Friday Foodie

I made several favorites this week and one new recipe. Les wanted spaghetti, so I made some of Rosalie's Marinara sauce, which we also had with Fried Ravioli. Another night we had Chicken and Dumplings, I personally thought the leftovers were even better. But the crowning piece was Peach Cobbler! We had 3 peaches that were overly ripe, so I HAD to do something. I got the recipe from Tasty Kitchen. Here it is, easy as pie (err, cobbler!)

Peach Cobbler

• 1 stick (8 Tablespoons) Butter
• 1-½ cup All-purpose Flour
• 1-½ cup Sugar, Plus 2 Tablespoons
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• 1-½ cup Milk
• 1 teaspoon Almond Extract, Divided
• 2 pounds Peaches, Peeled And Sliced (about 4 Cups)

Preparation Instructions

Adjust oven rack to lower middle position and heat oven to 350 degrees. Put butter in a 13- by 9-inch baking pan; set in the oven to melt.

Meanwhile, whisk flour, 1 1/2 cups of sugar, baking powder, and salt in small bowl. Whisk in milk and 1/2 teaspoon almond extract until smooth. Toss peaches with remaining 2 tablespoons of sugar and 1/2 teaspoon almond extract. When butter has melted, remove pan from oven. Pour batter into pan; arrange fruit over batter.

Bake until batter turns golden brown, 45 to 50 minutes. Serve warm or at room temperature.

This was DE-LISH!! Les only had one question, "Why didn't you make this sooner?"

Since I was too lazy the weigh my peaches, I peeled and sliced them to see how many cups I had. Three peaches ended up being 2 cups, so I cut the recipe in half and used an 8" x 8" pan. I didn't have almond extract, so I used vanilla. I also used "I Can't Believe It's Not Butter, Light" instead of real butter.

Nutritional info: 203 calories / 3.8 g fat / 1.2 g fiber / 4.2 WW points. That's a bargain on the points, so add some vanilla ice cream! Makes 6 servings.