Watermelon, burgers on the grill, fresh tomatoes and zucchini...they
all just taste like summertime, don't they? And, since yesterday was the
official first day of the season, we thought we'd round up your best
warm-weather recipes this week.
Whatever YOUR favorite summertime recipe is,
we want you to link up with today's Recipe Round-Up!
Old-Fashioned Peach Cobbler
Karen Moran of Navasota, Texas shared this recipe with us. She likes to enjoy this recipe in the summertime with a big scoop of vanilla ice cream...sounds so good, doesn't it?
3 c. plus 3 T. all-purpose flour, divided
1 t. salt
1 c. shortening, divided
1-1/2 c. cold water, divided
2 c. sugar
7 c. peaches, peeled, pitted and sliced
1/2 t. almond extract
1/2 c. butter, sliced and divided
Combine 3 cups flour and salt. Cut in half of shortening with a fork until mixture resembles coarse cornmeal. Cut in remaining shortening until mixture is consistency of small peas. Sprinkle with 1/2 cup cold water; stir gently until dough holds together. Press into a smooth ball; divide in thirds. On a lightly floured board, roll out 1/3 of dough 1/8-inch thick; cut into 3-inch by one-inch strips. Place strips on an ungreased baking sheet. Bake at 400 degrees for 8 minutes, or until lightly golden. Cover remaining dough with a tea towel; set aside. For filling, stir together sugar and remaining flour. Add peaches, remaining water and extract; blend carefully. Roll out another 1/3 of dough 1/8-inch thick; press into bottom and up sides of an ungreased 3-quart casserole dish. Spoon half of filling into dish; dot with half of the butter. Place baked dough strips over filling; add remaining filling and dot with remaining butter. Roll out remaining dough 1/8-inch thick; cut into 3/4-inch wide strips and arrange lattice fashion over filling. Trim edges; seal and flute. Bake at 375 degrees for 50 minutes to one hour, until bubbly and golden. Makes 8 to 10 servings.
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