Skip to main content

Ginger-Peach Shortbread Cobbler and ICD!



Woo hoo! 
You cat lovers, 
today is...

 ~ International Cat Day ~

a day to recognize one of humanity's 
oldest and 
most beloved pets!


And here's Bucky stylin' for the occasion:


Bucky, Bubba's proud Tuxedo cat who loved to "dress up!"



Now, on to dessert for any occasion ...



Delicious!!!

First you have to take a whiff to determine if it’s sweetly fragrant, next you give it a little gentle squeeze; it shouldn’t be too hard, best if it’s soft to the squeeze, then remember that the color tells more about what variety it is than its ripeness. 

That’s the way I find the best peaches at the farmers’ market!

We’re in the swing of peach season here in the Midwest now, and they are juicy delicious and fragrant this summer.  

They’re great eaten fresh just as they are with all the sticky juice running down your chin and fingers.

But, when you want to gussy them up, here you go…

Southern Living did it again ~ published a recipe I couldn’t resist!

Any recipe that begins with 2 sticks of butter, and turbinado sugar has to be good!

 
Mom's biscuit cutter, older than dirt and well-used!

Forked Medallions


Turbinado sugar is “sugar in the raw,” made from pure cane sugar extract, very light brown, with a subtle molasses flavor, that's great in baked goods, barbecue sauces,  and in your morning cup of java.  

And, if you've never added fresh ginger to a dish, this is the recipe to start with.  

Peel the yellowish-pink peaches, encase them in gingered-syrup,  let them bubble away with a shortbread topping of unleavened cookies.


Ummm, mmm!

Oven ready goodness...


Just imagine how delicious this is...

You’re gonna’ want seconds!


Ginger-Peach Shortbread Cobbler  
Printable recipe

Ingredients:

1 cup butter, softened 
½ cup loosely packed light brown sugar
⅛ teaspoon kosher salt
2¼ cups, plus 3 tablespoons flour, divided
1 (½-inch) piece fresh ginger, peeled
¾ cup turbinado sugar, divided
7 to 9 medium-size peaches, peeled and halved
2 tablespoons lemon juice
1 large egg white, lightly beaten
2 teaspoons granulated sugar

Method:  

Preheat oven to 400˚.
Beat first 3 ingredients and 2¼ cups flour at medium speed with a heavy-duty electric stand mixer just until combined.
Place dough on a lightly floured surface, roll to ¼” thickness.
Cut about 14 rounds with a 2½” fluted round cutter.
Place rounds in a single layer on a baking sheet; cover and chill until ready to use.
Pulse ginger and ¼ cup turbaned sugar in a food processor 5-6 times or until well combined. 
Stir together ginger mixture and remaining ½ cup turbinado sugar in a large bowl.
Add lemon juice, peaches, and remaining 3 tablespoons flour, toss to coat.
Place peach halves, slightly overlapping in a greased (with butter) 10” cast-iron skillet, and pour any remaining juice over peaches.
Bake at 400˚ for 15 minutes.
Remove from oven, and nestle shortbread dough rounds among peaches.
Brush rounds with egg white, and sprinkle with granulated sugar.
Bake 17 to 20 minutes or until golden brown.
Serve warm or at  room temperature with a dollop of whipped cream or scoop of ice cream.


 
Enjoy!










Comments

  1. I have 3 cats and I didn't know today it's Cat Day...that peach cobbler looks mouthwatering and beautiful with forked medallions :-))

    ReplyDelete
    Replies
    1. Thanks, Angie! Cats are great pets, as you well know!

      Delete
  2. what cute is your cata Pam !! Happy day!!
    I love these peach shortbread connler, I love peaches !!
    Hugs!!!

    ReplyDelete
    Replies
    1. Thanks, Gloria! He was one of a kind, a great cat! And I'm glad you like this cobbler too. Hugs!!!

      Delete
  3. Replies
    1. Thanks, Laurie! Have a great rest of the week!

      Delete
  4. Pam, No wonder our cat J.D. has been so demanding today! It was his day...but then again aren't they all...? He did manage to convince his mom (my better half) that he needed 2 full massages today. For a present, on Friday he's getting a 'cat door' that will allow him free access to the screened porch. As for that Ginger-Peach-Shortbread Cobbler...it only has everything going for it! Love peaches and love shortbread. What a combo! Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Hi Dave! J.D. has it all figured out and knows who has control of his masters and the house, just like our cats and Bubba's too. And I bet J.D. can hardly wait for Friday to use his new door, closer to the birds and wildlife! Yes, the cobbler was delicious with a scoop of ice cream on the side. Take care

      Delete
  5. Oh wow that does sound so delicious, Yum yum. Hope you are well Diane

    ReplyDelete
    Replies
    1. Thanks, Diane! Thanks for the visit and I hope you have a great rest of the week!

