The Best Peach Cobbler

magic!

magic!

So fun to make, this cobbler does a magic trick in the oven. It goes in as a strange, watery looking disaster and comes out with the softest, yummiest, golden brown cake on top of boiling peaches, butter and cinnamon sugar. Delightful! Be sure to have some vanilla ice cream or custard on hand for serving.

Ingredients

  • Oils/Spices: 1 tsp ground cinnamon, 1/2 tsp salt
  • Baking: 1/2 cup shortening, 2 1/2 cups white sugar, 1 1/2 cups AP flour, 2 tsp baking powder
  • Produce: 3 peaches, 1 cup milk
  • Dairy: 3 Tbsp butter
  • Other: 2 cups water, 10×10 in baking dish

Instructions

  • Preheat oven to 350.
  • Grease baking dish.

    topped with blackberries and frozen custard...yes!

    topped with blackberries and frozen custard…yes!

  • Peel, pit and slice the peaches.
  • Stir together peaches with cinnamon and 1 1/2 cups sugar. Set aside.
  • Boil the water.
  • In a medium bowl, cream together shortening and rest of sugar.
  • Mix in flour, baking powder and salt alternately with milk.
  • Pour batter into prepared pan. Top with peach mixture.
  • Drop butter in boiling water and pour all over peaches. This will seem weird, but is correct. J
  • Bake in preheated oven 40 -45 mins, until golden brown.

Original recipe found on: Out to Lunch

Schlafly’s Sticky Toffee Pudding

schlafly(1)We love this dessert from the awesome Schlafly Bottleworks in St Louis, so we tried to make it ourselves. Schlafly makes the recipe available on their website, and I am presenting it below in a neighbor dinner friendly format. 🙂 The Bottleworks serves this cake in huge squares with vanilla bean whipped cream on the side. Delicious, but we preferred smaller serving sizes and the incomparable Haagen-Dazs Ginger Ice Cream. Sadly, this flavor appears to have been discontinued….recommend trying this homemade version found over at Eating Well.

Ingredients

  • Oils/Spices: pinch salt, 3 tsp vanilla extract,
  • Baking: 1 lb. sugar, 1 lb AP flour, 2 tsp. baking powder, 1 lb dark brown sugar
  • Produce: 1 lb dates
  • Dairy: 5 oz.unsalted butter, 5 large eggs, 1 lb salted butter, 1 cup heavy cream
  • Other: 2 c. Hot water, 2 tsp.Baking soda

Instructions

  • Chop dates in food processor
  • Preheat conventional oven to 350 F.
  • Grease 1 9″ x 13″ pan with unsalted butter and coat lightly with flour, shake out excess flour.
  • Combine dates with hot water in a saucepan, bring to boil, then remove from heat.
  • Add baking soda to dates and set aside to cool.
  • In a mixing bowl cream butter and sugar on high speed for 3 minutes.
  • With mixer on low speed, add eggs one at a time until fully incorporated.
  • Add flour, baking powder, salt and 2 tsp vanilla extract to mixer and combine thoroughly.
  • When fully mixed add the dates and their liquid.
  • Place batter into greased pan and bake in preheated oven about 30-45 mis.
  • While cake is baking, stir together brown sugar, salted butter and 1 tsp vanilla extract on low heat, until brown sugar is melted.
  • Whisk heavy cream into brown sugar mixture. Welcome to delicious caramel sauce!
  • When cake is done (insert a skewer in the middle and make sure it comes out clean), cool it on a baking rack before removing from the pan.
  • Spoon warm caramel sauce over individual servings of warm STP and cold ice cream or whipped cream (optional).