Dark Chocolate Mint Ice Cream

I've deemed this the summer of ice cream. I've had my small Panasonic ice cream maker for years after getting it on sale at Amazon for $15. This is the first year I've really used it though, and definitely the first time I've made ice cream in it.

As I said before, Dave's favorite is mint chocolate chip, so when I wanted to make another batch of ice cream, I decided to flip the combination and make a dark chocolate ice cream with mint flavoring. This was the best batch yet!

I usually prefer a non-custard base ice cream, but for some reason this combination worked. It only includes three egg yolks and it was just enough to make it nice and creamy without adding any elasticity that you see at Cold Stone or such.

INGREDIENTS

1 cups half-and-half
2/3 cup sugar
1/3 cup unsweetened dark chocolate cocoa
3 large egg yolks
1 cups heavy cream
1/4 teaspoon peppermint extract

DIRECTIONS

1. Heat half-and-half and sugar over low heat just until sugar dissolves. Add dark chocolate cocoa and stir until incorporated.


2. In a separate bowl, beat egg yolks and heavy cream until yolks are pale yellow and slightly thick.


3. Temper the egg yolks by slowly drizzling in 1/4 cups of hot half-and-half mixture, whisking constantly. Pour the egg yolks into hot half-and-half and cook over low to medium-low heat until it thickens. Add 1/4 teaspoon peppermint extract.
   Chill mixture completely, then freeze in an ice cream maker following the manufacturer’s directions. For best results, transfer to a lidded container and freeze overnight.

Andes Mint Chocolate Chip Ice Cream

Apparently we've been on an ice cream kick lately. Dave's favorite ice cream ever is Mint Chocolate Chip and his favorite candy is Andes mints, so the combination was obvious. One of my favorite boards posted this recipe and I just subbed Andes mints for Junior Mints.

Homemade Chocolate Mint Ice Cream

1 1/2 cup whole milk
1/2 cup sugar
pinch of salt
1/3 cup heavy cream
2/3 cup half and half
1/4 teaspoon peppermint extract
1 small box Junior mints, diced or halved 1/2 box Andes mints, diced
4 drops green food coloring, optional

Mix milk, salt and sugar with a wire whip until sugar dissolves. Add remaining ingredients and stir. Freeze in 1 1/2 quart ice cream freezer according to manufacturer's instructions.

Vanilla Bean Ice Cream

Since I now have an abundance of vanilla beans from a great Amazon deal, the first thing I wanted to do after making Vanilla Extract was make ice cream. Vanilla Bean is and always will be my favorite flavor. Nothing beats feeling those seeds between your teeth and the crunch they make when you bite them just right.

For this recipe I went to my hero, Alton Brown.

This makes the perfect amount of ice cream for my small Panasonic ice cream maker at 3 cups of liquid.

INGREDIENTS

2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly) I didn't use this
1 vanilla bean, split and scraped

DIRECTIONS

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

Homemade Apple Pie

Dave has been asking for months for me to make him an apple pie, and for various reasons I just never did it. Today, I decided I'd make him that pie since we're having company. I mean, come on. What's more impressive to company than a homemade pie?

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie (Recipe included below)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
Dash of cinnamon
8 Granny Smith apples - peeled, cored and sliced (I used 5 large apples)

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer for 5 minutes.


2. Place the bottom crust in your pie plate. Toss apples with sugar and butter liquid and place in pie plate, mounded slightly. Cover with a lattice work of crust or one full crust. Brush crust with egg wash or melted butter.


3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Pie Crust

INGREDIENTS
1/4 cup shortening
1/4 cup butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water

DIRECTIONS

1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold water.


2. Kneed only to combine, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.

Lopsided Lego Cake

Don't be like me kids. I decided exactly 3 days before Dave's birthday that I would make him a lego cake. Unfortunately, something came up the Thursday before his birthday, so I didn't get to make it and take my time like I wanted. Regardless, he loved his legos and I got 800 cool wife points.

