Cooking Mamas

Tried and True Family Recipes

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Just Peachy Cobbler

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Just Peachy Cobbler

Whenever someone would ask my mom how she was doing, she’d always reply, “Just Peachy!" It just so happens that Peach Cobbler was one of her favorite desserts! This one is for you mom!!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 2 (15 oz.) cans sliced peaches in syrup reserve syrup
  • 1/2 c. butter
  • 1 c. all-purpose flour
  • 1 c. granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1 c. milk

Instructions

  • Preheat the oven to 350 degrees.
  • Drain 1 can of peaches; reserve the syrup from the other.
  • Place butter in a 9 x13-inch baking dish. Heat butter in the oven until melted.
  • In a medium bowl, mix the flour, sugar, baking powder and salt. Whisk in milk and reserved syrup.
  • Carefully remove the baking dish from the oven and pour batter over melted butter (do not stir).
  • Arrange the peaches over the batter (do not stir).
  • Bake for 45-55 minutes. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown.
  • Serve warm with a big scoop of vanilla ice cream.

Notes

I like to use fresh peaches when in season. Use 5 to 6 medium peaches in place of canned peaches.

Cherry Crisp

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Cherry Crisp

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Cherry Crisp

Cherry pie filling covered with a delicious crunchy oat-nut topping. A quick and easy dessert in minutes!!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 2 (21 oz.) cans cherry pie filling
  • 1/2 c. butter softened
  • 1 1/2 c. quick cooking or old fashioned oats
  • 1 c. brown sugar
  • 1/2 c. finely chopped pecans

Instructions

  • Preheat oven to 350 degrees.
  • Place two cans of cherry pie filling in bottom of a 2 1/2-quart baking dish.
  • Blend softened butter, oatmeal, brown sugar and pecans until it is crumbly. Sprinkle all of mixture over top of the pie filling.
  • Bake for 25-30 minutes or until golden brown. Serve warm with vanilla ice cream, if desired.

Blueberry Crisp

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Blueberry Crisp

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Blueberry Crisp

Our crisp is loaded with fresh blueberries and topped with an irresistable crumble. Serve warm with a big ol' scoop of vanilla ice cream!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • FILLING :
  • 1/3 c. granulated sugar
  • 2 T. cornstarch
  • 3 pints fresh blueberries
  • 1 T. fresh lemon juice
  • TOPPING :
  • 3/4 c. old-fashioned or quick-cooking oats
  • 1/2 c. brown sugar packed
  • 1/3 c. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 4 T. butter or margarine cut up

Instructions

  • Preheat oven to 375 degrees.
  • FILLING: In a large bowl, stir granulated sugar and cornstarch until blended. Add blueberries and lemon juice; toss to coat. Pour blueberry mixture into a shallow 2 1/2-quart glass or ceramic baking dish; spread evenly.
  • TOPPING: In the same bowl, combine oats, brown sugar, flour, and cinnamon. With fingertips, work in butter until coarse crumbs form. Press the crumb mixture together and sprinkle on top of the blueberry mixture.
  • Bake crisp for 35 to 40 minutes or until the top is browned and the fruit is bubbling at the edge. Cool on wire rack for 1 hour to serve warm, or cool completely to serve later.

Blueberry Buckle

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Blueberry Buckle

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Blueberry Buckle

Buckle is a dessert which combines fresh seasonal fruit, a rich cake batter, and streusel topping. Cake batter rises up around the fruit, causing the streusel to buckle.
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • TOPPING :
  • 1/4 c. all-purpose flour
  • 1/4 c. light brown sugar packed
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1 pinch salt
  • 4 T. unsalted butter cut into small cubes
  • 1/2 c. chopped pecans
  • CAKE:
  • 1 1/4 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 c. butter room temperature
  • 3/4 c. granulated sugar
  • 2 lg. eggs room temperature
  • 3/4 c. buttermilk well shaken
  • 1 1/2 tsp. vanilla extract
  • 2 c. fresh blueberries thawed, if frozen

Instructions

  • Heat the oven to 350 degrees. Coat an 8 by 8-inch baking pan with butter or nonstick spray.
  • TOPPING: Mix the flour, brown sugar, cinnamon, allspice and salt in large bowl. With a pastry blender or fork, cut the butter into the mixture until it forms pea-size lumps. Stir in the pecans.
  • CAKE: In a medium-sized bowl, whisk together the flour, baking powder, and salt. In another bowl, add the butter and sugar and beat with a hand mixer until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs, 1 at a time. Stir in the buttermilk and the vanilla. Slowly add the dry ingredients and stir until completely incorporated. Fold in the berries with a rubber spatula, then add the batter to the baking pan. Sprinkle the streusel topping over the batter. Bake for 45 to 50 minutes. Remove from oven and let cool for before serving.

