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Hey Ms. Kattelyn
#10944266
06/28/15 02:32 AM
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Joined: Jun 2009
Posts: 3,843
bigbubba
OP
TFF Team Angler
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OP
TFF Team Angler
Joined: Jun 2009
Posts: 3,843 |
Do you have a peach cobbler recipe? Our peach trees made an abundance of peaches this year.
Proverbs 3: 5&6
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Re: Hey Ms. Kattelyn
[Re: bigbubba]
#10944335
06/28/15 03:28 AM
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Joined: Feb 2009
Posts: 38,366
Kattelyn
Little Psycho Coffee
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Little Psycho Coffee
Joined: Feb 2009
Posts: 38,366 |
God do I ever. It's one of our favorite desserts around here.
Here's the one from my grandmother. - Now, remember, my MOTHER was born in 1915. That tells you how old this one is.
Here's the one that's been in my family for a very, very long time.
1 cup self rising flour 1 cup sugar 3/4 cup milk.
Mix together and pour over two cups of fruit.
Bake at 400 about an hour.
I'm sorry its not fancy. We add cinnamon and ginger to peach cobbler and a splash of vanilla. But I can't tell you the quantities. ____________________
Most folks think of peach cobbler as an overgrown peach pie. Here's that version.
8 cups fresh peaches, sliced and peeled 2 cups sugar 1/4 cup flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/3 cup butter, melted Pastry for double-crust pie
Preheat oven to 375F.
Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to set until sugar is dissolved and a syrup forms. Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and stir in melted butter. Set aside and keep warm.
Roll out half the pastry as for a pie, but cut it into an 8-inch square. Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish. Cover with the pastry square. Bake for 12 to 14 minutes, or until lightly browned. Remove from oven and spoon remaining peach mixture over the baked pastry.
Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Sprinkle lightly with granulated sugar, if desired. Bake an additional 15 to 20 minutes or until browned. _____________________________
This is a good "normal" peach cobbler recipe too.
3 cups flour 1 cup yellow (butter-flavored) Crisco 1 teaspoon salt 1/3 cup sugar 1 beaten egg with enough ice water to yield 1/2 cup 2-1/2 cups peeled peaches, sweetened to taste
Mix flour, salt and Crisco until crumbly. Add egg/water mixture and mix with a fork until it forms a ball. Roll out one half the dough to fit an 8x8x1-3/4-inch pan. Roll the other half of the dough and cut into ten 1/2-inch strips.
Fit the solid piece of dough into the pan, and pour in the sweetened peaches. Then, crisscross the strips over the top. Bake one hour and twenty-five minutes at 350F degrees. Cover the last twenty minutes with aluminum foil to prevent over-browning. When time is up, remove and sprinkle with cinnamon and sugar.
Last edited by Kattelyn; 06/28/15 03:36 AM.
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Re: Hey Ms. Kattelyn
[Re: bigbubba]
#10944534
06/28/15 12:27 PM
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Joined: Jun 2009
Posts: 3,843
bigbubba
OP
TFF Team Angler
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OP
TFF Team Angler
Joined: Jun 2009
Posts: 3,843 |
I can't thank you enough ma'am. I will try each one. I'll let ya know which one my family and friends pick as the best. Thanks again.
Proverbs 3: 5&6
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Re: Hey Ms. Kattelyn
[Re: bigbubba]
#10961796
07/07/15 05:59 PM
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Joined: Jun 2011
Posts: 1,009
pkskeetersr
Extreme Angler
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Extreme Angler
Joined: Jun 2011
Posts: 1,009 |
Kattelyn do you have a chow chow recipe my wife had a friend that gave her a lot of green tomatoes thanks !!
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Re: Hey Ms. Kattelyn
[Re: bigbubba]
#10962920
07/08/15 04:28 AM
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Joined: Feb 2009
Posts: 38,366
Kattelyn
Little Psycho Coffee
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Little Psycho Coffee
Joined: Feb 2009
Posts: 38,366 |
I know I've got a couple around here. Just had guests leave a little bit ago. I'll go digging in the morning and see what I can find. But I'm real partial to frying those things up with a little cornmeal, salt, and pepper. Only chow chow or if I have anything else that looks interesting?
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Re: Hey Ms. Kattelyn
[Re: bigbubba]
#10963045
07/08/15 11:32 AM
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Joined: Jun 2011
Posts: 1,009
pkskeetersr
Extreme Angler
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Extreme Angler
Joined: Jun 2011
Posts: 1,009 |
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Re: Hey Ms. Kattelyn
[Re: bigbubba]
#10964510
07/08/15 10:45 PM
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Joined: Feb 2009
Posts: 38,366
Kattelyn
Little Psycho Coffee
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Little Psycho Coffee
Joined: Feb 2009
Posts: 38,366 |
Okay, here's the Chow Chow I've got saved from my folks. 1 gallon green tomatoes 1 cup water 5 sweet peppers 4 or 5 hot peppers Several onions 1 stalk celery 1 large head cabbage 1/2 cup salt 3 cups white vinegar 2 cups sugar 2 teaspoons Cinnamon 2 teaspoons Allspice 2 teaspoons tumeric 2 teaspoons dry mustard Juice of 4 lemons
In a large stockpot, combine all ingredients except lemon juice. Bring to a boil and cook for 1 hour. Add more water and vinegar if needed. Add lemon juice at the end of cooking. Pour into sterlized jars and seal. Makes 8 pints.
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Here's something from the vaults you might appreciate.
Pickled green tomatoes. 3 quarts white vinegar 6 cups sugar 1 cup salt 2 tablespoons black pepper 2 gallons thin sliced small green tomatoes 1/2 gallon thin sliced onions 1 quart sliced hot peppers Powdered alum
Heat vinegar to boiling and add sugar, salt, and pepper. Pack tomatoes, onions, and peppers into your jars and cover with the boiling liquid. Add a pinch of alum to each jar. Wipe the rims and seal tightly. Cool away from drafts and store at least 3 weeks before serving.
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Re: Hey Ms. Kattelyn
[Re: bigbubba]
#10965209
07/09/15 10:23 AM
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Joined: Jun 2011
Posts: 1,009
pkskeetersr
Extreme Angler
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Extreme Angler
Joined: Jun 2011
Posts: 1,009 |
Thanks those sound great let you know how it turns out !!!
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Re: Hey Ms. Kattelyn
[Re: bigbubba]
#10983008
07/17/15 02:48 PM
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Joined: Jul 2012
Posts: 1,174
txmark1959
Extreme Angler
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Extreme Angler
Joined: Jul 2012
Posts: 1,174 |
makes me hungry just thinking about it!
Mark Cooper Onalaska Texas
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