We’ve gone
over all of our Savannah and surrounding area information and have picked out
the places we want to see. Now we just
have to wait until the weather cooperates.
It rained last night and looked like it would rain all day today. Temps were in the high 80’s with lots of
humidity. Since rain was predicted all
day we didn’t take off on the bike into places we weren’t familiar with.
Today ended
up being a day for laundry and cooking.
I put together some homemade salsa, cucumbers and onions, potato salad
and peach cobbler bars. The peach
cobbler bars were a new recipe and it turned out really good. This recipe is meant to be cut into bars and
lining the pan with foil was recommended so you can lift them out of the pan
when they are cool. We don’t care about
it coming out in bars, we just dipped it out with a spoon. The recipe called for an 8x8 or 9x9 pan, I
used an 11x7 one and it worked out just fine.
Peach
Cobbler Bars
2 sticks
unsalted butter, melted (I used salted butter because that was what I had)
2 c.
all-purpose flour1 c. minute oats
1 c. granulated sugar
4 large peaches, peeled and chopped (I used 5 medium ones)
Juice of one lemon to keep the peaches from browning (I guessed at 2 T. from one of those little plastic lemons)
¼ c. granulated sugar
1/3 c. cornstarch
Preheat oven
to 350 degrees. Grease the bottom and
sides of the pan with some of the melted butter. Stir together the flour, oats, and
sugar. Add butter to the dry ingredients
and stir until crumbly. Press half of
the crumbs in the bottom of the pan to form a crust. Stir together the peaches with lemon, sugar
and cornstarch. Spread the peach mixture
over the crust. Top with the remaining
crumbs. Bake for 50 minutes or until
golden brown.
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