Just a little back story about the name of this feature:
Some of you may already know that my given name is Linda Faye; but because there was another Linda in our family, I grew up answering to my middle name. In addition, family and dear and close friends also dubbed me Fayedoll. I've started writing cookbooks several times, but they never really took flight, so I thought I'd post some of my favorites here on my blog -as an added feature.
Although mine is an "almost" dedicated sewing blog, I have been thinking about adding several features to showcase my other interests. Today I'm introducing "Faye's Dollhouse Delights" - recipes that I love and adore.
...tis the season for fresh peaches. I've made not one, not two but three trips to Lane Southern Orchards this season, not only to get fresh peaches, but for one of my favorite seasonal treats - Peach Cobbler. Although I can and do make it at home myself, there is nothing like the aroma of it when cooked in mass quantities there at the orchard.
I love my own recipe (that I share below) but you can also find Lane's cobbler recipe here. I'll swear, theirs looks and tastes just like mine. If you are a cobbler fan maybe you'd like to try both recipes and compare for yourself.
1 large can peaches or 2 cups of fresh peaches
1 Cup Milk
1 Stick Margarine or Butter
1 Cup Sugar
1 Cup Self Rising Flour or Bisquick
1 Teaspoon Vanilla
1 Tablespoon Corn Starch (optional, but I like it)
Melt margarine or butter in a 9" x 13" casserole dish and set aside.
In a blender add: 1/4 Cup sugar, flour or bisquick and milk. Blend until thoroughly
mixed. (you can also use a mixer to blend these ingredients). Set aside.
In a sauce pan,slowly heat peaches, vanilla, 3/4 Cup sugar, and corn starch
just until warm and sugar is melted.
Pour peach mixture over butter in casserole dish.
Pour flour/milk mixture over peaches.
Bake 30 minutes at 350 degrees until bubbly and lightly browned.
> Serve while still warm; great with vanilla ice cream.
Variation: This recipe also makes other great cobblers; just substitute a can of blackberry, cherry or blueberry Pie Filling for the peaches, and leave out the 3/4 cup sugar, vanilla, corn starch, and do not heat the pie filling.