Peach Cobbler

Peach cobbler

Peach Cobbler
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Most might think of this only in the summer when peaches are ripe, and typically I would too, but….when you can get frozen organic peaches and it’s the week after New Year and bringing a touch of summer to the table is called for, well this is a favorite treat. My daughter, Ashlie, requested it, and so it became a hit for my husband, Tom’s birthday “cake.”
Servings
10-12 servings
Cook Time
40-45 minutes
Servings
10-12 servings
Cook Time
40-45 minutes
Peach Cobbler
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Most might think of this only in the summer when peaches are ripe, and typically I would too, but….when you can get frozen organic peaches and it’s the week after New Year and bringing a touch of summer to the table is called for, well this is a favorite treat. My daughter, Ashlie, requested it, and so it became a hit for my husband, Tom’s birthday “cake.”
Servings
10-12 servings
Cook Time
40-45 minutes
Servings
10-12 servings
Cook Time
40-45 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 375 degrees.
  2. Place butter in a 9x13 pan and melt in the oven.
  3. Meanwhile, combine the flour, half the sugar, baking powder and salt. Add the milk and stir until the dry ingredients are moist. Pour this batter over the butter and there is no need to stir it.
  4. In a medium saucepan, add the other half (1 cup) sugar, the peaches and the lemon juice and bring to a boil, stirring constantly. Pour this over the batter and don’t stir. Top with fresh nutmeg or cinnamon.
  5. Bake for 40-45 minutes or it’s nicely golden. Serve immediately with ice cream if you like.
Share this Recipe
Powered byWP Ultimate Recipe

Dandelion Jelly

Bowl of dandelions

Dandelion Jelly
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
8-10 8 oz. jars
Servings
8-10 8 oz. jars
Dandelion Jelly
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
8-10 8 oz. jars
Servings
8-10 8 oz. jars
Ingredients
Servings: 8 oz. jars
Units:
Instructions
  1. Once you've picked 8-10 cups of blossoms you must remove the petals from the green portions. The petals have the flavor you are looking for, while the green leafy portions will have a bitter taste. There are a couple ways of doing this: you can pull the petals out by hand, or cut them off with scissors. If you pull them by hand you will get fewer green portions making for a better colored & flavored "broth." If you don't have all day to spend pulling petals then you can cut them with scissors.
  2. First rinse them under cold water, (remove dirt and/or bugs), the blossoms will close up a bit which is actually helpful.
  3. Pinch together the ends of the petals with one hand
  4. Cut the "butt" of the blossom off with scissors
  5. Now remove any large remaining pieces of green
  6. Throw the petals into a quart jar.
  7. Repeat this process until you have a full quart of yellow petals.
  8. Now that you have your petals collected dump them in a pot with your 5 cups of water. The petals will float so push them into the water with a spoon continuously as you go. Bring the water to a boil and keep pushing the petals down into the boiling water. Once the petals become saturated turn down the heat a bit and let it simmer for about 5 minutes. The simmering petals will be very aromatic as they cook down. Remove it from the heat & strain out the petals with a fine wire mesh or cheesecloth. The water will have become a "broth" of sorts & will be a brownish golden color. Not to worry though, this is not the final color & it will lighten up once your sugar is added.
  9. Set the stage for your jelly by setting out your sterile jars and lids.
  10. In a large pot stir together 3 cups of the broth with 4 tablespoons of lemon juice, and 6 cups of sugar. (You can add some yellow food coloring to brighten it a bit as well, if you choose to.) Bring the mixture to a rapid boil until it cannot be stirred down. Quickly stir in both packets of liquid pectin & return it to a boil. Boil it hard for 1 minute longer. Now you can fill your jars leaving 1/4 inch head space. Scoop the foam off of the top with a spoon & add the lids. Then process in a 10 minute water bath.
  11. You’ll be amazed by the delicate flavor. My husband and I are happily picking dandelions as you read this and making jelly and tea. Happy harvesting! Kellie J
  12. Basic recipe provided by mygibzone
Recipe Notes

We prefer using Pomona's Pectin, which means we then use less sugar as a result

Share this Recipe
Powered byWP Ultimate Recipe