Resurrection or Surprise Rolls

Resurrection Rolls represent the empty tomb of Christ after being resurrected. Cinnamon sugar-coated marshmallows encased in squares of soft dough create the surprise. As each marshmallow melts it leaves a pocket of air and some gooey caramelized goodness.  Credit for this recipe goes to Red Star yeast. 

They are a little messy and they do ooze a bit during baking despite being securely sealed. NEXT TIME I’ll try baking them in foil cupcake lines or in silicon cups.  Note: Instead of making crosses on the top, I frosted the rolls with cream cheese frosting.

 

Resurrection or Surprise Rolls     Makes 12 rolls

2 to 2 1/4 cups (254 to 286g) bread flour, divided

1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast

1 1/2 teaspoons (4.5g) kosher salt (see note )

1/2 cup (120g) whole milk

1/4 cup (57g) unsalted butter

1 tablespoon (12g) granulated sugar

1 tablespoon (21g) honey

1 large (50g) egg, room temperature

COATING/FILLING

1 tablespoon (6g) ground cinnamon

1/3 cup (67g) granulated sugar

1/4 cup (57g) unsalted butter, melted

12 large (72g) marshmallows

EGG WASH

1 large (50g) egg, room temperature

1 tablespoon (15g) water

CROSS ICING: 1/2 cup (60g) confectioners' sugar + 2 teaspoons (10g) water or Cream Cheese Icing to smear over the top 

Instruction

1.   Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, mix 2 cups (254 grams) bread flour, yeast, and salt at low speed until combined.

2.   In a small saucepan, heat milk, butter, sugar, and honey over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). 

3.   Add warm milk mixture and egg to flour mixture, and beat at low speed until combined and a shaggy dough forms. 

4.   Switch to the dough hook attachment. Beat at medium speed until a smooth, elastic dough forms, about 12 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.

5.   Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes. 

6.   Line a baking sheet with parchment paper.

7.   Prepare coating: In a small bowl, stir together cinnamon and sugar. Reserve 1 tablespoon (12 grams) cinnamon sugar for topping. In another small bowl, place melted butter. 

8.   Make the rolls: Punch down dough. On a lightly floured surface, roll dough into a 12x9-inch rectangle. Cut dough into 12 (3-inch) squares.

9.   Dip 1 marshmallow into melted butter; roll in cinnamon-sugar mixture. Place coated marshmallow in center of a dough square. Wrap dough around marshmallow, completely enclosing marshmallow and pinching any seams. On a clean surface, roll filled dough into a smooth round to completely seal. Place, seam side down, on prepared pan.

10. Repeat with remaining dough squares, remaining marshmallows, remaining melted butter, and remaining cinnamon-sugar mixture, and place rolls at least 1½ inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to45 minutes.

11. Preheat oven to 375°F (190°C).

12. Prepare egg wash: In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Lightly brush tops of rolls with egg wash, and sprinkle with reserved 1 tablespoon (12 grams) cinnamon sugar as desired.

13. Bake the rolls: Bake until golden brown, about 10 minutes. Let cool on pan for about 5 minutes. Remove from pan (leave any leaked sugar on parchment), and let cool completely on a wire rack.

14. Prepare icing: In another small bowl, whisk together confectioners’ sugar and remaining 2 teaspoons (10 grams) water until smooth. Transfer to a pastry bag, and cut a ⅛- to 1/16-inch opening in tip. Or, make Cream Cheese frosting to smear over the top. 

Recipe without photos . . . Resurrection or Surprise Rolls     Makes 12 rolls

2 to 2 1/4 cups (254 to 286g) bread flour, divided

1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast

1 1/2 teaspoons (4.5g) kosher salt (see note )

1/2 cup (120g) whole milk

1/4 cup (57g) unsalted butter

1 tablespoon (12g) granulated sugar

1 tablespoon (21g) honey

1 large (50g) egg, room temperature

COATING/FILLING

1 tablespoon (6g) ground cinnamon

1/3 cup (67g) granulated sugar

1/4 cup (57g) unsalted butter, melted

12 large (72g) marshmallows

EGG WASH

1 large (50g) egg, room temperature

1 tablespoon (15g) water

CROSS ICING: 1/2 cup (60g) confectioners' sugar + 2 teaspoons (10g) water or Cream Cheese Icing to smear over the top 

Instruction

1.   Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, mix 2 cups (254 grams) bread flour, yeast, and salt at low speed until combined.

