You don't become Southern - you're born that way.
The biggest myth about Southern women is that we are frail types--fainting on our sofas...nobody where I grew up every acted like that. We were about as fragile as coal trucks. You got out in the yard and played baseball with the boys and no one thought anything of it. You walked a mile for a really good beef steak tomato that would cover a dinner plate in each slice and you quartered that thick slice of heaven and made a tomato sandwich.
No that sandwich didn't have meat on it or anything else ~ just tomato and mayo with some salt and pepper. I would still walk a mile today for a huge beef steak tomato that tasted that good. I remember the smell of fresh apple pie baking and cooling because you traded someone for apples so you had pie for dinner. Southern girls know about cotton and watching for snakes in the cotton fields and the cuts from the cotton bolls in that field (and no I didn't misspell balls - they are cotton bolls in the field - you get cotton balls at the store spun from those cotton bolls).
I would love to have life that simple again where you never thought about tomorrow and what you were going to do because what ever happened, you went along with it from sitting on the porch playing games and drinking tea and fighting off the mosquitoes to baseball in the back yard or working in the garden because you knew that meant good food later. I miss those days and am hoping to get back to that one day before I;m too old for baseball - wait, let me check my drivers license again - - - oh never mind - I'll never grow up! !
Happy Wednesday,
Charlene
Southern Peach Cobbler
FILLING:
8 fresh peaches - peeled, pitted and sliced into thin slices
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
CRUST:
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and
cut into small pieces
1/4 cup boiling water
MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
And for all my friends who don't want the regular, here is a WW recipe (that I haven't tried but sounds good). When you try this one, please let me know how it is. Thanks,
Peach Cobbler
6 medium peaches, sliced
6 1/3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3 tablespoons reduced-calorie margarine
1/2 cup fat-free milk
Heat oven to 375 degrees F.
In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil. Cook until mixture thickens, about 1 minute. Remove from heat and transfer mixture to an 8-inch square baking pan.
To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk and stir until flour mixture is evenly moistened.
Drop 8 tablespoons of topping mixture onto peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.
Servings: 8
Points: 3
6 medium peaches, sliced
6 1/3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3 tablespoons reduced-calorie margarine
1/2 cup fat-free milk
Heat oven to 375 degrees F.
In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil. Cook until mixture thickens, about 1 minute. Remove from heat and transfer mixture to an 8-inch square baking pan.
To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk and stir until flour mixture is evenly moistened.
Drop 8 tablespoons of topping mixture onto peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.
Servings: 8
Points: 3
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