September 14, 2009

Peach Cobbler Part Deux and Rainy Day Dinner

I made a different peach cobbler last night. I thought it was better than the previous cobbler; however, it was still a little sweet. (PE thought it was good but didn't have a preference of one over the other.)

Peach Cobbler II
from How to Cook Like Your Grandmother
Print Recipe

six peaches, pealed and pitted
3/4 cup sugar
1/4 cup butter
3/4 cup flour
3/4 cup sugar
3/4 cup milk
2 tsp baking powder
pinch of salt

Melt the butter in a 9 x 13 baking dish while the oven pre-heats it to 350°. Slice the peaches into bite-sized pieces into a bowl. Add 3/4 cup of sugar and mix. Combine the flour, sugar, baking powder, salt, and milk and stir it all together. Remove the baking dish with melted butter from the oven. Distribute the peaches evenly over the butter. Pour the batter over the fruit but don't stir it. Bake at 350° for 40-50 minutes, until the batter is golden brown and developing cracks in the surface. Serve with fresh whipped cream or ice cream.

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For dinner we had frozen Cheesy Cream of Broccoli Soup (frozen in March or so), salad, and Beer Bread. Delicious! It was the perfect meal for this rainy day.

Cheesy Cream of Broccoli Soup
from Sparky
Print Recipe

2 – 3 broccoli heads, coarsely chop off the florets OR
frozen broccoli OR frozen broccoli & cauliflower mix
9 cups water
5 – 6 Tbsp bouillon granules
1 cube butter
1 onion, finely chopped in food processor
1 cup flour
2 cups whipping cream
salt and pepper (to taste)
1 1/2 cups shredded cheddar cheese
3/4 (16 oz) pkg. Velveeta

In a large pot over medium heat, bring water to a boil and add bouillon granules and broccoli, reduce heat and simmer broccoli for about 10 minutes. In a separate skillet over medium heat, melt the butter, add the onions and saute for about 5 minutes. Add the flour to the onions and stir well, forming a thick paste. Gradually add the cream and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Add salt and pepper. Then add the cheese, stirring until melted. (Do NOT let it boil! This will break down the cheese and it will become grainy. Just keep it on a low heat until the cheese is melted.) Serve.

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lettuce (Romaine, spinach, spring mix, whatever) - 2-3 cups per person
1 clementine per person
roasted sunflower seeds (no salt)
honey roasted peanuts
dressing of choice

I know you can make your own salad, but I always find it helpful to get topping ideas.

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Moo baked the bread by herself. It turned out wonderfully. I find it better for all involved if I have her cook/bake when I am not here or at least not present in the room. On my more patient days I will

Beer Bread
from Sparky
Print Recipe

3 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
3 Tbsp sugar
1 bottle of honey-wheat beer*
3 Tbsp butter, melted (optional)

Preheat oven to 350. Grease a 9 x 5 bread pan. Combine flour, baking soda, baking powder, and sugar in medium bowl. Make a well in the center. Pour beer in the well. Stir until just combined. Spread dough in bread pan. Pour melted butter over dough. Bake for 45-50 minutes until toothpick inserted in center comes out clean.

*Any type of beer can be used. We prefer honey-wheat. Also, for those who may not know. . . the alcohol will bake out.

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There you have it a delicious and easy dinner.

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