November 2020 – Life with the Lawsons

November 11, 2020

Old Fashioned Peach Cobbler

Ingredients:

2 cups fresh peaches, peeled and sliced thin
1/2 cup milk
1 stick butter
1 3/4 cups sugar
3/4 cup all purpose flour
pinch of salt
1 teaspoon baking powder (I prefer this aluminum free version)

Place stick of butter in baking dish in cold oven. Preheat oven with pan in it to 350 degrees. (Sometimes I will make several of these at a time to freeze or share with friends. If so, I use these pans with matching lids.)

While the oven is preheating, I will heat in a saucepan over medium heat, the sliced peaches and 1 cup of sugar until the sugar is desolved.

Whisk together 3/4 cups of the sugar, all of the flour, salt, baking powder and milk and pour over butter in heated baking dish.

Top with peaches and bake for 30 minutes or until golden brown.

You can do this cobbler with other fruits as well, or even with canned fruit. If using canned fruit, reduce sugar to 1/2 cup.

These can be frozen after baking and cooling completely. After I freeze them, I will thaw overnight in the fridge and then bake on 300 degrees for about 15-20 minutes until warm just before serving.

November 6, 2020November 6, 2020

Easy and delicious apple butter:

6-8 apples
1 1/4 sugar or natural sweetener (can also use half white and half brown)
1 tablespoon lemon juice
1 tablespoon cinnamon
1 teaspoon allspice
3/4 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon vanilla extract (optional)

This apple butter is super easy and can be stored in the fridge or can be canned for shelf stability.

I don’t measure anything, so this recipe is an estimated amount. You can add or reduce the apples, seasonings, etc to your own taste.

I have made this without sugar or sweetener and it’s very good when using sweet apples, but if you’re using a more tart variety of apples, you may want to add something. This batch I’m showing I actually used half erythritol and half brown sugar.

Instructions:

Core and slice 6-8 apples and place in crock pot on high. (Or however many apples will fill your crock pot!) No peeling necessary!

Add 1 1/4 c of sweetener of your choice, if desired. When using tart apples, I use erythritol. (I’ve found this brand the best price when added to my Amazon subscribe and save order.)

Add lemon juice, vanilla and spices on top of apples and cover and cook on high for 4 hours.

At this point, I use my immersion blender until the mixture is totally smooth. You can also transfer the mixture into a blender for the same result.

Crack the lid open slightly, and continue cooking on high for another 4-5 hours, stirring every 30 minutes.

One it has reached the thickness you prefer, let it cool in the crock pot before transferring to jars.

It can keep covered in the refrigerator for 3-4 weeks, or you can process in pint jars in a water bath canner for 7-10 minutes if you want them to be shelf stable.

November 4, 2020November 4, 2020

Quick and easy yellow rice:

I use this rice cooker, but you could use a regular saucepan and cook as you would standard white rice.

This recipe can also be divided or multiplied without affecting the end result.

Ingredients:

3 cups white rice

6 cups water

1 stick butter

1-2 cloves minced garlic or 1 tablespoon of refrigerated minced garlic

1 tablespoon turmeric

1 tablespoon minced onion (you can also use fresh onion)

1 Tablespoon chicken bouillon

1/2 tablespoon black pepper

1 teaspoon garlic salt

(You can also swap half of the water and all of bouillon for 3 cups of chicken broth)

I put all ingredients into my rice cooker and stir occasionally until the cooker clicks off.

You can also bring the water to a boil in a regular saucepan on the stove, add all other ingredients stirring thoroughly and return to a boil, then reduce heat and simmer for 15-20 minutes. The results would be the same, I just find the rice cooker soooo easy!

I will make this on a Sunday and use it all week in different meals. Our family loves it! It’s filling, delicious, and the ingredients also aid as natural anti inflammatory agents!

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