A Perfect Cobbler for Summer with Fresh Blueberries, Peaches

Peach and Blueberry Cobbler

Serves: 6 to 8

Hands On Time: 10 minutes

Total Time: 40 minutes

Ingredients

2 cups sliced peaches and blueberries
8 tablespoons (1 stick) unsalted butter
3/4 cup all-purpose flour
2 teaspoons baking powder
Pinch salt
3/4 cup milk
1 cup sugar

Method

Heat the oven to 350 degrees.

Place the fruit in the bottom of an 8- or 9-inch square baking dish or cast iron skillet. Slice the butter into pats and scatter over the fruit.

In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk and sugar and pour over the fruit. Bake until rich golden brown, about 30 minutes. Remove to a rack to cool slightly. Serve.

Find more recipes at Southern Kitchen

Grilled Pimento Cheese Sandwiches with Bacon and Tomato

Good pimento cheese is, at its core, nothing but lots of unmelted cheese, Duke's mayonnaise, and chopped pimentos. It's easy to whisk together a batch to keep it in the fridge all week and is perfect on sandwiches, crackers, pretzels or added to a burger. Parker & Otis in Durham, NC also uses it to make a jaw-dropping upgrade to a grilled cheese with bacon and tomato. (Recipe adapted from Bon Appetit.

Pimiento Cheese

2 cups sharp yellow cheddar cheese, coarsely grated (about 8 ounces)

2 cups extra-sharp white cheddar cheese, coarsely grated (about 8 ounces)

1 cup drained pimentos or roasted red peppers, finely chopped

1/2 cup mayonnaise

1/2 teaspoon celery salt

Salt and freshly ground pepper

To serve: crackers, baguette slices, assorted raw vegetables

Grilled Pimento Cheese Sandwiches with Bacon & Tomato

12 slices sourdough or other bread

12 slices bacon, cooked crisp

1 large, ripe tomato, sliced

Pimiento Cheese

Method: Build sandwiches and toss on griddle or hot pan until cheese starts to melt

Classic Southern Pound Cake Always a Treat

Classic Southern Pound Cake is perfectly moist and buttery with just the right amount of sweetness. The texture is wonderfully tender and it has a thick layer of crackly crust on top. It’s probably my favorite pound cake.

I’ve tried oodles of pound cake recipes over the years and nothing beats this pound cake in my opinion.  The simple flavor of a classic pound cake is hard to beat. A combination of butter, cream cheese, and superfine sugar gives this cake a wonderful texture.

I think the superfine sugar is one of the keys to the great texture of tis pound cake. If you don’t have any, it is worth buying. It’s also handy to have on hand for making cocktails since it dissolves so easily.

A fabulous crispy crust develops on top. It’s my favorite part of a pound cake.

Tips for making Classic Southern Pound Cake:

• There is no leavener in this cake so it is very important to beat the butter, cream cheese, and sugar for at least 5 to 7 minutes. This is going to whip lots of air in which will help the cake rise and give it a lighter texture.
• For best results, you want the butter, cream cheese, and eggs at room temperature. The butter and cream cheese will incorporate much more air when at room temperature and the eggs will blend into the batter much more easily.
• This pound cake freezes really well. You can either freeze the whole cake or freeze individual slices.

CLASSIC SOUTHERN POUND CAKE

     

COURSE: DESSERT

CUISINE: SOUTHERN

KEYWORD: OLD-FASHIONED POUND CAKE

PREP TIME: 20 MINUTES

COOK TIME: 1 HOUR 20 MINUTES

SERVINGS: 18

CALORIES: 385KCAL

Classic Southern Pound Cake is perfectly moist and buttery with just the right amount of sweetness. The texture is wonderfully tender and it has a thick layer of crackly crust on top. 

Print Recipe

INGREDIENTS

• 3 cups superfine sugar
• 1 1/2 cups unsalted butter, at room temperature
• 6 ounces cream cheese, at room temperature
• 4 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 1/4 cup half-and-half
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt

INSTRUCTIONS

• Preheat oven to 300 degrees and spray a 12-cup Bundt pan with baking spray.
• Using an electric stand mixer with a paddle attachment, beat sugar, butter, and cream cheese at medium-high speed until very fluffy and pale, about 5 to 8 minutes.
• Beat in eggs one at a time on low speed, just until the yellow disappears. Scrape down the sides of the bowl several times.
• Add egg yolks, half-and-half, and vanilla extract and beat on low just until mixed in.
• Whisk together flour and salt in a medium bowl and mix it into the batter in 3 additions with the mixer on low speed. Scrape down the sides of the bowl halfway through.
• Transfer batter to prepared pan. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a wooden pick inserted in the middle comes out clean. Let cool 10 minutes in pan and then remove cake from the pan to cool completely.
  
