Southern Peach Cobbler…
This is one of the first recipes I memorized. I’m not one for baking although I love to cook. Baking takes too much measuring for my liking. I’m more of a little dash of this and a little bit of that kind of cook. While I enjoy looking through recipes they are typically just for inspiration. Like anything else, cooking can become mundane and boring so a little inspiration can go a long way.
This recipe works well for any fruit you want to use it in… This also doubles well, just add 10 minutes on to the cook time and use a 9×13 casserole dish instead of a 9×9.
- First preheat oven to 375.
- Butter 9×9 baking dish.
In Medium sized mixing bowl dump:
- 1cp of self rising flour
- 1cp of Milk
- 1cp of Sugar
- Mix together
Meanwhile, pour 1 15oz can of sliced peaches into the baking dish.
Then pour cobbler mixture over peaches, put a few slices of butter on the top of the cobbler and pop it in the oven for 30 – 35 minutes.
Scrambled Eggs and Asparagus…
This picture was a hit on our Facebook page. Therefore, I’ve decided to post the recipe here.
What you’ll need:
- 6 Farm Fresh Eggs (if at all possible, it makes a difference)
- 1/4 cp Swiss Cheese- Shredded
- 6 stalks of Asparagus (fresh)- Chopped in 1in pieces.
- 1/4 Onion -Diced
- 1 Med. Tomato – Sliced
- 1 Small Sauce Pan
- 1 Med Sauce Pan
- 3 Tbs of Butter (Salted)
- Salt & Pepper- to taste
Directions: Heat 1 Tbs of butter in the small sauce pan on medium heat. Add diced onions and cook until tender (about 2 minutes), then toss in the chopped asparagus w/ the onions and cook for 3 or 4 minutes until asparagus has reached a nice firm yet tender consistency…. I like my Asparagus to have a little crunch. You will have to decide how you like yours.
Also, about this asparagus… The prep should go something like this…1st, make sure you soak the asparagus in cold water for several minutes, then rinse really well. Sand likes to get trapped in the heads of the Asparagus and the head is my favorite part!! However, I don’t enjoy sand granules in between my teeth. Yuck! I can do without that crunch!! After you have washed and rinsed the Asparagus you should trim the bottom of the branch. Couple of ways to do it, one would be to snap the bottom off with your fingers. The other would be to cut it off, about 1 inch from the bottom. Now you are ready to chop the asparagus into 1 in pieces.
Let’s talk scrambled eggs for a minute…. First you will need to crack all 6 eggs into a medium sized bowl so that you will have room to whisk the eggs before pouring them into the saucepan. Once you have cracked the eggs in the bowl make sure you salt and pepper (s&p) the egg mixture, whisk in the s&p. Then add the Swiss Cheese and whisk again. Set the egg mixture to the side while you heat the 2 tbs of butter in the medium sauce pan on medium to medium low heat (this will depend on your stove, when I cooked on electric I cooked them on 7, but now that I have a gas cook-top I cook them on medium to medium low). Be careful not to let your butter burn. You want it to be a nice yellow color not brown when you add your eggs.
While your salted and peppered asparagus and onions are marrying in the saucepan you can heat the medium sauce pan on medium/ med low with the other 2 tbs of butter melting. Once melted, pour your scrambled egg mixture into the melted butter pan. Once you pour them in let them sit untouched for about 30 seconds. Then begin mixing the eggs around in the pan until they have reached a nice creamy/ solid consistency. TIP: You will want to under cook the eggs a little as they will continue to cook once you have taken them out of the pan.
Now it’s time to plate it!! Let the fun begin!! Place the scrambled eggs and diced tomatoes on the plate and top the eggs with the asparagus and onion mixture. I always salt my fresh tomatoes just a little. The perfect bite would include a little bit of the scrambled eggs and asparagus and onions, topping off the bottom of the fork with a piece of tomato! Mmmm… Now I’m hungry!!