MAM-MAW'S
PEACH COBBLER |
Here's
my grandmother's homemade Peach Cobbler recipe. Me and Mam-Maw
spent hours making four giant peach cobblers to feed 100
people. What an event! There are some snippets of
that experience in the recipe. |
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Ingredients:
Four 15 oz. cans of sliced peaches, Flour, Sugar,
Shortening, Butter, Nutmeg, Cinnamon, Vanilla Flavoring,
Ice Water
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Heat
the oven to 350 degrees F. Open the cans of peaches and
drain ALL of the syrup. Discard the syrup.
Pour the drained peaches into your ungreased cooking ware.
Used whatever you want just as long as it will hold four
cans of peaches. Spread the peaches out so they are as
flat as possible.
Mam-Maw
used these big gallon buckets of peaches and I had to open
them all with an old rusty hand held can-opener my grandpa
must have brought back from the war. I was a one-handed
writer for the next two weeks.
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Take
a stick of butter and cut 6 equal sections. Place the
pieces of butter on top of the peaches.
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Pour
sugar on top of of the peaches and butter. How much? ALOT!!
If I had to guess, I would say 1 1/4 cups. You can add
more or less. Anything less than 1 cup and you're eating
Sweet-N-Low Cobbler.
Mam-maw
poured so much sugar on her Peach Cobbler, I could feel
the pain of my ancestors' diabetes. Then, ten minutes
later she said, "Did I put sugar in it already?"
Sprinkle nutmeg over the cobbler now. If I had to guess,
I'd say 1 tablespoon. The nutmeg will give it that
special flavor.
Mam-maw
reached up in the cabinet and said "Pass me that
nutten egg." To which I replied, "You mean
Nutmeg?" She scolded me and reached for a
container. I stopped her and said, "Mam-maw,
that's not Nutmeg that's Cayenne Pepper." She
replied, "Lawd a mighty, you know I made Lula Belle a
cobbler and put pepper all in it. She said it was the best
cobbler she ever tasted."
Here's something I added. Sprinkle cinnamon over the
cobbler. About a 1/2 tablespoon I guess.
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PART
II
MAM-MAW'S
PEACH COBBLER
The crust
from scratch |
That's
it. That's the guts of the cobbler. Mix it all
up now. That's what Mam-Maw did. Why? I don't know.
She forgot to mix up one of them and it tasted like all
the rest. I won't tell her if you won't.
NOW COMES THE HARD PART--THE CRUST
Take a stick of butter and melt it under low heat on the
stove. |
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In
a mixing bowl combine about ohhh, 1/2 cup of shortening, 1
cup of ice water and a half cup of SIFTED flour.
I asked Mam-Maw
why she sifted the flour and she said it kept the bugs
out.
Mix the ingredients really good. Crust is really an art of
feel and consistency. Here are some guidelines.
1. If it's pasty and wet that's fine. You can always and
more flour (A little bit a a time)
2. If it's very dry, you've used too much flour and the
final crust will be VERY HARD. Add more water if it's
really dry.
3. Stop mixing and or adding flour and water when the
crust is a little bit pasty and wet.
REMEMBER:
TOO DRY-ADD WATER
TO PASTY-ADD FLOUR
Spread
flour on your rolling board or counter. Then put flour on
your hands. Take half of the crust out of the bowl and put
in the the middle of your rolling area. Fold the the
crust over a a few times and add more flour IF it's still
very pasty. When the crust is a little dry,
and no longer pasty, STOP!
Take a rolling pin, and roll the crust out until it's
thin. Place the crust over the cobbler and repeat
until the cobbler insides are completely covered. If the
dough is hard to pick up and falls apart because it's
still too pasty, no problem add a little more flour until
you can work it with greater ease. |
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When
the cobbler is completely covered, brush it with the
melted butter. Here's somethin' else I added. Pour a
capful of vanilla flavoring into the melted butter . It's
gonna smell GREAT in your kitchen, Stir the flavoring
and give it about two minutes to cook.Take a brush and
spread the concoction over the entire crust.
Here's another added treat. Take a tablespoon of sugar
nutmeg and cinnamon. Mix it up and sprinkle it over the
buttered crust. Oooooh Weeeee!
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Place
it in the oven, uncovered and let it bake at 350 F for
about an hour or until it's golden brown.
Let it cool for about 30 minutes. Drop on a couple
scoops of vanilla ice cream and ENJOY!!!
I love you Mam-Maw. Thanks for all you are and all you've
done |
