Husband and I bought the most beautiful home a few years ago fully equipped with stainless steel appliances, hardwood floors and an ORCHARD in the back yard. Husband diligently waters the orchard and prunes it but year after year we are over inundated with fruit. My role in the fruit harvest up until now has been to pick the occasional lemon for tea and shovel the extra fruit that had fallen into the garbage can. At first I was not pleased with my new chore. I'd growl as I shoveled the fruit week after week and then it hit me. Like the Israelites in the desert complaining about the boring manna; I was complaining about my manna--the orchard. Two types of people that were provided for by grace and complained because it wasn't absolutely ideal.
I recall that the Israelites were lost for 40 years in the desert for a number of reasons but I bet one was that they lost gratefulness for their manna. I'd rather not be lost in my proverbial desert so I chose to be grateful and thankful for all my manna and start putting it to good use. As it turns out there are a lot of ways to use a lot of fruit. I started giving it to friends and coworkers, using it for decoration, some suggested to use the lemons for cleaning, and I even made lemonade with my lemons...
This brings me to my cobbler: (found on All Recipes)
Ingredients
- 1/2 cup butter or margarine, melted
- 1 (16 ounce) can sliced peaches
- 1 1/4 cups sugar, divided
- 1 cup all-purpose flour
- 1 cup milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Directions
- Pour butter into a shallow 2-qt. baking dish; set aside. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring the peaches and juice just to a boil. Meanwhile, in a mixing bowl, combine 1 cup sugar, flour, milk, baking powder and salt; mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining sugar. Bake at 400 degrees F for 25 minutes or until cake tests done. Serve warm.