Normally I would have made the cake from scratch as well as the frosting, but that whole time crunch thing had me using a boxed cake and frosting in a can. Truth be told, I was embarrassed, but no one knew since I always make cakes from scratch. TA DA! My comments are in italics.

INGREDIENTS

1 box Betty Crocker® SuperMoist® cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 15x12 inches, covered (I ended up getting smart and using my large cutting board.)
2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
Red, yellow and blue paste food colors
12 large marshmallows, cut in half crosswise (Use kitchen scissors to cut them.)

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pan.) Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour into pan.


2. Bake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.


3. Using serrated knife, cut cake crosswise into thirds. Cut one of the thirds in half crosswise to make 2 squares. On tray, place cake pieces. Cover; freeze 1 hour or until firm.


4. In small bowl for each color, tint 1 cup frosting red, 1 cup frosting yellow and 2/3 cup frosting blue with food colors. Leave remaining frosting white.


5. Frost top and sides of 1 square cake with blue frosting. Frost 4 marshmallow halves with blue frosting; place in square design on cake. Frost remaining square cake and 4 marshmallow halves with white frosting; arrange marshmallows on top of cake. Frost 1 rectangular section of cake and 8 marshmallow halves with yellow frosting; arrange marshmallows on top of cake. Frost remaining section of cake and remaining marshmallows with red frosting; arrange marshmallows on top of cake. Store loosely covered at room temperature.

Recipe from Betty Crocker.

Brownie and Peanut Butter Ice Cream Sandwiches

I'm not going to lie. These were a pain in the butt to make. Actually, that's probably an understatement. So many things went wrong, but I looked into my inner Bob Ross to realize mistakes are just Happy Little Accidents and an opportunity to be creative. Because she is Martha Stewart, the recipe actually calls for you to MAKE your own ice cream. I'm lazy so I bought Breyers Double Churn Peanut Butter Fudge Ice Cream. It worked okay, but even after sitting out for 15 minutes, the texture never was really spreadable. It went straight from a solid to a liquid, so I had to work quickly.

TIPS

If you make the full recipe, make sure your cooling racks are as large as the pan you use. Otherwise your brownie will break, but this makes for a delicious ice cream topping.

If part of your brownie breaks after assembly while in the freezer, don't fret. The split topped brownie actually looked really beautiful with some ice cream peaking through.

INGREDIENTS

Vegetable-oil cooking spray
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
11 ounces (2 sticks plus 6 tablespoons) unsalted butter, room temperature
7 ounces unsweetened chocolate
2 2/3 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
4 cups Peanut Butter Ice Cream

DIRECTIONS

1. Preheat oven to 350 degrees. Coat two 13- by-18-inch rimmed baking sheets with cooking spray, line with parchment, and spray parchment.


2. Whisk flour, baking powder, and salt in a medium bowl. Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, add sugar, and stir until dissolved. Stir in eggs, 1 at a time, and then stir in vanilla. Stir in flour mixture until just incorporated. (Do not overmix.)


3. Divide batter between pans. Use an offset spatula to spread batter into thin, even layers. Bake, rotating pans once, until batter just begins to set, 8 to 10 minutes. (The surfaces will look dry, and testers inserted in the centers will come out wet.) Let cool completely in pans on wire racks.


4. To assemble, place the flat side of a large wire rack over 1 brownie, and invert rack, brownie, and pan together. Remove pan and parchment. Repeat with remaining brownie. Place a clean rimmed baking sheet over 1 brownie, and invert pan, brownie, and rack together. Remove rack. The brownie should be in the pan, top side up.


5. Spread ice cream in a smooth, even layer over brownie in pan. Align pan lengthwise with remaining brownie on rack, and use rack to quickly and carefully flip brownie onto ice cream. Remove rack. Press top brownie gently. Cover and freeze until firm, at least overnight (or up to 1 week).


6. Uncover, and cut into squares. Serve immediately (or cover and freeze ice cream sandwiches overnight).

Yeilds 3 dozen sandwiches.

