Southern Peach Cobbler

peach cobbler

 Beginning today, treat everyone you meet as if they were going to be dead by midnight. Extend to them all the care, kindness, and understanding you can muster, and do it with no thought of any reward. Your life will never be the same again. –Og Mandino

 

Here’s a wonderful peach cobbler recipe I found on Allrecipes.  The topping is excellent but you may have to increase it by 50% as the topping recipe does not quite cover the cobbler.

  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all purpose flour
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 Tablespoons unsalted butter, chilled and cut into small pieces
  • ¼ cup boiling water

Mix together:

  • 3 Tablespoons white sugar
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Key Lime Tartlets

I got this recipe from my friend Julie, who made them for a baby shower.  Recipe source, click here.

Key Lime Tartlets

“Not all of us can do great things. But we can do small things with great love.” –― Mother Teresa

Ingredients

  • 2-3 packages frozen mini phyllo tarts
  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 cup fresh lime juice, plus zest from two limes
  • 2 Tbsp. powdered sugar
  • 4 egg yolks
  • 2 cups whipped cream 
  • 8-10 key limes, sliced into thin coins for garnish

Preheat oven to 375 degrees.

In a large bowl, whisk egg yolks until blended. Add in sweetened condensed milk, lime juice, sugar, and lime zest. Whisk together until smooth and blended.

Spoon batter into mini tarts so that they are nearly overflowing. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature. Then top with whipped cream and key lime coins.

Angel Food Cake Dessert

The only disability in life is a bad attitude. –Scott Hamilton

THIS is so good.  I made this for Memorial Day and easy to put together quickly.  Next time I make it, I think it would be even better with more strawberries than the recipe calls for.

  • 1 (10 inch) angel food cake
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 quart fresh strawberries, sliced
  • 1 (18 ounce) jar strawberry glaze – or try using 2 cans cherry pie filling
Directions
  1. Crumble the cake into a 9×13 inch dish.
  2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
  3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.