Southern Belle Magazine Digital #02 August 2013 | Page 18

OLD FASHIONED PEACH COBBLER
INGREDIENTS:
1 stick unsalted butter 1 cup self rising flour 1 cup white sugar ( plus 1 Tbsp. reserved ) 1 cup milk 1 tsp vanilla ½ tsp nutmeg ½ tsp cinnamon 2 15 oz. cans peaches in heavy syrup (drain one can, reserve juice from other can) OR 3 cups peeled, ripe peaches, sliced ¾ cup sugar 2 Tbsp. cornstarch ½ cup hot water (Combine hot water, sugar and corn starch. Stir until sugar and corn starch

DIRECTIONS:

Combine flour, sugar, milk, vanilla, nutmeg and cinnamon. Mix until blended. Place butter in 9x12 baking dish. Place in oven for approx. 10 minutes until butter is melted and remove. In hot baking dish, pour batter. Top with peaches and syrup ( either using fresh peach mixture or canned peaches and the syrup from one can of peaches). Sprinkle top with reserved Tbsp. of sugar. Place back in oven and bake approx. 1 hour or until golden brown on top. Serve while warm topped with fresh whipped cream or vanilla ice cream.

Karen Giordano’s Recipe for Southern Belle Magazine

HOMEMADE PEACH ICE CREAM
INGREDIENTS: Makes 1 ½ Quarts
1 14 oz. can sweetened condensed milk 2 Tbsp. vanilla extract 4 cups half and half milk 2 cups mashed ripe peaches

Amaretto Peaches

2 cups ripe peaches, chopped ½ cup sugar 1 tsp. almond extract 1/3 cup Amaretto liqueur

DIRECTIONS:

Combine all ingredients in container of ice cream maker. Freeze according to manufacturer’s instructions.

(For Peach Amaretto Ice Cream, substitute vanilla extract for 2 Tbsp. Amaretto liqueur and 1 tsp. almond extract.)
Combine all ingredients and let sit for one hour. Spoon over ice cream.

Karen Giordano’s Recipe for Southern Belle Magazine