Wednesday: Summer spaghetti
Dinner tonight is an easy pasta dish that is guaranteed to please the hungry hordes of teens who are now running cross country and are starving in my house.
Reflections from the Backcounter
Sometimes when surfing the internet you run into a site that has to be passed on to others. I saw an apple pie on Eat Me: Delicious this morning and it made me want to eat apple pie for breakfast.
If an "apple a day keeps the doctor away" then apple pie for breakfast might just make for a great start to the day. I am not much of a baker but think that I will try this later this week.
When time is short, a fruit cobbler is a great substitute for a pie. Fruit is layered in a dish and covered with a pastry or streusel topping. During the summer fresh peaches, nectarines and blueberries make for delicious cobblers.
Here is a tried and true recipe for cobbler that will please everyone in your family:
1/2 cup sugar
1 T cornstarch
1/4 t ground cinammon
4 cups sliced peaches
1 t lemon juice
3 T shortening
1 cup all purpose flour
1 T sugar 1 1/2 t baking powder
1/2 t salt
1/2 cup milk
Heat oven to 400 degrees. Mix 1/2 cup sugar, the cornstarch and cinnamon in a 2 quart saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir one minute. Poiur into ungreased 2 quart casserole. Keep peach mixture hot in the oven.
Cut shortening into the flour, 1 T sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in the milk. Drop dough by 6 spoonfuls onto hot peach misture.
Bake until topping is golden brown, 25 to 30 minutes. Serve warm and if desired, with Cinnamon Whipped Cream.