This recipe will make a cake type of cobbler. This one is super easy to throw together and oh so good!

29 oz can sliced peaches in heavy syrup
1 cup self rising flour
1 cup sugar or brown sugar
1 cup milk
1/4 cup Butter
1 teaspoon Cinnamon
Dash Nutmeg
Cinnamon and Sugar Mixture (Optional)

Preheat oven to 350 degrees

 

 

 

 

 

 

 

 

 

 

 

Select a 3 quart baking dish

 

 

 

 

 

 

 

 

 

 

 

Butter your baking dish

 

 

 

 

 

 

 

 

 

 

 

This is what it should look like when you are done

 

 

 

 

 

 

 

 

 

 

 

Add the can of peaches with the heavy syrup (or you can cook down some peaches and add them instead)

 

 

 

 

 

 

 

 

 

 

 

Pretty!

 

 

 

 

 

 

 

 

 

 

 

To a mixing bowl add 1 cup self rising flour

 

 

 

 

 

 

 

 

 

 

 

Add one cup sugar (brown sugar for a darker batch)

 

 

 

 

 

 

 

 

 

 

 

 

Add 1 cup milk, butter, cinnamon and nutmeg then stir to combine. It will be the consistency of pancake batter. Pour mixture slowly over the peaches and sprinkle top with sugar and ground cinnamon. Bake at 350 for approx. 40 -45 minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is what it looks like when you use granulated sugar

 

 

 

 

 

 

 

 

 

 

 

This is what it looks like when you use brown sugar

 

 

 

 

 

 

 

 

 

 

 

Scoop into a bowl and serve with vanilla ice cream or whipped cream

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

This is an unusual combination that is out of this world!

 

 

 

 

 

 

 

 

 

 

1  1/2 cups water
4 cups pears
4 cups apples
1/4 tsp baking soda
4 cups sugar
3 tablespoons crystallized ginger

 

 

 

 

 

 

 

 

 

 

Pick out some apples you will need 3 or 4 depending on the size

 

 

 

 

 

 

 

 

 

 

You need 3-4  pears

 

 

 

 

 

 

 

 

 

 

Peel, core and chop the apples

 

 

 

 

 

 

 

 

 

 

Peel, core and chop the pears

 

 

 

 

 

 

 

 

 

 

Place the fruit into a large saucepan along with the ginger and add the sugar

 

 

 

 

 

 

 

 

 

 

Add the baking soda

 

 

 

 

 

 

 

 

 

 

Add the water and place over high heat

 

 

 

 

 

 

 

 

 

 

Stir frequently

 

 

 

 

 

 

 

 

 

 

After the sugar dissolves the fruit will start to soften

 

 

 

 

 

 

 

 

 

 

When it comes to a boil mash the fruit into smaller pieces

 

 

 

 

 

 

 

 

 

 

Boil until a gel forms. See strawberry jam recipe to understand the jellying point

 

 

 

 

 

 

 

 

 

 

You can cook it a little longer to make the fruit a little darker if you like

 

 

 

 

 

 

 

 

 

 

It is a good idea to use a thermometer to make sure it is 220 at sea level.  For each 1000 feet of altitude above sea level you will need to subtract 2 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ladle into sterilized jars to within 1/8 inch of the top and process in a water bath for canning. You can also use it now for a cake filling…yay

 

 

 

 

 

 

 

 

 

 

I really like the consistency of this jam!

 

 

 

 

 

 

 

 

 

 

This is my serving suggestion when not using it between cake layers

 

 

 

 

 

 

 

 

 

 

This has really a nice flavor! Hope you enjoy!

My great-grandmother Bessie used to say whenever we were going to make jam that we needed to remember that cup for cup was the recipe for any jam.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5 cups strawberries
5 cups sugar
Lemon juice (optional)

 

 

 

 

 

 

 

 

 

 

Pick through the berries and discard any bad berries

 

 

 

 

 

 

 

 

 

 

Wash and drain

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Do you know what this is for?

 

 

 

 

 

 

 

 

 

 

Did you guess strawberry huller? Use a knife if you don’t have this gadget

 

 

 

 

 

 

 

 

 

 

Chop up the berries

 

 

 

 

 

 

 

 

 

 

Add sugar to the strawberries in a heavy saucepan. If the berries are very ripe also add 5 tablespoons lemon juice

 

 

 

 

 

 

 

 

 

 

Cook and stir constantly until the sugar dissolves.

 

 

 

 

 

 

 

 

 

 

Bring to a rapid boil. Skim off the foam that forms off the top and discard

 

 

 

 

 

 

 

 

 

 

Cook until the jellying point by testing on a spoon or until you reach 220. I like to use the spoon test even when I use a candy thermometer

 

 

 

 

 

 

 

 

 

 

When you have reached the jellying point  the syrup will run off in two drops and sheet

 

 

 

 

 

 

 

 

 

 

 

You need to use a metal spoon for the test like I used above. I am using a white spoon to make it easy for you to see double dripping and sheeting

 

 

 

 

 

 

 

 

 

 

Ladle into sterilized jars to within 1/8″ and process in boiling water bath 5 minutes if canning

 

 

 

 

 

 

 

 

 

 

This is yummy! I use this recipe for my strawberry cake filling. Making the filling myself rather than buying from the store makes the cake more special

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is my favorite jam for toast.  Hungry yet? I am!

