Peach Cobbler

You know in Steal Magnolias where they are in the beauty shop and Truvy is giving Clairee a recipe and she calls it the "cupa-cupa-cupa" recipe? Well this is pretty much it.... the easiest dessert recipe of all time.

Peach Cobbler
1 stick of butter
4-6 peaches, sliced
1 cup of self rising flour
1 cup of sugar 
1 cup of milk

Preheat the oven to 350 degrees. Put the stick of butter in the bottom of a 9x11 pan and put in oven while preheating to melt. Mix flour, sugar and milk together until well combined. After butter is melted, pour peaches over the melted butter. Then pour the flour mixture over the peaches. Bake for 30-45 minutes. Enjoy with some vanilla ice cream!

-Ada Grey

Easy Peach Muffins

I have an abundance of peaches right now so I used those but you can easy make these with strawberries, blueberries or whatever fruit you have on hand.

Peach Muffins:
6 ounces of yogurt (I used vanilla but you can use plain or peach)
2 eggs
1/4 cup canola oil
2 cups baking mix
1/2 cup sugar
1 cup chopped peaches

Preheat the oven to 400 degrees. Beat yogurt, eggs and oil until combined. Slowly add in baking mix and sugar. Mix well. Gently stir in peaches. Spoon into greased muffin tin. Bake for 15-20 minutes. 

-Ada Grey

Blueberry Pie and the perfect pie crust

Some of y'all might not know this, but not only is Georgia famous for our peaches but we also are substantial blueberry growers. So in homage to Georgia's other famous fruit, I decided to share my blueberry pie recipe and my perfect pie crust. Serve this pie with a big scoop of homemade vanilla ice cream! Yummmmm!
So many people have trouble making homemade pie crust, but I promise this recipe is delicious, easy and fool-proof!

Blueberry Pie:
3 1/2 cups of fresh or frozen blueberries (divided)
1/2 cup water
the juice of 1 lemon and zest
3/4 cups sugar
2 tbsp corn starch
3 tbsp water

In a saucepan, add 1 cup of blueberries and the 1/2 cup of water and let simmer on medium-low heat for about 2 minutes. Then, add lemon juice, zest and sugar and bring back up to a boil. In a separate small bowl, stir cornstarch and 3 tbsp until cornstarch is smooth. Add to the saucepan with blueberry mixture and allow to simmer until the mixture is no longer milk and has thickened. Then, remove from heat and add remaining blueberries. Pour into pie crust, top with either lattice or well vented top crust. Bake a 350 for 25 minutes.

Perfect pie crust (for a bottom and top crust):
2 cups of all purpose flour
1/2 tsp salt
2/3 cups Crisco
4 or 5 tbs cold water

Cut Crisco into flour until the Crisco is in crumbles the size of chocolate chips. Sprinkle water in one teaspoon at a time and stir until a soft dough forms. Split dough in half and roll each section out on a floured surface. 

-Ada Grey