That's a lot of Rum Cake

To finish my Caribbean dinner, I made a rum cake with more rum and butter than any other cake in my life, but it was worth it. A few tips I can give you are, I didn't have a bunt cake pan, so I used a 10 or 12 inch spring form pan, and I would also suggest making it the day before so the flavors can mellow out a little unless you just reallllly love rum.

INGREDIENTS

Rum Cake
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur*
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup
Powdered Sugar

Rum Syrup
10 tablespoon butter
3/4 cup sugar
1/4 cup dark rum
1/4 cup banana liqueur*

DIRECTIONS

Rum Cake

1. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)


2. Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.


3. Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.


4. Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup (recipe Below) evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving.

*1/4 cup dark rum may be substituted for banana liqueur.

Rum Syrup

1. Melt butter in a 2-quart saucepan over medium-high heat; stir in remaining ingredients. Bring to a boil, stirring often; reduce heat to medium, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Remove from heat, and cool 10 minutes.

*1/4 cup dark rum may be substituted for banana liqueur.

Strawberry Swirl Cake

I found this recipe last year in my Kraft Foods Calendar (Why oh why have you forsaken me and quit making the only calendar I ever wanted to use again?! Curse you Kraft and your delicious recipes!) and it is UNbelievably good. I'm so happy it's finally spring, I may just make this for Easter. Or this.

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INGREDIENTS

1 pkg. (2-layer size) white cake mix

1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups sliced strawberries

DIRECTIONS

1. Preheat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon.


2. Bake 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.


3. Mix sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover cake in refrigerator.

Tiramisu

I have been wanting to make tiramisu for years, but I was always intimidated. I finally found a recipe I was comfortable with from Joy of Baking and found the time to do it when I had the day off a few weeks ago. It's definitely labor intensive, but I would by no means call it difficult.The hardest part is waiting for the custard to cool.

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INGREDIENTS

Cream Filling:
2 cups (480 ml) milk, divided
3/4 cup (150 grams) granulated white sugar, divided
1/4 cup (35 grams) all purpose flour

6 large egg yolks
1/4 cup (60 ml) dark rum or Marsala
2 teaspoons pure vanilla extract
1/4 cup (57 grams) unsalted butter, cut into small pieces
8 ounces (1 cup) (227 grams) mascarpone cheese

Ladyfingers:
32 crisp ladyfingers (Savoiardi)


Coffee Soaking Syrup:
1 1/2 cups (360 ml) very strong brewed coffee or espresso
1/3 cup (65 grams) granulated white sugar
1/4 cup (60 ml) dark rum or Marsala


Topping:
Cocoa Powder for Garnishing
1 ounce (30 grams) semisweet or bittersweet chocolate, grated or chopped
Fresh Raspberries (optional)

DIRECTIONS

Cream Topping:
In a medium sized saucepan heat 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar just until boiling. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks. When the milk comes to a boil, gradually whisk it into the egg yolk mixture. Transfer this mixture into another clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to whisk the mixture constantly for another minute or so or until it thickens. Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.) Whisk in the Marsala (or rum), vanilla extract, and butter. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming. Refrigerate until cold, approximately two hours.

Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the mascarpone into the cold custard until smooth.

Coffee Soaking Syrup:
In a large shallow bowl combine the coffee (espresso), sugar, and rum. Taste and add more sugar if you like. Set aside.


To Assemble:
Line a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with plastic wrap. Make sure the plastic wrap extends over the sides of the loaf pan.

Have ready the ladyfingers, coffee mixture, and cream filling.

Working with one ladyfinger at a time, dip 8 ladyfingers in the coffee mixture and place them side by side in a single layer over the bottom of the loaf pan. Spoon 1/3 of the cream filling over the ladyfingers, making sure they are completely covered. Repeat with another layer of ladyfingers by dipping them (8) ladyfingers in the coffee mixture and placing them on top of the cream. Again, cover the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers. Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.

