I was at the local hardware store earlier this week… never thought you’d read that as the opening line of my blog, right??? None the less, I was at Morgan’s in Downtown Lavonia buying liquid fence to keep the rabbits and the deer away from the vegetables growing on Miss Anne’s new deck. A stack of postcards featuring a recipe for Peach Cobbler was by the cash register. I read the instructions, which were amazingly easy, and brought the card home.
It’s peach season in Georgia and Cheek’s Orchard is working overtime
picking peaches and getting them to their roadside stand. There is always a line and when they sell-out, they close for the day and open again the next day. We’ve been lucky, getting peaches three days last week. So… I made a peach cobbler… then I made a blueberry cobbler with berries from our CSA delivery this week and then I made a Tayberry Cobbler using Kelly’s Tayberry Preserves.
Before working with Kelly’s Jelly, I had never heard of a tayberry; it’s a cross between a raspberry and a blackberry. A very tasty cross, I might add…
This is one of the easiest recipes I have ever come across… seriously… it takes only as long as it takes to melt 8 ounces of butter and bake it. Here’s what you do
1 cup butter, melted – use European butter – the difference is amazing. (I use Kerrygold unsalted butter.)
1 cup self-rising flour (if you have all-purpose, add 1 teaspoon baking powder and 1/2 teaspoon each salt and baking soda)
1 cup milk
1 cup sugar
1 1/2 cups berries or a 12-ounce jar of Kelly’s Jelly Tayberry Preserves
Pre-heat over to 350º F.
Melt butter in pan you will use to bake your cobbler – I use the round Rachel Ray pie pan.
While your butter is melting, mix flour, milk and sugar until smooth.
Pour mixture on top of butter.
Using a spoon, drop berries or preserves on top.
Bake 30-45 minutes until golden brown on top and an inserted knife comes out clean (I had to cover with foil to avoid burning the top. If you use foil, be sure and spray it with Pam to avoid taking off the top layer of the pie.
Serve warm with ice cream.
My thanks to Bowersville Baptist Church for providing the recipe postcard…
Our next giveaway starts July 10 and will include a Trio of Kelly’s Jellies, a Trio of 34º Degrees Crisps and a tub of silky BelGioioso Burrata.
Interviews with Cheese Professionals continue through 2016… sometimes, as “stand-alone” interviews and sometimes as round-table discussions with several Pros answering the same question. Those participating include Cheesemakers, ACS CCPs™,Cheesemongers and Cheese Experts who contribute to this Wonderful World we call “Cheese”.
List of 2015-16 Cheese Professionals.
List of all Cheese Professionals Bios.
Please “Like” MarcellaTheCheesemonger Page on FaceBook.
Studying for one of the 2016 ACS CCP™ exams? Simply want to know more about cheese? Please join our Cheese Study Group at Facebook!!!