Peach Cobbler

This is really the only cobbler recipe you will ever need. Feel free to substitute your favorite fruit for the peaches in this recipe.

Peach Cobbler

4 cups sliced peaches, canned, undrained
1 stick unsalted butter
1 cup white all-purpose flour
1 cup white granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk

Start by place the stick of butter in a 9×13-inch baking pan. Place in oven. Preheat your oven to 350 degrees F.

In a large bowl combine the white all-purpose flour, white granulated sugar, baking powder and salt. Add milk and stir until just combined.

Remove the pan from the oven once the butter has melted. Pour over the batter and smooth out the top. Gently pour over the peaches and juice and spread evenly.

Bake in preheated oven until puffed and lightly golden brown, about 40 minutes.

CHEW THIS! Dorothy’s Peach Delight

Dorothy’s Peach Delight

Dorothy's Peach Delight

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, November 18th 2018 edition. By: Blaise Doubman

Sharing recipes, cookbooks and memories with Judy!
Blaise Doubman

I love collecting old cookbooks and love even more hearing the history behind them. Some of my favorite cookbooks come from family and friends and have a rich passed history. I will admit that my cookbook collection has shrunk over the last several months because I decided I would only keep the cookbooks that I actually use or want to keep. I was not only running out of room but was having trouble finding the cookbooks that really mean something special to me. When I got a call from Judy Hayworth Stevens, a friend of mine, saying she wanted to gift me with some cookbooks I was over the moon! The collection was a collection of recipes from her family and they had a deep rich history that I loved exploring and hearing about. There were so many recipes that I had not seen before, cut and collected together so perfectly. Then, I ran across a cookbook that caught my breath and gave me cold chills. My mouth dropped open.

It was “Learn to Bake… You’ll love it!” An old pamphlet style cookbook with a pink cover and a cartoon arm holding up a yellow two layered cake with chocolate frosting. The reason I was so taken back by seeing this in Judy’s collection was that this very cookbook I had already had for over twenty years. It was the very first cookbook I had ever bought and still to this day really means a lot to me. I credit this cookbook, along with my family history of being in the kitchen, that really got me interested in not only baking more but collecting recipes and cookbooks. I had not seen this cookbook since the day I bought it, twenty something years prior, until that very moment. I immediately let Judy know my story and how odd that ended up. Perhaps all along I was meant to have the collection and this cookbook was proof? Regardless, I am so very happy and thankful that Judy thought of me in gifting this special collection. Sorting through I found several delicious recipes I wanted to try from Judy, her Mom Ruth and even from her Grandma Dorothy. The peach dessert recipe I am sharing here today comes from Judy’s Grandma Dorothy. Handwritten and spectacularly old-fashioned. Perfect for the Holidays!

Dorothy’s Peach Delight

This old-fashioned peach dessert would be perfect for the upcoming Holidays and is made ahead, so stress free all the way around! Chill this layered wonder in the refrigerator for up to 3 days! Substitute the peach for your favorite, or seasonal, fruit and you will have a dessert that everyone will be talking about!


First layer
Line 9×13-inch pan with a mixture of one sleeve crushed large graham crackers, 2 tablespoons white granulated sugar and 4 tablespoons soft butter. Pat down evenly with clean hands.

Second layer
Mix 6 oz soft cream cheese with 1 cup confectioner’s sugar and 2 tablespoons milk. Mixture will be a little runny, which is perfectly desirable and normal. Spread this mixture on top of first. Place into the refrigerator while you make the next layer.

Third layer
Whip one package of Dream Whip and spread on top of the cream cheese mixture to create your third layer. Frozen whipped topping can be used in this step to substitute the Dream Whip. Place into the refrigerator while you make the final layer.

Fourth layer
In a medium sized saucepan cook 1 cup water, 1 cup white granulated sugar and 2 tablespoons corn starch over medium heat until thickened. Remove from heat and allow to cool.

Sprinkle fresh cut peaches over the top, distributing evenly. Finally, pour over the cooled glaze. Wrap in aluminum foil and refrigerate until ready to serve. Keep and stored chilled.

Ask and Answer: Several people wrote to me after my previous column and wondered if the dough for Carol’s oatmeal scotchies could be frozen. Yes! Make the dough and roll the dough into balls. Place the balls onto a parchment lined baking sheet and place in freezer for 4 hours. Remove and place dough balls in a freezer plastic storage bag. Keep in freezer for up to 6 months! When you are ready to bake cookies, simply remove desired number of dough balls from the freezer and bake in the oven, adding a couple of extra minutes baking time. Enjoy!

CHEW THIS! Make Ahead Breakfast Peach Muffins

Make Ahead Breakfast Peach Muffins


The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 5th 2015 edition. By: Blaise Doubman 

Simple, delicious and flavorful muffins are served for Breakfast!
Blaise Doubman

The most neglected meal of the day, just so happens to also be the most important meal of the day – breakfast! So many people have written to me about breakfast foods, and the time constraints that go along with it. I can’t tell you the amount of emails I get asking for breakfast food ideas. People want something easy, flavorful and above all, something that won’t take a lot of time in the mornings. There are several things that come to mind, such as making your own breakfast sandwiches, (egg, sausage or bacon on biscuits with cheese) wrapping them in plastic wrap and placing them in the refrigerator for grabbing on your way out the door. For a large family, making a “Dutch baby” pancake in the oven, instead of flipping pancakes one at a time on the stove, would be a real timesaver. (I developed a recipe for a delicious lemon and butter “Dutch baby” a few months back). The real secret to breakfast? Making it ahead.

These delicious muffins are made ahead, stored in the refrigerator or at room temperature, and are perfect with your morning coffee, milk, tea or orange juice. I used canned peaches for this recipe, mainly because fresh local peaches aren’t available year around, but if the season is ripe – use fresh! My suggestion? Stop by the New Castle Farmer’s Market (located on the east side of the courthouse, every Saturday from 8-Noon until mid October) and stock up on some fresh peaches and make these muffins! Bake them the night before, and store them in an air-tight container. The next morning, you can grab them and go. These are flavorful, easy, portable and above all a delicious breakfast!

Make Ahead Breakfast Peach Muffins

These muffins are delicious made with canned peaches, but even better if made with fresh local peaches. The Turbinado sugar on top is optional, but gives the muffins a delicious sweet crunch. This recipe can easily be double or even tripled in size, depending on what you need.

2 cups white all-purpose flour
2 sticks (8 oz.) unsalted butter, melted and cooled
1 cup sour cream
¼ cup white granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon reserved peach juice
1 can (15 oz.) sliced peaches, drained (reserve 1 teaspoon), chopped
Turbinado sugar for sprinkling

Start by preheating your oven to 350 degrees F.

Line a 12-cup muffin pan with muffin liners and spray with non-stick cooking spray.

In a large bowl, combine the melted and cooled unsalted butter, sour cream, white granulated sugar, pure vanilla extract, salt, ground cinnamon, baking powder and reserved peach juice, until thoroughly mixed.

Next, stir in the white all-purpose flour, followed by the chopped peaches. Be sure to mix the peaches in completely, but don’t overwork the mixture.

Once the mixture is combined, divide evenly between muffin cups in prepared pan.

Place in preheated oven for 35 minutes, exactly.

Remove from oven and allow to cool for about 15 minutes before serving.