Al Bussell Peach Cobbler Food

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

AL BUSSELL PEACH COBBLER

Steps:

• Melt butter.
• Pour into 9x13 baking dish.
• Mix four, sugar, salt, baking powder, lemon juice, milk, nutmeg and cinnamon.
• Pour over butter.
• Spread peaches on top of mixture.
• Bake at 350°F for 50-60 minutes.

PEACH COBBLER

Steps:

• Preheat the oven to 325 degrees F.
• Place the peaches in a 9-by-9-inch baking pan. In a medium bowl, mix together the flour, 3/4 cup of the sugar, the baking powder and 1/2 teaspoon of the salt. Add the milk and melted butter and mix well. Pour the batter evenly over the peaches.
• In a small bowl, mix together the remaining 1/4 cup sugar, the cornstarch and remaining 1/2 teaspoon salt. Sprinkle the mixture over the batter. Evenly pour the boiling water all over.
• Bake until golden brown and bubbling, 50 minutes. Serve in individual dessert dishes with vanilla ice cream or whipped cream, if desired.

POTATO SOUP

Steps:

• Saute onions till tender.
• Add celery and cubed potatoes, saute about 3-4 additional minutes.
• Add 4 cups water, bring to boil.
• Add spices, then simmer till potatoes are tender.
• Mash potatos within soup.
• In cup, combine flour and 1/2 cup water.
• Slowly add to soup while whisking.
• Bring to boil once again.
• Taste and season as necessary.
• Serve hot.

CHICKEN LIVERS SUPREME

Steps:

• Wash livers and saute' them with the sliced mushrooms in butter.
• Empty the condensed soup into a cassrole dish, stirring in the milk, adding liver, mushrooms, rice and parsley and onion.
• Bake at 350 degF for 10-15 minutes.
• Serve topped with the almonds.

POPEYES BISCUITS

Steps:

• Cut sour cream into biscuit mix.
• Add club soda and mix.
• Turn out dough on floured surface.
• Roll dough with rolling pin til about one inch thick.
• Cut dough with biscuit cutter and place in buttered iron skillet.
• Place a pat of butter on each biscuit and bake at 450 for 10 minutes or until browned to your liking.

MAIDS OF HONOR (TARTS)

Steps:

• Cream butter and sugar.
• Add eggs and beat until light.
• Add sifted flour, salt, and baking powder.
• Form small balls between hands and put into small cupcake pans or muffin pans.
• Make a deep hole in center by pushing up around edges.
• Mix jam and nuts together; fill tarts.
• Bake at 375°F for about 12 minutes, until lightly browned.
• Top with whipped cream when serving.

CAMBODIAN STUFFED PUMPKIN

Steps:

• Cut the top off the pumpkin, and place the pumpkin in a steamer or on a rack in a large pot with a small amount of water just simmering, then seal the pot and steam the pumpkin for an hour (you need the flesh to be soft enough to spoon out of the pumpkin).
• Spoon out flesh when pumpkin is ready.
• Whisk the egg yolks with the palm sugar.
• Bring the coconut cream to a slow and gentle boil, remove from the heat and stir, not whisk, into the egg mixture.
• Pour into the pumpkin and bake in the oven for 25mins at 170°C.
• Custard will set in the pumpkin.
• Leave to cool.
• To serve slice the pumpkin like you would cutting a cake.
• Perfect with chocolate sauce or vanilla ice cream.

CITY MARKET PEACH COBBLER

Steps:

• Combine peaches, lemon juice and orange juice.
• In a separate bowl, mix sugar, spices and cornstarch.
• Heat peaches, juices and butter in a saucepan over medium heat until butter is melted.
• Mix in dry ingredients; remove from heat and set aside while you prepare crust.
• Sift flour, sugar and salt together.
• Add shortening and mix until crumbly.
• Whip egg and water together, then sprinkle onto flour mixture.
• Mix just until dough forms.
• Chill for 30 minutes.
• Roll out 1/2 of dough and put in bottom and 1/2" up the sides of a 9"x 13" baking dish.
• Bake in 350° oven for 20 minutes.
• Pour peach filling into crust.
• Roll out remaining dough and cut into strips.
• Cover filling with dough strips.
• Sprinkle with 1 Tablespoon sugar and 1 Tablespoon melted butter.
• Bake 35-40 minutes.