Easy Peach Cobbler!!!!

****This is not my recipe..if you like this, please thank the author. You may find her on FB at http://www.facebook.com/just1courtney. *****  Image courtesy of Google Images.

1 box yellow cake mix

1 (29 ounce) can of peaches

1 stick (1/2 cup) butter
Cinnamon, to taste

Preheat the oven to 350 degrees.

Drain the juice from the can of peaches into a bowl and set it aside.
Arrange the peaches in a 8 x 11 pan.
Cover the peaches completely with the cake mix. You might need a spoon to coat the whole pan evenly.
Slice the butter (or margarine, as long as it’s in stick form) into about 18 pats.
Distribute them randomly across the surface of the cake mix. If you skip this step, the cake mix will stay dry and won’t rise the way it’s supposed to.

Drizzle the saved peach juice over the top, then sprinkle with cinnamon.

Put the cobbler in the oven for about 30 to 35 minutes or so, or at least until the cobbler has a lovely golden brown color. Enjoy!!

Hot Water Sponge Cake!!!

This is a recipe from a Betty Crocker cook book, dated 1961. I am baking this particular recipe tonight. for Mothers Day. ❤

Ingredients:

1 1/4 cups of Gold Medal Flour (or any kind of flour)

1 1/2 Tsp. Baking Powder

1/2 Tsp. Salt

3 Eggs (1/2 to 2/3 Cup)

3/4 Cup Sugar (White)

1/3 Cup Hot Water

1 Tsp. Vanilla Flavoring

1/2 Tsp. Lemon Flavoring.

Heat oven to 350 Degs F. Grease & flour a pan (I used Pam baking spray with flour). Blend flour, baking powder and salt; set aside. Beat eggs in small mixer bowl until very thick and lemon colored. Pour beaten eggs into large mixer bowl and beat sugar in gradually. Blend in water and flavorings slowly, on low speed. Quickly blend in the dry ingredients; pour into pan and bake for 25-30 Mins. Cool.

Classic Blueberry Cobbler!!

*****This isn’t my recipe…but I am sharing this with you all. Courtesy of Cooks.com *******

CLASSIC BLUEBERRY CRISP
4 c. blueberries, washed
1 tbsp. lemon juice
1/3 c. granulated sugar
1/3 c. flour
1/3 c. packed brown sugar
1/2 tsp. ground cinnamon
3/4 c. quick cooking rolled oats
4 tbsp. soft butter
Arrange blueberries in deep greased baking dish. Sprinkle with lemon juice and granulated sugar.In separate bowl, combine flour, brown sugar, cinnamon and oats. Cut in butter until mixture is evenly blended and crumbly. Spread mixture on berries and bake at 375 degrees 40-45 minutes. Serve warm.

Makes 5-6 servings.

Coffee Cake Recipe!

 Moms-Old-Fashioned-Coffee-Cake

I made two home made coffee cakes this week..unfortunately this is not my own picture or recipe. But if you’d like to try this making this classic..here is a recipe:

 Courtesy of BigOven.com.

– Crumb —
2 1/2 cups Unbleached all-purpose flour; (10 1/2 ounces)
1 1/4 cups Sugar; (8 3/4 ounces)
1/2 teaspoon Salt
1 1/2 teaspoons Ground cinnamon
1 cup Unsalted butter; (2 sticks, 8 ounces), melted and cooled slightly
1 teaspoon Vanilla extract
3/4 teaspoon Almond extract
— Cake —
1/2 cup Unsalted butter; (1 stick, 4 ounces), softened
1 cup Sugar; (7 ounces)
2 large Eggs
1 teaspoon Vanilla extract
1 cup Sour cream; (8 ounces)
2 cups Unbleached all-purpose flour; (8 1/2 ounces)
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Baking Powder
Confectioners’ sugar; for garnish
Preparation

Adjust oven rack to center position and preheat oven to 350 degrees F. Grease two 8-inch round cake pans, or a 9- by 13-inch pan, or a 9- or 10-inch tube pan; dust pan(s) with flour, knocking out excess. Set aside.

Make the Crumb: In a medium-sized mixing bowl, wisk together the flour, sugar, salt and cinnamon.

Melt the butter in the microwave or in a small saucepan over low heat. Remove from heat and stir in the vanilla and almond extracts. Gradually drizzle the melted butter mixture into the flour mixture while continuously and gently tossing with a fork. Continue to toss until all the butter is absorbed and you have a uniformly moistened crumb mixture. If texture of crumb is too small, gently squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape, about 1/4- to 1/2-inch in size. (Adding the butter too fast and/or over-mixing can result in the crumb mixture coming together as a solid dough. If that happens, simply use your fingers to break-up the solid crumb mixture into big crumbs, about 1/4- to 1/2-inch in size. Crumbs don’t have to be uniform, just try to get most about this size.) Set aside while you make the cake batter.

Make the Batter: In a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla and sour cream, scraping down the sides of the bowl with a spatula as needed. In a medium-sized bowl, whisk together the flour, baking soda, salt and baking powder. Add flour mixture to the sour cream mixture and beat on low or stir with a large spoon until evenly combined.

Turn the batter into the prepared pan(s) and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely. Bake 8-inch rounds for 20-25 minutes, or a 9- by 13-inch pan for 30-35 minutes, or a 9- or 10-inch tube pan for 35-40 minutes. Cake is done when a wooden pick or cake tester inserted near the center comes out clean, and the sides of the cake are golden and slightly pulling away from the edge of the pan. Remove from the oven and let the cake cool in its pan(s) set on a wire rack. Carefully transfer the cake, crumb side up, onto a serving plate. Dust with confectioners’ sugar, if desired.

Makes 16 (2-inch) wedges, 24 (2-inch) squares or 16 (1 1/2-inch) slices.

Notes

The secret to the incredible crumb of this coffeecake is a simple technique; melting the butter prior to combining it with the sugar and flour…it makes all the difference.