 

 

 

This is the icing that was used on my lemon cake recipe I posted not long ago.

 

 

 

 

 

 

 

 

 

 

 

4 cups confectioners sugar
1 cup butter (softened)
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 tsp lemon extract

 

 

 

 

 

 

 

 

 

 

Zest the lemon then juice it

 

 

 

 

 

 

 

 

 

 

Put the ingredients into a bowl and mix just until just blended at a low speed. The more you whip the more air bubbles you will incorporate. See the air bubbles in this picture? They all need to be popped in order to make a satin type finish on a cake. Some people like the light and airy look though. If you do like air bubbles then crank up your mixer and let it go for a few minutes.

 

 

 

 

 

 

 

 

 

 

 

Here it is on a cake. This icing is a thin consistency which can be difficult to work with but is yummy as it is. To make it thicker you just need to add more confectioners sugar.

Go check out the lemon cake recipe here
http://www.hauntedchef.com/2011/10/26/lemon-cake/

This is my sons favorite cake. I love it as well

 

 

 

 

 

 

 

 

 

 

 

 

 

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
2 teaspoons lemon extract
2 teaspoons lemon zest
1 cup milk
1 lemon juiced

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees F. Grease and flour two 8 inch round pans or use parchment paper

 

 

 

 

 

 

 

 

 

 

I really like parchment paper the best

 

 

 

 

 

 

 

 

 

 

Zest and juice one lemon

 

 

 

 

 

 

 

 

 

 

In a mixing bowl add the flour

 

 

 

 

 

 

 

 

 

 

Add the baking powder

 

 

 

 

 

 

 

 

 

 

Add the salt and mix then set aside

 

 

 

 

 

 

 

 

 

 

In a large bowl add the butter

 

 

 

 

 

 

 

 

 

 

Add the sugar and cream together until light and fluffy. This really means beat it on medium for a long time. You really should use a mixer because it should take about 5 minutes or more with a mixer.

 

 

 

 

 

 

 

 

 

 

This is still grainy and not done yet

 

 

 

 

 

 

 

 

 

 

Getting there

 

 

 

 

 

 

 

 

 

 

When it is ready beat in the eggs one at a time

 

 

 

 

 

 

 

 

 

 

Stir in the extract, lemon juice and lemon zest

 

 

 

 

 

 

 

 

 

 

Stir in the flour mixture alternately with the milk. Do not over beat

 

 

 

 

 

 

 

 

 

 

Keep alternating the flour and milk

 

 

 

 

 

 

 

 

 

 

When everything is mixed together the batter will be done

 

 

 

 

 

 

 

 

 

 

Pour batter into prepared pans

 

 

 

 

 

 

 

 

 

 

Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely. Do not ice the cake until it is completely cool or your icing will run off the cake

 

 

 

 

 

 

 

 

 

 

Split the layers and fill with lemon buttercream or lemon curd

 

 

 

 

 

 

 

 

 

 

Tada……. lemon cake completed and yummy!

 

 

 

 

 

 

 

 

 

 

 

Doesn’t this lemon curd look yummy on the cake! Go see the recipe for lemon curd here http://www.hauntedchef.com/2011/10/25/easy-lemon-curd/

 

 

 

 

 

 

 

 

 

 

This was Taylor’s 18th birthday cake and lemon is his favorite flavor. We are all singing him the happy birthday song right now…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

He is getting ready to blow out the candles but he said he has nothing he can think of that he wants because he has everything…. awwww

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is the last candle going to go out…. cake was yummy!

I love lemon curd! You can use it on bread or scones in place of jam, filling for cakes and for lemon meringue pie. I needed this particular batch for Taylor’s birthday cake.

 

 

 

 

 

 

 

 

 

 

1 1/4 cup white sugar
4 eggs
1 cup fresh lemon juice
3 Tablespoons lemon zest
1/2 cup unsalted butter

 

 

 

 

 

 

 

 

 

 

You need about 6 lemons

 

 

 

 

 

 

 

 

 

 

Zest the lemons. You only want the bright yellow part of the rind. That is where all the good flavor is.

 

 

 

 

 

 

 

 

 

 

Cut them in half

 

 

 

 

 

 

 

 

 

 

Juice the lemons with a reamer or juicer. You will need 1 cup of juice

 

 

 

 

 

 

 

 

 

 

In a microwave-safe bowl, whisk together the sugar, lemon juice, lemon zest and butter. Microwave 2 minutes.

 

 

 

 

 

 

 

 

 

 

Temper the eggs by pouring some of the lemon mixture into the eggs and mix (to bring the eggs to the cooked temp) then pour back into original mixture

 

 

 

 

 

 

 

 

 

 

Microwave at one minute intervals and stir after each minute

 

 

 

 

 

 

 

 

 

 

Keep running microwave for 1 minute at a time and stirring until it thickens

 

 

 

 

 

 

 

 

 

 

The mixture is done when it is thick enough to coat the back of a metal spoon

 

 

 

 

 

 

 

 

 

 

Remove from the microwave and pass the mixture through a fine sieve to remove the little bits of cooked egg that may be in the mixture

 

 

 

 

 

 

 

 

 

 

Pour into small sterile jars and store in the refrigerator for a week

 

 

 

 

 

 

 

 

 

 

You can use it between cake layers for a yummy filling