Peach Cobbler

Peach Cobbler

From my old Better Homes cookbook
I'm adding this for myself, It's my favorite!!

Preheat oven to 400

In a medium saucepan combine:

1/2 C. packed brown sugar
4 t. cornstarch
1/4 t. ground nutmeg (fresh grated is better)
1/2 C. water

Cook and stir until thickened then add:

4 C. sliced fresh peaches
1 T. Lemon Juice
1 T. Butter

Heat through and add to a greased casserole dish

Biscuit  topper

Mix in bowl:
1 C. flour
2 T. Granulated sugar
1 1/2 t. baking powder
1/4 t. salt

Cut in:
1/4 C. butter till it resembles coarse crumbs

In a separate bowl whisk together:
1 egg
1/4 C. milk

Add the egg/milk mixture to the dry ingredients all at once
stirring just to moisten.
Drop in Tablespoon fulls onto the top of the peach filling. (about 8 mounds)
Optional-sprinkle a small amount of sugar on each mound

Bake 20 min

Serve warm with Vanilla ice cream!

Snickerdoodles

Snickerdoodles,

Everybody loves them.....so why are they not in the new verson of the Better Homes cookbook????!!!!

I am keeping my very old cook book because of things like this, Sigh

Here it is from my old 80s beat up and dirty Better Homes cookbook!

Heat oven to 375..

In Mixer with paddle attachment
Beat together:

1 C. Butter
2 C. Sugar

Add:
2 eggs
1/4 C. milk
1 t. vanilla

When well mixed add:

3 3/4 C. Flour
1/2 t. Baking Soda
1/2 t. Cream of Tartar

Mix Well then using a cookie scoop make balls and roll them in:

3 T. sugar mixed with 1 t. cinnamon

Place on a parchment or silicone lined cookie sheet (or spray Pam on plain cookie sheet)

Bake for 8 min or until very lightly golden

Holiday Sugar Cookies and Mega-Batch Royal Icing

Holiday Sugar Cookies:

We love this recipe in our family. I love it most because it does not require refrigerating before rolling out! Oh, and they taste divine! Thanks to my good friends for the recipe!

Preheat oven to 350

Beat together:
2 cubes of butter (1 C.)
1 1/2 C. Granulated Sugar
3 large eggs

Add:
2 t. Vanilla
1/2 t. Salt
1 t. Baking Soda
4 C. Unbleached flour

When rolling out use a good amount of flour to avoid the dough sticking to the rolling surface.

Roll out to desired thickness and cut into shapes.

Bake 6-7 Min depending on oven temp, altitude and thickness of cookies. You may need to experiment with a few to get it down.


Royal Icing mega-batch!

We use this to make decorator cookies or when doing gingerbread houses.

In your blender with whisk attachment add:
8 C. Powdered Sugar
1 t. Cream of Tartar
6 T. meringue Powder (they sell this at hobby stores in the cake section)

whisk together then add up to
1 C. very cold water SLOWLY while blending
and: 1/2 t. clear flavoring  (Optional)

when frosting is a good consistency whip on med/high for exactly 9 minutes.
Store in airtight containers till ready to use.

When using: put the amount  you think you need for each color in a bowl and add food coloring (I prefer the gel colors) and water to get to the color and consistency you need to use on the cookies.
If you need to store leftover icing cover bowl with lid or plastic wrap and it can be used again.