Ethel Pethel's Peach Cobbler
¾ stick of butter, melted in a casserole dish
1 16 oz. package frozen or fresh peach slices
2/3 cup sugar
½ cup water
I teaspoon cornstarch
1 cup Self-rising flour
1 cup Granulated sugar
½ cup milk -plus 2 tablespoons
Preheat oven to 350 degrees.
Melt (Microwave) the butter in a 2-quart baking dish.
Heat peaches, corn starch, ½ cup water, and 2/3 cup sugar in a sauce pan over medium heat and stir until slightly thickened. Remove from heat and allow to cool 5 minutes.
In another bowl, mix flour, 1 cup of sugar, milk, and cinnamon then mix until batter is combined: Pour over melted butter in baking dish.
Arrange peaches over the batter: Any remaining liquid from the peaches can be drizzled over the top before baking, or after. I put half on before and half on after.
Bake in preheated oven until golden brown, about 40 to 45 minutes.
Top with vanilla ice cream WITH A SPRINKLE OF CINNAMON! Yum!
1 Cup latex any color paint- Interior or Exterior
1/4 Cup Baking Soda
3 Tablespoons Water
(or more if needed-just add a little at a time)
Mix ingredients together until the paint reaches the consistency of school glue. Remember if you paint with exterior paint, your project should hold up well outdoors.
Cookies, Cookies, Cookies! Who wants a cookie?
October 8, 2018
It is such fun baking and decorating holiday cookies and even more fun serving them!
When I'm not serving up luscious cupcakes or a scrumptious moist cake, I am plating up some yummy cookies to serve my guest. A cookie is the perfect end to a heavy meal. No one can turn down a cookie!
Parker, my grandson loves making cookies for Thanksgiving. It has become a holiday tradition for us. We have, however changed one thing on our yearly cookie baking day...We no longer bake "Thanksgiving Elephants" like we did the first Thanksgiving we started this tradition. Parker was three years old and insisted on elephants instead of turkeys. He has since changed his mind and now we are a bit more traditional.
This is one of my old stand-by recipes I created many years ago. It will appear in one of my "Home in the Big Back Yard" children's books, but until then, I'm sharing the recipe!
The Best Sugar Cookie Ever!
(At least that is what my grandson says!)
* 1 Cup soft butter
* 1/2 cup sugar
* 1 large egg
* 1/4 tsp. salt (opt.)
* 2 cups flour
* 1 Tbsp. Almond Extract
Here's what you do!
* Heat oven to 325 degrees
* Beat together butter, sugar, egg, almond extract and salt. Add flour gradually and beat till well blended. Refrigerate in a large plastic bag at least an hour. (I have even left them overnight and made them the next day) Roll out dough to 1/4 thickness and cut with your favorite cookie cutter. Bake 12 minutes or until edges begin to brown. Recipe makes about 18 large cookies. Make sure the cookies are completely cool before icing.
The Best Tasting, melt in your mouth icing Ever! The one for Kids helping in the kitchen!
* 1 Cup sifted confectioners sugar
* 1 tsp. almond extract
* Gel color (if you want something other than white)
* water enough added slowly to make the icing a thick pasty glue consistency. (Usually 5 or 6 tablespoons.)
Here's what you do!
Dip or pipe icing onto cookies. (I dip) This icing sets up hard in about an hour and is absolutely the best tasting, but this icing is not good for detail work on cookies. I use it when I want to just add color or sprinkles to my cookies.
For long lasting detail work, I use the:
Stiff decorator's icing (royal) Icing recipe.