Page 24 - Sept 2023 News On 7

TICKLING YOUR TASTE BUDS

PEACH COBBLER
Ingredients: 1 cup all-purpose flour
5 peaches , peeled, cored and sliced (about 4 cups) 1 cup granulated sugar
3/4 cup granulated sugar 2 teaspoons baking powder
1/4 teaspoon salt 1/4 teaspoon salt
For the batter: 3/4 cup milk
6 Tablespoons butter (save and set aside) ground cinnamon

Directions:
Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip the first two
steps and follow the directions starting in the next paragrapgh). Cook on medium heat for just a few minutes, until the
sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside. Preheat oven to 350
degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to
allow the butter to melt. Once melted, remove the pan from the oven. In a large bowl mix together the flour, sugar,
baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and
smooth it into an even layer.
Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
Bake at 350 degrees for about 35-40 minutes. Serve warm, with a scoop of ice cream, if desired.

PUMPKIN-CHOCOLATE CHIP MUFFINS
Ingredients:
1 ⅓ cups granulated sugar
1 ⅓ cups packed light brown sugar
1 cup (8 oz.) unsalted butter, melted
4 large eggs
1 (15-oz.) can pumpkin
⅔ cup whole buttermilk
1 tsp. vanilla extract
3 ⅓ cups (about 14 1/4 oz.) all-purpose flour
2 tsp. baking soda
1 ½ tsp. kosher salt
1 ½ tsp. ground cinnamon
½ tsp. baking powder
½ tsp. ground nutmeg
2 cups semisweet chocolate chips, divided

Directions
Preheat oven to 350°F. Beat granulated sugar, brown sugar, and butter in a large bowl with an electric mixer at
medium speed until completely combined, creamy, and lightened in color, about 2 minutes. Add eggs, 1 at a time,
beating just until blended and stopping to scrape down sides of bowl after each addition. Add pumpkin, buttermilk,
and vanilla; beat until blended, about 1 minute.

Whisk together flour, baking soda, salt, cinnamon, baking powder, and nutmeg in a large bowl until completely
combined. Add flour mixture to butter mixture in mixer, and beat on low speed until just combined, about 30 seconds.

Gently stir 1 1/2 cups semisweet chocolate chips into batter. Line 3 (12-cup) muffin trays with 30 paper liners; spoon
batter evenly into wells, filling each about three-fourths full (about 1/4 cup batter in each well). Sprinkle batter in
wells evenly with 1/2 cup semisweet chocolate chips. Bake in preheated oven, in 3 batches, until a wooden pick
inserted in center comes out clean, 20 to 24 minutes.

Let muffins cool in tray on a wire rack for 5 minutes. Serve warm, or remove from tray and let cool completely on wire
racks, about 30 minutes.