2.   In a small saucepan, heat milk, butter, sugar, and honey over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). 

3.   Add warm milk mixture and egg to flour mixture, and beat at low speed until combined and a shaggy dough forms. 

4.   Switch to the dough hook attachment. Beat at medium speed until a smooth, elastic dough forms, about 12 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.

5.   Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes. 

6.   Line a baking sheet with parchment paper.

7.   Prepare coating: In a small bowl, stir together cinnamon and sugar. Reserve 1 tablespoon (12 grams) cinnamon sugar for topping. In another small bowl, place melted butter. 

8.   Make the rolls: Punch down dough. On a lightly floured surface, roll dough into a 12x9-inch rectangle. Cut dough into 12 (3-inch) squares.

9.   Dip 1 marshmallow into melted butter; roll in cinnamon-sugar mixture. Place coated marshmallow in center of a dough square. Wrap dough around marshmallow, completely enclosing marshmallow and pinching any seams. On a clean surface, roll filled dough into a smooth round to completely seal. Place, seam side down, on prepared pan.

10. Repeat with remaining dough squares, remaining marshmallows, remaining melted butter, and remaining cinnamon-sugar mixture, and place rolls at least 1½ inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to45 minutes.

11. Preheat oven to 375°F (190°C).

12. Prepare egg wash: In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Lightly brush tops of rolls with egg wash, and sprinkle with reserved 1 tablespoon (12 grams) cinnamon sugar as desired.

13. Bake the rolls: Bake until golden brown, about 10 minutes. Let cool on pan for about 5 minutes. Remove from pan (leave any leaked sugar on parchment), and let cool completely on a wire rack.

14. Prepare icing: In another small bowl, whisk together confectioners’ sugar and remaining 2 teaspoons (10 grams) water until smooth. Transfer to a pastry bag, and cut a ⅛- to 1/16-inch opening in tip. Or, make Cream Cheese frosting to smear over the top. 

 

Easter Bunnies

Made with honeyed milk bread, these adorable bunnies are light and fluffy . . . and oh, so fun! Red Star yeast gets the credit for these cuties, and they provide a video at their site that shows how to form the bunnies. 

 

Easter Milk Bread Honey Bunnies   Makes 8

1 batch Milk Bread Honey Buns dough (risen and cooled in refrigerator) 

Egg wash (1 egg beaten with 1 teaspoon water)

Chocolate frosting or edible black paint

1. Divide the dough into eight equal pieces and then divide each piece in half to make 16 pieces total.
   
2. Roll 8 of the halves into tight balls and place evenly, seam side down, onto parchment-lined sheet pans (4 per sheet pan).
3. Take the remaining halves and cut each in half, rolling each piece into tapered ropes just over 12-inches long. 
   
   
   
4. Fold each rope in half to create an ear, pinching the tapered ends together. 
5. Tuck the tapered end under the roll and tuck a second folded bunny ear next to it.
   
6.  Cover the bunnies loosely with plastic wrap and allow to proof, about 30 to 45 minutes. Brush with egg wash. 
7. Pinch the ends of each bunny ear and gently stretch, then bake for 20 to 22 minutes. Allow to cool completely and then  pipe eyes and mouth with chocolate frosting, or "paint” eyes and a mouth with a black edible marker. 
   
   
   

 Recipe without photos . . .

 Easter Milk Bread Honey Bunnies   Makes 8

1 batch Milk Bread Honey Buns dough (risen and cooled in refrigerator) 

Egg wash (1 egg beaten with 1 teaspoon water)

Chocolate frosting or edible black paint

1. Divide the dough into eight equal pieces and then divide each piece in half to make 16 pieces total. 
2. Roll 8 of the halves into tight balls and place evenly, seam side down, onto parchment-lined sheet pans (4 per sheet pan).
3. Take the remaining halves and cut each in half, rolling each piece into tapered ropes just over 12-inches long. Fold each rope in half to create an ear, pinching the tapered ends together. Tuck the tapered end under the roll and tuck a second folded bunny ear next to it.
4.  Cover the bunnies loosely with plastic wrap and allow to proof, about 30 to 45 minutes. Brush with egg wash. 
5. Pinch the ends of each bunny ear and gently stretch, then bake for 20 to 22 minutes. Allow to cool completely and then  pipe eyes and mouth with chocolate frosting, or "paint” eyes and a mouth with a black edible marker.