Blackberry Cobbler

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Blackberry Cobbler

Here in the Pacific Northwest, wild blackberries are abundant in late summer. It’s always been our tradition to pick ‘em and make this cobbler. I hope you enjoy it as much as we do!
Course: Dessert
Cuisine: American
Servings: 6
Author: Veralene Hillis

Ingredients

BATTER:

  • 1 c. granulated sugar
  • 1 c. all-purpose flour
  • 2 tsp. baking powder
  • 2 T. butter melted
  • 3/4 c. milk

Instructions

  • Preheat the oven to 350 degrees. Lightly grease an 8x8x2-inch glass baking dish; set aside.
  • Using an electric hand mixer, beat together all of the batter ingredients until smooth. Spread into the prepared baking dish.
  • Top with 2 cups fresh or frozen blackberries, 3/4 cups sugar and 1 cup of boiling water, in that order.
  • Bake for 1 hour. Note: The batter will rise up and over the berries while baking.
  • Serve warm with vanilla ice cream.

Blackberry Apple Crumble

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Blackberry Apple Crumble

Northwest wild blackberries and Granny Smith apples are combined to make one fabulous dessert, Enjoy!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

FILLING:

  • 4 granny smith apples peeled and sliced
  • 1 lb. fresh blackberries or 1 (16 oz.) bag frozen blackberries
  • 1/2 c. granulated sugar
  • 1 tsp. ground cinnamon

TOPPING :

  • 1 1/2 c. all-purpose flour
  • 1 1/2 c. brown sugar
  • 3/4 c. old-fashioned rolled oats
  • 3/4 c. butter softened

Instructions

  • Preheat the oven to 350 degrees. Coat a 9x13 baking dish with nonstick cooking spray.
  • FILLING: Place sliced apples and blackberries in a large bowl. In a small bowl, combine the sugar and cinnamon. Sprinkle cinnamon sugar over the blackberries and apples, gently toss to coat. Pour into prepared baking dish.
  • TOPPING: In a large bowl, stir together all ingredients until well combined. (I like to use my hands for mixing.) Crumble over the fruit.
  • Bake for 45 minutes or until top is golden brown. Serve warm or cold, topped with vanilla ice cream.

Apple Crisp

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Apple Crisp

Tart Granny Smith apples covered in a sweet, crunchy, cinnamon-oatmeal topping. Enjoy warm with a heaping scoop of creamy vanilla ice cream melting over the top!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

APPLES:

  • 6 med. granny smith apples peeled, cored & sliced

CRISP TOPPING:

  • 3/4 c. brown sugar packed
  • 1/2 c. all-purpose flour
  • 1/2 c. quick-cooking or old-fashioned oats
  • 1/3 c. butter or margarine softened
  • 3/4 tsp. ground cinnamon
  • 1 pinch ground nutmeg

Instructions

  • Preheat the oven to 375 degrees. Grease the bottom and sides of an 8-inch square baking dish.
  • APPLES: Arrange the apple slices in the prepared baking dish.
  • CRISP TOPPING: In a medium bowl, stir the remaining ingredients until well mixed, and sprinkle over apples.
  • Bake for 30 minutes or until the topping is golden brown and the apples are tender when pierced with a fork.
  • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Sally’s Strawberry Freezer Jam

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Sally's Strawberry Freezer Jam

As kids, Debbie (Sally's daughter) and I would sneak into the freezer and eat this jam by the spoonful, It's so GOOD!!
Course: Canning
Cuisine: American
Servings: 8 half pints or 4 pints
Author: Sally Berg

Ingredients

  • 4 c. (about 4 lbs.) crushed berries
  • 1/4 c. lemon juice
  • 1 box MCP pectin
  • 1 c. Karo corn syrup
  • 4 1/2 c. granulated sugar

Instructions

  • Crush berries with a masher or a food processor (pulse if using a food processor) leaving chunks of fruit.
  • Measure crushed fruit into a large bowl. Stir in lemon juice. Gradually stir in pectin, mix thoroughly and set aside for 30 minutes, stirring every 5 minutes or so to dissolve pectin.
  • Stir in corn syrup (this prevents sugar crystallization during freezer storage). Gradually add sugar, stirring until sugar is completely dissolved.
  • Pour into clean plastic or glass containers with lids leaving ½ inch space at the top for expansion. Cover and let stand at room temperature for 24 hrs.
  • Refrigerate up to 3 weeks or store in the freezer for up to 1 year. Thaw in refrigerator before using.

Red Hot Cinnamon Pickles

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5 from 2 votes

Red Hot Cinnamon Pickles

aka: “Christmas Pickles” - These pickles take 3 days to make, but are well worth the wait! We used to eat them like candy when we were kids. They make wonderful Christmas gifts.
Course: Canning
Cuisine: American
Servings: 8 pints
Author: Shirley Olson & Terri Olson-Cleveland

Ingredients

  • 8 lbs. cucumbers peeled, seeded & sliced

LIME SOLUTION:

  • 1 c. pickling lime
  • 4 c. water plus more to cover the cucumbers

SIMMERING LIQUID:

  • 1 T. red food coloring
  • 1 c. white vinegar
  • 4 c. water plus more to cover the cucumbers

RED HOT CINNAMON SYRUP:

  • 2 c. white vinegar
  • 2 c. water
  • 10 c. granulated sugar
  • 1 tsp. salt
  • 12 oz. Red Hots cinnamon candies
  • 8 whole cinnamon sticks

Instructions

  • DAY ONE: In the morning, peel the cucumbers and slice in half lengthwise. Using a spoon, gently scoop out the seeds and discard. Cut cucumbers into 1/4-inch half moon slices.
  • LIME SOLUTION: In a very large non-reactive bowl or container, (I like to use a 5-gallon food-grade plastic bucket with lid) mix the pickling lime with 4 cups of water. Add the cucumber slices; then add more water to cover them. Let stand for 24 hours. It's not necessary to refrigerate or stir the cucumbers during this process.
  • DAY TWO: Drain and rinse the cucumbers thoroughly to remove as much of the lime solution as possible. Return the cucumber slices to the clean bowl or bucket. Cover the cucumbers with ice water. Let stand for 3 hours.
  • Drain the cucumbers and rinse well again. All of the lime should be removed from the cucumbers.
  • SIMMERING LIQUID: In a large 8 quart non-reactive pot, mix 1 tablespoon red food coloring, 1 cup white vinegar, and 4 cups of water. Add the cucumber slices and add more water to cover them. Bring the water to a simmer (not a boil) and simmer for 2 hours. Watch carefully to make sure the water does not evaporate so much that you risk burning the cucumbers. Add more water as needed.
  • RED HOT CINNAMON SYRUP: Meanwhile, one hour before the cucumber finish simmering, make the Red Hot Cinnamon Syrup in a 5 quart non-reactive pot by mixing 2 cups white vinegar, 2 cups water, 10 cups sugar, 1 teaspoon salt and the Red Hot cinnamon candies. Heat to a simmer and stir occasionally until the candies are dissolved, about 1 hour.
  • Drain the cucumber simmering liquid and return the cucumbers to the pot. Pour the Red Hot Cinnamon syrup over them, and let them stand overnight.
  • DAY THREE: The following morning, bring the cucumbers and syrup to a simmer. The pickles will be a beautiful red color and have a translucent quality to them, characteristic of pickles made with pickling lime.
  • Pack the pickles into sterilized canning jars, cover with syrup leaving 1/4 inch of head space in each jar. Add a stick of cinnamon to each jar. Wipe the rims clean with a damp rag. Cover with sterilized lids and screw on bands finger-tip tight. Process the jars in a boiling water bath for 15 minutes.
  • Pickles are best served cold.

Notes

Note: This recipe has been updated and does not call for alum.

Pickled Beets

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Pickled Beets

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Pickled Beets

My mama didn't have a green thumb, but there were two things she could grow, BEETS & ZUCCHINI!! Here's her recipe for sweet pickled beets, Enjoy!
Course: Canning
Cuisine: American
Servings: 3 pints
Author: Dee Hutchins-Reynozo

Ingredients

BEETS:

  • 3-5 lbs. small beets

PICKLING LIQUID :

  • 1 c. white vinegar
  • 3/4 c. water
  • 3/4-1 c. granulated sugar
  • Cheesecloth (to wrap spices in)
  • 1 tsp. whole allspice
  • 6 whole cloves
  • 1 (3-inch) cinnamon stick

Instructions

  • BEETS: Wash beets leaving a 1-inch stem and root intact to prevent bleeding.
  • In a large pot, cover the beets with water and boil for 25 minutes.
  • PICKLING LIQUID: In a large saucepan, combine the vinegar, water, and sugar. In a cheesecloth tie together allspice, cloves, and 1 cinnamon stick and drop into liquid.
  • Bring to a boil, reduce the heat, and simmer for 15 minutes. Remove cheesecloth and discard.
  • Skin and slice the beets. Pack into sterilized jars. Cover with pickling liquid leaving ½ inch headspace.
  • Place on lids, seal, and process for 30 minutes.

