Easy Peach Cobbler
Ingredients:
Two 15-ounce cans sliced peaches in syrup
1/2 cup (1 stick) butter
1 cup self-rising flour (see cook's note below)
1 cup sugar
1 cup milk
1/2 cup (1 stick) butter
1 cup self-rising flour (see cook's note below)
1 cup sugar
1 cup milk
Directions:
Preheat the oven to 350 degrees F.
Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9x13-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream or vanilla ice cream.
Source: This is a recipe by Trisha Yearwood found on Foodnetwork. You can find the recipe here.
Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9x13-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream or vanilla ice cream.
Cook's Note: If you don't have self-rising flour, substitute 1 cup
all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8
teaspoon salt.
Yield: 8 servings.
Yield: 8 servings.
Source: This is a recipe by Trisha Yearwood found on Foodnetwork. You can find the recipe here.
Notes: This was so easy and so good. I served mine with vanilla ice cream. I love warm desserts that melt the vanilla ice cream slightly. Yummy stuff. It was also a good way to use up some canned peaches in my food storage. Using canned peaches (as opposed to fresh peaches or peach pie filling) makes it so much easier and also a lot cheaper too. Oh, and while you are making this in a 9x13-inch pan, it really does only serve about 8 adults. You can double it and still fit it in a 9x13-inch pan (though it is a cozy fit, so I would suggest putting it on a cookie sheet or over some tin foil so it doesn't boil over into your oven, just in case). If you double it, it will just take a little longer to cook. Oh, and my apologies that I didn't get a picture of this served individually with ice cream on top. It just got gobbled up too fast! Next time I make this, I will have to take a picture of it with the ice cream.
Fresh Strawberry Upside Down Cake
Ingredients:
2 cups fresh strawberries, crushed
1 (6 oz) package strawberry Jell-O
3 cups miniature marshmallows
1 package yellow cake mix
Directions:
Pour strawberries in a 9x13-inch cake pan.
Sprinkle strawberry Jell-O on top. Top with miniature marshmallows.
Prepare cake mix according to package directions and pour over all.
Bake in a 350 degree oven for about 40-50 minutes, or until a toothpick inserted in center comes out clean.
Let cool for about 15 minutes. Run a knife around the edges and turn onto a serving tray (or a jelly roll pan works great). This can be served warm or cold.
Yield: 12 servings.
Source: We saw this originally on Facebook. However, I will note the original recipe sources as a recipe submitted to Allrecipes.com by parealtor313. You can find it here. It has 4 1/2 stars and over 500 reviews so far.
Notes: This was really easy and very tasty. If you would like, you can serve it with a dollop of whipped cream or top it with some vanilla ice cream.
How funny that a recipe posted on facebook only has 500 reviews on Allrecipes. I'll bet it's been made thousands of times since it's floating on FB. It was a good recipe and it was intriguing to see how the marshmallows changed in texture. Beyond easy recipe.
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