Tuesday, April 21, 2009

Peach Cobbler

Peach season is upon us here in the South. Soon it will be time to travel to Clanton, Alabama to buy home made Peach ice cream, peach shakes, peach pies and of course peach cobbler.

I fondly remember as a kid arriving at my Grandmother's house on Saturday morning's and the kitchen always smelling of peach cobbler cooking in the oven. She was already getting a early start on Sunday lunch.
Sunday morning family members would begin to arrive. Some would drop by for conversation and friendly visits but most importantly all would stay for a Southern Sunday family lunch. They would gather around the dinner table to a platter of fried chicken, mounds of mashed potatoes, bowls of spicy turnip greens and stacks of warm biscuits and of course a hot bubbling peach cobbler.
I grew up in the time when children were fed last. My parents would tell me this was a time for the adults to visit, to go outside to play for awhile.
I never really minded eating last. Adult conversation was boring and I rather be getting dirty outside with my cousins.
We all knew there would be plenty left over. Afterwards my family would gather around in the living room to visit and I would slowly drift off with a tummy full and still smelling a faint sweet smell of peach cobbler.

Peach Cobbler

1 cup (plain) flour
1 cup sugar
1 tsp baking powder
1 cup milk
1 stick margarine
2 cups of fresh peach's or 1 large can of sliced peach's

Mix sugar, flour, baking powder and milk. Melt stick of margarine in oblong pan. Pour pastry into pan. Pour peaches over pastry. Bake at 350 for 1 hour.

Be sure to have a tall glass of cold milk to enjoy your warm bowl of peach cobbler!
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Grits Casserole

What would a Southern web site be without a Grits recipe!! We like Grits in the south, so much we have many recipes including this favorite item!
Enjoy this every day simple recipe.

Grit's Casserole

1 cup grits
1 tsp salt
4 cup water
1/4 lb Velveeta cheese
1/4 sharp cheese
3 eggs slightly beaten
1/3 cup milk

Cook grits in salted water until done. Then add butter, cheese, eggs and milk. Stir until melted and smooth. Place in 1 1/2 quart casserole and bake for 1 hour at 325 to 350. Can be made ahead of time and frozen until ready to use.
Enjoy!
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