaches in syrup for 3 minutes.  Remove peaches and pack into clean hot jars.  Pour syrup over peaches.

    Seal jars.  Process in boiling water.  Pints for 20 minutes, quarts for 25 minutes.

    Forkable Favorites: For a quick dessert, use one pint of peaches in our Deliciously Easy Peach Cobbler

    “Healthy” Camp Cobbler With Double Acting Alka Seltzer

    Imagine this: While vacationing with a bunch of friends, you’ve snagged a bunch of cherries from a ripe cherry tree. You really want to show-off by whipping up an awesome cherry cobbler on the fly. You’ve got just the recipe in mind, but you soon realize your friend’s cabin does not stock baking powder? Is this the end of your grandstanding dreams?

    If you say yes, turn to page 5, where you will die a gruesome death.

    If you say no, continue to read on.

    Congratulations, you said “no”, this isn’t the end to your grandstanding dreams. You will live on to be the obnoxious braggart that you are. But first, you need to put your money where your mouth is and figure out a way of this no-baking-powder-pickle. Think about what you can use instead. What does baking powder do for the recipe and what else might create the same effect.

    Okay, you know baking powder reacts while baking, creating bubbles which lighten baked goods and make then fluffy. Baking soda can be mixed with vinegar (similar to the volcano science fair project) for the same results.

    Sorry, you don’t have baking soda either, but thinking on this reminded you of the packets of alka seltzer you always carry in your bag to counteract your nightly binge drinking.

    Cobbler with alka seltzer? This is brilliant you think! What a way to cure all your aches and pains. What a tasty treatment. Practice your swagger; its time to self medicate while baking!

    crushed alka seltzer to substitute for baking powder.

    Here’s the recipe I came up with when faced with the exact same situation last weekend at my friend’s cabin. We all ate it, and many people burped to show their appreciation and gratitude!

    Cherry Camp Cobbler
    in a 9″ x 12″ pan, 16 – 20 servings

    • 2-3 c. bing cherries, pitted
    • 1 c. butter, melted
    • 2 c. flour
    • 3 c. sugar
    • 2 c. milk
    • 3 packets of alka selter (6 tablets)
    • 9″ x 12″ baking dish

    pitting the cherries by pulling the stems.

    1. Preheat oven to 400 degrees.

    2. Rinse cherries and pit them. To pit these, fresh from the orchard, I was able to extract the pit by pulling the stem while squeezing the cherry. The pit stayed attached to the stem and I could basically pull the cherry off the pit.
    3. In a sauce pan, place the cherrys with 1 cup of sugar and bring to a boil. Boil for a couple of minutes and then remove from heat. Drain cherries and reserve Bing cherries are very tart so we need to precook them with a bit of sugar to infuse some sweetness into the fruit. This will also help cook some of the juice out of the fruit so the cobbler won’t be too soupy.
    4. Drain cherries, reserving 1/4 c. of juice. Set aside cherries and 1/4 c. juice. Use the rest of the juice to make a kick-ass old fashioned. (although it may appear to be, this drink is not optional.)
    5. Melt the butter on the stove top or in a microwave if you have one. Pour melted butter into the bottom of your 9″x12″ baking dish or pan.
    6. Crush alka seltzer tablets in a bowl or cup until they are a fine powder, set aside.

    7. Measure all your dry ingredients: Mix dry ingredients together including the crushed alka seltzer. Mix your milk and reserved 1/4 c. cherry juice. Have your cherries in a bowl along with all your other mixed ingredients ready to go along with your baking dish with the melted butter. Because we’re using alka seltzer instead of baking powder, its going to react immediately so we want to mix it at the last possible minute and pop it into the stove as soon as possible.
    8. Quickly assemble your cobbler: Mix the dry and wet ingredients and pour them into the pan with the butter. Spoon the cherries into the batter. Try to distrubute evenly.
    9. Bake for 30-45 minutes or until toothpic/knife can be poked into cobbler and come out clean.

    A delicioulsy fluffy cobbler ready to eat.

    This cobbler recipe is always delicious but the addition of the alka seltzer only makes it better! I would say this qualifies as a healthy snack. Though its definitely not low-fat, it does make you feel way better after eating (it has aspirin in it)!

    **Sorry the pictures are not as good as usual, they were taken by Ira’s iPhone while we were on vacation.

    Quite Berrylicious

    Wild Raspberries
    Originally uploaded by Bien Stephenson

    I love raspberries. They’ve got to be my favorite fruit. Growing up, we had a huge raspberry patch in our back yard which I used to lay under gorging myself with the plump red juicy berries until I was sick. Picking them by the gallons, my mom would make multiple raspberry pies every summer, along with jams, and still have trays and trays of frozen berries for the winter.

    I get so sad every time I go to the store, and see that a pint costs $5.00 0r more. Why! I scream at the berry overlords. To make a raspberry pie, it would cost me like $30.00. Ugh. As much as I love you, I just can’t afford you. So for the sake of economy, (without sacrficing too much in taste) I dilute the raspberries with peaches and thus: Peach Melba Pie!

    My Peach Melba Pie with homemade fresh whipped cream!

    Peach Melba was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London to honor the Australian soprano, Dame Nellie Melba (1861 – 1931). So you can feel nice and historical as you dine on this divalicious dessert!

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