It's Cold Outside

While I am very eager to get my hands in the dirt next spring, I am quite content to sit by the fireplace today and make this post.  This week we celebrated the 5th Birthday of Little Lyss by taking her to Papadeaux a favorite nearby seafood restaurant.  She loves to go there for the "red lobsters" in the tank.  She had a great time and her little one was very well behaved as well.

The Birthday Girl and her baby out to eat with Mom and Dad for her birthday dinner.

 Since it has been cold we also enjoyed a favorite warm, wintry dessert with Sunday dinner this week.  We grabbed some of the peaches we canned from this summer and had this delicious Peach Cobbler with some vanilla bean ice cream on the side.  I'm already anticipating peach season here in the South next summer.  I hope you'll try the recipe, it's a good one!

Yummy Peach Cobbler for my Sweet Georgia Peach!

Scratch-made Peach Cobbler

• 1 quart home canned peaches , peeled, cored and sliced (about 4 cups)
• 3/4 cup pure cane sugar
• 1/4 teaspoon salt

For the topping

• 6 Tablespoons butter
• 1 cup all-purpose flour
• 1 cup pure cane sugar
• 2 teaspoons baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup milk
• ground cinnamon for sprinkling

1. Preheat your oven to 350F. Slice butter into pieces and add to a 9x13 baking dish. Allow the butter to melt in pan in oven as it preheats.  Remove the pan from the oven before the butter gets browned.
2. In a large mixing bowl combine the flour, sugar, baking powder, nutmeg, and salt. Gently add the milk until barely combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer. 
3. Ladle the peaches and juice on top of the batter. With a heavy hand, sprinkle the cinnamon over the top.
4. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if that's what y'all like.

See y'all around the homestead!

Melissa