Recipes

[adoreqvc]

This is the most delicious home made peach cobbler I have made to date, and I hope others also make it too.

Ingredients:

• For the peaches:

• 5-6 cups sliced peaches equals 5 very large fresh peaches.
  
• (if you use your own home made mason jar canned peaches, do not make the syrup recipe I have listed within).
• If you chose to use store bought canned peaches in heavy syrup do not make the syrup recipe I have listed within.)

• 1/8 tsp Chinese 5-spice

• 1 tsp freshly grated lemon zest

• 1 cup water

• 1 cups sugar

•   Batter Recipe:
  

• 1 stick (1/2 cup) butter..... (No substitutes).  
  

• 1 cup sugar

• 1 1/2 cups self-rising flour..... (No substitutes).
  

• 1 1/2 cups whole fresh milk

Instructions:

I am using some of my home made canned fresh peaches packed in home made sugar syrup which  I canned and packed last year, from my food storage items.

If you have your own home made canned peaches in sugar syrup just follow the instructions, as I have outlined below...Same for using store bought canned oeaches in syrup.

Using Fresh Peaches:

Peel 5 large peaches and slice them over a bowl.
Add zest of 1 lemon. and 1/8 teasp 5 spice powder. Set aside.

Simple syrup:
Add white sugar to a pan and the cold water.

Turn gas to medium high and stir until the sugar melts and comes to a simmer then add the sliced peaches and juices to the pan and cook them for 2 minutes.  Turn off gas. 

Baking Instructions:
Take a shallow dutch oven and toss in 1 stick butter till melted, then turn off the burner.   

Batter Instructions:
Make the batter which is sugar and self rising flour.

Mix together add milk and stir until smooth.  

Pour into melted butter and gently place the peaches on top of the batter but do not mix peaches into the batter.

Add the remaining syrup and bake in the oven at 350 F   between 45 minutes -50 minutes.  Top crust must look golden brown when it is baked.

Remove from the oven, and let cool for 20 minutes before serving.

Serve with ice cream or whipped heavy if desired.  

[ECBG]

Thanks for the reminder.  You can use any kind of fruit in this and it's great.

You may be interested that essentially the same recipe is over a hundred years old!

[adoreqvc]

You're very welcome ECBG, and I also thank you.....but that added bit of history is not surprising to me at all, since many of the older recipes have been sucessfully used for many, many decades, and are still today's favorites by older and younger generation of home canners.

I also love using new canning recipes which have been scientifically tested and approved by the USDA, Canning Professionals, and various State Extensions.

[on the bay]

This looks so good.

I always am amazed and admire those who have the patience to get and use all these ingredients and put them together. I apparently was not born with this fabulous gene!

 However I will be delighted to eat it (said the little red hen

[adoreqvc]

Hi on the bay,

Welcome in...

Many thanks for your reply, but I disagree with something you said which is "I apparently was not born with this fabulous gene".

on the bay a person does not have to be born with this fabulous gene, one learns by watching and emulating, reading recipe books, and watching cooking programs.

One also cultivates that yearning to excel relative to food and cooking by enrolling in pro cooking courses which offer exceptional lessons in every aspect of what food prep, cooking, and serving entailsalong with sanitary codes to follow regardless if you are a pro or not.

The #1 main thought is to ensure you always keep a clean well sanitized kitchen prep and cooking area, and one needs to understand safe handling of all foods as to not poison themselves or others.

"There are food related illnesses which are fatal and deadly and can be prevented. 

One is botulism which is odorless, tasteless, and is one of the the most fatal illnesses known.

Salmonella poisoning  is another and that is when touching poultry/fowl etc and not immediately washing hands in hot water and dish detergent and then toughing everything else while preparing the food and infecting everything you came into contact with.

All of this could be eliminated if safe sanitary practices were practiced whenever one enters the cooking prep area.

One must hand wash very often especially after touching raw meats, chicken, etc. and one must wash their hands for at least a few minutes, paying strict attention to under the nails area, which can easily harbor deadly bacterial and disease.

I prefer to not only wash my hands often but I also wear disposable food prep gloves but still wash my hands before wearing them, and use as many as needed to ensure everything I touch does not contaminate anything else.

No one is born knowing everything. In life we learn everything and cooking is just a learning event so anyone can cook and cook well if they understand the recipe instructions and follow them.

