Peach Cobbler

An abundance of peaches that were slightly too ripe, so the mechanics of this recipe were a bit tricky. Best made with slightly firmer peaches. It’s still manageable with the very ripe, you just have to be a little more careful with your cutting.

First step is to peel the peaches by making a small not too deep cross wise slit in the bottom of the peach and dipping into lightly boiling water for about a minute. Remove from the hot water and place into a ice bath to cool. Once this procedure is complete the peel should come off quite easily. Once peeled cut into small bite size pieces.

Ingredients for Peach Cobbler

5-6 not too ripe peaches peeled and cut into small pieces
½ cup granulated sugar
1 tsp cornstarch
Juice of 1 lemon
¼ cup brown sugar (optional)

Ingredients for topping

1 cup all purpose flour
½ cup granulated sugar
1 tsp baking powder
pinch of salt
6 tbs cold butter cut into small cube
¼ – ½ cup very hot water

Directions for making Peach Cobbler

Preheat oven to 425°

In a glass or ceramic baking pan place the peaches the sugar, lemon juice and cornstarch and mix well. If peaches appear not to be too sweet add the brown sugar. Bake for approximately 10 minutes until peaches are soft.

In a separate bowl add the flour sugar ,baking powder and salt and stir to combine. Add the butter and using a pastry cutter cut the butter into the flour until the mixture resembles a course meal. Then stir in enough water to form a slightly moist dough.

Remove the peaches from the oven and divide into 4 individual ramekins. Drop spoonfuls of the topping over the peaches and place the ramekins on a baking sheet and bake for about 25 minutes until the peaches are bubbly and the topping is lightly browned.

Allow to cool slightly and serve warm, a nice dollop of vanilla ice cream would be a great accompaniment.

Here are a few items to help make this recipe:
Bia Cordon Bleu Individual White Porcelain 8-Ounce Oval Au Gratin, Set of 4
Kitchen Supply 8 Inch Square Glass Baking Dish

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Peach Cobbler

2013-07-28 17:47:35

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Ingredients

5-6 not too ripe peaches peeled and cut into small pieces
½ cup granulated sugar
1 tsp cornstarch
Juice of 1 lemon
¼ cup brown sugar (optional)
Ingredients for topping
1 cup all purpose flour
½ cup granulated sugar
1 tsp baking powder
pinch of salt
6 tbs cold butter cut into small cube
¼ - ½ cup very hot water

Instructions

Preheat oven to 425°
In a glass or ceramic baking pan place the peaches the sugar, lemon juice and cornstarch and mix well. If peaches appear not to be too sweet add the brown sugar. Bake for approximately 10 minutes until peaches are soft.
In a separate bowl add the flour sugar ,baking powder and salt and stir to combine. Add the butter and using a pastry cutter cut the butter into the flour until the mixture resembles a course meal. Then stir in enough water to form a slightly moist dough.
Remove the peaches from the oven and divide into 4 individual ramekins. Drop spoonfuls of the topping over the peaches and place the ramekins on a baking sheet and bake for about 25 minutes until the peaches are bubbly and the topping is lightly browned.

Notes

Be sure to bake on a sheet pan as they will probably spill over.
Allow to cool slightly and serve warm, a nice dollop of vanilla ice cream would be a great accompaniment.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

July 15, 2013November 14, 2014

Ice Box Cake

Ice Box cakes have been around since, well since there have been ice boxes. A few of my very old cook books have recipes for them. The Nabisco “Famous” chocolate wafers have been around since the 1920’s and I’m not sure when this recipe was first invented but it has certainly been my favorite for years. There are certain must’s for this recipe, you need to use NABISCO “Famous” chocolate wafers and “real” homemade whipped cream, and it needs to be made well in advance.

The first time my wife tried to make it for my “birthday” cake she tried to make it with the whipped cream in a can, thinking it would be OK and save time. It wasn’t and it didn’t.

: NABISCO Famous Chocolate Wafers

The recipe on the box says you can make it 4 hours before serving, but it is really best if left to sit in the refrigerator overnight so that the cream can be absorbed by the wafers and they swell and soften.

Ingredients for Ice Box Cake

1 box NABISCO Famous chocolate wafers
2 cups heavy cream whipped stiff
¼ cup sugar
1 tsp vanilla

Directions for Ice Box Cake

Whip the cream stiff with the sugar and vanilla. Spread the cream on one side of a wafer and lay on a plate and continue building a small tower of wafers.

