Peaches Cream Strawberry Cobbler Food

PEACHES & CREAM STRAWBERRY COBBLER

Steps:

• 1. Preheat oven to 350 degrees F. This is the size pan I used a 9X9 inch X 2" size.
• 2. Melt Stick of butter in 9 X 9 size pan.
• 3. Wash & quarter strawberries, and place in a large bowl.
• 4. Drain juice from peaches into a large measuring cup. Should have about 1 cup. Then add the peaches to the same bowl as the strawberries.
• 5. Arrange peaches and strawberries in square pan on top of melted butter, but do not stir.
• 6. Add self rising flour to a large bowl.
• 7. Then add the turbinado sugar,nutmeg & cinnamon.
• 8. Stir with a spoon to blend.
• 9. Add 1 cup of cream of coconut to reserved peach liquid.
• 10. Stir in 1 tablespoon of Vanilla Bean Paste OR Vanilla Extract, then stir to blend in milk & peach syrup till blended together, then add to flour mixture & stir to blend.
• 11. Now carefully pour mixture evenly on top of fruit mixture.
• 12. Sprinkle top of batter with decorator sugar crystals or granulated sugar, then add nuts also if using.
• 13. Bake in Preheated 350 degree F. oven for 45 to 50 minutes or until top is golden brown and filling is hot and bubbly.
• 14. Serve while warm with your favorite ice Cream or whipped topping.
• 15. VANILLA BEAN PASTE- Is made by infusing vanilla beans into a thick sweet syrup, which is made with sugar, water, and some type of thickner which is usually natural. The vanilla beans are scraped into a paste, so you get all of the vanilla bean specks in what ever you are baking. With this product you do not need to scrape the beans into your custard or ice cream if you are making a homemade version. I love the product and got it at a great buy from Amazon.

FRESH STRAWBERRY AND PEACH COBBLER

Steps:

• Preheat oven to 350°F
• To prepare the filling, combine strawberries and next 5 ingredients in a medium bowl; stir well. Spoon strawberry mixture into a 10-inch deep-dish pie plate or 11 x 7-inch baking dish coated with cooking spray.
• To prepare the biscuit topping, combine flour, 2 tablespoons sugar, baking powder and salt. Add butter, working with your fingers until mixture resembles coarse meal. Stir in buttermilk. Drop dough by tablespoons over strawberry mixture. Sprinkle with remaining sugar.
• Bake 25 minutes or until strawberry mixture is bubbly and biscuits are browned.

PEACHES AND CREAM SKILLET SHORTCAKE

Steps:

• Preheat oven to 350 degrees F
• In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches.
• In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside.
• Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly.

PEACH AND STRAWBERRY CRUMBLE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
• For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
• For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
• Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

PEACH AND BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
• Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
• Bake in the preheated oven until cobbler is golden brown, about 45 minutes.

STRAWBERRY & ELDERFLOWER COBBLER

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the strawberries in an oval, roughly 25cm, ovenproof dish with the vanilla, lemon, sugar and cordial. Roast in the oven for 10 mins, or until the strawberries are jammy but holding their shape. Remove the vanilla pod and discard. Mix a little of the strawberry juices into the cornflour, then add the cornflour mixture to the strawberries, combining well.
• For the cobbler topping, toss the flour with the sugar and a pinch of salt. Rub the butter into the flour mixture using your fingertips, then swiftly stir in 80ml buttermilk. If it looks dry, stir in the remaining 20ml. Spoon the cobbler mix over the strawberry base (about eight large spoonfuls), sprinkle over the demerara sugar and bake for 25-30 mins, or until the topping is lightly golden brown. Leave to rest for 10 mins, then serve with clotted cream or ice cream.Twist itSummer berries: Use a mixture of summer berries and up the sugar to 60g. Frozen summer berries work well - just leave out the cooking time for the fruit in step 1, toss the berries with the vanilla, lemon, sugar and cordial, then follow the method from step 2.Peach melba: Slice 3 ripe peaches and toss them with 400g raspberries in step 1 for a peach melba twist. Remove the elderflower cordial if doing this twist, and top the cobbler with flaked almonds before baking.Gooseberries: Simply use the same quantity of gooseberries and cordial, but increase the amount of sugar to 80g.

STRAWBERRY CREAM CHEESE COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour melted butter into the bottom of a 9x13-inch glass baking dish.
• Mix milk, flour, sugar, baking powder, and salt together in a small bowl; pour over the butter in the baking dish. Arrange strawberry halves in a layer into the baking dish. Dot the strawberries with the cream cheese pieces.
• Bake in preheated oven until top is golden brown and edges are bubbling, 30 to 45 minutes.

STRAWBERRY CREAM CHEESE COBBLER

Steps:

• Preheat oven to 350 degrees.
• Pour melted butter into a 9-by-13-inch glass baking dish.
• In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
• Add the strawberries, arranging in a single layer as much as possible.
• Sprinkle cream cheese pieces and optional walnuts over strawberries.
• Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.).
• Serve hot out of the oven with choice of topping, if desired.