The Best Cobbler

Over the last several months I have been in search of the perfect cobbler. I have tried several different recipes and mixes, and I really didn't find one that I thought was perfect. So........I mixed up my own that I, and my family, think is perfect. I hope that you will give it a try and love it as much as we do.

Ingredients:

Biscuit dough for the top

2 C flour

1/4 C granulated sugar

1/2 teaspoon salt

2 teaspoons baking powder

1 stick of butter (trust me don't try to use something else, it's just not the same)

1/2- 3/4 C milk

mix dry ingredients together first then slowly add milk until it is fairly smooth and thin for a biscuit dough. You may or may not use all 3/4 C Milk.

For Peach filling:

1 C brown sugar

1 C granulated sugar

1 1/2 Tablespoon Sweet spice blend or Cinnamon

3 Tablespoons Cornstarch

put all dry ingredients in a large mixing bowl and mix well, especially the cornstarch. You don't want any lumps.

Add to dry mix 3-4 lbs of peaches (you can use fresh or frozen)

Add 3 Tablespoons lemon juice (it will help the peaches keep their color and freshness)

mix fruit and sugar mixture together making sure to coat each piece of fruit.

Put Fruit and sugar mixture in a 9 X 12 pan. Its ok if your peaches stick up past the top of the pan just keep them away from the edges.

After all the fruit, and sugar, is in the pan spoon and spreadout the biscuit mixture. Some areas may have thicker dough than others.....Don't obsess it doesn't have to be even that's part of what makes this recipe so good.

Top the whole thing off with about 3Tablespoons Turbinado, or Raw Sugar, and Sweet Spice (If you don't have sweet spice Cinnamon will do just fine)

place in a pre-heated 375 degree oven for about 45-50 minutes. Top should be nice and golden.


variations to try:
--Reduce peaches by 1 lb and add about 2 lbs of blueberries. The blueberries add a different level of sweetness that is just perfect.

--For a great mixed Berry Cobbler use 3-4lbs of mixed berries (I like a mix of Marion Black Berries, Blue berries, and Raspberries they make a beautiful tangy mix). And reduce your brown and granulated sugar by 1/2 (So, only use 1/2 cup of each type of sugar).

Try all three types of cobblers and let me know what you think.

Enjoy!

Cinnomon Rolls

Ingrediants:

2 sticks butter
plenty of brown sugar
ground cinnomon

dental floss- to cut the rolls with

My family loves Cinnimin rolls and my version is one of their favorites.

For the dough I use my basic bread recipe. Trust me you will not regret making them with whole wheat. Eventhough these lovely treats have plenty of sugar you'll have the nutrition of the whole wheat, which in my book completely negates all the calories gained from the sugar.

To start make a batch of my "Basic Bread" recipe. After you have made the recipe put down enough vegtable oil on you counter to stop the dough from sticking, then put your dough out on your counter, or work surface. "Punch down" the dough to make sure that there are no air bubbles. Cut off a piece, about 3"X 8", the size you cut will determine the size your rolls endup to be. you must make sure that you have plenty of veg. oil on your rolling surface or you dough will stick.

Shape your piece so that it resembles a loaf, then roll out your dough. You want to roll it out so that the dough is about 1/4" to 1/3" thick. Again the thickness of your dough will determine the size of your rolls. So if you want larger rolls, leave your dough a little of the thicker side, but you don't want it too thick or you will have more dough and less of the cinnomon/sugar/sweetness.

After you have the dough rolled into a long rectangle you want to spread melted butter generously over rolled dough.

Next spread brown sugar over the length of the dough. Leave edges of dough free, but just about 3/4", so that when you roll the dough it can stick to its self.

Now that the sugar is spread spinkle on the cinnomon, remember you have control put as much or as little as you want.

You can also add raisins at this point if you like raisins in your cinnomon rolls.

Now that all ingredients are in start rolling your dough. just start at one end and continue rolling to the other end. Continue in this way until you have all of you dough rolled into one long roll.

Now cut one long string of dental floss. Use the dental floss rap it around your roll of dough and bring it arought the intire roll and cross the two ends keep tightening the floss until it "cuts" the dough into a slice. Continue slicing the dough in this way until you have sliced the entire roll.

Place rolls on a cookie sheet that has been covered with parchment paper. Cover rolls, set them aside, and allow rolls to double in size before cooking.

And cook at 350 degrees for about 16-18 mins. A little longer if you make your rolls very big.
After cooking is done I pull my rolls off the hot pans and on to a cooling rack, keeping them on the parchment paper.

After the rolls are cool, or not, spread on your favorite cream cheese spread or try my cinnomon roll spread.

These are treats that everyone enjoys and they are easy to make. I am sure your family will love them as much as mine.