I have a lot of really amazing recipes saved on Pinterest. Some of these recipes have become staples in my home on an almost weekly basis. But I didn’t create a single one of them. They were all created by other amazing people. The people who somehow seem to pull an “abra-ca-dabra” out of their butts and make magic anytime they step foot into a kitchen. I love those people and I love the food they make. My grandmother is one of them. She is a ninety-one year old badass and I love her more than I could probably accurately express to you. Just to give you an idea of who she is, take look at the picture below…
She is the one on the far right. And she rolls to church luncheons three deep, rocking her oxygen levels like a boss. The sass on the far left is her sister, my great-aunt Tottie, who is equally as awesome. And the pretty little thing in the middle is her aunt Cora Belle. #squadgoals.
A lot of my inspiration for this section of my blog comes from my Mamaw June. Truth be told, I’m not sure I would get to have a “recipe category” if it wasn’t for her. When I was first creating my outline, I knew I wanted to have a category for recipes. The only thing was, like I mentioned above, I have never created a recipe myself. Give me a cookbook and ingredients and I can make a heck of a meal. Give me just ingredients without instructions? I’m probably just going to throw it all into a crockpot and see what happens. I did, however, know that I didn’t want to omit this section. I absolutely was going to keep it. I just had to figure it out. How hard can it be, right? I opened up some of the cookbooks that I have to try and find an idea for a starting point. As I pulled a big, red, hardback book from the shelf in my kitchen, another smaller book fell out of it. Holy…crap. There it was. My answer.
Almost exactly a year prior, my grandma had given me one of her cookbooks. But it wasn’t just some random cookbook. It’s a book of all the recipes she’s used, for as long as I can remember, at every holiday, party, and social gathering. Cakes. Entrée’s. Appetizers. Desserts. My favorite part about this book? It’s ALL handwritten…in her handwriting. This is something I will cherish forever. I’ve posted a picture of just how fragile and used this little book is…
And there ya go. The birth of my recipes section. I’m going to cook my way through this cookbook. I know I didn’t create these. Mamaw June did. That makes them even better. And I feel as though I do get to have a hand in it because, here’s the thing: Like I said it’s all handwritten in typical grandma language with a bunch of ‘pinches” and “dashes”. Not every measurement is specified and some recipes have some very needed information left out. I’m not complaining because this always gives me the opportunity to call my grandma (who lives 995 miles away from me), and talk cooking with her. We both love that. I just hope that I can do these recipes, and my grandmother, justice with my re-creations. Those are some really big shoes to fill.
I found out a few days ago that today is National Peach Cobbler Day. It’s a cold, rainy April morning here in Southwest Texas. There is a cobbler recipe in my magic little book and in honor of National Peach Cobbler Day, and the ninety-one year old badass, I thought I would share her cobbler recipe. I hope ya’ll enjoy it as much as my family has for the past half-century. You know what they say: There is just no cooking quite like grandma’s cooking.
*You can use canned, frozen, or fresh peaches for this recipe. In my opinion, fresh will always taste better, but peaches can hard to find when they are not in season. I used canned for this particular time making cobbler, and it still turned out great.
*When mixing the sugar mixture with the peaches, sugar to your liking. The recipe calls for a full cup, but us southerners like our stuff extra sweet. I would recommend starting out with 1/2-3/4 and adding more if it’s desired after tasting.
* My grandma informed me that you can really use “any ole kinda pan” for this. Meaning, you can use a casserole dish, iron skillet, aluminum cake pan…pretty much whatever will hold all of it and is oven safe. As you can see below, I opted for the smaller glass casserole dish. It worked out great.
*Depending on my husbands mood, he likes his cobbler sometimes hot, sometimes cold. I think it’s good either way, but my personal preference is just out of the oven, a la’ mode. De-Lish.
3 Cups Sliced Peaches
1 Cup Sugar + 3 Tablespoons (Divided)
1/4 Teaspoon Almond Extract
1 Tablespoon Lemon Juice
1 Teaspoon Grated Lemon Peel (Optional)
1 1/2 Cups Sifted Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/3 Cup Shortening
1/2 Cup Milk
1 Well-Beaten Egg
- Preheat oven to 350 degrees. Arrange peaches in the bottom of a greased 8x8x2 in. pan.
- Mix 1 cup sugar, lemon juice, lemon peel, and extract and pour mixture over peaches.
- Sift together flour, baking powder, 1 tablespoon sugar, and salt. Cut in shortening until you get a coarse texture like corn meal.
- Add egg and milk immediately and stir until flour is just moistened.
- Spread dough over the peaches and sprinkle with 2 tablespoons sugar.
- Bake for 45 minutes in preheated oven, or until top turns golden brown and an inserted toothpick comes out clean.