      Delete
  6. Looks delicious Pam and I like the little medallions for a top crust. It's also peach season here on Colorado's Western Slope.

    ReplyDelete
    Replies
    1. Hi Larry! Sounds like you're having an awesome trip, I love love Colorado! Enjoy the peaches!

      Delete
  7. Shrotbread Cobbler? Brilliant idea and I just got some fresh peaches at home too. Thanks for the recipe. And too cute Bucky!

    ReplyDelete
    Replies
    1. There you go, Evelyne! Now you can make the cobbler! Thanks so much and take care!

      Delete
  8. Wow, this looks delicious! And very pretty too!

    ReplyDelete
    Replies
    1. Hi Joyce! Thanks! It's good too!

      Delete
  9. Peach and ginger...great combination Pam...and yes, I love the layers of shortbread...indeed perfect dessert for all occasions!
    Have a wonderful week :)

    ReplyDelete
    Replies
    1. Thanks, Juliana! Shortbread and peaches are a great combo! Take care

      Delete
  10. Your cat looks cute , and the dessert delicious.
    It's peach season now, and I'm a great lover of this fruit. I've enjoyed reading your recipe for peach shortbread cobbler, and hope to enjoy putting it into practice.

    ReplyDelete
    Replies
    1. Thanks, Duta! And I hope you like the cobbler, should you try it! Take care

      Delete
  11. What a perfect dessert for the occasion! BTW your cat looks lovely!

    ReplyDelete
    Replies
    1. Thanks, Katerina! It's tasty peach goodness! Bucky was the best! Take care

      Delete
  12. Our cat reminded us it was International Cat Day. Of course she reminds that that every day is cat day. :-) Love the picture of your cat! Love that biscuit cutter, too. And most of all I love this dish -- really wonderful looking. Thanks!

    ReplyDelete
    Replies
    1. Ha, ha, John, thanks for the laugh! Cats have a way about them and best we learn who's boss. And I can't believe I still have that biscuit cutter and use it. Glad you like the peach cobbler! Take care and have a great rest of the week!

      Delete
  13. Peaches are just coming into season here in NJ. Your cobbler looks wonderfully mouthwatering. A must try!

    ReplyDelete
    Replies
    1. That's great, Kathy! I hope you give this a try and like it as much as we did! thanks for the visit!

      Delete
  14. Aw, Bucky is so sweet! As is your gorgeous cobbler!! I'm making lots of peach desserts this summer and this is a winner!

    ReplyDelete
    Replies
    1. Thanks, Liz! 'Tis peach season for sure and we all love it!

      Delete
  15. I love how you decorated the top like that. I would not have thought of that but you inspired me. Thanks. PS: Love the tie.

    ReplyDelete
    Replies
    1. Thanks, Ivy! Those little dough medallions taste great! Bucky loved the tie too, just his style! :-)

      Delete
    2. This week, I've been making pastry dough cookies and then yesterday, a pastry pie shell in my two part tart pan. And now, I'm thinking, I could do your method of those little medallions with a crust that's safe for me to eat.

      Thanks so much and I really mean it.

      Delete
    3. You've been a busy baker, Ivy! Yes, that would work great for you with your own dough, they're small and easy to make. Enjoy and have a great weekend!

      Delete
    4. I really am. I bake and cook everything from scratch but I love it, so that's good. But if I could, I would easily eat EVERYTHING you make.

      Oh my yum!

      Delete
  16. Mmmmmm, I can smell those peaches and the ginger. What a fab dessert.

    ReplyDelete
  17. I love how you did the top crust! Yummo!!!!!

    ReplyDelete
    Replies
    1. Thanks, Debra! Have a great weekend!

      Delete
  18. This looks yum! Ops, I missed cat day... I will have to apologize to my kitty ;-)

    Ciao
    Alessandra

    ReplyDelete
    Replies
    1. Thanks, Alessandra! Just give kitty and extra treat! :-)

      Delete
  19. Dear Pam, You are correct!! any recipe that begins that way is bound to be delicious!
    Looks wonderful. xo Catherine

    ReplyDelete
  20. your topping is so unique, attractive, and fun! what a great idea. i LOVE kitties even more than i love peach cobbler, but my husband is allergic to them. :(

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews