Peach Cobbler

By Kathryn Washburn Breighner

We're still swamped with peaches! For this recipe, I picked up a bowl full of peaches from the ground to make this fabulous peach cobbler. I like lots of fruits in my pies, cobblers and crisps and so for any recipe where 4 c of fruit is called for, I add six. For this cobber, I used 8 c because the fruit needs to be used.

To start, bring a bowl of water to a boil and drop the peaches in the water. Using a slotted spoon, remove the peaches after 1 minutes and drop into a bowl or sink of cold water. Remove the skins and the stone and put the cut peaches in an 8 c bowl.

To the bowl of peaches, add and stir together:
1 t cinnamon
2 T brown sugar
2 T flour
1 t vanilla

Pour the peach mixture into a greased baking pan or pie plate. Using the same bowl that the peaches were in (to save on clean up!), add:

1 c flour
3/4 c brown sugar
4 T cold butter
1 t baking powder
1/2 baking soda
a pinch of salt
2 t grated lemon peel
3/4 c buttermilk

Cut the butter into the dry ingredients with a fork or pastry cutter until the pieces of butter and pea size.  Stir n the buttermilk and blend quickly. The dough will be wet.

Top the peaches with large dollops of the dough and bake at 425 degree F for 20 minutes. Top with ice cream or yogurt.

Rhubarb Cobbler

By Kathryn Washburn Breighner

It's rhubarb season and it so exciting to dust off the rhubarb recipes that haven't been used since last summer. The only credit I can take for this recipe is having the sense to cut it out of the newspaper in 1982! This recipe is one of Pete Peterson's, a renowned Michigan chef.

This recipe is really easy if you use a food processor. I mix the pastry in the food processor. Part of the pastry mix is blended with the rhubarb and the remainder goes on top of the fruit and drizzled with melted butter.  You will surprise people with this dessert--it is wonderful.

In a food processor (or by hand), mix together until blended:
2 c flour
2 1/2 t baking powder
1/2 t salt

Add 1/3 c shortening and process until the mixture is gravelly.

In a large bowl, mix:
4-5 c rhubarb cut into 1/2" pieces
3/4 c sugar
1/3 c of the flour mixture
1 t grated lemon rind

Put the rhubarb mix in a greased 8" baking dish.

In the food processor, add to the remaining 1 1/4 c of pastry mix:
1 egg
Process until it resembles coarse meal.

Spread the  pastry mix on top of the rhubarb and drizzle with 1/4 c melted butter.

Bake at 375 degrees F for 30-35 minutes until the top is puffed and golden brown.