Whip It Up 5 - Peach "Cobbler"

Why, you may ask, did I put "cobbler" in quotes in the title of this post? In my family, cobbler involves a pastry type crust like you would use in a pie - not the batter that forms a cake-like surrounding for the fruit in this recipe. To Bryon, however, that is cobbler. Clearly, we disagree. Nonetheless, I had a bunch of beautiful peaches on-hand last week that needed to be used ASAP, and I knew this would make him happy, so I made a modified version of his mother's "cobbler" recipe.

Instead of using sugar, I used Splenda, and I used what I refer to as "fake butter" (i.e., I Can't Believe It's Not Butter Light) for half of the butter called for in the recipe. Using Splenda and half "fake butter" didn't affect the final result in the slightest - in fact, in the future I'll try using all "fake butter." Bryon's mom noted that she often only uses half of the butter called for, and in the future, I'll do that as well, because I found that using the entire amount left the fruit fairly floating in butter. Oh, she also mentioned that this recipe works well with blueberries too.

The recipe was easy enough, and Bryon (as resident expert on how this recipe should turn out tasting) didn't think subbing Splenda and "fake butter" affected the final result in the slightest. Since it's a favorite of his, I know I'll be having to make it again in the future. I'll work on trying to get an accompanying picture up soon.

Peach "Cobbler"

2 cups sliced peaches
2 cups sugar, divided*
1 stick butter
2 teaspoons baking powder
¾ cup flour
Pinch of salt
¾ cup milk
¾ cup sweetened coconut
½ cup chopped pecans

Preheat oven to 350. Mix peaches with 1 cup sugar. Place butter in deep pan (an 8x6x2 Pyrex works well) and place in oven to melt.

Stir together the remaining sugar, flour, baking powder, and milk to form a batter. Pour the batter over the melted butter – do not stir! Place peaches on top of the batter and sprinkle coconut and pecans over the top. Bake for 1 hour or until the crust is golden – the batter will rise to the top during baking.

Note: Depending on how sweet the peaches are, typically only ¼ - ½ of the sugar called for on the peaches is really necessary. The amount of butter called for can also be cut in half.

Source: Bryon's mom

Whip It Up Week 4 - Chocolately Goodness!

Thanks to some extreme technical difficulties, I'm about two weeks behind in posting Whip It Up updates - sorry everyone!

One of my favorite things about being back in San Antonio is that I can occasionally run by Joseph's Storehouse - San Antonio's premiere restaurant/bakery/church - again for lunch or a sweet treat, like Amy and I used to do when we were at Trinity. Amy is a girl after my own heart and firmly believes in finishing most every meal with a little something sweet - Joseph's cookies were often just the thing we needed!

My mom and I stopped into Joseph's seeking a sweet treat on a trip to the area two years ago and discovered Joseph's gigantic chocolate fudge cupcakes. I noticed a framed newspaper article on the wall where the recipe had been printed and figured I'd have no trouble finding that particular article online - I was wrong.

Bryon and I met for lunch during the week at Joseph's recently, and I took the opportunity to furiously scribble down the recipe while Bryon was paying for our meal. Upon closer examination, the recipe is nearly identical to a sheet cake recipe that my mom has been making for as long as I can remember, except her recipe uses shortening, cinnamon, and there's less vanilla extract in the icing.

The cupcakes are rich, fudgey, and wonderful - definitely a winner! And, like my mom's recipe, it can be made as a sheet cake as well. Will I make it again? Probably - but I think I'll add the cinnamon to the batter that my mom's recipe includes. The recipe is very easy - I think even a very beginning baker would have no problem with these whatsoever.

Joseph's Chocolate Fudge Cupcakes

2 cups flour

2 cups sugar

1 ½ teaspoon baking soda

¼ teaspoon salt

½ cup cocoa

1 cup oil

1 cup buttermilk

2 eggs

3 teaspoons vanilla

¾ cup hot water

Preheat oven to 350. Grease jumbo muffin tin or rectangular cake pan. Sift dry ingredients together. Add liquid ingredients and mix well. Bake 25-30 minutes for large cupcakes, or 30-40 minutes for cake.

