how do you like the new layout?

I finally got the template thingy to do what I wanted it to. lol I have been having so much trouble these days with this thing.

I have tried to respond to a comment on my last post 5 times and google just logs me out everytime! Seriously??

So to the question if I made up the beanie weeny recipe:

Yes I did make this recipe up. I just did it the way I was brought up making them and tripled it. lol. So no it is not a USDA approved recipe but I did google and found where other people had done similar things. I am not one to only follow the Ball canning book for recipes. I like to can things we actually eat. :)

^^^This was the answer I had typed over and over! argh so I decided to just post it.  It logged me out 6 times the last time I tried to respond.  Since when can't I comment on my own blog post?!?

I made a peach cobbler today- it turned out really well.  Was a new recipe for me.  Here is the recipe except I used some peach pie filling that I canned up last year.  I doubled the recipe and made it in a9x13 and used 2 quarts of filling.
Peach Cobbler

Filling
2 1/2 lbs. ripe but firm peaches (6 to 7)
1/4 cup sugar
1 teaspoon cornstarch
1 tablespoon juice from a lemon
pinch salt

Buscuit Topping
1 cup (5 ozs.) unbleached all purpose flour
3 tablespoons plus 1 teaspoon sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons cold unsalted butter cut into 1/4 inch cubes
1/3 cup plain whole milk yogurt (non fat yogurt will not work)

1.For the filling: Peel peaches then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl. Let stand for 30 minutes, tossing several times. Drain peaches and put 1/4 cup juice, cornstarch, lemon juice, and salt into bowl and whisk. Toss mixture with peaches and place in 8 inch square glass baking dish. Bake in 425 degree oven for 10 minutes.

2. For the Topping: While peaches are baking, in food processor, pulse flour, baking powder, baking soda, salt to combine. Scatter butter cubes over and pulse until mixture resembles coarse meal, about 10 1 second pulses. Transfer to medium bowl, add yogurt, and toss with rubber spatula until cohesive dough is formed (don't over mix dough or biscuits will be tough). Break dough into 6 evenly sized but roughly shaped mounds and set aside.

3. Assemble and Bake: After peaches have baked 10 minutes, remove peaches from oven and and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining i teaspoon of sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack..


Tonight we are having roadkill for supper- literally!  Chris hit a turkey with his dumptruck this afternoon and cleaned it up and brought it home.  Guess he is cooking supper!  I really like fried turkey.  Will probably have mashed potatoes with it and hominy! YUM

Wish it was sunny- I would make sun tea.

Wouldn't that be just perfect-

Sun Tea
Fried Turkey
Mashed potatoes and gravy
Hominy
Peach cobbler???

I ain't that southern lol :)