In the Kitchen: Peach Fest, cobbler and drinks
Easy Peach Cobbler
1 large can of sliced peaches (undrained)
1 c self rising flour
1 c sugar
1 c milk
Melt butter and pour into the bottom of a 9x13 pan. Add peaches combine milk, flour and sugar and pour over peaches. Sprinkle with nutmeg and bake at 350 for 45 minutes or until crust is golden brown
Peach Ice Cream
- 15 large peaches
- 2 cups light cream or milk
- 1 cup granulated sugar, depending on the sweetness of the peaches
- 2 tablespoons fresh lemon juice
- 1 teaspoon best-quality vanilla extract
- 1 pinch fine salt
- 1 small lemon, finely zested
- Crushed ice
- Kosher salt
Pour the peach mixture into the canister of your ice cream machine and cover the top securely. Place the canister carefully in the machine, and then pack layers of crushed ice and kosher salt around the canister, until it is surrounded almost to the top. Place the motor on top of the machine and start it. Let the machine run for about 20 minutes, until the ice cream is finished churning and the machine slows.
Remove the canister from the machine, being careful not to let any ice or salt into it. Spoon the mixture into a freezer-proof bowl and cover it with plastic wrap. Place the bowl in the freezer until the ice cream hardens, about 6 hours.
Georgia Peach Cocktail
- 1 shot peach schnapps
- 1 shot vidka
- 1 1/2 shots cranberry juice
- 1/2 shot orange juice
Fill a highball glass 3/4 the way to the top with ice. Add the peach schnaps, vodka, cranberry juice and orange juice. Stir up your cocktail, sit back and enjoy!!
Peach Champagne Punch
3 (11.5 ounce) cans peach nectar
1 (6 ounce) can frozen orange juice concentrate
1/4 cup lemon juice
1/2 cup peach brandy
1/4 cup grenadine
1 (32 fluid ounce) bottle carbonated water
3 (750 milliliter) bottles champagne
Chill all ingredients. In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. Mix well and pour in the carbonated water and champagne.
Baby Rattle Cupcakes
1 box cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
· 1 container vanilla or creamy white frosting
· colored decorating icings (from 4.25-oz tubes)
· candy sprinkles
· 8 yards pastel satin or curling ribbon
· 24 paper lollipop sticks (4 1/2 inch)
· 24 small gumdrops
#1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
#2 Frost cupcakes with vanilla frosting. Pipe designs on cupcakes with colored icings. Decorate as desired with candy sprinkles.
#3 With toothpick, poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into sides of cupcakes, just below frosting, to form rattles. Store loosely covered.