bookmark_borderSANDRA’S INDIVIDUAL PEACH COBBLERS IN JARS

Another of my recipes I’ve modified for serving at a single setting,
as in its whole form goes south when refrigerated should there be leftovers.
All my recipes (as each are kitchen-tested) take many modifications until perfected.
These individual desserts are cute, decadent and comforting

to serve during those cold winter months…

Yield: Four (1/2-pint or 8-oz) Mason Jars
Prep: 15 Mins.
Bake: 40 Mins.
INGREDIENTS
Cobbler Batter:
–Dry:
3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/2 teaspoon cinnamon
–Wet:
2 tablespoons unsalted butter, melted
1/4 cup milk
1 medium egg
Filling:
1 (24-oz. jar) sliced peaches (from Costco), drained and roughly chopped
–(reserving 1/3 cup of liquid)
1/3 cup granulated sugar
1-1/2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
METHOD
Preheat oven to 350F.
Rub four 1/2-pint glass Mason jars with Mazola oil and set aside, along with a foil-lined baking sheet to place them on while baking.
Cobbler Batter:
In a medium bowl, whisk together dry ingredients. In another small bowl, whisk together wet ingredients. Add the wet to the dry ingredients in the medium bowl; stir to combine, and set aside.
Filling:
Add peaches to a medium bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are well coated and flour has thoroughly been incorporated. Add the vanilla extract, cinnamon and ginger; mix to combine.
Pour one-quarter of batter into each prepared jar, and spread evenly over bottom. Spoon one-quarter of peach mixture over batter in each jar. Place in pre-heated oven, and bake until cobblers are set, about 40 minutes, turning half way for even cooking. Remove from oven; let cool slightly. Serve warm in jars. ~ Enjoy!

bookmark_borderSANDRA’S INDIVIDUAL HASH BROWN BREAKFAST CASSEROLES

The ideal romantically intimate breakfast for two
(utilizing a ‘real’ potato)…

Servings: 2

Prep: 10 Mins.
Bake 30 Minutes
Stand: 5 Minutes
Special Equipment:
–2 Individual Ceramic Dishes
INGREDIENTS
Base:
1 large russet potato, peeled, grated and par-baked
Vegetables and seasoning:
1 teaspoon Mazola oil
1/4 cup diced yellow onion
2 tablespoons diced orange bell pepper
Pinch of kosher salt
Pinch of pepper
1/4 teaspoon garlic powder
Filling:
4 large eggs, beaten
2 tablespoons 2% milk
1/4 cup Mexican blend shredded cheese
Topping:
1/4 cup Mexican blend shredded cheese
6 sliced grape tomatoes
Garnish:
2 basil leaves, julienned
METHOD
Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside.
Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel.  Top with a damp paper towel; microwave on high for 3 minutes.  Place par-baked potatoes, evenly disbursed, in each of the 2 individual ceramic dishes.
Meanwhile, in a small skillet over medium heat, add the oil.  When hot, add the onion, bell pepper, salt, pepper, and garlic powder. Saute for 3 minutes. Disburse evenly atop the potatoes in the 2 dishes.
In a small bowl, beat the eggs and milk with the 1/4 cup of shredded cheese. Pour atop, evenly, among the 2 dishes.
Top each dish equally with the remaining shredded cheese, then layer each with the sliced grape tomatoes.
Cover each dish with parchment, then tin foil.
Bake, covered, for 30 minutes.  Remove from oven and let stand, covered, for 5 minuets.  Uncover, top with julienned basil, then serve. ~ Enjoy!