Easy Peach Cobbler, to go please!

Most of us have that recipe we always use for pitch ins and cookouts. Mine is my super easy cobbler. So last time I made it, I thought I would change it up a little bit. But there's not really much you can do with my cobbler recipe, so I figured I would change how it was served.

Start off with a jar of peaches, a stick of butter, and a box of Jiffy cake mix. You'll also need small jelly jars.

Using a slotted spoon, fill the jelly jars about 1/2 to 2/3 full of peaches. Some of the peach juice/syrup is fine, but not too much. Top each jar off with a sprinkle of cinnamon.

Next, divide the cake mix evenly among the jars. Top each off with a pat of butter. (not margarine!)

Bake at 350 until the tops brown. When the cobblers have cooled, add lids for easy transport. Tip: to make baking easier, I set the jars inside a baking dish for easy transport to and from the oven. To carry them into work, I put the full jars back into the Ball box the jars came in!

Sorry there's not a picture; I forgot to take one before I brought them into work. And well, once they got to the office, they didn't stay around too long! These little jars were perfect individual servings during our all day meeting. Those who wanted to heat theirs up could just pop them in the microwave for 20 seconds and have hot cobbler!

Peach Crisp

Ott, A and I had so much fun during Canning Week, we didn't want it to end! Every Tuesday, we'll be sharing recipes that use foods we canned.

 

Peach Crisp

What you'll need:
2 c canned peaches
1 T honey
1/4 t cinnamon
1/4 t vanilla
1 c oats
4 t butter
1 1/2 t brown sugar
3 T flour

First, drain peaches

 

Pour into 8x8 pan

 

Then, drizzle honey over entire dish...my boss got the honey for me at a recent conservation convention in Durango, Colorado. Have you checked out Chew on Dirt? It's a great place to see modern conservation practices and ask questions about how today's farms are protecting our soil and water for future generations.

 

Sprinkle cinnamon over peaches and add vanilla evenly over dish

 

In separate bowl, combine brown sugar, flour and butter (cut into pieces)

 

Add oats and mix well until a fine, crumbly mixture forms

 

Sprinkle evenly on top of peaches and bake at 325 for 45 minutes

 

Please visit these other blogs who "canned a lOTT, now we're baking in our bistro"!

A Latte With Ott,A

From the Hive

Did you participate in Canning Week and want to show off your recipes next week? Contact Ott,A and we'll give you instructions for next week's blog hop!

Canning Creations

One more BIG thank you to all who participated in Canning Week! I hope you had a blast.

So now that you have all those wonderful jars sitting around, what are you going to do with them? Ott, A and I are going to start posting recipes using those great things we canned. If you would like to be a guest blogger on one of our blogs, please contact me or Ott,A and we will work out arrangements.

While I was canning my Peach Marmalade and Peach Honey, I also canned peaches. Just plain peaches. Have I told you how much I LOVE peaches? I don't discriminate against peaches of any origin, but I do have a favorite! I recently started getting peaches from Anderson Orchards. They are just amazing! They look, smell and most importantly taste wonderful! If taste is your only concern, they also have peach seconds. I used those while making peach butter. But that's another blog for another day!

Back to the topic....

Almost Unbelievable Peach Cobbler

What you'll need:
1 pint of canned peaches, drained
1 box cake mix-yellow or butter cake (gasp! Yes, I DID say cake mix)
1 stick butter

Preheat oven to 350

Pour drained peaches in the bottom of an 8 x 8 glass pan. Evenly sprinkle cake mix on top of peaches. You won't need the whole box, just about 2/3 of it. It really depends on how much cobbler you want with your peaches. If you like a thick upper "crust", then go ahead and use the whole box. Cut your stick of butter into several small pats and lay them evenly on top of the cake mix. Bake at 350 until the top begins to brown, 35-45 minutes, depending on how much cake mix you used. Let cool, slightly. The husband will throw a scoop of ice cream on top of his, but I prefer it just the way it is!

Even if you didn't join in on Canning Week, the best part about this recipe is you can just use fresh peaches! Just peel, pit, and slice them up in the bottom. This recipe will work with just about any fruit. We're right in apple season in Indiana. Cortland apples are my favorite to use in this recipe, but just about any apple will work.

What local products are you using? If you blog about your local foods, leave a comment with your blog address so we can all check it out.

Going Local Week (Indiana) is September 5-11. Celebrate by eating at least one meal a day featuring an Indiana product!

Peach Honey

When you're done here, make sure to check out Ott, A and her post!
Have you canned something? Did you link up to our Linky Party? There's a great prize for the winning post!

