Sweet Summer

July 15, 2013

Summer is the sweetest of seasons… growing up I longed for the summer months.  No school, long days at the beach, movie matinees, summer vacations, and visits to the ice cream shop. A particularly favorite summer past time for me as a young child was going to the country with my grandparents and picking all the fruit we could possible carry.  My siblings and I were quite young and often dragged our buckets along the way unable to carry our found treats. When we had buckets full of peaches, strawberries, blackberries, or blueberries, we would head back home to “put them up.” The majority would be made into preserves and some were used for a cobbler or two.

My grandfather, a surgeon by day, also enjoyed playing farmer and cook in his off time. My grandmother often referred to these hobbies as his golf game. When we were in the kitchen helping him prepare the rewards from his garden, he would move us about the room much like his nurses in the ER.  “Hand me that jar!”… “Keep stirring!”… “No, not that pan, hand me that one!” He ran a tight ship in and out of the kitchen, and we were overjoyed to be his sous chefs. Many times, we diligently assisted him in creating some delicious delights for our family and countless friends to enjoy throughout the year.

This summer in particular, like those of my childhood, have been fruitful.  Every chance I get, I head outside of town visiting the area’s U-Pick farms filling up as many buckets as I can carry. I love to eat the freshly picked fruit by the handful, and then I take the rest (if there is any left) and make a batch of preserves or bake a sweet summer fruit cobbler just like I had been taught as a child.

strawberry picking

friend and berry enthusiast- Dorothy


found the tooth berry

thomas orchards

Thomas Orchard Stand

I love all the summer fruits, but the star of the summer for me are blueberries- sweet, a little tart, and delicious. Here’s a simple recipe that has been passed down in our family that is perfect for summer blueberries and sure to satisfy your sweet tooth.

blueberry picking
Hamrick Family Cobbler (does well with any fruit)
Fill a large pot on the stove with approximately 3 cups of washed blueberries. Add as much sugar as desired for sweetness.  Cover the blueberries just slightly with water.  Cook the blueberries on low heat until soft.
In a separate bowl, gradually mix all purpose flour into a half cup of water until smooth then add this to  the berries on the stove. This will thicken, but the mixture still needs to be juicy. Reduce the heat and put to the side.
Grease the bottom of pyrex dish with butter.
Use your favorite biscuit recipe.  Roll the dough out to 1/4″ thickness and cut four 3 inch wide strips to line the sides of the pyrex dish.
Pour the berry mixture into the dish.
Cut the remaining dough into 3 inch wide strips and cover the top of the fruit mixture. Dot top of pie with butter and sprinkle with sugar.
Bake at 350 degrees until brown. Top with vanilla bean ice cream to rock your world.
blueberry cobbler

via pinterest

My husband and I devoured ours before I remembered to photograph it.

This post was previously published on The Southern C

Peachy Keen

July 6, 2012

Hope everyone had a fun and safe holiday!  I spent several days hangin’ with my family and some old friends in my hometown hometown of St. Simons Island, Georgia for the holiday.  Yesterday for the 4th, we had a potluck party at a condo on the beach- the perfect summer spread: deviled eggs, corn and tomato salad, smoked chicken, ribs, strawberry and feta salad, baked beans and garlic toast….oh yea.  To top the meal off we had the perfect summer dessert spread: key lime pie, mojito fruit salad, peach cobbler and Blue Bell ice cream!

Fresh peaches are one of my favorite things to eat in the summer, and with so many local peach stands near Athens it makes it easy to find reasons to bake peach desserts for people.  My great grandmother Mama Hattie created the ultimate peach cobbler recipe back in the day, and as promised I am going to share that with y’all.  For this recipe I used fresh peaches from Thomas Orchards in Watkinsville, Georgia.


peachesSlice peaches and put in a large pot on stove. Put as much sugar as you want to sweeten. Cover peaches in water- add more than enough to cover. This makes the juice.) Cook peaches until soft.  Then mix tablespoon of flour and half cup of water until smooth and mix with peaches to thicken.  Not to thick, still want it to be juicy.  Grease bottom of pyrex dish.

Dough: Hamrick Biscuit Recipe
2 c. self-rising flour (White Lily)
2 heaping Tbsp. Crisco
Melt Crisco in baking pan in 425 degree F. oven.  In mixing bowl add buttermilk to flour until barely moistened.
Roll it out thin and cut four 3inch wide strips to outline the inside of the bottom of Pyrex dish.  Pour peach mixture in dish and dot with butter.
Cut the rest of the dough in 3inch wide strips and cover peaches. Dot top of pie with butter and sprinkle with sugar.
Bake at 350 degrees until brown.
Sounds good right?  Soooo yummy!  However if you are in a time crunch my grandmother taught us the best short cut recipe.
2 tbsp. butter
1 c. Bisquick
1/2 c. sugar
1/2 c. milk
3 c. cut up peaches or other fruit of your choice (can be fresh, frozen
(thawed) or canned)Turn oven to 375°F.Melt 2 tablespoons butter in 8 x 8 inch baking dish. Mix Bisquick, sugar, and milk. Pour over melted butter. Spoon fruit over. If using canned peaches, pour on some of the juice also.


Bisquick mix over melted butter

cobblerBake at 375°F for 30 minutes. Can double the recipe. Bake in 9 x 13 inch pan.

cobblerAnd voila!  Serve with Blue Bell’s Homemade Vanilla and you have the ultimate Southern dessert!

Sunday funday: Peaches

July 1, 2012


Georgia Peaches…stay tuned for old school peach cobbler recipe!

Theme by Blogmilk + Coded by Brandi Bernoskie