Essie, My Hero!

From heaven the Lord looks down

and observes the whole human race,

Surveying from the royal throne

all who dwell on earth.

The one who fashioned the hearts of them all

knows their works

~Psalm 33:13-15

Tonight I made dessert! It's no small thing to plan, shop, prepare, and serve dinner

let alone add dessert into the mix. Tonight, it all came together... and with no small amount of credit due to (drumroll please...) Essie!

It's an old family recipe and it's named after the hero of the cobbler... Essie! Sadly I don't know who Essie is, I shall have to investigate and find out! It's the perfect what-shall-I-make-for-dessert-at-the-last-minute-? recipe. It only requires 9 ingredients... 8 of which are almost always in the pantry/fridge, and takes about 15 mintes from start to oven to pull together. So without further ado...

Essie's Cobbler

Cream together in mixer until fluffy:

• 1/4 cup softened butter
• 1/2 cup sugar ( I use evap. cane juice)
• 1 Tablespoon canola oil (not in the original recipe, but it doesn't get fluffy for me without it)

In another bowl sift together:

• 1 cup flour (I have used whole wheat pastry flour and it's still delicious)
• 2 teaspoons baking powder
• 1/4 teaspoon salt

In small amounts add sifted ingredients to butter mixture, alternating with milk

• 1/2 cup milk

Beat with mixer until smooth then add

• 1 teaspoon pure vanilla extract (another of my additions)

Grease an 8 by 8 inch glass pan.

Spoon batter into pan and spread evenly.

Pour full can of peaches right on top of the batter and spread the peaches out kinda evenly.

Sprinkle 1/4 to 1/2 cup sugar on top of peaches. I never use 1/2 cup, but if you love sweet... give it a try.

• 1/4 to 1/2 cup sugar (again, I used evap. cane juice)
• 1 large can of peaches in light syrup (the can I used said 29 ounces)

Place in preheated 375 degree oven and bake for 45 to 50 minutes. I bake it for about 30 minutes and then cover with tinfoil for the remaining time, as it can tend to get a little dark around the edges.

And of course, if you make this for dessert, you're gonna need this....

Enjoy it! Love, Jocelyn

Maple and Brown Sugar Pudding...

If you could put a little of your mama's comfort in a bowl and warm it up on a winter's night,

you'd have yourself a bowl of this cozy pudding.

"As one whom his mother comforts, so I will comfort you; you shall be comforted in Jerusalem. "

~Isaiah 66:13

Ingredients:

4 cups milk

6 T. corn starch

6 T. maple syrup

1/3 c. brown sugar

1/2 t. salt

2 t. vanilla extract

Combine all ingredients, minus the vanilla, into a saucepan. Stir well to eliminate lumps. Heat to boiling over medium heat about 7 minutes. Boil for one minute stirring constantly. Turn off heat, stir in vanilla. Spoon into individual serving dishes. Serve warm or cold. (garnish with whip cream and cinnamon, optional.)

(adapted from recipezaar 38714)

Baking Soda Bread Sticks...

"...that he might make you know that man does not live by bread alone, but man lives by every word that comes from the mouth of the LORD." Deut. 8:3

Ingredients:

2 c. whole wheat flour

2 t. sugar

1/2 t. baking powder

1/2 t. garlic salt

1/2 t. Italian seasoning

3 T. melted butter

Parmesan cheese

Mix flour, sugar, baking soda and salt. Slowly add milk to form soft dough. Knead on floured surface, and roll into a rectangle. Cut into 12 strips. Melt butter in a baking dish and roll bread sticks in it. Place on baking sheet and sprinkle on Parmesan cheese.

I was low on groceries and wanted to have something tasty to go with our frozen ravioli's :). I googled fast bread sticks. Because isn't it a law somewhere that you need some kind of good bread with Italian food? These are meant to be super easy and quick and they were! These are more of a biscuit style bread stick than your regular yeast type. So if you are thinking Olive Garden, this is not the recipe for you. But they were a fast alternative when you wanna make some in a hurry. I have to admit these would probably be even tastier with white flour. I added the Italian seasoning and Parmesan cheese, because I thought "well this couldn't hurt". Besides, those little green flecks always look so fancy! I think these bread sticks will make a lovely compliment to any supper.Love,Amy.

(adapted from recipezaar #44030)

Pumpkin Granola Bars

Ingredients:

3/4 c. pumpkin puree

1 egg

1/4 c. butter(at room temp.)

1/4 c. honey

2 T molasses

2 c. rolled oats

1/2 c. chopped walnuts (or whatever nut you have on hand)

2 T. shredded,unsweetened coconut

1/4 c. ground flax seed

1/2 t. ground cinnamon

1 T. grated orange rind

Blend the pumpkin, egg, butter, honey, and molasses in a mixing bowl or food processor. Add the oats, nuts, coconut, flax meal, cinnamon, and orange rind, and mix well. Spread this mixture into a lightly greased 15 1/2-by-10 1/2-inch jelly-roll pan. Bake in a 350 oven for 40 minutes or until golden brown. While still warm, cut into 3-by-1 1/2-inch bars. For very crisp bars, remove from pan to wire rack and cool completely.

In an attempt to have a little baking therapy tonight and bake something a little healthy at the same time, I came across this recipe for pumpkin granola bars. I have to say I was really happy with the results, and they are already half gone. I don't have a jelly-roll pan so I used a casserole dish, which I think accounted for them not turning out as crunchy as I thought they would. Very good flavor. I would make these again...and as Jocelyn suggested I think I'll add mini-chocolate chips next time!

Happy healthy baking love, Amy

(from All Homemade Cookies )

Toiling and Boiling...

To cook or not to cook, that is the question. I ask myself this question almost daily at about 3:55pm... aproximately 5 minutes before my husband comes through the door from work. I usually answer "yes"... but I must admit that I often want to, or actually do answer "no".

My dear friend Amy and I decided to start blogging about our grand successes and monumental failures in the kitchen. We want to share recipes and reality with those who dwell outside our home. This is not a glamour blog. It's nitty gritty, it's downhome, and burnt or blessed we'll let you know how it all turns out. So... stay posted,

Enjoy and be blessed! Love, Jocelyn