Time for Peach Cobbler!

There are few things that I enjoy more than the smell of fresh peaches and a hot, fresh peach cobbler right out of the oven (although the smell of a fresh cut hay field comes in a close second!)! My little peach tree went into overtime this year making those delicious smelling little fruits... must've been all that sweet talking I did ;). I've been picking peaches, peeling peaches and freezing peaches all week and now it's time to reap the benefits! We're having peach cobbler and peach daiquiris this weekend before I head off to Brasstown, NC Sunday afternoon to start my week long metal smithing workshop at the John C. Campbell School of Folk Art. (Hopefully I'll have lots of pics and stories to share next week =)
Here's the recipe if you get a hold of some fresh Georgia peaches in your market (or I like to use blackberries too when they're in season, apples work well, cherries or even pears) and it's super easy too!

Peach Cobbler

1 stick butter, melted

1 cup plus 3 Tablespoons granulated sugar, divided

1 cup all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

3 to 4 ripe peaches, peeled, pitted and thinly sliced

1/2 teaspoon cinnamon

Heat oven to 375

Pour melted butter into a 2 quart baking dish (11 x 7 or 8 inch square). In mixing bowl combine 1 cup of sugar, the flour, baking powder and salt. Stir to blend. Stir in milk and vanilla until blended. Pour the batter over the melted butter. Toss peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange peach slices over the batter. Bake for 25-30 minutes or until toothpick inserted comes out clean. The top will be browned and the edges will begin to pull away from the pan.

Don't forget to top it off with a scoop of vanilla ice cream!

ENJOY! =)

Inside Scoop

Today is all about finishing up some new pieces I'm working on and making pecan pies for tomorrow's Thanksgiving dinner! Yummy!

I'll be listing a couple of new pieces at special prices ($8-$10) valid for 3 days only starting this Sunday - then the prices go back up on Wednesday! In conjuction I'll be having my first official "Sale" in my jewelry shop. Stop by Sunday to see what the sale is!

In the meantime here's my recipe for Pecan Pies if you'd like to try it!http://jnicdesigns.blogspot.com/2008/11/almost-time.html

Happy Turkey Day everyone since I won't see you tomorrow! I'll be traveling to the Blue Ridge Mountains w/ my pecan pies to visit the family =).

Almost time..

For PECAN PIE! Yum! Yum! Yum! We have 10 pecan trees here on the little farm with 8 of them producing nuts this year (sometimes they decide to take a year off for vacation I think ;). So plenty to share!














It has become a tradition that I bring pecan pies made with our home grown pecans and fresh eggs from my little chickies to Thanksgiving dinner.. my whole family looks forward to them!
Here's the recipe if you'd like it try it - I typically double it for 2 pies:
PECAN PIE
3 eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup of butter, melted
1 teaspoon vanilla
1 1/4 cups of pecan halves
Beat eggs lightly w/ a fork. Stir in corn syrup, sugar, butter and vanilla. Stir well. Stir in pecan halves.
Place a pastry lined 9 inch pie plate on the oven rack (you can make your own pie crust which I do sometimes or if I'm feeling lazy the frozen ones at your local grocery work well too - just be sure to get the deep dish variety!). Pour filling into pie plate. Cover edges of the pie crust with foil and bake in oven at 350 for 25 minutes.
Remove foil and bake for another 25 minutes or until knife inserted in the center comes out clean. Let cool and then enjoy!

* As a little side note if you mention "pecan" in the notes to seller in either of my shops I'll refund the shipping to you now through Thanksgiving (Nov. 27)! =)