Category Archives: Sweets

Peach Cobbler

What is the South without a cobbler on the table? Cobbler are a mainstay below the Mason Dixon and when the fresh fruits are in season it’s nary a day that goes by without something like this coming out of my kitchen.
Living in the city though, it’s a challenge to find good fruit at times. So, I do a lot of canning in the summer and fall so I can have these scrumptious things throughout the year.
First off, take the peaches, if they are fresh, and get the fuzzy skin off. I cut them in chunks and put them together in a bowl covered with the sugar to let them develop a natural juice. Don’t get too upset as I also do fermentation and have things sitting around, like Kimchee and Pickled Vegetables that take a while and this only leaves the peaches out for an hour or so.
While that’s happening, continue on with the rest of the meal as this needs to be served hot out of the oven.
8 fresh peaches – peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Come back to the bowl and add in your lemon juice and cornstarch and let it set for about ten minutes

1 teaspoon fresh lemon juice
2 teaspoons cornstarch

Heat your oven up to 425 and get the peaches in their juice in a nice large cast iron skillet or a baking dish. I have my Great Grandmothers well-seasoned skillet for days like this. Put them in the oven and let them get to temperature.
Meanwhile, make your biscuit dumplings to go on top of the cobbler. 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.

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

When the skillet with the peaches gets hot and bubbly in the oven, take it out and add the biscuit dumplings to it and put it back in the over for thirty minutes. Your topping should be golden brown and sweet!

Hope you got some Ice Cream because it’s really good!

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Kentucky Butter Cake

Yes, I am a Southern boy by birth and heritage!  I make this cake usually for the holidays but am seeing how it can top off my mornings on the patio in Houston.  This butter cake is rich and yet with that morning coffee puts a cinnamon roll to shame.

The ingredients are quite traditional and yet create a masterpiece to me.

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup real butter
2 cups sugar
4 eggs
1 cup buttermilk
2 teaspoon vanilla extract

BUTTER SAUCE
1 cup sugar
1/4 cup water
1/2 cup butter
1 teaspoon vanilla extract
Preheat oven to 350. Grease and flour a bundt pan. Sift together flour, baking powder, baking soda, and salt. Set aside.
Cream: 1 cup butter, 2 cups sugar for about 5 minutes. When the mixture is smooth enough, blend in eggs one at a time.
Mix the buttermilk and vanilla together and alternately buttermilk and flour mixture into creamed mixture.
Pour the mixture in your bundt pan and bake for 1 hour.
Butter Sauce: In medium sauce pan on medium heat mix sugar, water and butter, bring to low boil , stirring until sugar is dissolved, add vanilla.

When cake is still very hot, leave in bundt pan, poke small holes in top
Drizzle the butter sauce over cake.  Let it soak in and you are in for a treat!
Yum Yum and with a good cup of coffee or espresso, it can be transcendent!

 

Banana Crumb Muffins

Casa Ukitena

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted…

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Amish Cinnamon Bread

No kneading, you just mix it up and bake it
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Directions
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.