Once Summer is full blown and it’s hotter than the hinges of Hades, the canning kettle comes out to add to the hellish mix. Folks, who among you cans or otherwise puts up food for when the snowballs fly? I’ve been canning for more than fifty (50!) years and still love it (else, I could be just plain NUTS!) What I do not love is the heat and exhaustion which accounts for my absence lately. The southside Virginia heat is killing me; give me the cold of the Appy Mtns now please.
In Southside Virginia, peach season has passed but we’re still receiving loads of Georgia, South Carolina and Florida peaches. I’ve made twenty some pints of peach preserves, eaten fresh peaches on my granola and still have a few peaches left, enough to can another batch of preserves or to freeze a few pans of sliced peaches.
What’s your go-to dessert when company (unexpectedly) comes for a visit? Mine is either shortbread or cobbler and there’s almost nothing better than Peach Cobbler. Mom gave me this recipe and it’s been a good one, we’ve passed it around like an beautiful baby and now it’s yours.
CUPPA, CUPPA, CUPPA PEACH COBBLER
Gather ingredients: baking powder, vanilla, sugar, flour, milk while in a 350 F degree oven you’ve
put your cast iron skillet containing a stick of butter to melt. This Griswold 10 inch skillet is an heirloom from my beloved Aunt Bonnie and sees more use than my vacuum cleaner.
Whisk together 1 cup of flour with 1 cup of sugar with 1 cup of milk + a pinch of baking powder and a gurgle of vanilla. This is a Very Forgiving recipe…please don’t angst over a pinch or gurgle, just do it and then whisk well. Peaches should be peeled, sliced and placed in the heated skillet where the butter is melted. Pour the batter over the peaches, return to the oven and bake until done, approximately 30 minutes, give or take.
My poor ole mother in law (who went by the nickname “Crock” because her middle name was “Crockett” and was, yes, kin to the Davy Crockett family) just about went over the edge when once I asked her to “Watch the biscuits, don’t let them burn and take them out when they’re finished”.
Deer caught in headlights look
“Wait a minute, how will I know when they’re done?”
I looked at her, thinking she was joshing. “When they’ve finished browning.”
“How will I know when they’ve finished browning?”
I’m genuinely puzzled. “I don’t understand the question.”
She looked at me like I rode the short bus. “HOW MANY MINUTES?”
“I don’t know because I don’t know your oven. Just look at the biscuits, when they’re brown on the top, take them out of the oven.”
Sure, it’s funny now but then…we’re both wondering if we really want to be related to each other even if only by marriage.
All’s well that ended well; the biscuits didn’t burn, mainly because I rushed to do what I had to do in order to return to the kitchen. Later, when I told Dave this story he started laughing. “Mother was a hard science teacher…biology and chemistry…she needs to know exacts, plus Aunt Melindy did all the cooking in her family so Mother never learned her way around the kitchen.” That may be but in the kitchen there aren’t a whole lotta “exacts” especially when using a wood stove, which I’ve done. The general theory being…you want to eat, you learn to cook and bake and can and put up food…for when the snowballs fly. That’s Granny B’s philosophy and I’m cozy chubby.
CUPPA, CUPPA, CUPPA PEACH COBBLER
1 stick butter (NOT margarine)
1 cup sugar
1 cup flour
1 cup milk (I used 2% but NOT skim)
pinch baking powder
gurgle of vanilla (NOT imitation)
Place 1 stick butter in 10 inch cast iron skillet then into 350 degree F oven (while preheating) so butter may melt.
Whisk well the rest of ingredients.
Peel, pit, slice about 4 large peaches; if you have too many to fit your pan, save for breakfast or dessert.
Arrange peaches on top of melted butter.
Pour batter over peaches and butter.
Bake for approximately 30 minutes…when brown, remove from oven and serve with ice cream or cream (half n half or whipping cream) or plain. It’s good even plain.
I learned to cook from when women whose recipes were in their heads. When pressed upon, they could write out basic instructions but the finagling was up to the cook. It’s a delightful way to make one’s way around the kitchen especially when you’re a day or three away from grocery shopping, open the pantry or fridge door and see ?????. Some of my best meals have been from the dregs of the freezer, fridge or pantry.
If you make this cobbler, or have made a similar version, please let me know and thanks.
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