Peach Cobbler and The Lady and Son's

The Lady and Son's...the experience of a lifetime. Okay, maybe not for everybody, but for the Paula fan it is! I absolutely love Paula and she has inspired much of my love of cooking. I love how Paula makes awesome food, and shows good food can just be normal, everyday food. I just can't get into all of the crazy fancy stuff.

This was my second time visiting her restaurant. We arrived around 8:30 am and waited in line for about an hour. Everyone lines up before they begin taking reservations...if you don't you probably won't get in. So, you wait in line, and get a reservation and then return later. Kind of a pain, but it is worth it!

We finally got seated and I ordered up an iced tea with lemon...and a cute sprig of mint (I love that touch)! Of course everyone seems to get sweet tea, but I can't handle sweet tea...yuck!

Oh yeah! Time to hit up the buffet!!! I was in my glory!!!! I LOVE PAULA!!!!!!!!!! The buffet is awesome, everything was just delicious!

This is my mom and I posing under the sign. We had to make it quick. We all rolled out of there we ate so much and it seriously was unbearably hot.

Full of food + Burning hot = BAD combination!!

What better to end this post with than Paula's wonderful Peach Cobbler! It is so good! Take advantage of those peaches that are in season and make this!

8 tablespoons butter (1 stick)

2 cups sugar, divided

3/4 cup self-rising flour

3/4 cup milk

2 cups peeled, chopped peaches

1 cup water

In a saucepan, bring mixture of peaches, 1 cup sugar, and 1 cup water to a boil and then simmer for about 10 minutes. Stir often, making sure sugar is completely dissolved.

Preheat oven to 350 degrees. Put butter in deep baking dish and place in over to melt. Mix 1 cup of sugar and flour; add milk slowly to prevent lumping. Pour over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Still do not stir; batter will rise to top during baking. Bake for 30-45 minutes. Good with fresh whipped cream or vanilla ice cream.

*28 ounce can sliced peaches in syrup, undrained can be substituted for fresh peaches. If using canned you would leave out 1 cup of sugar and 1 cup water.

Blueberry: Dumplin' or Dumpling?

Ok, confession time…there are words that “annoy” me, I mean, I can’t even say them it is just too painful. #1 on the list of cringe words is dumpling without the “G” on the end. It just isn’t a word, and it sounds so weird. I even had to override spell check…it just kept on trying to add that needed “G”. There are many other words that I dislike, but I will spare you any more of my quirks. Is anyone else funny about words?

Don’t worry, if you like or use (cringe) the word dumplin I will try not to hold it against you. Just please, please, don’t use it around me! Ok?

Even though Paula named this sweet, delicious dessert Blueberry Dumplin’s (agh!) I tried it. Why? Mainly because I needed a quick dessert, have a surplus of blueberries and lovely Paula has never led me astray. That is why I love her so much! I am quite sure that this dessert would be great with blackberries or even raspberries. I was really loving the dumplings so I may try to double them next time.

1 cup all-purpose flour
1 tablespoon sugar, plus 1 ½ cups
1 teaspoon baking powder
Pinch of salt
½ cup (1 stick) butter, softened
4 tablespoons milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream or fresh cream, for serving


Stir flour, the 1 tablespoon sugar, baking powder, and salt together in a bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Mix berries, the 1 ½ cups sugar, and water together in a saucepan and bring to a boil. Drop the dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat, and cook slowly for 20-30 minutes. Do not remove lid before 20 minutes has passed. Serve with vanilla ice cream or fresh cream.
Serves 6

This post linked to :

Ultimate Recipe Swap at www.lifeasmom.com ,Tempt My Tummy Tuesday @ Blessed With Grace , Tuesday’s at the Table @ All The Small Stuff

Apple Crisp

I made this wonderful Paula dessert last week with some apple we needed to use up! See, eating from the pantry can be quite yummy!

Mine came out with a little more crisp to apple ratio than I prefer, but I used smaller apples than the recipe called for. I had to make do with what I had on hand! So, I would advise large apples or use more if you have smallish ones.

6 large apples (about 2 1/2 pounds), peeled, cored, and thinly sliced

1/4 cup water

juice of 1 lemon

2 cups rolled oats

2 cups all purpose flour

2 cups packed brown sugar

2 tablespoon cinnamon

2 sticks melted butter

Preheat oven to 350 degrees. Combine the apples, water, and lemon juice in an 8x8 inch baking pan. In a bowl, combine the oats, flour, sugar, and cinnamon. Pour in the butter and stir to make a crumbly mixture. Spread the topping in an even layer over the apples and bake for 45-55 minutes, or until the topping is crisp and browned.