Icing

4 Tablespoons cocoa
6 Tablespoons milk
1 stick butter
3 cups powdered sugar
1 Tablespoon vanilla
1 cup chopped pecans

Begin preparing the icing approximately 5 minutes before the cupcakes or cake is done baking. Bring butter, cocoa and milk to boil. Remove from heat and add remaining ingredients, mixing well. Pour/spread over hot cake(s).

Source: Joseph's Storehouse Bakery, Grandma Goldsmith

Whip It Up Makeup

I was a busy, busy superhero last week, and although I did managed to try a new recipe (two, actually), I didn't manage to find time to write it up and post it. So here are last week's recipes, and hopefully tomorrow I'll get this week's (and yes, there are two recipes again this week too) posted.

Our annual tubing trip was last weekend, and that meant I needed cookies! I decided to try my hand at two different recipes, but giving each a twist of my own. First, I decided to try out and "doctor-up" my grandmommy's peanut butter cookie recipe. Then I gave my friend Kasey's oatmeal-craisin cookie recipe a go and jazzed it up a little more. Both types of cookies were a big hit this weekend, so I think they'll definitely be made again, and neither recipe was any more difficult than your average cookie recipe.

Grandmommy's Peanut Butter Cookies - With a Twist!

1 cup butter, softened

1 cup sugar

1 cup firmly packed brown sugar

2 eggs

2 ½ cups all-purpose flour

2 teaspoons baking soda

¼ teaspoon salt

1 cup peanut butter

1 teaspoon vanilla extract

1 bag Reese’s baking peanut butter cups

Cream butter; gradually add sugars, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, soda, and salt; add to creamed mixture alternating with peanut butter, beginning and ending with flour mixture. Stir in vanilla. Fold in Reese’s cups. Cover and chill 1-2 hours.

Shape dough into 1-inch balls. If using Reese’s cups, roll in sugar, then place on ungreased cookie sheet. If not using Reese’s cups, place balls on ungreased cookie sheet and press with fork dipped in sugar to flatten cookies, making a crisscross shape on top. Bake at 375 for 8-10 minutes.

Yield: About 10 dozen.

Monkey Tree Oatmeal Craisin Cookies - Jazzed Up!

½ pound (2 sticks) butter, softened

1 cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking soda

1 (generous) teaspoon ground cinnamon

½ teaspoon salt

3 ½ cups Quaker oats (quick or old fashioned, uncooked)

1 cup Craisins 1 cup walnuts (toasted for 3-5 minutes at 350)

1-2 cups coconut

Heat oven to 350. In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and Craisins; mix well. Stir in walnuts and coconut.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes, or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Yield: About 4 dozen.

Grandmommy's Rolls

Having shared the beautiful results of Elizabeth's grandmother's secret, sacred roll recipe on here, I decided it was time to give my grandmommy's roll recipe the respect it deserves.

Mother's Rolls*

Combine:

2 cups lukewarm milk

1/4 cup shortening (Mother - I use 1/3 cup)

1/4 cup sugar

1 teaspoon salt

Sprinkle or crumble 2 packages or cakes of yeast into the mixture (Mother - I dissolve the yeast in 1/4 cup warm water)

Stir until dissolved. Add 5-6 cups sifted flour, mixing thoroughly to make a soft dough.

Turn out onto lightly floured board and knead until smooth and elastic. Place dough in greased bowl, brush with melted shortening, cover and let rise in a warm place until doubled in bulk (about 2 hours). Do not punch down. Turn out onto lightly floured board and shape as desired. Cover and let rise until doubled in bulk*. Bake in a hot oven (425 degrees F) for 15-20 minutes, depending on size. Makes approximately 3 dozen rolls.

*"Mother" is what my mom called my grandmommy, thus these are known as "Mother's Rolls." Her recipe notes are in italics.

*I usually brush the rolls with melted shortening before putting them in the oven, just to ensure that they brown nicely. I also usually cover them with foil during the first 10-15 minutes of baking.

Sacred

Don't worry Elizabeth, I won't spill your secret. But when a finished product turns out so beautifully, how can I not post a picture?