Old-Fashioned Applesauce

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Old-Fashioned Applesauce

This applesauce is so good, you'll never buy canned again!
Course: Canning
Cuisine: American

Ingredients

  • 15 med. Granny Smith apples peeled, cored and sliced
  • 1-2 c. fresh-pressed apple cider
  • 1 c. granulated sugar or honey or a combination

Instructions

  • Peel, core, and slice apples. Place apples and 1-1/2 to 2cups apple cider in a large pot over medium heat. Bring to a boil, reduce heat, and simmer 10-15 minutes or until tender.
  • Carefully pour apples into a heat-resistant blender or food processor and puree. (I prefer it chunky, so I mash the cooked apples with a potato masher, it's entirely up to you.)
  • Return the mixture to the pot. Stir in sugar and/or honey, simmer 5 minutes more.

Notes

SPICED APPLESAUCE: Add apple pie spice at the end of cooking.
 
RASPBERRY APPLESAUCE: Add a handful of fresh or frozen raspberries to apples before cooking.
 
CHERRY APPLESAUCE: Add a handful of pitted cherries to apples before cooking.
 
CRANBERRY APPLESAUCE: Add 1 to 2 cups of cranberries to apples before cooking.

Dilly Beans

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Dilly Beans

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Dilly Beans

Crispy, crunchy, pickled green beans make a wonderful garnish in a Bloody Mary, condiment in a salad, sandwich, and veggie tray, or a delicious snack right out of the jar!
Course: Canning
Cuisine: American
Servings: 4 pints
Author: Tammy Baker

Ingredients

  • 2 lbs. green beans
  • 4 cloves garlic peeled
  • 4 dill heads
  • 1 tsp. red pepper flakes
  • 2 T. coarse salt
  • 4 T. granulated sugar
  • 4 c. white vinegar
  • 4 c. water

Instructions

  • Wash, cut and pack beans lengthwise into sterilized pint jars, leaving ½ inch headspace.
  • To each pint add, 1 clove of garlic, 1 dill head and a ¼ teaspoon red pepper.
  • Combine salt, sugar, vinegar and water, bring to a boil. Boil 1 minute, pour hot mixture over beans, filling up to ½ inch from top.
  • Wipe jar rims, cover with lids and screw on bands. Process jars in a boiling water bath for 15 minutes. Wait 6 to 8 weeks before opening.

Best Ever Bread and Butter Pickles

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Best Ever Bread & Butter Pickles

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Best Ever Bread and Butter Pickles

Great for sandwiches, relish or straight out of the jar!
Course: Canning
Cuisine: American
Servings: 8 pints

Ingredients

  • 1 gal. cucumbers sliced
  • 3 med. yellow onions sliced
  • 1/2 c. salt
  • SYRUP :
  • 1 T. whole mustard seed
  • 1 T. celery seed
  • 1 T. ginger
  • 1/2 tsp. turmeric
  • 6 c. granulated sugar
  • 1 qt. cider vinegar

Instructions

  • Slice cucumbers and onions, let stand 1 hour in ½ cup salt.
  • Rinse off salt and place cucumbers and onions into sterilized jars.
  • In a large stainless steel pot, bring syrup to a boil. Gently pour hot syrup over cucumbers and onions, leaving a ½ inch head space.
  • Place lids over jars and seal, process for 5 minutes in a hot water bath.

Apple Butter

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Apple Butter

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Apple Butter

Apple Butter spiked with cinnamon, cloves, and allspice. Spread it on toast, use in baking or serve as a condiment with pork.
Course: Canning
Cuisine: American
Servings: 3 pints

Ingredients

  • 4 lbs. granny smith apples peeled and cored (about 10 large apples)
  • 1 c. apple cider
  • 2 c. granulated sugar
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 2 T. lemon juice

Instructions

  • Cut apples into 1-inch pieces. Combine apples and cider in a very large stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until mixture is reduced by half.
  • Stir in sugar, spices and lemon juice. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. There should still be some tender apple chunks remaining.
  • 3. Remove from heat. Ladle into sterilized jars, leaving a 1/2-inch head space. Wipe the rims with a dampened cloth and seal the jars with the lids.
  • Put the jars in a water bath canner or a rack in a deep kettle and add enough water to cover the jars by 2 inches. Bring to a boil and process, covered, for 10 minutes. Transfer the jars with canning tongs to a rack and let them cool. Store the apple butter in a cool, dark place for at least 1 week.

