Friday, August 10, 2012

Everything's Peachy

 It is amazing that only an hour or so away from the city you can find yourself in the Blue Ridge Mountains and feel like you are light years away from the hustle and bustle of Washington D.C.

 I took the kids to Hollin Farms to pick peaches this week and we had a perfectly lovely day.

 After picking peaches and raspberries we went home to make cobbler.

 Here is my Harley Approved cobbler recipe.

6 Large Ripe or Nearly Ripe Peaches
1 Cup Splenda (or real sugar)
2 Tablespoons of Cornstarch
1 Box Yellow Cake Mix
1 Cube of Butter

Boil diced peaches, Splenda, and cornstarch for 1 minute and place them in a prepared 9 x 13 baking pan.

Sprinkle the peaches with cake mix and then drizzle melted butter on top. Bake at 350 for 40 minutes or until the top is golden brown.
Serve warm with whipped or ice cream.

No comments: