Paula Deen - Get Cookin'

Paula's Peaches and Cream Shortcake

pg. 211 of The Deen Family Cookbook

12 Peaches
3 tbsp brown sugar

2 3/4 cups flour
4 tsp baking powder
1/2 teaspoon salt
1 stick of butter (of course)
2 tbsp butter melted to brush the tops before baking
2 eggs
one 8 oz container sour cream
2 tsp vanilla
Cool Whip

1. Preheat oven 450 grease baking sheet. combine sliced peaches with brown sugar and let sit (or chill) for at least 20 minutes.
2. Combine dry ingredients, then cut in the butter to make large "crumbs".
3. Whisk eggs, vanilla, and sour cream. Fold into the dry ingredients until just combined. Drop dough by the quarter cup onto baking sheet. Brush tops with butter,bake for about 12 min or until golden. Allow to cool.
4. Split shortcakes, put about 1/2 of peaches on the bottom half and cover with the top. Add a dollop of cool whip and ENJOY!

Paula says she loves her Texas gals they like their hair big and love their cast iron skillets. She couldn't be more correct. I have a love for my cast iron skillet like no other. It is the best think to cook in. My grandmother and mother cooked with cast iron. I love making all my apple crisps and cobblers in my large cast iron skillet. I put a twist on my peach cobbler and added apples as well. What a treat,  it was so delicious. This recipe is best with frozen or canned peaches.

Iron Skillet Apple Peach Cobbler 

1 – Cup milk
1 – Cup self rising flour
1 – Cup sugar
1 – 15 oz can peaches in syrup (sliced)
¾ - Cup reserved peach syrup
1 – 20 oz canned apples (sliced) 

Preheat oven to 350 degrees. Drain peaches and reserve the syrup. Place one stick of butter (1/2 cup) in a large cast iron skillet. Heat the butter in the oven until it is melted. In a medium bowl mix the flour and the sugar. Stir in milk and reserved syrup. Carefully remove the iron skillet from the oven and pour the batter over the melted butter. Arrange the peaches and apples over the batter, do not stir. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and apples and the crust is thick and golden brown. Serve warm with vanilla ice cream.

 Note – If you do not have self rising flour you can make your own. For each (1) cup of all purpose flour add 1 ½ tsp baking powder and 1/8 tsp salt.

FRESH PEACH COBBLER

I got this recipe from my grandmother who got it from her mother-in-law. I am not a big fan of peaches and neither is my boyfriend and we both love this cobbler. Enjoy!

Peach "Filling"
5 cups fresh peeled,sliced peaches
1 cup sugar
1/2 cup brown sugar
1-1/2 cup water
3 tbsp. Tapioca
2 tbsp. Lemon Juice

Combine in a large pot. Cook approximately 20 minutes or untill peaches are tender.

Crust

2 cups of self-rising Flour
3/4 cup of Butter Flavor Crisco
3/4 cup water

Mix together and roll out crust. Cut into squares. Bake in oven at 375 for approximatly 10 minutes or untill golden brown. Butter the crust wth real butter immeaditly after removing from the oven.

Home-made Whip cream

1 cup Heavy Whipping Cream
1/4 cup od sugar
1 teaspoon Vanilla

Mix cream untill almost stiff, add sugar and vanilla.  Whip untill peaks are formed when the mixer is removedfrom the mixture.

To plate the cobbler, place in layers of crust, then peaches. Top with home made whipped cream.