: tower of wafers

Once you have a small tower place them on their side on a serving plate and then continue to build the log add one wafer at a time to the end of the log.

: place wafers on side to form a log

Once all the wafers are added take the remaining whipped cream and frost the entire log. Place into the refrigerator for at least 4 hours, best left overnight. Can be frozen .

: use rest of the whipped cream to totally cover the log

When serving cut on a 45º angle so that a number of wafers appear in each serving.

: cut on 45 degree angle

Celebrate Bastille Day by taking 1/3 of the whipped cream and put in blue food coloring and another 1/3 with red and make the log blue, white and red -Vive La France.

Here are a few items to help make this recipe:
Cuisinart HM-70 Power Advantage 7-Speed Hand Mixer, Stainless and White
OXO Good Grips Bent Icing Knife

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Ice Box Cake

2013-07-15 14:52:30

A delicious elegant dessert

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Ingredients

1 box NABISCO Famous chocolate wafers
2 cups heavy cream whipped stiff
¼ cup sugar
1 tsp vanilla

Instructions

Whip the cream stiff with the sugar and vanilla. Spread the cream on one side of a wafer and lay on a plate and continue building a small tower of wafers.Once you have a small tower place them on their side on a serving plate and then continue to build the log add one wafer at a time to the end of the log. Once all the wafers are added take the remaining whipped cream and frost the entire log. Place into the refrigerator for at least 4 hours, best left overnight. Can be frozen .When serving cut on a 45º angle so that a number of wafers appear in each serving.

Notes

For 4th of July or Bastille Day use blue and red food coloring on 1/3 each of the whipped cream and decorate the log red white and blue.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

June 19, 2013November 12, 2014

World’s Best Pecan Shortbread Cookies

Pecan Shortbread

The closest some people will ever get to tasting real “Scottish” shortbread is the pecan style in the grocery store. Here’s my version. It’s easy to make and is sure to become a family favorite.

Ingredients for Pecan Shortbread

½ cup light brown sugar
1 cup butter – unsalted
1½ cups all purpose flour
½ cup corn flour (corn starch)
½ cup chopped pecans finely ground
½ cup chopped pecans
½ tsp vanilla
Demerara sugar or extra light brown sugar for dusting

Directions for Pecan Shortbread

Preheat oven to 325°. In a bowl combine the flour, corn starch, and finely ground pecans. In the bowl of a mixer cream the sugar and the butter. Add the vanilla and the chopped pecans. Slowly add the flour mixture and combine to form a dough.

Roll out the dough to approximately 3/8 of an inch in thickness on a well floured surface or a large Silpat and cut into rounds 2 – 2½ inches in diameter. Place on an ungreased baking sheet or one with a Silpat and bake for about 28 minutes until the edges are slightly browned. As soon as you remove them from the oven lightly sprinkle with Demerara sugar. Remove to a wire rack to cool. They will keep in an air tight container for a few weeks but don’t worry they’ll be eaten long before the expiration date.

Here are a few items to help make this recipe:
Silpat Non-Stick Silicone Jelly Roll Pan Baking Mat, 14-1/2-Inch by 10-Inch
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Shee

These cookies are sure to bring out the Scotty in you! 5 paws

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

World's Best Pecan Shortbread Cookies

2013-06-28 17:50:28

Yields 24

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Prep Time

15 min

Cook Time

28 min

Prep Time

15 min

Cook Time

28 min

Ingredients

1/2 cup light brown sugar
1 cup butter - unsalted
1 1/2 cups all purpose flour
1/2 cup corn flour (corn starch)
1/2 cup chopped pecans finely ground
1/2 cup chopped pecans
1/2 tsp vanilla
Demerara sugar or light brown for dusting

Instructions

Preheat oven to 325 degrees
In a bowl combine the flours and finely ground pecans, set aside
In the bowl of a mixer cream the sugar and the butter. Once creamed add the vanilla and the chopped pecans. Once combined slowly add the flour mixture and stir until a dough is formed. Roll out to approximately 3/8 of an inch thick and cut into rounds. Place onto a ungreased baking sheet and bake for 28 minutes or until edges begin to brown. Remove from oven and sprinkle with extra sugar, place onto wire rack to cool completely.

Notes

Biscuits can be shaped into any style desired, and can be stored in an air tight container for a week or two.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/