Digital scrap items in the header, layouts and sidebar are by Miss Mint at or Jen Wilson at

Thursday, June 26, 2008

Peach Cobbler Recipe

Tay's You're-Such-A-Cheater Peach Cobbler

1 box of yellow cake mix
some butter (5-6 tablespoons)
1 bag of frozen peaches

Open the bag of frozen peaches and dump them into a small glass baking dish. Yes, still frozen. Melt 2 tablespoons of butter or anything resembling butter in a bowl in the microwave. Pour the melted butter over the frozen peaches. Now open the box of yellow cake mix and dump it in a mixing bowl. Using a fork, cut in 3-4 tablespoons of cold butter (and NO other ingredients) until the mixture has a moist, crumbly consistency that is similar to wet sand. Dump the cake mix over the frozen peaches, using the back of the fork to spread it out as evenly as you can along the top. The cake will fill in around the peaches going nearly to the bottom. Don't worry, this makes your cobbler taste better. Bake at 350° for 45 minutes to an hour or until the cake on top resembles regular baked cake and the edges have begun to turn golden and crisp, like a cookie. The cake in the middle of the cobbler, that you can see through the glass pan, should no longer look like frothy dough but should appear moist and cooked. Remove and cool for 45 minutes. (The peaches are scalding hot - do not EVER feed to children fresh from the oven!) Serve with Blue Bell homemade vanilla ice cream to knock the socks off everyone. Refuse to give out the recipe.

Handle with caution: This recipe will win any cobbler contest you enter it in. Fellow contestants will hate you, especially if they find out it's from a box. Just tell them you're a native texan and leave it at that. (It's peach cobbler. That's really the only explanation you need to give any ways.) Best served to the man you want to marry. Or the man you are married to when he's really, really mad at you. Or at the end of the day in a sparkling clean house to ensure you'll be able to participate in the Jen Wilson chat and scrap all night without interruption!

No comments: