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Monday, October 26, 2015

Mom's Oven --- Peach Cobbler


During summer, where lots of fruits are growing abundantly, peach is one of the fruits that anyone can be delighted to eat whether ripe or unripe.  It's one of the perennial fruit trees also that the Great Gardener planted in our garden. Why I like it unripe also? -- because the taste is not too sour which is better than an unripe mango. I just sprinkled them with salt and really enjoyed eating them unripe. Even the birds really enjoy eating them unripe even before I pick them evidenced by lots of bites in it. But the best taste is this simple, delectable recipe I made for you. Try it and your family will enjoy eating a good, nutritious dessert on your table.  




PEACH TREE



This stone fruit, they called, is *very low in saturated fat, cholesterol, and sodium.  It is also a good source of dietary fiber, Vitamin A, niacin and potassium, and a very good source of Vitamin C.  Vitamin C is an excellent antioxidant that helps combat free radicals causing cancer and supports collagen formation for a good skin health.  It also contains fiber, potassium, and choline content that provide heart health and reduce age-related macular degeneration.


Please see about planting other vegetables and trees - The Garden (2012) and The Garden (2013).
 


PEACH COBBLER

Ingredients:
Fillings:
5 c.   fresh peaches (washed, peeled, fibrous flesh scraped, sliced    
          ½ inch lengthwise)
1 c.   white sugar
¼ c.  self-rising flour

Batter:
1 ½ c.  all-purpose flour
1 c.      white sugar
1 tsp.   baking powder
½ tsp.  salt
½ c.     butter (unsalted and melted)
1 c.      milk
¼ tsp.  cinnamon powder

Preparation Time:  1 hour and 30 minutes

Baking Time:  1 hour

Instructions:
1. Preheat oven to 350 degrees F.  Put two baking sheet on the oven rack. Prepare two  9-inch round aluminum pans. 

2. For fillings, mix sugar and all-purpose flour well in a small bowl, except the sliced peaches.  Set them aside.

Note: If the sliced peaches are immediately mixed, the mixture will tend to become watery once mix with sugar and will cause an overflow inside the oven during baking.  To ensure of holding any overflow, a baking sheet metal should be used. This will prevent burning the overflowed batter if it reaches the base of the oven.  Another alternative way is to cover the base of the oven with aluminum foil. This will keep the oven from getting messy due to burned batter and saves time for easy cleaning.

3. For batter, mix the flour, sugar, baking powder, and salt well in a separate big bowl with a spatula.

4. Add the milk first to the batter and beat them until all the ingredients are moistened. 

Note: This makes it easier to wet and blend well all the flour and dissolve the sugar. Besides that, the coldness of the milk tends to solidify the melted butter again and make it hard to blend well with the batter.

5. Melt the butter and add it to the batter. Beat until the batter becomes smooth.

6. Pour the filling ingredients into the sliced peaches. Mix them well.  Divide and spread them over the two round aluminum pans.  

7. Pour the batter carefully over the two pans, one at a time.  Be sure the peaches are covered up with batter up to the edge of the pan.

8. Sprinkle cinnamon powder on top.  Place the pans in the oven rack (second level from the base) and bake for 1 hour.

Note: If you see the top is breaking apart, that means, it’s well done.  You can test it by inserting a wooden pick in center and be sure it comes out clean.

9. Let cool for 10 minutes before serving.  Serve with your favorite ice cream.

Servings:  8 per pan



Please see my other Baking Recipes: 
     All Summer Squash Mini Bread        
    How to Roast Sunflower Seeds          
    Nutty Figgy Bread                       
    Peach Cream CheesePie         
    Pumpkin GranolaCookies      


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“Cooking doesn’t only involve knowing what and how to cook and prepare  all the ingredients, but also how much you love to cook for somebody ."  

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