August 26, 2013

Peach Cobbler


It's peach time in southern Illinois.  There are large orchards of peaches grown here, and the peaches are shipped all over the Midwest.


Peach cobbler is my very favorite cobbler.  I never make it with canned peaches, only fresh ones when they are in season.  So we only get peach cobbler a few times a year.




I use refrigerated pie crust, but if you want to make your own, knock yourself out!  Peaches, sugar, flour, water, vanilla extract (not imitation) and butter. That's it.  


Served here with vanilla bean ice cream.

Peach Cobbler:

Refrigerated pie dough

7 cups fresh peaches
2 cups sugar
3 tablespoons all-purpose flour
1 cup water
1 teaspoon vanilla extract
1/2 stick of butter

Preheat oven to 375 degrees F.  Stir together peaches, sugar, flour, water and vanilla extract.

Line bottom of baking dish with pie crust.  Pour in peaches.  Dot butter on top of peach filling.  Cover with remaining pie crust.  Cut slits in top of pie dough.  Sprinkle with sugar (optional).  Bake at 375 degrees F for 50 to 60 minutes. 

If you feel fancy, you can cut pie dough into strips and make a lattice.

I like to serve my cobbler with vanilla ice cream.  

Serve to family and friends!




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August 13, 2013

Italian Cream Cake Cupcakes with Cream Cheese Frosting


Last month, we went to Hoover, Alabama, for a long weekend getaway.  We stayed at Ross Bridge, which is a gorgeous resort.


This is the view from our room.  Pretty awesome!  While there, we went to Edgar's bakery for me to check it out and to get a little something to take back to the room.  One thing I bought was an Italian Cream Cupcake.  I have to admit I had never eaten Italian Cream Cake before because I'm not crazy about coconut.  But it was subtle as opposed to a cake covered in coconut.  So I decided to make them at home.  They were delicious!  A keeper.




This is a cupcake stand my son and daughter-in-law got me for Mother's Day.   I love it!!

Here's how I did it:

Cupcakes:

1 box Duncan Hines white cake mix
1 1/4 cups of buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons of vanilla extract
Flaked coconut

Beat ingredients together on low speed until moistened.  Beat two minutes on medium speed, scraping bowl as needed.  Stir in coconut, as much or little as you like.

Place paper cups in cupcake pan.  Using an ice cream scoop, scoop batter into baking cups.  Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in center of cupcake comes out clean.

Let cool.

Frosting:

1 stick of butter, softened
3 ounces of cream cheese, softened
1 pound box of powdered sugar
1 teaspoon of vanilla extract
Milk
Walnuts, Finely Diced, toasted

Cream together butter and cream cheese, slowly add powdered sugar and blend together.  Add milk one tablespoon at a time until smooth and desired consistency.
 
Toast walnuts over medium heat in a small skillet.

Frost cupcakes and sprinkle toasted walnuts on top.


Yummy!

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August 1, 2013

Chocolate Chip Cookies


My mother found this recipe years ago in our local newspaper.  It is a cake mix cookie recipe, and my family has made it for years.  It is so simple.  We make these cookies often for family get togethers.  They are a family favorite!


Years ago, I took all my recipes I had written on scraps of papers and things I had cut out of newspapers, etc., and typed each on a card and put them in this recipe binder.  This is the recipe.  I used an ice cream scoop and scooped the dough onto a Silpat on my favorite cookie sheet.  I also always refrigerate cookie dough before baking.

Sometimes I use a yellow cake mix instead of a white one.  I do not use nuts, and I use a bit more chocolate chips.


Yummy!






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Fried Eggpant


How about theses "baby" eggplants?   Pretty cute.  I bought these at the local farmer's market.  They  are the perfect size for frying like zucchini.


I sliced them and soaked them in buttermilk and put them in the refrigerator and left to go play nine holes of golf - so approximately two hours.  


I then floured them and fried them in about two inches of canola oil in a deep frying pan.  I salted them while they were hot like French fries.  

My Mimmie used to fry eggplant.  I would sit at her kitchen table and watch her cook.   She was a wonderful cook!  She used the regular sized eggplant.  Frankly, this is the first time I have ever seen these small ones.


I will say these small ones had a bit of a bitter taste which I wasn't crazy about, but my husband thought they were great.  










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