World Peace Cookies , , , if only it was this easy!

Cookbook writer Dorie Greenspan offers up this recipe and on her blog explains the history of this recipe that has traveled the world. So, I set out to follow up example and try to encourage world peace . . . if only it were this easy.

 

Dorie’s World Peace Cookies   Makes about 3 dozen cookies 

1 1/4 cups (170 grams) all-purpose flour

1/3 cup (28 grams) unsweetened cocoa powder

1/2 teaspoon baking soda

1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces; 155 grams) unsalted butter, cut into chunks, at room temperature

2/3 cup (134 grams) packed light brown sugar

1/4 cup (50 grams) sugar

1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

5 ounces (142 grams) best-quality bittersweet chocolate, chopped into irregular sized bits

1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy and homogenous, about 3 minutes. Beat in the salt and vanilla. 
   
   
   
3. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. When the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. 
4. Toss in the chocolate pieces and mix to incorporate. This is an unpredictable dough — sometimes it’s crumbly and sometimes it comes together and cleans the sides of the bowl. Either way, it works.
   
   
   
5. Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. 
6. Divide the dough in half. 
7. Shape the dough into logs that are 2” in diameter. Don’t worry about the length — get the diameter right, and the length will follow. (If you get a hollow in the logs, just start over.) 
   
   
   
8. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
9. When you’re ready to bake: Center a rack in the oven and preheat it to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
10. Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches between them. (If you’ve cut both logs, keep one baking sheet in the fridge while you bake the other.)
11. Bake the cookies for 12 minutes — don’t open the oven, just let them bake. When the timer rings, they won’t look done, nor will they be firm, and that’s just the way they should be. Transfer the baking sheet to a cooling rack and let cool. Bake the remaining dough.

STORING & FREEZING UNBAKED COOKIES:  The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just bake the cookies 1 minute long (because these cookies are hard to slice when frozen, consider cutting into rounds prior to freezing.)

Recipe without photos . . .Dorie’s World Peace Cookies   Makes about 3 dozen cookies 

1 1/4 cups (170 grams) all-purpose flour

1/3 cup (28 grams) unsweetened cocoa powder

1/2 teaspoon baking soda

1 stick plus 3 tablespoons (11 tablespoons; 5 1/2 ounces; 155 grams) unsalted butter, cut into chunks, at room temperature

2/3 cup (134 grams) packed light brown sugar

1/4 cup (50 grams) sugar

1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt

1 teaspoon pure vanilla extract

5 ounces (142 grams) best-quality bittersweet chocolate, chopped into irregular sized bits

1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft, creamy and homogenous, about 3 minutes. Beat in the salt and vanilla. 
3. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. When the risk of flying flour has passed, turn the mixer to low and beat until the dough forms big, moist curds. 
4. Toss in the chocolate pieces and mix to incorporate. This is an unpredictable dough — sometimes it’s crumbly and sometimes it comes together and cleans the sides of the bowl. Either way, it works.
5. Turn the dough out onto a work surface and gather it together, kneading it if necessary to bring it together. 
6. Divide the dough in half. 
7. Shape the dough into logs that are 2” in diameter. Don’t worry about the length — get the diameter right, and the length will follow. (If you get a hollow in the logs, just start over.) 
8. Wrap the logs in plastic wrap and freeze them for at least 2 hours or refrigerate them for at least 3 hours.
9. When you’re ready to bake: Center a rack in the oven and preheat it to 325 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
10. Working with one log at a time and using a long, sharp knife, slice the dough into 1/2-inch-thick rounds. (The rounds might crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 2 inches between them. (If you’ve cut both logs, keep one baking sheet in the fridge while you bake the other.)
11. Bake the cookies for 12 minutes — don’t open the oven, just let them bake. When the timer rings, they won’t look done, nor will they be firm, and that’s just the way they should be. Transfer the baking sheet to a cooling rack and let cool. Bake the remaining dough.

