Homemade Peach Cobbler

 

My Mom would take me with her to the peach orchard about an hour away this time of year.  We would pick out the best and most ripe peaches for her cobbler that she loved to make.  She showed me how easy it was to make from scratch. And today, I make it the same way after all these years.  You can use fresh, frozen or canned peaches but fresh is always best. The best part about it is that it literally takes 5 minutes to throw together! When peaches were not in season, my mom would use quart jar of store-bought peaches so we could have it all year long! 

 

 

 

 

 

 

 

Homemade Peach Cobbler

5 peaches, peeled, cored and sliced (about 4 cups)

3/4 cup granulated sugar

1/4 teaspoon salt

For the batter:

6 Tablespoons butter

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

ground cinnamon

 

Add the sliced peaches, sugar and salt to a saucepan and stir to combine. If using canned or frozen peaches, skip cooking the peaches. 

 

 

 

 

 

 

 

 

 

 

 

 

 Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside. Omit this step if using canned or frozen peaches. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees. Slice butter into pieces and add to a 9 x 13-inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Notes

To substitute canned peaches, use 1 quart jar, undrained.

 

How do you peel fresh peaches?

 

 

 

 

 

 

 

 

 

 

The easiest way to peel peaches is to gently lower 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you won’t even need a knife

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Mushroom and Gnocchi Marsala

 

I love this quick little recipe. One day a friend called to say she was stopping by and I said, “I'll make lunch.” I knew she was now a vegetarian so I had to think fast. I remembered she loved my Chicken Marsala and mashed potatoes supper I made when she came for dinner the last time. Why not put together something similar without the meat? I did come up with something that took me all of 10 minutes to make. It has now become a big hit for all my guests. It is delicious! I serve it as a side dish or a main dish for lunch and dinner. Everyone loves this dish. You will too!

Mushroom and Gnocchi Marsala

1 Tablespoon butter

1 Tablespoon olive oil

6 oz. mushrooms (I use white button or baby bellas, sliced

1 green onion, sliced

1/4 teaspoon dried oregano 

1/8 teaspoon salt

1/8 teaspoon pepper

1/2 cup chicken broth

1/2 cup Marsala cooking wine

1 package 16 oz. potato gnocchi

     

Melt butter and olive oil in a large skillet over medium heat.

Add mushrooms, sliced green onions, oregano, and salt and  pepper. Sauté for about 5 minutes, stirring occasionally.

Add the chicken broth and the Marsala Cooking wine and scraped the bottom of the skillet making sure you get all the brown bits.  Add in the potato gnocchi.

Cover the skillet and increase heat to high. Cook for about 3 minutes. The liquid will boil and the cooking wine will burn off. Remove lid and garnish with green onion if desired. Serve immediately.   

Total time to make this recipe is about 10 minutes. This is a keeper my friends.

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Poor Man’s Steak

 Poor Man’s Steak

My Mom was so good about stretching a dollar to feed her kids. When my Dad was killed suddenly in a tragic accident she had to work two jobs to make ends meet. We were poor.  But we never knew we were poor.  We thought we were rich because she made the best suppers. 

I remember this dish like it was yesterday. The patties are kind of a cross between steak and meatloaf....so moist and tender, yet meaty.... and baked in a delicious mushroom gravy.  This is down home comfort food that will bring back childhood memories and a meal the whole family will love.  

Poor Man’s Steak

1 ½ pounds lean ground beef

1 cup Italian breadcrumbs

1 small can evaporated milk

1/2 teaspoon Italian seasoning

1 small sweet onion

 1/2 teaspoon garlic powder

 1/2 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

All-purpose flour, for dredging

Gravy

2 (10.75 oz.) cans condensed cream of mushroom soup

1 1/2 cups heavy cream

2 teaspoons dried parsley

Preheat oven to 350 degrees. Grease or spray a baking dish with non-stick spray.  In a medium bowl, whisk together condensed cream of mushroom soup, cream, and parsley. Set aside.

In a separate large bowl, combine ground beef, Italian breadcrumbs, canned milk, Italian seasoning, salt and pepper, minced onion, garlic and onion powders.  Using your hands, combine ingredients until just mixed. Gently form into even-sized patties.  Poke a hole in the center of each patty. This will keep them flat while frying.

Place about a of the flour (or more, as needed) in a shallow dish and dredge all patties. Shake off excess flour and set aside.

Heat a large skillet over medium-high heat and, once very hot, sear patties on both sides until golden brown. You do not want to complete the cooking process at this time as they will continue to bake later in the oven. Meat should still be under cooked inside.

Spoon some of the mushroom gravy into the bottom of the greased dish.  Transfer hamburger patties to the baking dish and pour remaining gravy on top.

Cover with aluminum foil and bake for 30 to 40 minutes or until cooked through. 

Remove from oven and allow to cool for about 5 minutes and then serve! YUM.

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Moist and Juicy Cheeseburgers

 Moist and Juicy Cheeseburgers

Nothing fancy for lunch today.  Just an awesome juicy melt-in-your -mouth burger that has been calling my name for a week now!  Everyone has their tricks to making the best burgers…. mine is simple.  I use my thumb.  If you want your burgers moist and juicy, loosely form your burger into a ¾ inch patty. Then make a deep indentation in the center of the patty with your thumb.  No need to press them down with a spatula and lose all that juice.  The indentation will disappear as the burger cooks but it will leave you with a wonder juicy and moist burger!

Moist and Juicy Cheeseburgers

1-1/2 lb. ground chuck (80 to 85% lean)

1 teaspoon coarse salt

1/2 teaspoons pepper

4 slices best-quality cheese ( I used provolone here)

4 good quality hamburger buns

4 leaves green leaf lettuce

1 large beefsteak tomato, thickly sliced

Mayo, Ketchup or mustard or your favorite condiment

Put the ground meat in a mixing bowl; sprinkle with the salt and pepper. Mix gently and briefly to avoid overworking the meat. Shape the seasoned beef into 2-3 patties that are about ¾ inch thick.  Using your thumb, press in the center of each patty leaving an indentation.

Prepare a hot charcoal or gas grill fire. Or use a cast iron grill pan or skillet and make them on top of the stove on medium high heat.  

Grill or fry the burgers, until nicely marked and cooked to your liking (about 7 to 8 minutes total for medium-rare). Sear the burgers first on the outside and then turn the heat down.  Don’t press on the burgers while they’re cooking—you want to keep the juices inside the burger, not on your grill or in you pan.

Top each burger with a slice of cheese in the last minute of cooking so that it melts slightly.  Transfer the burgers to a plate and tent them with aluminum foil while you toast the buns briefly on the grill, or in the grill pan, cut side down.

Serve the burgers on the buns, topped with lettuce, tomato, and mayo and/or your favorite condiment.

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