Bri’s 25th Birthday

Brian turned 25 yesterday and he asked me a while ago to make him a pasta that we made back in February. It is a great pasta with a little bit of a kick!
Here is the link if you would like to make this pasta

Brian's 25th birday dinnerFor dessert I made a Peach and blue berry cobbler and I used the following as a template for the cobbler.


Peach Cobbler

Recipe courtesy Paula Deen


  • 4 cups peeled, sliced peaches
  • 2 cups sugar, divided
  • 1/2 cup water
  • 8 tablespoons butter
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups milk
  • Ground cinnamon, optional


Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. (I did 4 cups of Peaches and 2 cups of blue berries)

Peaches and blue berries for Cobbler

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

Cobbler ready for the oven

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Cobbler baked and ready to eat

Note: I only had a little bit of Rising Cake flour left so I mixed the remaining blue berry sauce and flour and poured the mixture on top. I mixed enough flour and syrup to make a thick batter.

My husband and I loved this cobbler and it was very simple to make!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s