Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Marjorie Jenkins writes, "Arkansas peaches are ripe and luscious right now, so I want to share this recipe for peach cobbler. It is from the Legacy cookbook, DeWitt First United Methodist Church, and was submitted by a dearly missed saint."
Ruby Hampton's Easy Peach Cobbler
5 or 6 peeled and sliced peaches
5 slices white sandwich bread
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
1 or 2 eggs, lightly beaten (Marjorie uses 2)
1/2 cup butter, melted
Place fruit in buttered 8-inch square baking dish. Cut crust from bread slices and cut each slice into 5 slender slices. Place bread slices over fruit close together to cover.
In a bowl mix sugar, flour, beaten eggs and melted butter. Pour over fruit and bread. Bake at 350 degrees for 40 to 45 minutes, until golden brown. Serve warm or let cool to room temperature.
Makes 4 to 6 servings.
Keeping things sweet, Katie Doherty shares this pineapple upside-down cake recipe she adapted from Bettycrocker.com.
Pineapple Upside-Down Cake
1/2 cup butter or margarine
1 1/3 cups packed brown sugar
12 slices pineapple (from two 14-ounce cans), juice reserved
6 cherries, either maraschino or fresh, stemmed and halved, optional
2 2/3 cups all-purpose flour
2 cups granulated sugar
2/3 cup shortening or butter
1 tablespoon baking powder
1 1/2 cups pineapple juice
2 eggs
Heat oven to 350 degrees.
In a 9-by-13-inch pan, melt 1/2 cup butter in oven. Sprinkle brown sugar evenly over melted butter and arrange pineapple slices over brown sugar. Place a cherry in the center of each pineapple ring.
In a bowl, beat remaining ingredients until smooth; pour batter over fruit.
Bake 50 minutes or until toothpick inserted in center comes out clean. Immediately place a heatproof serving plate upside down over pan and flip both over. Serve warm or at room temperature.
Makes 1 cake.
Do you have a favorite summer recipe? We'd love to print it in this column.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 07/15/2015