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Old 06-01-2012, 10:05 AM
 
Location: Meggett, SC
10,666 posts, read 9,045,858 times
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In honor of our love of food on this board, I thought I would start out by going with a bit of food thread.

I love to cook and unfortunately for my waistline, love to eat Southern food.

I have a must try recipe for y'all. It's one of those great hostess gifts you can bring along to a dinner or just make it cause it's a yummy thing to make. Forewarned - none of this is low calorie!

Yum Yum Pie

1 8 ounce package of cream cheese at room temp
1 can of Eagle Brand condensed milk (yes the brand makes a difference)
1/3 cup lemon juice
2 cans blueberry pie filling
2 graham cracker pie shells
Dream Whip

Blend the cream cheese, condensed milk, and lemon juice until smooth. Divide the mixture into the two pie shells. Top each with a can of the pie filling. Cover with Dream Whip (however much looks 'good' and covers the filling). Refrigerate overnight to allow the flavors to 'marry'.

Try not to eat all in one sitting.

Super simple but VERY yummy, as the name implies.
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Old 06-01-2012, 11:18 AM
 
Location: Daniel Island SC
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Yum! Im going to try it this weekend! Thanks!
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Old 06-01-2012, 11:31 AM
 
Location: Meggett, SC
10,666 posts, read 9,045,858 times
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Perfect Peach Cobbler. Now I must admit, this one is my absolute favorite. I personally like my cobbler a bit 'bready' where the bread is a bit doughy and chewy, for lack of a better term. If you've been challenged by cobblers before, this is the one to make. It's so darn easy.

Peach Cobbler

4 cups peeled, sliced peaches (I just use one of those bags of frozen peach slices because I generally am too darn lazy to peel and pit all those peaches)
2 cups sugar, divided
1/2 cup water
Stick of butter
1 1/2 cups self rising flour
1 1/2 cups milk

Preheat oven to 350 degrees. Combine peaches, 1 cup of sugar, and water in a saucepan and mix well. Bring this to a boil, turn the heat down to med-low and cook at least 10 minutes but I like to cook mine until they're super soft - it's much better that way.

Put the butter in the pan you're using and melt it in the oven. (note here: I use one of those old-fashioned fluted deep dish pie pans when I make this dish. Seems to be the right depth so I figure you need something about that size).

In a separate bowl, mix flour, milk, and 1 cup of sugar. Pour this dry mixture over the melted butter in the pie pan. DON"T STIR (very important)! Take the peaches and very gently spoon it on top of this mixture (don't worry the flour rises and the fruits sinks when cooking). Now, don't forget the juice from cooking the peaches. Carefully spoon/pour that over the cobbler. Sprinkle the dish with a touch of sugar (this step is optional).

Bake for 30 to 45 minutes. I think my oven runs hot, so check at 30 minutes. It will be done when it's golden brown on top. Even if you overcook it a touch, that just makes the bread a bit chewier.

Enjoy! This is my all time favorite way to make peach cobbler. It's crazy good but again NOT low calorie!
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Old 06-01-2012, 11:51 AM
 
Location: Meggett, SC
10,666 posts, read 9,045,858 times
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The secret of gravy. Something that often comes up when I feed people is my gravy. It's really an easy thing to make but a lot of it comes by 'feel' and I've decided to share some of my secrets on how to make a very flavorful and rich gravy.

I'll talk about how to do a turkey/chicken/pork gravy. First thing, you want to do this in a pan that you've cooked a roast, fried a hamburger steak, fried a pork chop, etc. Even if we're grilling, I generally take a piece of meat and fry at least one in a pan if I plan on making gravy. I need those drippings!

If you've got a ton of grease, you do want to drain some but leave at least a few tablespoons of grease and be very careful not to drain off the rich brown drippings. If you let the pan rest for a minute of two after cooking, the grease rises to the top anyway.

I put the pan on about medium to medium low to make the roux. I throw some butter in the pan. How much butter depends on how much gravy I want to make. A smaller batch would take half a stick of butter or less and a very large batch (like for Thanksgiving), I use the full stick. As you're melting the butter, stir and kinda scrap up the drippings that have stuck to the bottom of the pan.

Once the butter is all melted, start adding the flour, a 1/2 cup at a time. You have to whisk this into the butter to avoid clumps. I have one of those flat french whisks that works absolutely perfect for this. Keep adding flour until it creates a bit of a 'paste' about the consistency of cookie batter. The consistency of the roux here is the key. Make sure all the flour is mixed into the paste. If it starts smelling like it's browning, turn the heat down a bit. You want to cook the flour but not burn it. The cooking removes that flour taste.

Now, to this add your broth about 1/2 cup at a time, whisking to incorporate. You have some options here. If you want to use bouillon cubes or loose granules, add double the amount the package says to add to your water. I use the canned broth and add a big spoonful or more of that Better Than Bouillon stuff (great product!). As you're adding the broth, make sure the sauce is totally smooth before adding the next batch of broth. It will be super thick at first but as you add more broth, it will get to the right consistency. Make sure to taste to see if you need to add more bouillon. Once it is at the consistency you want, cook for a few minutes at a simmer and then you're done!

If you want a mushroom or onion gravy, cook those separate and then add at the end.

I promise you that you will get compliments galore on this gravy. It's very rich and almost tangy because of that richness but it will have your friends and family practically licking their plates!
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Old 06-01-2012, 02:01 PM
 
Location: Near the water
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This is great! Thank you!

We are going to a cookout tommorow evening, I think I will make the pie!
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Old 06-01-2012, 02:04 PM
 
Location: Meggett, SC
10,666 posts, read 9,045,858 times
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Quote:
Originally Posted by Chromekitty View Post
This is great! Thank you!

We are going to a cookout tommorow evening, I think I will make the pie!
It's a perfect option for that. My favorite part is that you have one to bring to the cookout and one for home!
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Old 06-01-2012, 02:12 PM
 
Location: Near the water
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Quote:
Originally Posted by southbel View Post
It's a perfect option for that. My favorite part is that you have one to bring to the cookout and one for home!
The eagle brand milk mixture won't be very thick at all will it?
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Old 06-01-2012, 02:15 PM
 
Location: Meggett, SC
10,666 posts, read 9,045,858 times
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Quote:
Originally Posted by Chromekitty View Post
The eagle brand milk mixture won't be very thick at all will it?
It firms up on refrigeration. With the cream cheese, that helps thicken it. When you first blend it, I'd say it's the consistency of cooked pudding. But it doesn't get the density of something like cheesecake. Stays at a custard level of consistency after refrigeration; firm enough to hold shape but not 'dense'.
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Old 06-01-2012, 02:31 PM
 
Location: Mount Pleasant, SC
1,541 posts, read 2,260,577 times
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Do you use a kitchen scale to measure the peaches or do you just eyeball the amount in a large measuring cup? I assume this is a very forgiving recipe as far as quantities go, right?
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Old 06-01-2012, 02:35 PM
 
Location: Near the water
8,231 posts, read 11,613,654 times
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Quote:
Originally Posted by southbel View Post
It firms up on refrigeration. With the cream cheese, that helps thicken it. When you first blend it, I'd say it's the consistency of cooked pudding. But it doesn't get the density of something like cheesecake. Stays at a custard level of consistency after refrigeration; firm enough to hold shape but not 'dense'.

Ok, great! TY! I will let you know how it goes.
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