peppermintbark

I baked a peach cobbler and it came out pretty good…not too sweet.  I think most cobblers are too sweet.  I like it slightly less sweeter but it did need vanilla ice cream on top

Filling
2 1/2	pounds peaches , ripe but firm (6 to 7 medium)
1/4	cup granulated sugar (1 3/4 ounces)
1	teaspoon cornstarch
1	tablespoon lemon juice from 1 lemon
	pinch table salt
Biscuit Topping
1	cup unbleached all-purpose flour (5 ounces)
3	tablespoons granulated sugar
3/4	teaspoon baking powder
1/4	teaspoon baking soda
1/4	teaspoon table salt
5	tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1/3	cup plain whole-milk yogurt
1	teaspoon granulated sugar

Instructions

1. 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.
2. 2. For the filling: Peel peaches (see note), then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 10 minutes.
3. 3. For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don’t overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
4. 4. To assemble and bake: After peaches have baked 10 minutes, remove peaches from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

I can’t believe I went to camp meeting.  I remember being so excited to go back when I was in jr high/high school.  After going to school there I thought I’d never go back to camp meeting.  That is, until it was our turn to host and agreed to be in charge of garden cafe.  There was no such thing as garden cafe when I went to camp meeting so I really had no idea what it was.  Garden cafe is a late night snack shop that people (mostly kids) come to and hang out at.  It was fun, but let me tell you, it was HARD work!  Imagine 100 plus jr/high school kids swarming you all at once.  How hard could it be?  I distinctively remember one night not being able to fall asleep because our feet were so hot, feverish and throbby.  In hindsight, I’m truly glad that I was a part of this project.  I’m proud and really do believe we succeeded.  I was so impressed with everyone’s effort into making this thing a success.  The people seemed to love the food and most of all each others company.  But I appreciated coming back to my job, working in a neat and orderly environment where people have appointments.  Throughout the week we did find sometime to hang out with the vbs kids and go to town and enjoy being in napa valley.  I don’t have as many pictures as I could have because quite frankly, taking pictures were not on my mind.  This had to be one of the longest weeks ever.

we practically lived in this kitchen.

the ever so popular macho nacho man

smoothie makers!

carnival

i even made a new friend

bottega louie…where my ‘friend’ works

goosecross wine

jullie is behind ben’s big face

i didn’t want him in the picture for obvious reasons but he can never take a hint our last picture before they’re off to europe for 5 months!!  you guys will be missed