While you were peeling away making peach marmalade, did you save the skins? If you did, now you can make peach honey! I got the instructions for this while I was chatting with the folks at Adrian's Orchards. For some reason, I think they must have left out some old family secret because mine didn't turn out exactly the same as what they sell, but it's still darn tasty!


To preserve skins, put in bowl and cover with wet coffee filter and refrigerate.




You'll need at least two cups of peach skins. The more you use, the more peachy it will be.

In small pan, put in peach skins and add enough water so the peach skins are completely covered. Bring to a boil and them simmer for 20 minutes, or until the peach skins are soft and fall apart when touched. To get peach juice, strain using a cheesecloth. Or, you can pour it through a coffee filter.

If you don't have much juice at this point, add in some peach juice or apple juice until you have at least 3-4 cups. Return juice to pan and add half as much sugar as you have juice. So if you have 4 cups of juice, add 2 cups of sugar. Boil until it has the consistency of honey. I tested it out by dripping it onto a plate. Mine seemed to be taking forever to thicken up, so I cheated and added a little pectin; about a teaspoon of the powdered kind.

When it's the desired consistency, pour into jars, leaving 1/4" headspace, and process for 5 minutes.













What's that below?? Those are MORE of the prizes we're giving away! We have a matching apron/potholder set and Paula Deen's Recipe Journal! How do you get your entries in?

• One entry for joining our Facebook page
• One entry for linking up in our Linky Party blog post contest (AND you'll get entered to win an awesome cookbook, which you can also buy on Amazon--makes a great gift)
• One entry for commenting on one of my posts
• One entry for commenting on one of Ott, A's posts
• One entry for putting our "Canning Week" button on your blog (please comment and let me know you did)
• One entry for Tweeting on Twitter (please comment and let me know and use "canning" as a tag) 

Make sure you comment and let me know about your tweets and if you added our button to your page!

Peach Marmalade

It's Canning Week Day 2! Aren't you excited??!! I know I am! 

When you're done here, make sure to check out Ott, A and her post!

What is Canning Week? Well, Ott, A and I each do lots of canning. We love capturing the fresh taste of home grown goodies to enjoy throughout the year. We'll each have new posts every day this week, so be sure to come back and visit! We will also have an awesome giveaway! Make sure to check out Ott, A for her posts each day. 

Peach Marmalade

In my opinion, Indiana peaches are some of the best. I get mine from Adrian's Orchards in Indianapolis. They have lots of yummy produce and homemade goodies.


Here's what you'll need:

4 lbs of fresh peaches, peeled and diced (save the peels! you'll need them on Thursday)
1 orange
1 lemon
5 cups sugar
1/4 c water
1 package powdered pectin (1 3/4 oz)

7 or 8 half pint jars and lids (Sterilize first!)

Cut orange in quarters, remove seeds, cut off rind and slice into very thin pieces. Repeat this with the lemon.



Put orange and lemon slices in small saucepan with 1/4 c water and simmer, covered, over low heat for about 20 minutes.

In large pot (at least 8 quart), fill with diced and peeled peaches and orange/lemon mixture. When it's at a full rolling boil, stir in pectin and bring to a full rolling boil once again. Stir in sugar, stirring constantly!!



Boil hard for one minute and remove from heat. SKIM OFF ANY FOAM! This is very important.



Pour into jars and seal. To seal, process 5 minutes in boiling water bath.



There's plenty more to come with our first Canning Week. Check back daily for new posts, and don't forget to check out Ott, A !

For more information on Canning Week and all the giveaways, please see this post.

Calling all local food enthusiasts and people who just enjoy great food!

 Are you close to Indianapolis?  How would you like to win two free tickets to Dig-IN? The great news is I have two tickets to give away! All you have to do is leave me a comment saying you'd like to be entered in the Dig-IN giveaway. That's it!!

What is Dig-IN?

Here's information from their website:

Purpose and Mission:

If there is a heart in Heartland, we're it. And if there is bread in the nation's breadbasket, it probably came from us. Indiana has a long and proud agricultural heritage, and we plan on continuing that heritage the same way it began.
On August 29, 2010, Indiana growers will make their way to White River State Park to showcase their high quality locally produced products, and remind Hoosiers there is much more than corn in Indiana. Dig-IN will feature educational discussion panels, cooking demonstrations, urban gardening exhibits, local chef Q&A sessions, wine tastings, beer and food pairing classes, and much more. Combining the freshness of farmer's markets and our state's greatest food minds, this event promises a feast for the senses. Prepare to learn from Indiana agricultural and culinary experts as they invite you on a journey from field to table top. Don't miss the opportunity to help us celebrate all that Indiana agriculture has to offer. See you in August!

It's a great showcase for local foods and talent. If you've never been, I hope you sign up for the giveaway. Even if you don't win, here's how you can score your own tickets.