Sunday, March 24, 2013

Easy Peach Cobbler

A few weeks ago I made this for a birthday at work.  It is an easy version of peach cobbler that even Paula Deen serves in her restaurant.  It's much better when you can have some fresh peaches but canned will do okay in a pinch. 


3 cups fresh sliced peaches (or one large can and 1 small can sliced peaches, not drained)
2 cups Bisquick mix (all purpose flour may be used, but I prefer Bisquick)
2 cups milk
1/2 teaspoon cinnamon
1 stick butter, melted
1/2 cup of sugar for batter
1/4 cup sugar for peaches (more if you are using fresh peaches, according to taste)
Preheat oven to 350 degrees.
Put 1 stick of butter in a 9 x 13 pan in the oven to melt.
In a bowl, mix together Bisquick, sugar, and milk.

In another bowl slice up the peaches into smaller chunks, add 1/4 cup sugar and cinnamon.

Pour batter over melted butter, do not stir.

Pour peaches and juice over batter, do not stir.

Bake at 350 until bubbly and crust rises to the top and is golden brown, 30 to 45 minutes.

Sunday, March 17, 2013

Happy St. Patrick's Day

I've always wanted to try to make Irish Soda Bread.  Being yeast challenged and this being a quick bread I am surprised I hadn't made it until now.  So few ingredients and such an easy thing.  I can tell it was a peasant bread when folks didn't have access to yeast so the buttermilk and the soda interact to make it rise.  It would be good with some Guiness Stew I think.  May the luck of the Irish be with you today!


3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups buttermilk

Mix dry ingredients together in a bowl.  Make a well in the middle.  Mix together until dough comes together.  Turn out onto a floured surface and knead into a small round.  Take a sharp knife and cut an X in the top.  Bake at 375 degrees for 40 minutes or until golden brown.  Brush melted butter on top.  Enjoy with some Kerrygold Irish Butter.

Thursday, March 14, 2013


I have a fascination with baking pans.  I recently found one of those 'square' muffin pans and decided to use it for this recipe.  A regular muffin pan would work just fine also.


1-1/2 cups cake flour (all purpose would be fine)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1-1/2 sticks (3/4 cup) butter softened
2 eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla
 3/4 cup buttermilk

1 cup powdered sugar
2-3 tablespoons lemon juice

Preheat oven to 350 degrees.  Spray pan with Baker's Joy or use liners.  In a bowl mix together butter and sugar until fluffy.  Add eggs one at a time, mixing well after each.  Add lemon zest and vanilla.  Add lemon juice.  Mix together flour, baking powder, baking soda and salt.  Add to wet mixture alternately with buttermilk.  Fill muffin holes 3/4 full.  Bake for 20 minutes or until centers are done.

To make glaze, mix together lemon juice and powdered sugar to a consistency for drizzling over cakes.  Drizzle over cooled cakes.

Sunday, March 3, 2013

Texas Coconut Pound Cake

I found this recipe on a sidebar ad on my Facebook page on a website Just a Pinch  I'm not too sure why it is called a Texas pound cake but it caught my eye.  My cousin recently told me about Ancel Coconut in a can.  It is shredded coconut in a can with some liquid.  I used this in place of the coconut called in the recipe and I think it made a nice moist texture.  I used the remaining liquid to make the glaze and topped it off with some toasted coconut and pecans (there's the Texas in it for my version).


2/3 cup shortening
1 cup butter (2 sticks, softened)
3 cups granulated sugar
3 cups all-purpose flour
5 large eggs
1 cup milk
1/2 teaspoon baking powder
1-1/2 cups shredded coconut (I used the drained can of Ancel)
2 teaspoons coconut extract (I only had vanilla but think it needs the coconut flavor)

Cream butter, shortening and sugar. Add eggs one at a time beating well after each. Add coconut flavoring. Sift flour and add baking powder. Alternate adding flour and milk to sugar mixture. Add coconut.

Spray tube pan.  Pour batter into pan.  Bake 350 for 1 hr to 1 hr 15 minutes (mine took 90 minutes).  Cool in pan for 10 minutes turn on cooling rack.  

Glaze with powdered sugar glaze and toasted coconut and pecans (optional)