Sunday, July 11, 2010
Drooling yet? It's okay if you wanna come over. My house is clean.
Right this second.
So come now, or not at all. Cause seriously, within the next half hour or so, the place'll be a wreck again.
Yeah. Scratch that. It's already dirty.
Geeze. How do people do it, with children?
Anyway, I had to do SOMETHING with the Apricot Jam, right?!
Though to be fair, this jam would be divine on any sort of pork product you could find... a pulled pork sandwich with a tablespoon or two plopped on top? Used as a grilling sauce for your pork loin? A dip for your pork rinds, perhaps? Possibilities.
But I was craving Peach Cobbler last night. And when the cravings hit, you gotta hit back, right!?
This is a cobbler recipe that's been my Mother's staple for years (she usually uses Blackberries)... but it's not unique. Nope, not unique at all. But it is EASY.
Here's what you'll need:
1/2 Stick of butter (Go ahead and throw this in your large baking dish, pop it in the oven, and begin the preheat process. Set the oven at 375*. The butter will melt while you do the next bit.)
1 Cup ap flour
1 Cup sugar
3 Teaspoons baking powder
1/2 Cup milk
And mix all this together.
5-ish Peaches (Sliced thin with the skins on! I know... but trust me! The texture is wondrous.)
1/2 Cup sugar
1/2 Cup apricot jam (The flavor won't be obvious, but there'll be "something" different. You'll like it!)
1 Tablespoon lemon juice
Dash of cinnamon if it suits your fancy
Throw all this in a pan and bring to a boil.
Pull that baking dish outta the oven and pour the batter mixture in the bottom. Then carefully spoon your peach mixture on top of the batter. Put the whole thing in the oven and cook for about 35 minutes, or until the top is beautifully golden and when you tap the crust, it goes, "thunk." Then it's done.
OF COURSE, you must ignore the 2 cups of sugar and 1/2 a stick of butter... and top it with homemade ice cream. *quiver*
Both of us give this a big, fat A. Cause that's what we're beginning to look like. Big, fat "A's." Must. Stop. Ea... nom, nom, nom.