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 27, 2013November 14, 2014

Onion Tart

Great deal at the green grocer on onions so I bought a bunch and needed a great recipe to use some of them up. This one is a winner. These onions were extremely watery so it took quite a bit of time to sweat them so I changed up the recipe a little and it came out just fine.

Ingredients for Onion Tart

1½-2 pounds Spanish Onions thinly sliced
¼ pound bacon diced
2 cloves garlic finely chopped
2tbs butter + 1 tbs olive oil
2 eggs
½ cup half & half or heavy cream
salt & pepper
¼ tsp nutmeg
¼ flaky pie dough recipe*see note below

Directions for Onion Tart

Take ¼ of the flaky pie dough recipe and roll it out to fit a 9 inch pie plate or a 10 inch tart pan with removable sides. If using the tart pan the cooking time will be slightly less. Place the dough in the pan and crimp edges.

In a small pan on medium heat cook the bacon until bacon is crisp and most of the fat is rendered.

In a pan big enough to accommodate all the onions place the 2 tbs of butter and the 1 table of olive oil, melt. Add the onions and cook on medium to medium high heat until all the moisture is evaporated and the onions begin to brown. When the onions begin to brown add the bacon and bacon fat and mix well and continue to cook until the onions are a golden color. Remove from the heat and stir in the garlic. Set aside to cool slightly.

Preheat oven to 350°

In a large bowl place the cream and the eggs and salt & pepper and nutmeg and mix thoroughly. Add the onion mixture and combine. Pour into the prepared pie shell and bake for 30 – 45 minutes until eggs are set and the mixture is firm and the edges of the tart shell are nicely browned.

Serve hot, with sour cream or creme fraîche on the side.

*You can acces the flaky Pie dough recipe by using the “search my site” bow on the front page or by this link http://www.rantsravesandrecipes.com/flaky-pie-crust/

Here are a few items to help make this recipe:
Chicago Metallic Non-Stick 10-Inch Quiche Pan
All-Clad 5112 Stainless 12-Inch Fry Pan
Duralex Lys Stackable 10-Piece Bowl Set

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.

Onion Tart

2013-07-27 22:18:37

A tasty savory pie, great for a light meal or a appetizer

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Ingredients

1½-2 pounds Spanish Onions thinly sliced
¼ pound bacon diced
2 cloves garlic finely chopped
2tbs butter + 1 tbs olive oil
¼ tsp nutmeg
2 eggs
½ cup half & half or heavy cream
salt & pepper
¼ flaky pie dough recipe

Instructions

Take ¼ of the flaky pie dough recipe and roll it out to fit a 9 inch pie plate or a 10 inch tart pan with removable sides. If using the tart pan the cooking time will be slightly less. Place the dough in the pan and crimp edges.
In a small pan on medium heat cook the bacon until bacon is crisp and most of the fat is rendered.
In a pan big enough to accommodate all the onions place the 2 tbs of butter and the 1 table of olive oil, melt. Add the onions and cook on medium to medium high heat until all the moisture is evaporated and the onions begin to brown. When the onions begin to brown add the bacon and bacon fat and mix well and continue to cook until the onions are a golden color. Remove from the heat and stir in the garlic. Set aside to cool slightly.
Preheat oven to 350°
In a large bowl place the cream and the eggs and salt & pepper and mix thoroughly. Add the onion mixture and combine. Pour into the prepared pie shell and bake for 30 - 45 minutes until eggs are set and the mixture is firm and the edges of the tart shell are nicely browned.
Serve hot with sour cream or creme fraîche on the side.

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

July 23, 2013June 5, 2016

Flaky Pie Crust

Flaky Pie Crust

This recipe comes from Julia Child’s “Baking with Julia”. It makes a great flaky delicious pie crust. The only difference from the original recipe is that I ” layer” the ingredients, which I have found works better for me. Although I did list this recipe earlier in the Key Lime Pie recipe, I think it is so good and so useful for so many other recipes it should have a page of it’s own.

Flaky Pie Crust

This recipe makes enough dough for 4 9-10 inch pie crusts. This recipe is designed for the food processor. You can do it by hand or in a mixer with a paddle (see the “Baking with Julia” cook book for directions}.

5 1/4 cups of flour (all-purpose or pastry)
1 Tbs Kosher Salt
1 1/2 sticks (6 ounces) unsalted butter cut into small pieces
1 3/4 cups ( 11 ounces) solid vegetable shortening chilled
1 cup ice water

Directions for making dough

Use very cold ingredients and do not overwork them. Use the metal blade in the food processor. I put flour and salt into a large bowl and whisk to combine. I then put about a cup of flour into the processor and then layer some of the butter and shortening on top, then cover with flour and layer in more butter and shortening and continue this process until all ingredients are in the processor. Pulse a few times until the fats are cut in and the mixture resembles moist cornmeal. Add a little bit of the liquid and pulse a few times more. Then add a little more liquid and pulse a few more times , continue this process until the mixture has curds and lumps and sticks together when pressed between your fingers. Do not process until a ball forms.

Turn the dough out and form into a ball and divide into 4 equal parts. Take any quarters not being used right away and wrap and bag tightly and freeze. Any pieces to be used right away wrap in plastic wrap and chill for at least two hours or up to 5 days.

Here are a few items to help make this recipe:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size

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.

Flaky Pie Crust

2013-07-24 00:33:22

The best pie crust

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Ingredients

5 1/4 cups of flour (all-purpose or pastry)
1 Tbs Kosher Salt
1 1/2 sticks (6 ounces) unsalted butter cut into small pieces
1 3/4 cups ( 11 ounces) solid vegetable shortening chilled
1 cup ice water

Instructions

Use very cold ingredients and do not overwork them. Use the metal blade in the food processor. I put flour and salt into a large bowl and whisk to combine. I then put about a cup of flour into the processor and then layer some of the butter and shortening on top, then cover with flour and layer in more butter and shortening and continue this process until all ingredients are in the processor. Pulse a few times until the fats are cut in and the mixture resembles moist cornmeal. Add a little bit of the liquid and pulse a few times more. Than add a little more liquid and pulse a few more times , continue this process until the mixture has curds and lumps and sticks together when pressed between your fingers. Do not process until a ball forms.
Turn the dough out and form into a ball and divide into 4 equal parts. Take any quarters not being used right away and wrap and bag tightly and freeze. Any pieces to be used right away wrap in plastic wrap and chill for at least two hours or up to 5 days.

By Julia Child

Adapted from Baking with Julia

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