Yay! It’s my favorite day of the month, I get to reveal my Secret Recipe Club assignment for August. I’m honored to be a part of this diverse group of food bloggers. In case you forgot, everyone in the Secret Recipe Club gets “assigned” a blog from which we are supposed to pick a dish to cook. But, it’s all done in secrecy. It isn’t until the ultimate reveal day (today) that everyone showcases the dishes and discovers who’s been their secret foodie link. This club has provided me valuable exposure to blogs I might not otherwise encounter. Perfect example, my August SRC assignment, Angel’s Homestead blog!
I always read the “About Me” section before anything else. This area provides valuable insight on the author as well as the chosen recipe selections. Angel’s Homestead is authored by April, a Christian homeschooling mom. As I learned more I realized our lives are polar opposites. On her blog, April explains her life commitment to organized living, doing away with clutter, saving money, eliminating debt, and living off the land as much as possible. In addition, she’s determined to:
- To use and protect the natural resources that God has given us, while learning important life skills and passing them along to our children.
- Self-sufficiency-Living Off-Grid as much as possible.
- Eating homegrown or locally produced, organic meats, fruits and vegetables.
My life is the exact contrast. I totally live-on-the grid in New York City (with a decent amount of apartment clutter too), and while I’d love to live completely off the land, I usually default to one of the myriad markets I have lining the concrete streets around my apartment building. I do manage a small garden in the summertime but, the veggie yield can only supply one measly salad or two every couple of weeks. As you can imagine, my interest was definitely peaked!
Aside from picking up some very helpful tips for cleaning, organizing my home and frugal living, Angel’s Homestead Blog shares a ton of recipes, many of which I earmarked for later date: Autumn Time Apple Pie Bread, Spicy Pumpkin Pie, Broiled Brown Sugar Pineapple.
I found a yummy recipe for a Quick and Easy Peach Cobbler I knew I wanted to make immediately. First, I’m attracted to any recipe defined by the terms “Quick and Easy” — perfect for the summer time. Remember all the No Bake Pies I’ve made? And, I have a ton of left over almost over-ripe peaches from the sangria and grilled peaches recipes I made this past week. And, why not practice what April preaches, “Look through your refrigerator and pantry. Are there any food items that need to be used up before they go bad? Use them.”
This recipe only requires simple ingredients that can be found in any stocked pantry. And, in only ten minutes I had peeled, cored, sliced and coated the peaches, made the cobbler “batter” and started watching the cobbler bake.
As the butter bubbled up along the sides of the pan, I realized that a pint of vanilla ice cream sitting in the freezer would compliment the fruit flavor of the cobbler.
Frankly, if you like super sweet desserts (and peaches) you’ll LOVE this dish. I brought it over to a dinner party at a neighbor’s house that same evening. We reheated the cobbler right before serving and I generously added heaping scoopfuls of the vanilla bean ice cream.
The dish received two thumbs up all around, and everyone requested seconds but, there was none left!
Quick and Easy Peach Cobbler
adapted from Angel’s Homestead
serves 6-8 people
- 1/2 cup, (1 stick) butter
- 1 cup self rising flour *Recipe Below
- 1 cup sugar
- 1 cup milk
- 1 tsp. vanilla
- 3 fresh peaches
- Preheat oven to 350 degrees.
- Put butter into an 9 inch baking dish, then place dish into the oven and set at 350 degrees. Allow butter to melt, (about 5 minutes) then remove from oven and proceed with recipe.
- Peel, cut and slice fresh peaches. Toss with 3 tablespoons of sugar and allow to sit while you proceed with rest of recipe.
- In a mixing bowl add flour, sugar, vanilla and milk. Mix until well blended.
- Pour peaches into the baking dish with melted butter. Do not stir. Sprinkle with cinnamon. Pour flour and milk mixture in the middle of the peaches and butter. Again, do not stir.
- Place into oven and bake for 35 to 45 minutes, or until the crust is golden brown, and the sides of the cake have pulled away from the dish.
- Serve warm with vanilla ice cream, or a little heavy cream poured on top.
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Place all ingredients into a medium size bowl, and mix well with a whisk. Use in place of self-rising flour in your recipes.