I have been thinking bad thoughts about computers, technology and blogging lately. I know just enough (and no more) that when things go wrong, I can usually make things even worse before calling for reinforcements (ie my teenagers). Even they were not able to fix everything, so I am still thinking some of those bad thoughts, but finally, I am at least able to do some posting (in a much more labor-intensive way that I usually do).
The last few weeks we have had a lot of fun family adventures, but I have not done much food picture taking. Today is just a quick look at what we have been up to and a delicious recipe to celebrate the end of summer!
Piano Recital for Big and Little A:
Little A’s Baptism!
Big J performed the baptism and Brian did the confirmation.
Big A’s 15th Birthday
Whitewater Rafting Trip
Tubing, Skiing and Wakeboarding on Deep Creek Lake
These Peach Cobbler bars were a great way to end a fabulous summer. You can eat them warm topped with ice cream (although they will not cut very nicely warm), or let them cool and cut into squares.
Peach Cobbler Bars
—————-(adapted from Brown Eyed Baker)
3 cups flour
2/3 cup sugar
1 tsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten
1 tsp vanilla
6 cups diced peaches (about 8 peaches)
2 Tbs lemon juice
½ cup flour
2/3 cup sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Preheat the oven to 375°F. Grease a 9×13-inch baking pan.
Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter. Mix the egg and vanilla and then cut into the dough. The dough will be crumbly. Pat about 2/3 of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
Filling: Place the diced peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.
Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
Bake for 45 minutes, or until the top is slightly brown.
Serve warm with ice cream (bars will not cut neatly while warm), or cool completely and cut into squares.
Yield: 24 bars