Chocolate Truffles

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Chocolate Truffles

A bite-size chocolate confection rolled in cocoa powder, confectioner's sugar, or chopped nuts. Great for gift giving!
Course: Dessert
Cuisine: French
Servings: 36 truffles

Ingredients

  • 8 oz. milk chocolate chips
  • 1/3 c. Whipping cream
  • 1/3 c. unsalted butter
  • Cocoa powder, confectioner's sugar, or chopped nuts for rolling

Instructions

  • Melt milk chocolate chips over simmering water in a double boiler, stirring frequently with a rubber spatula. When chocolate is completely melted, add whipping cream, stir together with a whisk. Remove from heat, stir in butter one tablespoon at a time, until completely melted. Cover and place in the refrigerator for several hours or until firm. (If you're in a hurry, place in the freezer for about 15 minutes, do not freeze.)
  • Cover a cookie sheet with wax paper. Using a teaspoon, shape the firm mixture into balls, place the candies on wax paper and return to the refrigerator for about an hour or until firm.
  • Roll the truffles in cocoa powder, confectioner's sugar, or chopped nuts.
  • Store in an airtight container in the refrigerator. Truffles are the best when served chilled.

Triple Cherry Pistachio Bark

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Triple Cherry Pistachio Bark

Ghirardelli chocolate, pistachios, and three types of cherries...Yum!!
Course: Dessert
Cuisine: American
Servings: 3 lbs.

Ingredients

  • 2 (12 oz.) pkg. Ghirardelli dark or semi-sweet chocolate morsels
  • 2 c. shelled pistachios toasted
  • 2 c. dried cherries a combination of Bing, Tart & Royal Ann
  • 1 pinch sea salt

Instructions

  • Place chocolate in a microwave-safe bowl, cover with wax paper, and cook on high 1 to 2 minutes or until melted, stirring every 30 seconds.
  • Spread melted chocolate on large baking sheet covered with parchment paper. Sprinkle pistachios and dried cherries evenly over chocolate. Sprinkle sea salt over nuts and cherries.
  • Refrigerate 1 hour or until firm. Break bark into pieces. Store bark in a tightly sealed container in refrigerator for up to 1 month.
  • Pack in decorative boxes or tins lined with wax tissue paper or colored cellophane for gift giving.

Pumpkin Fudge

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Pumpkin Fudge

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Pumpkin Fudge

My favorite sweet and creamy Fall treat! Wrap individually for gift giving.
Course: Dessert
Cuisine: American
Servings: 3 lbs.

Ingredients

  • 3 c. granulated sugar
  • 3/4 c. salted butter melted
  • 2/3 c. evaporated milk
  • 1/2 c. 100% pure pumpkin
  • 2 T. light corn syrup
  • 1 tsp. pumpkin pie spice
  • 1 (12 oz.) pkg. white chocolate chips
  • 1 (7 oz.) jar marshmallow crème
  • 1 c. chopped pecans optional
  • 1 tsp. vanilla extract

Instructions

  • Line a 9-inch square pan with aluminum foil. Spray with nonstick spray. In a 3 1/2-quart saucepan over medium-high heat, stir together sugar, butter, milk, pumpkin and pumpkin pie spice, cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
  • Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow crème, pecans and vanilla until well blended. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares and enjoy!

Peanut Brittle

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Peanut Brittle

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Peanut Brittle

Who can resist old-fashioned Peanut Brittle? It’s sweet, crunchy, and full of pea-nutty goodness! The perfect candy for holiday gift giving!
Course: Dessert
Cuisine: American
Author: Veralene Hillis

Ingredients

  • 1 c. light corn syrup
  • 1 c. granulated sugar
  • 1 T. butter
  • 3/4 tsp. salt
  • 1 tsp. baking soda
  • 1 c. raw peanuts

Instructions

  • Before you begin have all ingredients measured and ready to go. This method requires you to act quickly, so there’s no time for measuring between steps. You will need a large, rimmed baking sheet and candy thermometer ready as well.
  • In a large skillet over medium heat, combine the corn syrup, sugar, butter, and salt. Stir until the sugar is dissolved and the mixture comes to a boil, about 5 minutes. Stirring constantly, add the raw peanuts and continue boiling until it turns golden brown, or a candy thermometer reaches 300 degrees (do not let the mixture burn). 
  • Remove from the heat, quickly stir in baking soda. Carefully pour the hot mixture onto the baking sheet and spread to desired thickness.
  • Allow candy to cool completely, about an hour. Use a mallet to break the peanut brittle into pieces. Enjoy!
  • Store the peanut brittle in an airtight container at room temperature for up to 4 weeks.