Photo Credit: Kati Baker

So Long, Farewell, Aufedersein, Goodbye

This cobbler represents the last of my preservation efforts from last year's peaches. I would much rather freeze than bottle peaches because it's much quicker but I like the flavor better too. Peach cobbler can be heavenly or it can be so so depending on the type of peach you use. Only use a good variety of free stone peach. Cling stone peaches look good in the store but if you want a juicy flavorful peach you can wait until hell freezes over with a cling stone variety. They never develop that slight give to the flesh and fragrant aroma and flavor when they are ripe that a free stone peach gets so don't waste your time or money on them.

This is a biscuit style cobbler. Cobblers come in many forms: some with a cake topping, some with more a crumble type crust. This is my favorite because whether you serve it with ice cream or cream the biscuit soaks up some of the juice from the fruit and some of the liquid from the ice cream and melts in your mouth in a symphony of flavors. MMMMMMM! Make the cobbler and then serve warm with vanilla ice cream or heavy cream (my favorite). Pure Heaven!

Peach Cobbler

5 cups of sliced fresh or frozen peaches

1/2 cup to 1 cup of sugar depending on your preference

2 T. minute tapioca ground fine

1 T. lemon juice

pinch of salt

1 cup of flour

2 T. of sugar

1/4 t. salt

1 1/2 t. baking powder

1/4 cup of butter (not margarine, not butter flavored shortening.....BUTTER!)

1/4 cup of cream

1 egg

Preheat oven to 400 degrees. Mix the first 5 ingredients in a baking dish. Heat in a microwave on high until hot and bubbling (about 5 minutes). Mix the flour, baking powder, salt and sugar in a bowl and cut in the butter until the consistency of fine meal. Beat the egg slightly and mix with the cream. Add to the dry ingredients and mix just until moist. Drop by teaspoons onto the hot fruit and then sprinkle with granulated sugar. Bake for 20 minutes. Test for doneness with a toothpick. If not done, cover lightly with foil and continue baking until done.

Happy Fathers Day

This is a picture of my Dad- he's in the center. I like to think I get half of my cooking talent from my Mom and the other half from my Dad. One of my favorite recipes from my Dad is the one for sourdough hotcakes (or waffles). The best part is that I freeze the extras and pop them in the toaster in the morning for a nearly instant breakfast.

SOURDOUGH PANCAKES


To the sourdough start add: 3 cups of flour and 2 cups of water and hold for 12 hours at 80°. Remove one cup and place in the refrigerator (this is your start and you have just fed it!)

To the remaining start add:
2 T. sugar
1 t. salt
¼ dry milk
2 T. melted butter

Mix and let stand for 20 minutes before cooking. Pour by ¼ cups onto a hot griddle. You may have to adjust flour to get the right consistency.

CHOW TIME!

I just spent a great week in northern Utah and southern Idaho with my family. I got to meet the cutie in the picture above. Navy was born just a few weeks ago and now has a best friend........my uncle's Black Angus bull. Go figure. But the two are inseperable and the bull likes to give Navy a spit shine once a day.



One of the great pleasures of visiting my sister is the endless supply of fresh eggs. I brought home 2 dozen with me and with all those lucious eggs to use decided to make some chicken enchiladas. I love this recipe because it makes some to eat, some to give away and some to freeze for later.

So, here it is.......

Chicken Enchiladas

4 large chicken breasts

2 cups chicken broth

8 oz pepper jack cheese

8 oz cheddar cheese

1 medium onion chopped

2 cups of salsa verde or tomatillo salsa

2 eggs

1/4 cup cream

36 corn tortillas

1 can cream of chicken soup

Pour the chicken broth in a deep skillet and poach the chicken breasts. Remove and cool, reserving the broth for later. Shred the chicken breasts and mix with half of the cheddar and pepper jack cheese, onions and if desired roasted poblano or jalapeno chilis.

Heat the chicken broth to a simmer. Dip each tortilla in the chicken broth and remove immediately. Fill with the chicken mixture and roll, placing in a greased 9x13 pan. Repeat until all chicken mixture has been used. Mix the eggs, cream, salsa and cream of chicken soup and pour over the rolled enchiladas. Top with the remaining cheese and bake for 30-45 minutes at 350 degrees.