Quick Cobbler

Ingredients

• 1/2 cup butter, melted
• 2 cans (15-1/4 ounces each) sliced peaches, undrained
• 1 cup self-rising flour
• 1 cup sugar
• 1 cup milk
• 1/4 teaspoon ground nutmeg
• Ice cream, optional

Directions

• Pour butter into a 13-in. x 9-in. baking dish. Pour peaches with juice over butter. In a bowl, combine flour and sugar. Add milk and beat until smooth. Pour batter evenly over peaches. Sprinkle with nutmeg. Bake at 375° for 40 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 10-12 servings.

delicious banana bread :)

ingredients:

3 ripe bananas

1 and 1/2 cup of flour 

1/2 cup of sour cream (fromage blanc)

1tsp baking soda

1/2 tsp of salt

1 cup of sugar

1tsp of vanilla essence

2 eggs

1/2cup of chopped nuts/raisin (optional)

1/2 cup(8tbs) butter

directions:

preheat oven 350 degrees.

grease a loaf pan.

in a bowl whip the melted butter and sugar throughoutly

add in the eggs and vanilla and beat until creamy.

in another bowl mix the flour, baking soda and salt.

pour the flour mixture in the butter mixture and mix slowly.

put in the chopped nut. and mix.

put the sour cream and mix lightly.

pour in greased pan and put in oven for 60 mins.

Moist Carrot cake :)

Ingredients

• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

Directions

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Buttermilk plum pancake

this morning my baby made me these delicious pancakes and i thought i'd share it with u :)

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted
• 1 cup of diced dried plum 
• maple syrup

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter and dried plum. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides.
4. put on plate and add syrup on top and eat hot.

thats one of the best saturday breakfast he makes me!

so enjoy!!! p.s you can substitue buttermilk with heavy liquid cream or whipping cream :) mauritus- nestle cream

fresh blueberry pie recipe :)

Ingredients

Pastry

2 cups Gold Medal® all-purpose flour

1teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Filling

3/4 cup sugar

1/2 cup Gold Medal® all-purpose flour

1/2 teaspoon ground cinnamon, if desired

6 cups blueberries

1 tablespoon lemon juice

1 tablespoon butter or margarine, if desired

method

1 In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2 Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3 Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

4 In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

5 Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.