SANDRA'S INDIVIDUAL PEACH COBBLERS IN JARS

Another of my recipes I've modified for serving at a single setting,

as in its whole form goes south when refrigerated should there be leftovers.

All my recipes (as each are kitchen-tested) take many modifications until perfected.

These individual desserts are cute, decadent and comforting

to serve during those cold winter months...

Yield: Four (1/2-pint or 8-oz) Mason Jars

Prep: 15 Mins.

Bake: 40 Mins.

INGREDIENTS

Cobbler Batter:

--Dry:

3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup granulated sugar

1/2 teaspoon cinnamon

--Wet:

2 tablespoons unsalted butter, melted

1/4 cup milk

1 medium egg

1/3 cup of reserved peach liquid (listed below)

Filling:

1 (24-oz. jar) sliced peaches (from Costco), drained and roughly chopped

--(reserving 1/3 cup of liquid)

1/3 cup granulated sugar

1-1/2 tablespoons all-purpose flour

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger

METHOD

Preheat oven to 350F.

Rub four 1/2-pint glass Mason jars with Mazola oil and set aside, along with a foil-lined baking sheet to place them on while baking.

Cobbler Batter:

In a medium bowl, whisk together dry ingredients. In another small bowl, whisk together wet ingredients. Add the wet to the dry ingredients in the medium bowl; stir to combine, and set aside.

Filling:

Add peaches to a medium bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are well coated and flour has thoroughly been incorporated. Add the vanilla extract, cinnamon and ginger; mix to combine.

Pour one-quarter of batter into each prepared jar, and spread evenly over bottom. Spoon one-quarter of peach mixture over batter in each jar. Place in pre-heated oven, and bake until cobblers are set, about 40 minutes, turning half way for even cooking. Remove from oven; let cool slightly. Serve warm in jars. ~ Enjoy!

SANDRA’S HEAVENLY HOMEMADE VANILLA EXTRACT and VANILLA BOURBON EXTRACT

The hardest part is waiting 8 weeks,
although with minimal effort
you'll reap rewards many
times over, as the flavors of these
two extracts can't be beat...

Yields: 8 oz. vanilla extract 

+ 8 oz. vanilla bourbon extract

Prep: 15 Mins.

--2 (8 oz.) canning jars with lids and rings

INGREDIENTS

***Vanilla Extract

3 medium organic vanilla beans

1 cup quality vodka

***Vanilla Bourbon Extract

3 medium organic vanilla bourbon beans

1 cup quality bourbon

METHOD

Place your jars, lids, and rings in a medium saucepan, and cover with water.  Bring to boil for 10 minutes to sterilize.  Remove jars, rings, and lids with tongs, and place on a clean kitchen towel to cool and air dry.

Meanwhile, cut the beans in half crosswise, and then lengthwise to expose seeds. Tuck the beans inside the respective jars and fill with one with vodka, and the other bourbon. Place lids and rings on jars and close tightly, shake them a few times, label, and place it in a cool, dark cabinet. 

Let them rest for 8 weeks, while occasionally shaking a couple times per week, which will become darker over time.  After 8 weeks you can start using your homemade extracts in recipes for custards, pies, tarts, breads, desserts, crepes, sauces, breakfast dishes, smoothies, and so on. If you would like some of the seeds in your recipe, just shake the jar beforehand. – Enjoy!

-- Click here for: Lemon Extract recipe (shown below)...

~~~~~~~~~~~~~~~~~~~~~~

Tips:  Use as much as you need, and when you have only 20% of the extract remaining you should replenish them respectively with more vodka/bourbon, and shake again. In addition, when you're using a fresh vanilla/bourbon bean in a recipe, add the empty pod to the respective jar of homemade extract. If you continue to feed them in this manner, the extracts will keep forever; simply remove some of the older beans if the jars become too crowded.

Empty vanilla or vanilla bourbon pods can be placed in sugar jars, or tea tins to flavor them as well.