Momma Said for August 26, 2014 - The Parsons Advocate | The Parsons Advocate
Published On: Tue, Aug 26th, 2014

Momma Said for August 26, 2014

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I am not ready for the dark! It is too soon for it to still be dark when I wake up at 6 a.m. I don’t like it and I will tell the world. I am a child of sunshine. I would be happy if the seasons never changed, I want summertime all the time. Guess I live in the wrong state for that to happen.

Labor Day is coming up and that essentially signals the end of summer. No! No! No! Please not yet. This year has literally flown by and I have not one thing to show for it. I was going to get all this work done and it seems I have not finished one project. Momma Said, “Don’t wait until the last minute to get things done.”

I need to get some outside painting done for myself and my brother, but this crazy weather this year has outside activities almost at a standstill. One minute the sun is shining and the next it is pouring buckets of rain. The only thing that did really well in my garden was the beans. I have green tomatoes rotting on the vines. They just will not get ripe. I guess I will just have to start canning the green ones that I can get and use them for something this winter. Momma Said, “Waste not, want not.”

The peaches are coming on and they smell heavenly. We used to get them by the bushels and mom would can them. They were so good in the winter over a bowl of homemade ice cream. She used to make the juice on them so thick and sweet it makes my teeth hurt now just thinking about it. YUM!

I have a recipe that I found on social media that sounds really good, so I hope you can find some peaches that are good and juicy and enjoy.

 

Best Peach Cobbler Ever

Ingredients

  • 2-3 cups of peeled and sliced ripe peaches (about 7-8 small peaches)
  • juice of half of a lemon
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons unsalted butter
  • 1 1/4 cups unbleached all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • dash of salt
  • 1 cup skim milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sugar (sugar in the raw)

 

Directions

 

1 – Preheat the oven to 350°F.

2 – Place the butter in an 8 inch square baking dish.

3 – Stick the butter in the oven to melt.

4 – Once melted take the butter out.

5 – But, while the butter is in the oven, in a small bowl combine the peach slices, lemon juice and 1/2 teaspoon vanilla extract. Set aside.

In larger bowl, stir together the flour, sugar, baking powder, cinnamon and salt.

6 – Whisk in the milk and vanilla extract.

7 – Pour the liquid over the flour mixture and stir together. Don’t over mix.

8 – Pour the batter onto the butter in the baking dish.

9 – Spoon the peaches evenly over the batter.

10 – Bake for 40 minutes.

11 – Sprinkle the top with the sugar and bake for another 15 minutes until golden brown.

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