Feeling Peachy Queen!
Once upon a time in a galaxy that’s, well, this one, There was a perky redhead who needed to cheer up her friends. You see, their friend group had gotten together to do a banishing spell to rid their lives of a toxic former friend, who had hurt them all differently, but equally as bad. The person in question had used or betrayed everyone in attendance that night in ways that only the others could understand, and they were sick of it. After months or years of her bullsh*t, everyone was ready to be rid of her once and for all, and so they got together and banished her from their lives. They banished her flakiness, they banished her lies, they banished her bullsh*t, and both literally and magically cut ties with her. But Spellwork of this magnitude wasn’t something to be taken lightly, and so afterwards, the aforementioned perky redhead started raiding the cabinets and got right to work!
You see, she, or rather I, (surprise!), know that if people are sad, one of the best ways to lift their spirits is to feed them something yummy; this would, as an added bonus, also serve as an energy grounding agent as well as cakes and ale! But, like most of my plans, this was completely spur of the moment and I had no idea what I was going to do or how. But, luckily for my friends, I am basically a human embodiment of the iron chef challenge and can make magic with ease! I found the ingredients for what is now named the Perfectly Peach Pineapple Cobbler in their pantry and randomly started throwing them together to make the magic you’re about to experience. All those in attendance that night agreed, “this is your best creation yet!”, and so I decided to share this recipe with all of you!
Before you begin this journey towards tastebud heaven, it is worth noting that this recipe varies each time you make it! What works for me and my oven, may not work for yours, so feel free to adjust the recipe as you see fit, but make sure you remember that a little thicker (dryer when cooked) tends to be better than too wet! Because this recipe is using pancake mix instead of flour, the end result will be a bit cakey-er than you’d normally see with a cobbler, but that’s ok! You want your finished mix to resemble what your batter would look like to make thicker and fluffier pancakes, so that it remains solid! And as always, enjoy responsibly!
Perfectly Peach Pineapple Cobbler
Three 16oz cans of sliced peaches
One 20oz can of pineapple chunks
8oz of chopped walnuts
4 cups of pancake mix
3 tbsp. of melted butter
3 sticks of butter
1 ¾ cups of light brown sugar (packed)
3 cups pancake mix
How to make it:
Step 1 - Preheat your oven to 350 degrees.
Step 2 - Pour the contents of all four cans into a large bowl; do NOT drain as you'll need the juices!
Step 3 - Pour two cups of dry pancake mix into the bowl of fruit and juice and begin mixing. Gradually add in the other two cups of flour until you have a slightly firmer than cake batter consistency. Feel free to add drier pancake mix until it looks about right.
Step 4 - gradually mix in the walnuts; I typically add half at a time, so they get evenly distributed, but its honesty bakers preference!
Step 5 - After your batter is thoroughly mixed, add in the melted butter, making sure to mix it in evenly.
Step 6 - Grease a casserole pan (butter adds more flavor but spray if fine too!), and pour your batter into it, then put in the fridge while you make the topping
Making the topping:
Step 1 - Mix the flour and brown sugar in a large bowl and set aside
Step 2 - Melt 3 sticks (1.5 cups) of butter in either a small saucepan or in the microwave.
Step 3 - Gradually add the butter to the flour/sugar mixture with a fork; once all mixed it should resemble a crump topping like one would use on a Dutch apple pie.
Step 4 - take your casserole pan out of the fridge and begin evenly distributing the topping mix over the top. it should be loose and resting gently; attempting to make it a sheet like crust tends to result in oven explosions (I speak from personal experience).
Step 5 - Place cobbler on the lower shelf of the oven and bake for about 45 Minutes.
1 large yellow onion
2 large baking potatoes (cubed)
3 large carrots (peeled and cut into slices)
1.5lbs of stew meat
4 fresh bay leaves (I tore mine apart)
1/2tbsp of minced garlic
1 container of beef stock
1 cup of red cooking wine
Olive oil (varies, will explain)
Salt, pepper, and garlic powder (measurements vary)
1. Chop your veggies and put potatoes and carrots, into the instant pot insert, and set aside your chopped onion.
2. Coat the pan in olive oil, and season liberally with salt, black pepper, and garlic powder. Let it warm for a moment or so, and then add your meat.
3. Cover skillet, and let the meat warm a bit before adding the minced garlic and the onion, and recovering it to cook.
4. Periodically open and stir until meat is almost all the way cooked; at which time take the skillet off the heat and scrape the contents into the instant pot. If there’s any dark singe at the bottom, try to get that in there too for flavor!
5. Add the beef stock to the instant pot, and stir, making sure to get the meat and veggies mixed well.
6. Add the red cooking wine and stir it again.
7. Put the lid on the instant pot and press the meat/stew button, then in 45 ish minutes BOOM. An excellent stew. Make sure the steam release valve is closed so it cooks faster.
Once it’s done serve over cornbread. I use an instant mix because it’s easy, Krusteaz is my personal favourite but to each there own. 🙂