Sunday, January 1, 2012
From spicy salsa to dessert...
This weeks recipe is for peach cobbler another one of those dishes you can make as much of or as little of with a few minor adjustments to the amounts. The recipe I am going to give you is for a 9 x 13 pan that will make enough for a family or a small party. I will also post the recipe for vanilla sauce a great alternative to the traditional vanilla ice cream usually served with cobbler.
3 16oz cans of sliced peaches in syrup
small pearl tapioca (enough to cover the spaces with syrup when you dump the peaches in your pan)
about 4 Cups baking mix (bisquick or jiffy whatever)
4 Tablespoons sugar (a little more if you like yours REALLY sweet)
1 Cup milk
appx 1/3 Cup veg oil
Open and dump your peaches in your pan then sprinkle the tapioca over the syrup areas in the pan so you have just a single layer. Mix together your baking mix, sugar, milk and oil (it will be gooey) drop globs(yes that is a dump and stir technical term) over your peaches mixture, make it as even as you can but this isn't a huge deal its going to flatten and spread some so don't loose sleep over it.
place this in the oven at 350 for about 30 to 40 minutes. Its done when the top is golden brown and the syrup/tapioca mixture is bubbly.
Serve with ice cream or better serve with vanilla sauce
1 1/2 C sugar
4 T cornstarch
2 1/2 C hot milk
4 T butter
1/2 tea vanilla
mix cornstarch and sugar in sauce pan, heat milk (I use a microwave for this but hey if you want use another saucepan)and add to sugar mixture, cook on med heat until thickened add salt, butter and vanilla stir well.
Carin's tip of the week
I always use the best vanilla I can buy, it makes a difference! I love Watkins double strength The flavor doesn't cook out so it's my favorite for any baking. You can buy it online, through a dealer or I have found small bottles at my Walmart store.
It was Sunday when I started to post this ;O)