Peach Cobbler (Grandma Gladys' recipe)

Peel and slice 3-1/2 Cups Fresh Peaches (more if you like a lot of fruit)

Melt 1/2 cup (1 stick) butter in 8" square pan in 375 degree oven

Mix together: 3/4 C. Sugar, 1 C. Flour, 2 teaspoons Baking Powder, 1/4 teaspoon salt, sprinkle of nutmeg, and 3/4 C. Milk - Spoon these ingredients over melted butter-Do Not Stir ( I use an ice cream scoop to plop it on)

Gently spoon peaches and juice on top of the above-Do Not Stir

Top with 1/2 C. firmly packed brown sugar, and sprinkle with cinnamon

Bake about 40 min. - 60 min. at 350 degrees (I do 375 degrees because I think my oven cooks slow). Bake until well browned and fruit is soft. Can serve hot out of the oven or cooled

 (There are no eggs in this)

Any type of fruit could be substituted for the peaches

Brielle’s Mango Salsa

 

Yummy chocolate chip cookies

 

Green Bean Salad

 https://www.tasteofhome.com/recipes/balsamic-green-bean-salad/?epik=dj0yJnU9R0hXQ0d0NnNIWDVYajNTYjhjTFV6R1RoNlpDTmZJU3omcD0wJm49Z0pRa0tMTl84V3NJTmpiTzlzeGk3QSZ0PUFBQUFBR0NyMUlz&keycode=ZPIN1113

Instapot Mac nCheese

https://moderndayma.com/2018/11/16/pressure-cooker-insta-pot-mac-n-cheese/

• 2 ½ – 3 cups water

• 2 tsp dry ground mustard 

• 2 tsp kosher salt (if using table salt or fine salt, use only 1 tsp) 

• ½ tsp black pepper 

• 1 lb elbow macaroni (or any shape pasta) 

• 4 tbsp butter 

• 12 oz evaporated milk *

• 8 oz grated cheddar cheese 

• ½ cup parmesan cheese (or Romano) 

• ½ cup other cheese, grated (asiago, romano, Monterey Jack, cream cheese, more cheddar) 

DIRECTIONS

• Add 2 1/2 cups water, mustard, salt, pepper to pressure cooker and stir to combine. Add macaroni and butter.
• Cook at high pressure 4 minutes. 
• Quick release pressure and check that the pasta is cooked completely. 
• If not, add additional 1/2 cup water and cook at high pressure 1 additional minute. Again, quick release the pressure.
• Add in evaporated milk and each of the cheeses. Stir until creamy. 
• Taste and season for salt and pepper.
  Serve hot! 

* I usually just do 1 cup mozzarella and 1 cup of the shredded mixed cheese from Costco. 

Mom’s Tomato Cream Pasta

Pretty Sugar Cookies

Sugar Cookies

6 cups flour

1 tsp kosher salt

2 cups cold butter cut into chunks

2 cups sugar

2 eggs

3 tsp. baking powder

2 tsp. Real Vanilla

2 tsp. Almond Extract

1.       Whisk the dry ingredients

2.       In a standing mixer with the paddle attachment cream the butter and sugar. Whip them together on a medium speed until they are pale and fluffy.

3.       Scrape down the sides and add the egg and beach until incorporated. Add extract. Mix until fluffy.

4.       Slowly add the flour. If a little sticky you can add more flour when you are rolling it out.

5.       Drop half the dough on a lightly floured piece of parchment paper.

6.       Lightly dust the dough with flour and sandwich with another piece of parchment paper.

7.       Roll the dough out- about 3/8” thick.

8.       Make a stack of the dough and put into the fridge for at least 30 min.

9.       Preheat to 350

10.   Line pan with parchment paper.

11.   Cut out cookies.  (If dough gets sticky put back in the fridge.)

12.   Bake cookies for 7 min.  (between 5-10)

13.   Let cool on pan for 10 min.

14.   Transfer to cooling rack.

Royal Icing

2 large egg whites

2-4 tablespoons fresh lemon juice (or more or less)

1 lb powdered sugar

2 tsp. light corn syrup

1.       Separate egg whites

2.       Add egg whites and half of a lemon (or 3 Tablespoons of lemon juice)

3.       Sift in the powdered sugar (3-4 cups at first)

4.       Mix on low and add the corn syrup.

5.       If it seems VERY stiff add more lemon- if it is too runny add powdered sugar

6.       Increase the speed of the  mixer and beat until the icing is glossy and peaks form when you remove the paddle or whisk. (about 5 minutes) If it droops, but doesn’t fall off of the paddle it is the right consistency.