Yummy, yummy, in my tummy.

 

Wow, has real life been distracting me from my blog for, well, ever. 🙂 Here’s my return with a food post. I never really planned to blog about food, and I know I’ve done a few food-related posts here or there, but what the heck.

A friend recently came to visit and brought us a cast-iron skillet he picked up at a peddler’s mall for about $10.00. It was super rough-looking, but he and my husband took out the rack in the grill, built a small fire and baked the holy moly out of it, scoured the holy moly out of it and turned into a great piece of cookware. I love cast-iron. I haven’t used any since moving out of my parent’s house 12 years ago, and have never gotten around to buying any. Now I can’t imagine why I never did.

The ten buck investment has paid off. It cooks bacon like a dream. I barely need to put my burner above low/low-med to achieve my beloved crunchy bacon state. My husband has been warming up his Kentucky Legends sliced ham in it. Last week we bought some peaches at the store and I had one thought: Cobbler. That’s right. Cobbler. We indeed used all the peaches for cobbler, so of course I’m having a cobbler craving. My favorite is cherry. I know everyone loves apple cobbler, apple pie, apple blah-blah, but I’ll take cherry over apple any day. (It’s the cinnamon. I’m just not a huge fan of cinnamon. Small doses, people. Like The Beatles.)  Last year, I think, I made a peach-strawberry cobbler, which got me thinking what to add with the cherries. We made cherry-blueberry. I bought sweet cherries. Normally my summer cherry fruit buying is for Cherry Soup, a recipe from my Polish great-grandmother, but not this year. I found a simple recipe, which I think uses less butter than the Paula Dean recipe. 🙂  Enjoy the photos and, more importantly, go bake! Homemade sweets are always better.

1 Cup all-purpose flour

1 Cup granulated sugar

1 Cup milk

2 tsp. baking powder

1 tsp. vanilla

1 tsp. cinnamon (use with peaches/apples)

1 stick unsalted butter

4 Cups fruit

Using a whisk, mix the flour, baking soda and cinnamon.  Add sugar, vanilla and milk, mixing thoroughly. Heat the stick of butter in said cast-iron skillet on 350 degree oven for 5 mins. When it is all melted, don’t brown it!, rotate the skillet to coat the sides, then add melted butter to the flour mixture and stir until thoroughly incorporated. Pour into hot skillet, pour fruit in the middle and bake until the top is golden brown and your cake tester comes out clean. (Toothpick for all us non-fancy people) ‘Bout 35-37 mins for our oven.

** I’ll say that we used 1 C of blueberries and measured out 3-ish cups of cherries, pre-halved and pitted. And for our peach one, we just sliced up 5 peaches, lol. I’ll also say, I’ve never measured out vanilla, ever, so whatever you think is best, go for it. We make our own, so a little extra makes it better than the imitation crap anyway.

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3 responses to “Yummy, yummy, in my tummy.

  • Nancy Grigsby

    And our friends brought fresh cherry cobbler last night for dessert. Ray is looking for some blackberry cobbler….now there is a good old country boy for you. I’ll bake it but I’m staying away from those chigger infested bushes!!!

  • Nancy Grigsby

    PS Iron skillet corn bread is the best!

    • Jessica Paul

      Ah thank you! I knew I had made something else in the skillet, but couldn’t remember what. I picked blackberries once as a kid and what I most remember were the giant bumblebees everywhere. 🙂

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