Sunday, August 27, 2017

Best of the South Peach Cobbler

This recipe has been my "go to" cobbler for years. Any fresh summer fruit works well and it's so easy to prepare. It has a rich buttery tasting cobbler and I love this recipe.
I have no idea of the calorie count nor do I care. Every now and then I throw caution to the wind and just indulge.
It certainly goes by much quicker if you have all the ingredients prepped. All ingredients you would have in your pantry if you happen to stroll in to a Farmers Market and find some fresh local fruit.
My husband found these peaches at our local Farmer's Market on Saturday. We actually had not had any peaches this whole summer. Most of the peaches in our surrounding area did not produce very well. I'm told it was because we had such a warm winter and there were not enough chilling hours. However, these came from North Carolina which I have had before. Absolutely nothing beats Chilton County peaches in Alabama, soooooooooo delicious but their peach groves were not very productive either so I am told. These were not very sweet but a perfect choice for a cobbler. With added sugar, I can remedy that.
Best Of The South Peach Cobbler
1/2 cup butter
1 cup all-purpose flour
1 1/2 cups sugar, divided
1/2 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon nutmeg, freshly grated
1 1/4 teaspoon almond extract
1 cup whole milk
2 cups sliced peaches
Preheat oven to 350 degrees.
Melt butter in a 2-quart casserole dish, in the oven as the oven preheats. Mix together flour, 1 cup sugar, salt, baking powder, and nutmeg and give it a good stir with a wire whisk. Add the milk and almond extract. Pour mixture over melted butter; do not stir. Sweeten peaches to taste using about 1/2 cup of sugar. Place peaches on top of mix, again do not stir. Bake at 350 degrees for about 45 minutes or until browned on top and bubbly. Serve warm with ice cream or freshly whipped cream.
Make sure you use a really good quality almond extract, it can make all the difference in the world I have found. This is what I use.
I cannot emphasize more that when you pour the batter and then the peach mixture on top into the dish, don't stir it around to mix it. The batter rises to the top and surrounds the peaches. And yes, you did read the recipe correctly, it does call for 3 teaspoons of baking powder and this is the reason why. That has always been my most asked question when sharing this recipe. 
 It's a rich buttery tasting recipe with a little crunch around the edges. It doesn't get any better.

Before serving this I couldn't help myself, I had to taste to make sure it was good. I hope you'll give this a try. It's a quick, easy but delicious dessert and works well with not only peaches but blueberries, blackberries, or strawberries. A combination would be amazing. I'm thinking peaches and blueberries if I can get some more delicious peaches this week.
Give it a try, you won't be disappointed.
 Enjoy, Carolyn

Monday, August 21, 2017

Blueberry Buttermilk Pie

I always look forward to the time when blueberries at our farm in South Georgia are ripe and ready for picking. We picked our last few at the end of June. We had a modest amount of berries this year but we have found that every other year are bumper crops. This year was not a bumper crop but did get enough for the freezer to use when I want them. Here's just a few of our blueberry bushes at our farm in S GA.
Now I love a good buttermilk pie, not too sweet but just sweet enough to fulfill that sweet tooth craving. Imagine if you would a buttermilk pie with blueberries, YUM. After going through my saved recipes specifically for blueberries I found this recipe. Cut out of a magazine long ago but had never tried the recipe. What was I thinking?
This was delicious and blueberries are an excellent addition to a Buttermilk Pie.
Blueberry Buttermilk Pie
1 cup frozen blueberries, thawed
1 (9-inch) frozen deep-dish piecrust, thawed or your own pie crust
1/4 cup butter, softened
1/2 cup whole buttermilk
3 large eggs
3/4 teaspoon vanilla extract
2 cups sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
Sweetened whipped cream, to serve

Preheat oven to 350 degrees. Place blueberries in piecrust. Set aside.

In a medium bowl, beat butter, buttermilk, eggs and vanilla at medium-low speed with an electric mixer until butter is in nickel-sized pieces, approximately 1 minute.

In a small bowl, stir together sugar, flour, and salt; stir into egg mixture. Pour into piecrust.

Bake until set, 60 to 65 minutes. (Cover with aluminum foil to prevent excess browning, if necessary.) Let cool before serving. Top slices with whipped cream, if desired.

Note: The blueberries rise to the top as a pecan pie would.
An excellent dessert and of course, Mr. Picky Eater who definitely has a sweet tooth loved this pie. A quick and easy dessert, assembly takes no time. I hope you will try this recipe, you won't be disappointed. I found that the pie itself has a creamier texture than most Buttermilk Pies which was wonderful.
 Enjoy your day and I hope each of you have plans to take in the solar eclipse today. Such a rare occurrence, I can't wait.

I will be sharing this post at Foodie Friday hosted by Michael Lee at Rattlebridge Farm.