To Serve:
Remove the plastic wrap from the top of the tiramisu. Gently invert the Tiramisu from the loaf pan onto your serving plate and remove the plastic wrap. Sift cocoa powder over the top of the Tiramisu and decorate with grated or chopped semisweet chocolate and fresh raspberries (if in season).

Makes 8 - 10 servings.

Chocolate Cobbler

INGREDIENTS

6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
2. In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
3. Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
4. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

One Bowl Chocolate Cake

INGREDIENTS

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil<
2 teaspoons vanilla extract
1 cup boiling water

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.\

Easy Apple Sauce

INGREDIENTS

4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

DIRECTIONS

1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
2. Allow to cool, then mash with a fork or potato masher.

I used Red Delicious Apples because I couldn't remember what the recipe called for, and doubled the recipe omitting the sugar all together. Because my apples were sweet, I only added 1/4th cup of brown sugar to the finished product and a dash or two of Allspice.

I also removed most of the liquid produced (about 1 cup) and then used my blender to make the applesauce smooth instead of a fork or potato masher.

Double Chocolate Mocha Trifle

I love making trifles because they are so fast and really make an impression on guests. For this one, I always make the Cool Whip mixture the night before so the coffee granules have a chance to dissolve. Also, you may want to make double the Cool Whip mixture because it's not always enough unless you use a pastry bag or a ziplock to pipe it into your trifle dish.

INGREDIENTS

1 (19.8 ounce) package devil's food cake mix
1 3/4 cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
2 tablespoons warm water
2 cups Cool Whip, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped

DIRECTIONS

1. Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
2. In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
3. In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

Pumpkin Coffee Cake

If you only try one new recipe this Fall, THIS is the recipe to try. This was so moist, and so delicious and I can't WAIT to make it again. If you like, you can always substitute your favorite cream cheese frosting recipe for the topping, but I prefer it with the original topping in this recipe.

INGREDIENTS

TOPPING:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped pecans

CAKE:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1 cup canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

DIRECTIONS

1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
   
2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well.
   
3. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.
   
4. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

Pumpkin Chocolate Chip Cookies

I saw a recipe for these the other day and I just had to try them out. They are very good, but someone suggested white chocolate chips instead of semi-sweet chocolate and I think they are spot on. Also, the next time I make these I will be making them with macadamia nuts as well.

Cooks Note: Make sure you label your flours. It was quite comical to see giant cookie puffs last night in the oven and realize I'd used self-rising flour instead of all-purpose.

INGREDIENTS

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 ½ cups sugar
1 cup canned pumpkin puree
1 egg, beaten
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips or chunks

DIRECTIONS:

1. Preheat the oven to 350 degrees.
2. Line two baking sheets with parchment paper.
3. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside. In an electric mixer, cream the butter and sugar until fluffy. Add the pumpkin, egg, and vanilla and beat until just blended. Mix in the dry ingredients, starting on slow and moving up to medium speed. Scrape the sides and bottom of the bowl once during mixing (turn the mixer off first) to ensure complete blending.
4. Remove the bowl from the mixer stand and use a rubber spatula to gently stir in the chocolate chips.
5. Drop the batter by heaping tablespoon full onto the baking sheets, with 1 inch spacing between them. Bake the cookies for 13-15 minutes or until lightly browned. If necessary, rotate the sheets halfway through baking to ensure even cooking. Let the cookies cool for a few minutes on the sheets before moving them to wire cooling racks to finish cooling completely.

Granny's Quick Fruit Cobbler

INGREDIENTS

1 stick butter or margarine
1 cup sugar
3/4 cup Non-Fat Milk
3/4 cup Self-Rising Flour
2 1/2 cups fresh peaches (or other fruit), sliced

DIRECTIONS

1. Melt butter or margarine in a baking dish. Mix other ingredients except fruit.
2. Add Batter to melted butter or margarine. DON'T STIR. Add Fruit. DON'T STIR.
3. Bake at 350 degrees for 45 minutes or until Golden brown.