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STORY: THIS IS WHAT COOK'S KNOW

We’ve all been invited to those last-minute gatherings for church functions and family get-togethers. Or, we’ve forgotten events that we had planned to attend and then at the last minute, need to come up with a quick recipe to take with us. It needs to be something that not only tastes good, but is fast, easy and has few ingredients to deal with so we don’t have to make a mad dash to the store. The easiest, cheapest, sweetest dessert that we all probably have the ingredients for in our cupboard would be a cobbler and a tasty peach cobbler always comes to mind. 

Ever since I can remember, that was on the table somewhere among all of the desserts at our gatherings. You see, good cooks know that you can make a cobbler in- expensively and quick. When you forgot or don’t have time to go shopping, chances are, you have what you need in the pantry. The most common ones are peach, pear, apple, any berries (blueberry, raspberry, blackberry) or even a fruit cocktail one!  It’s not a complicated recipe and you make them all the same way, but the Peach Cobbler always wins out at my table. “Why?” you ask. Because, it was the ‘one’ at Mamaw's table and Great Grandma’s table and as far back as I can remember. This is what COOKS (family name) know. 

SCRIPTURE WITH THIS STORY IN COOKBOOK

“Let your conversation be always full of grace, seasoned with salt, so that you may know how to answer everyone.” Colossians 4:6 NIV 

Recipe by Brenda Cook Dillon  - Serves 6

INGREDIENTS
2 cans (16 oz.) peaches in heavy syrup

1 cup of milk
1 cup granulated sugar
1 cup self-rising flour
1 stick or 1⁄2 cup salted butter
1⁄2 tsp. vanilla extract
1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground nutmeg 

DIRECTIONS

Preheat your oven to 350 degrees. Take a rectangular 9 x 13 pan and put the stick of butter in it and place it in the preheated oven to melt. While it’s melting, in a large bowl, whisk the milk, sugar, flour, vanilla, cinnamon and nutmeg. Pull the pan out of the oven when the butter is completely melted and make sure it has covered the entire bottom by moving it around to fill the space.  Sit it down on a flat surface and pour the batter over the top of the butter. The butter will rise up around the edges. This is okay. Now, open your cans of peaches and pour the heavy syrup out of them over the batter evenly and carefully spread the peaches out across the rectangular pan over the syrup. The best way to avoid splatter is to pull the peaches out of the can(s) and hand place them in the pan evenly.  Do not mix it or touch it after you have emptied the two cans of peaches. Put it in the oven uncovered and bake it for about 40 minutes, or until the crust is golden brown and the middle does not jiggle anymore. It will glisten in the middle, but that is okay as long as it is not raw.  Enjoy it with some vanilla bean ice cream right out of the oven. It is delicious and it is easy, too!