There is no special gene we are gifted with. We are only gifted with the knowledge to learn and understand and  that is how a person learns to thoroughly keep a sanitary food environment, learns the proper way to cook..... No one is born with that knowledge,  that is something they learn.

Everyone has an opportunity to learn to be a better cook and should learn how to also be creative, and make their own additions to recipes, or even create their own recipes which is also such fun.

It is not difficult at all to be creative with food, all it takes is a willingness to want to become a better cook, and the drive to make it happen by absorbing everything you can to become a better cook/baker/server.

Please on the bay don't sell yourself short, you can become a better cook with patience, a willingness to learn, and having the correct ingredients and equipment also helps, as does following detailed instructions....so Happy Cooking, and good luck to you in your  cooking endeavors, and should you need some advice please page me here and if I am not travelling I will reply, or if I am travelling I know other members can also reply and advise, as we have some wonderfully gifted cooks here on the Recipes bb..

[Mothertrucker]

Oh yes, this is a good one! I first tried it when I saw it in Paula Dean's cookbook- supposedly it it the one from The Lady and Son's..We used to have a hard time finding self rising flour in Southern California, so I used to keep a bag in the freezer just for this..its that good- I also like to use a little Penzy's cinnamon or cake spice sprinkled over it...

[adoreqvc]

Hi mothertrucker,

Happy Monday to you.

You can make your own self rising flour if you do not have any handy.

It only takes 2 minutes to prepare from start to finish mothertrucker, and below is the recipe I have always use, and it never fails to please.

This recipe is made fresh, and can be made in large batches, and also stored in the pantry or freezer, if you prefer.

Self Rising Flour Recipe:

Ingredients:

1 cup all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Directions:

Measure all ingredients into a bowl, and whisk well to combine.

These measurements I have listed above equal one cup of self rising flour, so you can make as large a batch as you desire, and it will be fresh, and come in very handy.

Enjoy.

[RespectLife]

@adoreqvc

What perfect timing, dear friend!  I just recently purchased a large bag of self rising flour...just to use one cup.

Now I have a recipe to help use it up AND I have the instructions to make my own self rising flour in the future! 

It's a good day already!  Thank you!

@on the bay

Adore is right....you'd be surprised what you can do in the kitchen!  I am a fairly good cook...Italian by taste.  Over the past years here on Recipe Swap...I have branched out and tried so many different flavors and cuisines that I wouldn't have even attempted prior!

AND....with @adoreqvc guidance and encouragment...I even made Baklava AND Baklava Cheescake!  YES, ME!

I had never used phyllo and was scared to death of it!  LOL  But adore encouraged me to try, gave me incredible suggestions and tips...and I did it!

You can always find so much help here.  Don't be afraid to try...and never be afraid to ask questions!  Recipe swap posters are the best!!

[adoreqvc]

How much do I love my friend?

Let me count the ways!

You are a true gem RespectLife.......and you really made my day!  THank you so much!!!

So what's next chocolate Baklava cheesecake again perhaps?

Boy are we in trouble now.

So glad you now can use the directions to make the self rising flour yourself, you make it fresh and only in the quantity needed, or make a small batch and use as required.

I keep all those tips in my Cooking rolardex to make items I need when baking or cooking quickly, and only make what the recipe calls for. 

Again enjoy my dear friend, and here ya go......cyber sending you lots of big fat sisterly cyber hugs! 

[Nightowlz]

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@adoreqvc wrote:

Hi mothertrucker,

Happy Monday to you.

You can make your own self rising flour if you do not have any handy.

It only takes 2 minutes to prepare from start to finish mothertrucker, and below is the recipe I have always use, and it never fails to please.

This recipe is made fresh, and can be made in large batches, and also stored in the pantry or freezer, if you prefer.

Self Rising Flour Recipe:

Ingredients:

1 cup all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Directions:

Measure all ingredients into a bowl, and whisk well to combine.

These measurements I have listed above equal one cup of self rising flour, so you can make as large a batch as you desire, and it will be fresh, and come in very handy.

Enjoy.

 Thx for the info. I don't know why I don't think about doing this. I like the King Arthur flour but they don't have the self rising flour for some reason. Now I can just add baking soda & salt to my all purpose.

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