STORING & FREEZING UNBAKED COOKIES:  The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just bake the cookies 1 minute long (because these cookies are hard to slice when frozen, consider cutting into rounds prior to freezing.)

Crockpot Baked/Roasted New Potatoes - no muss, no fuss, no last minute worries!

Baked/roasted new potatoes accompanied this year’s corned beef and cabbage. The traditional St. Pat’s corned beef cooks all day in a crockpot so following that lead, I pulled out another crockpot, filling it with new potatoes. It was an experiment  — one that turned out well. No muss, no fuss and dinner was ready without any last minute worries. I will definitely prepare new potatoes this way again in the future.

Crockpot Baked/Roasted New Potatoes    About 6 servings

3 pounds new potatoes, all about equal in size (I used a mixture of red and white)

2 tablespoons olive oil

5 cloves garlic, minced 

Optional herbs: Fresh—1 teaspoon fresh thyme &/or 1 teaspoon of fresh rosemary (or use about ½ teaspoon dried herbs

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter, cubed

Fresh chopped parsley for garnish if desired

1. Wash and dry the potatoes. Leave whole if small or cut larger one in half.
2. Place potatoes in the bottom of a oval crockpot. Add olive oil, garlic, herbs if using, salt & pepper and mix until combined. Dot with cubed butter.
   
   
   
3. Pour the potato mixture into a slow cooker, cover and cook for 2-3 hours on high or 4-5 hours on low.
4. Garnish with fresh chopped parsley if desired.
   
   
   

Recipe without photos. . 

Crockpot Baked/Roasted New Potatoes    About 6 servings

3 pounds new potatoes, all about equal in size (I used a mixture of red and white)

2 tablespoons olive oil

5 cloves garlic, minced 

Optional herbs: Fresh—1 teaspoon fresh thyme &/or 1 teaspoon of fresh rosemary (or use about ½ teaspoon dried herbs

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter, cubed

Fresh chopped parsley for garnish if desired

1. Wash and dry the potatoes. Leave whole if small or cut larger one in half.
2. Place potatoes in the bottom of a oval crockpot. Add olive oil, garlic, herbs if using, salt & pepper and mix until combined. Dot with cubed butter.
3. Pour the potato mixture into a slow cooker, cover and cook for 2-3 hours on high or 4-5 hours on low.
4. Garnish with fresh chopped parsley if desired.

 

 

Homemade Cream of Chicken Soup

Forget the canned stuff. This recipe allows you to utilize ingredients that you probably have on hand (the spices could be varied as well as the type of broth used; i.e. beef broth for cream of beef soup or vegetable base for cream of veggie). Not only is the homemade version less costly, it also does not contain preservatives.

HOW MUCH DOES IT MAKE? This recipe make 2 ½ cups — the equivalent of two 10.5 ounces of canned soup. 

HOW SHOULD IT BE STORED: Cool soup completely and  transfer it to an airtight container. It will keep in the refrigerator for up to  3 days or in the freezer (in a freezer safe container) for up to 3 months. Defrost frozen soup in the refrigerator before using..

 

Homemade Cream of Chicken Soup    Yield: 2 ½ cups of the equivalent of two 10.5 oz. sized cans of soup; use 1 ¼ cups of prepared soup when a recipe calls for a 10.5 oz. can

1/4 cup (1/2 stick) salted butter

1/3 cup all-purpose flour 

1/8 teaspoon black pepper 

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon kosher salt

 1/8  teaspoon celery seed

 1 cup chicken broth 

 1 cup whole milk 

1. In a small to a medium-sized sauce pot or pan, over medium-low heat, melt 1/4 cup salted butter.
2. Add the flour and all the seasonings. Whisk to combine until smooth.
3. Cook the flour mixture for 1 minute to develop the flavor, whisk as it cooks.
4. Slowly stream in 1 cup chicken broth while constantly whisking to avoid lumps.
5. Slowly stream in 1 cup milk, again whisking constantly.
6. Bring the mixture to a low simmer while whisking often. Allow to simmer for 2 to 3 minutes until thickened. 
7. Take off the heat until ready to use.

