Peach Cobbler

  
    

My parents went away and got me a whole box of peaches to eat! I wasn’t going to eat them all and they were very ripe so I decided to make a peach cobbler! The peaches were so juicy and paired well with the addition of the cinnamon flavor! 

8 peaches, peeled and sliced, about 6 to 8 cups

3/4 cup sugar, plus more for dusting

2 tablespoons corn starch

1 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

16 tablespoons (2 sticks) cold unsalted butter

3/4 cup half and half, plus more for brushing

Directions

Heat the oven to 375 degrees F.

In a large bowl add the peaches, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

Cereal Ice Cream Cake

I made this cake for my brother-in-law’s birthday and it was such a hit!!! Everyone enjoyed this tasty treat! And it looked like a bowl of cereal!!!  

    

Ingredients

Cooking spray

1 16 -to-18-ounce box cake mix (plus required ingredients)

3 cups frosting

1 pint ice cream

1 cup cereal

Directions

Coat a 2 1/2-quart ovenproof bowl with cooking spray. Prepare the cake mix as directed; pour into the bowl. Bake at 325 degrees F until a toothpick comes out clean, about 1 hour. Let cool completely.

Unmold the cake from the bowl and position rounded-side down. Using a long serrated knife, trim off the domed top to make the cake level.

Use a small serrated knife to cut a circle into the top of the cake, about 3/4 inch in from the edge and 1 1/2 inches deep. Use your fingers or a fork to pull out the cake in the middle.

Flip the cake over and place on a cardboard circle or plate lined with wax paper. Cover the rounded side with frosting, leaving the flat base unfrosted.

Cut out a small cardboard circle and place on the unfrosted base. Flip the cake over onto another piece of wax paper.

Frost the lip and the inside of the cake (the inside doesn’t have to be perfect-it will be covered with ice cream). Transfer to the freezer until the frosting sets, 30 minutes.

Dip an offset spatula in hot water and wipe dry; smooth out the frosting.

Microwave the ice cream until softened but not melted. Scoop into the cavity of the cake and smooth with the spatula. 

Sprinkle the cereal on top and gently press into the ice cream. Freeze until firm, at least 2 hours. Add a spoon before serving. 

Fudge sauce

2 oz unsweetened chocolate
3/4 cup sugar
1/2 teaspoon salt
1/2 cup light corn syrup
1/2 cup milk
2 tablespoons butter
1 teaspoon vanilla

Mix chocolate, sugar, salt, corn syrup, and milk together in a heavy bottomed pan. Cook over low heat, stirring often, for 20-25 minutes or until thickened. Add the butter. Cool a little, them add the vanilla.