Sadly, no card making for me this weekend. I don't even remember Saturday, but I think it involved housework or something. I seem to have blocked it out of my mind. We were out of town on Sunday of course and yesterday I spent half the day in the kitchen and the other half at the grocery store. I woke up hungry yesterday and wouldn't even put together a complete breakfast. We had cereal, but no milk. Pancakes, but no syrup. I've been making small trips to the grocery store lately after the surgery, but now it was time to go and take care of business! With MP3 player in my pocket and head phones on so that I can focus, I spent at least an hour loading up my grocery cart.
I made so much food yesterday that I won't have to cook today... soooo I'll be stamping tonight.
Peach Cobbler by Jacki Jones
Peaches:
32 oz can sliced peaches (chop or dice them is you want)
cornstarch
1/2 cup sugar
cinnamon, ginger, nutmeg ( I use Pumpkin Pie spice)
Heat fruit in syrup in 3 quart saucepan. Add sugar and spices to taste. Bring to a boil. Add cornstarch mixed with a little water. Cook a few minutes longer. Juice will thicken.
Cake Topping
3/4 cups of sugar
1/4 cup of softened butter
1 cup sifted flour
1 teaspoon baking powder
1/2 teas salt
1/2 c milk
1 teas vanilla flavoring
1 egg
Blend butter and sugar together. Add in sifted flour, salt, baking powder. Continue to mix on low to medium. Add milk and vanilla. Beat for 2 minutes. Add egg and beat for 2 more minutes.
Slowly pour batter over warm fruit in a 9 x 13 pan. Bake at 350 for 35-45 minutes in the center of the oven. Serve with Vanilla Ice Cream!
Don't like peaches? This topping is also great with cherries or blueberries. Use a couple of cans of pie filling or try fresh fruit.
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