Memories

I was thinking the other day about how much I love to cook. When did that love begin? Then I remembered how my mom would teach me how to bake. Each Sunday we would make a dessert. It was always something wonderful and yummy. Desserts during the week didn't really happen, that was special, saved for Sunday. I pulled out my very first cookbook. Here it is...

It's falling apart but I love to look through it and remember the fun recipes I tried. I was 10 years old when it was given to me as a gift, probably my birthday or something. When I was 11, my parents divorced. My new stepfather went into my precious cookbook and changed my last name to his. This is his actual handwriting. This did not sit well with me as you can imagine. When I look at it, the memories it conjures up are still so vivid. But, I'm so grateful that I have kept this wonderful memento from my childhood.

Amazing Lemon Bars

The pictures say it all, these are so delicious. I got the recipe a few years ago in the Standard Examiner. Recipe to follow later today.

Chocolate Cherry Cupcakes

I've been on a gourmet cupcake bake-fest lately. Some have turned out, others have not. So far, my favorites have been these amazing chocolate infused cupcakes laced with cherry flavoring. Soooo yummy. At least that's what my family and some of my co workers at Macey's said. The guys in the meat department think I walk on water now :)
Try them out

Chocolate Cherry Cupcakes

2 c. flour
1 1/2 tsp baking soda
1 c. sugar
1 c. water
1/2 c. cocoa
1/4 tsp. salt
3/4 c. mayonnaise
1 tsp. cherry extract

Mix together and pour into cupcake papers. Bake at 35 degrees for about 15-20 minutes or until toothpick inserted comes out clean. Frost with follow frosting:

Buttercream Chocolate Cherry Frosting

1 cube butter, softened
1 lb. powdered sugar
approx. 1/4 c. milk
1/2 tsp. cherry extract
1/2 c. cocoa

Mix with mixer until smooth and creamy. Add more milk or powdered sugar to get the desired consistency. Pipe frosting on in a coil pattern on the cupcakes and top with marishino cherry!

Peach Cobbler Time!

Oh my holy goodness! It's peach time in Utah. Is there nothing better than a sun warmed peach picked off the tree, washed then eaten whole as the sweet juices drip down your hand, then your arm until it falls off at your elbow! And yes, I know you can get peaches at other times of the year, but seriously, it just isn't the same.


So, in honor of peach days, I decided it was time to make my families all time favorite Peach Cobbler! And since they are always calling me for the recipe, here it is for all to enjoy! I believe it was my grandmother's, if not, at least I'm pretty sure I got it from my mom!
Enjoy
Essie's Peach Cobbler

1/4 c. plus 2 Tbsp Butter
2 c. sugar, divided
3/4 c all purpose flour
2 tsp baking powder
dash of salt
3/4 c milk
2 c sliced peaches

Heat oven to 350 degrees. Melt butter in 2 quart dish in oven. Combine 1 c sugar, flour, baking powder and salt. Add milk and stir until mixed. Pour batter over butter in baking dish but DO NOT STIR. Combine peaches and remaining 1 c of sugar. Spoon over the batter but DO NOT STIR. Bake at 350 degrees for 1 hour.
If canned peaches are used, do not drain, use 1/2 c sugar in peaches and 1/2 c sugar in batter.