 

 

Crockpot Pork Chop and Potato Bake for two

Yesterday was one of those days – a couple of morning meetings and then one in late afternoon when I’d normally be preparing dinner. And, since we were going out after dinner, a crockpot meal came to the rescue. Even though I made a homemade version of condensed chicken soup, it was a quick prep (put together and dishes cleaned up in about 30 minutes). And, it’s so nice to come home to the aroma of a home cooked meal!

 

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
   
   
   
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
   
   
   
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
   
   
   
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops.
   
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving. 

Recipe without photos . . .

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops. 
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving. 

HISTORIC DINER RECIPE - Katy Peach Cobbler as featured in KANSAS! Magazine

A portion of the KANSAS! Magazine article on the Abilene & Smoky Railroad is devoted to the  train’s unique historical Dining Car Heritage Series . "Dinner Trains Embrace Kansas History" appears in the 2025, vol. 81, issue 2 of KANSAS! Magazine and includes a recipe for Katy Peach Cobbler. 

Served on the Missouri-Kansas-Texas Railroad, this cobbler was a popular dessert on the “The Katy” diner. The original recipe appears online and in a cookbook, “Dinner on the Diner,” by Will C. Hollister (Trans-Anglo Books, 1965). Since the original recipe calls for “1/2 cube butter” and both “thick and thin cooked tapioca,” the recipe below includes simplified adjustments made by caterer Lucinda Kohman.

 

KATY PEACH COBBLER   Yield: 4 servings  (8x8-inch baking pan)

INGREDIENTS

Peaches:

2 cups sliced peaches, fresh, frozen, or canned (if using canned peaches, drain the juice reserving 1/2 cup to add to ingredients in step #2 of the instructions) 

1/3 cup granulated sugar (may be adjusted depending on sweetness of the fruit)

1 tablespoon instant tapioca (also referred to as quick or minute tapioca)

1/8 teaspoon almond extract

Batter:

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup whole milk

1 1/4 teaspoons baking powder

4 tablespoons butter (1/2 stick)

INSTRUCTIONS

1.   Preheat oven to 400 degrees F.

2.   Peaches: Place peaches to a bowl, add sugar, tapioca and almond extract. Let set while preparing batter.

3.   Batter: In a mixing bowl, combine flour 1/2 cup sugar, milk and baking powder. 

4.   Assembly: Melt butter in 8 x 8-inch baking pan, and then pour batter over the top of the butter.

5.   Spoon the peach mixture over the batter and bake for approximately 35 minutes or until a toothpick inserted in the baked crust comes out clean; cover lightly with foil if edges begin to brown before the center. During the baking the batter will rise to the top.

Recipe without photos . . .

KATY PEACH COBBLER   Yield: 4 servings  (8x8-inch baking pan)

INGREDIENTS

Peaches:

2 cups sliced peaches, fresh, frozen, or canned (if using canned peaches, drain the juice reserving 1/2 cup to add to ingredients in step #2 of the instructions) 

1/3 cup granulated sugar (may be adjusted depending on sweetness of the fruit)

1 tablespoon instant tapioca (also referred to as quick or minute tapioca)

1/8 teaspoon almond extract

Batter:

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup whole milk

1 1/4 teaspoons baking powder

4 tablespoons butter (1/2 stick)

INSTRUCTIONS

1.   Preheat oven to 400 degrees F.

2.   Peaches: Place peaches to a bowl, add sugar, tapioca and almond extract. Let set while preparing batter.

3.   Batter: In a mixing bowl, combine flour 1/2 cup sugar, milk and baking powder. 

4.   Assembly: Melt butter in 8 x 8-inch baking pan, and then pour batter over the top of the butter.

5.   Spoon the peach mixture over the batter and bake for approximately 35 minutes or until a toothpick inserted in the baked crust comes out clean; cover lightly with foil if edges begin to brown before the center. During the baking the batter will rise to the top.