  
  Recipe source: Southern Living with additional information from the Spicy Southern Kitchen

Mr. Food's Classic Pot Roast a Real Comfort Food

We love finding old family recipes that are splattered, tattered, and torn 'cause, as you can imagine, it means they've been used over and over again. Our Old-Fashioned Pot Roast is no exception! This recipe's been passed down through generations and is full of traditional, old-fashioned goodness. When you pull this easy pot roast out of the oven, the whole house will smell just like Grandma's kitchen used to when she cooked this old-fashioned recipe up for Sunday dinner. 

Ingredients

• 1/2 cup all-purpose flour
• 3 teaspoons salt, divided
• 3/4 teaspoon black pepper, divided
• 4 pounds boneless beef chuck roast
• 2 tablespoons vegetable oil
• 4 cups water
• 1/2 cup prepared white horseradish
• 4 potatoes, peeled and quartered
• 4 carrots, cut into 1-inch chunks
• 2 onions, cut into wedges
• 1 tablespoon browning and seasoning sauce

Instructions

1. In a large bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Rinse roast and without drying it, add it to flour mixture; coat roast completely.
2. In a soup pot over medium-high heat, heat oil. Add roast and cook 10 to 12 minutes, turning to brown on all sides.
3. Add water and horseradish and bring to a boil. Reduce heat to medium-low, cover loosely, and simmer 1-1/2 hours. Add remaining ingredients, including remaining salt and pepper; cover loosely and simmer 40 to 45 minutes, or until meat and vegetables are fork-tender.
4. Remove roast to a cutting board and slice across the grain. Serve with vegetables and sauce.

Notes

• Keep the smiles on their faces when you wrap up this meal with a slice of Piled High Apple Pie!
• If you're looking for even more old fashioned recipes, don't miss out on our collection of 42 Classic Old Fashioned Recipes!

Old Fashioned Chocolate Cake

INTRODUCTION

This is, for me, the quintessential chocolate cake: melting, luscious and mood-enhancingly good. A food technologist would explain this in terms of "mouthfeel" but I don't know quite how that makes me feel. I often describe this cake as a sort of idealised chocolate cake out of a packet, which doesn't sound so very inviting either. But what I mean by this, is that the cake looks and tastes perfect and has that melting, smooth lightness - immensely chocolately but far from rich. The fact that it is scarcely harder than making one out of cake-mix (only worlds better) is an added joy. The recipe itself is an evolved version of a couple of cakes I've done before, and although the amounts and ingredients are slightly fiddled with, the real change, and an improvement in terms of ease, is that it can be made, all in one, in the processor.

INGREDIENTS

Makes: about 8 slices

FOR THE CAKE

• 1½ cups all-purpose flour
• 1 cup superfine sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅓ cup best-quality unsweetened cocoa
• 1½ sticks soft unsalted butter
• 2 large eggs
• 2 teaspoons vanilla extract
• ⅔ cup sour cream

FOR THE ICING

• ¾ stick unsalted butter
• 6 ounces best quality bittersweet chocolate (broken into small pieces)
• 2½ cups confectioners' sugar
• 1 tablespoon golden syrup or light corn syrup
• ½ cup sour cream
• 1 teaspoon vanilla extract
• sugar flowers (optional)

Instructions

1. Take everything out of the fridge so that all the ingredients can come to room temperature.
2. Preheat the oven to 350ºF and line and butter two 8=inch sandwich tins with removable bases.
3. Now all you have to do is put all the cake ingredients - flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
4. Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
5. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the icing later.
6. To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
7. While the chocolate and butter are cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the confectioners' sugar into the food processor and blitz. This is by far and away the least tedious way of removing lumps.
8. Add the golden syrup or light corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor on to the confectioners' sugar, with the motor running.
9. When you've done, you may need to add a little boiling water - say a teaspoon or so - or indeed some more confectioners' sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.
10. Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.
11. Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula
12. Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
13. I love to dot the top of this with sugar pansies - and you must admit, they do look enchanting - but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

Recipe courtesy of Nigella Lawson. This recipe can be found in her book "Feast" which is available here.