Peach Cobbler and 20 Cents at Goodwill

Note: Yesterday I did not do a good job of proof-reading and as a result, several quantities were VERY WRONG. Dang that forward slash key! YIKES!!!

I have gone over both recipes and they are now typed as they appear in the cookbook.

Isn't this handmade basket a perfect container for home-grown peaches? It is signed and dated on the bottom, and I am sure that the artist sold it at an art show or quality craft fair. For many years I set up at such venues and have several hand woven baskets, so I know their value.

However, this one lost it's luster or purpose for whomever bought it and ended up in my local Goodwill Store. Baskets were on sale 5 for $1.00, making this one twenty cents.

Holy Cow! I mean, what else can you get these days for twenty cents?

well.....how about a unique cookbook?

Another day, another trip to Goodwill where books were on sale 5 for $1.00. Now, I need another cookbook like I need to turn on the furnace today (temps will be in the mid-to-high 90's ....bleh!). But a cover that looks like a composition note book caught my eye. Turns out, it was a fund-raiser cookbook for a school. The entire book is so cleverly laid out that I could not resist adding it to my clutter.

I am glad that I did because I found several recipes that I will make. One is for peach cobbler using FRESH peaches. Sounds reasonable, but most cobbler recipes call for canned peaches. Peach cobbler was the first dessert that I learned to make when I was in high school, and yes...the peaches were canned.

Marcheta *cents-able shopper

Here is peach cobbler, 2 ways:

Fresh Peach Cobbler

1 1/2 c. sliced peaches

1 c. sugar, divided

1/4 c. water

1 egg

1 TBSP shortening

1 TBSP milk

1/2 c. flour

1/4 tsp. baking powder

1/4 tsp. salt

Preheat oven to 375. Combine peaches, 1/2 cup sugar and water; bring to boil, stirring constantly. In separate bowl, beat egg with remaining sugar and shortening, then add milk. Sift in flour baking powder and salt. Spread in greased 2 x 6 x 10 inch pan. Cover with hot peach mixture. Bake 25 to 30 minutes. Yields 6.

Canned Peach Cobbler

1 (no. 10 ) can peaches or 2 (29 oz. cans)

3 c. flour

1 stick oleo or butter, softened

1 1/2 TBSP. baking powder

1 1/2 c. milk

1 1/2 c. white sugar

Combine last 5 ingredients in bowl; mixture is of a paste consistency. Spread on the bottom of a 18 x 26 inch or 13 x 9 inch pan (will make a thicker pastry). Pour fruit and juice over mixture. Bake at 350 until nicely browned, approximately 35 to 45 minutes. Mixture bakes up through the juice and fruit.

note: Any fruit can be used, just make sure you use the juice. 

note #2...wow! What a lot of typos! I was in a hurry when I typed up this post today because I needed to go pick apples before the heat of the day became too much to stand. I *think* that the typos are better now that I've put band-aids on them ;)