Sunday, October 30, 2011

halloween fun!

Today I am going to make a few treats to take into the office tomorrow..... First I'm going to make these...
Awesome aren't they? and they sound yummo!!!
Then I thought I would make some cupcakes... I can't decide between these
                                                               click here for the recipe
I thought I would make eggnog flavor with an eggnog cream cheese frosting and a colored vanilla pudding for filling instead of cherry filling....
                                                      Or I could make these.....
                                                               click here for recipe
                       oh which cupcake to make... I can't decide, both sound delicious.....
and then to top it off I thought I would take chips and homemade salsa along with this idea....
cute way to display guacamole isn't it??? I bought a small pumpkin... although mine is still kind of green.. but that means he looks sick doesn't it???
I also wanted to make caramel apples for home and make them like this....
I would do the Jack Skellington one... dipped in caramel.. then white dipping chocolate, then I would pipe melted milk chocolate chips for the eyes and mouth... Yum!
                          I also thought about just making regular cupcakes iced like Jack Skellington....
There are sooooo many cute Halloween ideas for foods and snacks who can decide just what to do??
     Anyway, just have a Happy Halloween what ever you do!!

Saturday, October 29, 2011

Easy Ravioli--made with won ton wrappers!!

I LOVE Ravioli.... my favorite thing at Olive Garden these days is the Portabella stuffed raviolis.... but I've always been intimidated about making my own ravioli... until now. I tried once, when I was first married, to make a romantic dinner for my hubby. I knew Italian food is always romantic so I thought I would make spinach and ricotta cheese stuffed ravioli... to make a long story short, mine ballooned up and filled with water and they were huge(looked a bit like Rocky Mountain oysters, if you know what those are... hahaha)! So when I ran across this recipe on the Pioneer woman and saw that even she used won ton wrappers (who knew you could use won ton wrappers for ravioli???) instead of making her own pasta dough, I thought to myself.. YES!! I can do that!!! So here is my recipe. You can go to The Pioneer woman's recipe blog and look up her recipe for the filling, but I made my own up here. I tried to imitate the portabella stuffed ravioli like Olive Garden. I used my Alfredo sauce recipe, but added some sun dried tomatoes to the butter and garlic before adding the cream. You can do any kind of filling you want, ricotta with spinach is always good, and you can use any sauce you desire too whether it be regular Alfredo or a marinara sauce!! YUMMO! My picture doesn't do the ravioli's justice... they almost tasted like..... butter??? (as Paula Dean would say) they were so rich and delicious!! YUMMO!!

Easy Portabella and Ricotta Cheese Stuffed Ravioli
for filling:
1 small carton Ricotta cheese
1/2  cup, heaping, grated Parmesan Cheese
1egg
1/2 heaping teaspoon dried basil l (or a italitan seasoning)
Salt and pepper to taste
2 large portabella mushroom caps (they are big meaty mushrooms, I used the prepackaged, sliced ones I found at walmart)

24 whole wonton wrappers
1 egg
Sundried Tomato Alfredo Sauce (see recipe below)
 Olive Oil

In a medium bowl, mix together the ricotta, grated Parmesan, 1 egg, basil, and salt and pepper to taste ( I added about 1/2 teaspoon salt and a 1/4 teaspoon ground pepper to start, add more if desired) Set this aside.
Wash the portabella mushrooms and slice in about 1/2 inch thick slices (if not already sliced)
In a medium skillet, drizzle about 2 Tablespoons Olive oil, when oil is hot, place your mushrooms in the skillet and saute 2--3 minutes per side until mushrooms are cooked through.
Remove from pan and let cool a minute or two. When cool enough to handle, dice them up. Add the diced mushrooms to the ricotta cheese mixture and stir to combine.
Set this mixture aside and get your Alfredo sauce started.
When ready to assemble your ravioli, set a large pot of salted water on the stove and bring to a boil.
Combine the other egg in a small bowl with about 3 Tablespoons of water, and whisk until slightly fluffy.
Now, on a cutting board, lay one wonton wrapper on the surface. Set a small amount (about 1 teaspoon full)of your ricotta/mushroom filling in the center of the wrapper.
Dip a pastry brush into your egg/water mixture and brush around about 1/2 inch strip along all four sides of the wrapper. Place a second wonton wrapper on top, then working from the middle first, carefully press out air bubbles as you carefully press the top wrapper around the base of the filling, then work your way out to the edges, lining the corners up and pressing slightly together to seal. Set aside, and repeat with remaining filling and wonton wrappers.
Once the ravioli are assembled, drop them four or five at a time into the boiling water. Cook for 3 minutes, then remove with a slotted spoon. I set mine on a cookie sheet that I had sprayed with non-stick cooking spray, and as I added more ravioli, I slightly sprayed each ravioli before adding more so they wouldn't stick together, or you could drizzle lightly with olive oil. (I kept these warm in a slightly warm oven while I cooked the rest of the ravioli)
Serve about 4 or 5 per person and spoon Alfredo sauce over the top. I served mined with grilled chicken and sauteed zucchini, but it would go nicely with a green salad and crispy french bread too! ENJOY!

Sun-Dried Tomato Alfredo Sauce
6 Tablespoons butter
1 whole garlic bulb, roasted (or 1 heaping Tablespoon minced garlic)
2 Tablespoons sundried tomatoes, packed in olive oil (optional)
2 cups heavy cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
dash of nutmeg
1/2 cup grated Parmesan cheese, plus more for Garnishing

Melt butter in a medium saucepan over medium heat. Add the garlic paste (or minced garlic) and the sundried tomatos to the butter and cook for about 1 minute or until slightly browned. Then whisk in the cream, keep the heat at about medium to medium-low, and bring this to barely a simmer (if this boils too hard, the cream and the butter separate and look curdled) Once its at a low simmer add the salt, pepper, nutmeg and Parmesan cheese. Bring mixture back to a low simmer and continue to cook another 5 to 8 minutes until slightly thickened, stirring often. ( Remember, don't simmer at too high of heat or it will separate)

Sunday, October 23, 2011

Brown Sugar-Pecan Apple Pie Recipe

This recipe was in the November Woman's Day Magazine. This pie looked sooooo delicious I had to give it a try. The only thing I did different was add the spices... Apple pie isn't apple pie to me without cinnamon,  nutmeg, and allspice.... Yum!! I loved that this had apples and pecans... my two favorite pies... well I guess I should say two of my favorite pies, cuz I think I love them all. I had been craving apple pie since the weather turned colder and this pie hit the spot. Remember, if you don't want to take the time to cut out the leaves in the top crust, just skip that part, and just put the whole crust on top, I usually cut out a circle in the center or slits so air can escape. YUM!

Brown Sugar-Pecan Apple Pie Recipe
Active time: 1 hour 15 minutes
Total time: 2 hours 45 minutes
Serves 8

Recipe Ingredients:
2 Tablespoons butter
2 lb Jonagold, Ida Red or Golden Delicious apples (about 4 large), peeled and sliced thin ( 1/4 in. thick)
2 lb Granny Smith apples (about 4 large), peeled and sliced 1/4 in. thick
3/4 cup plus 1 Tbsp firmly packed dark brown sugar
1 Tablespoon cornstarch
1 teaspoon Cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup pecans, chopped
1 teaspoon pure vanilla extract

2 Basic Flaky Pie Crusts (see below)

1 large egg, beaten
1 Tablespoon Cinnamon Sugar

Directions:
Melt the butter in a large, skillet over medium high heat. Add the apples and 3/4 cup brown sugar and cook, tossing occasionally, until just tender, 10 to 15 minutes.
In a small bowl, combine the cornstarch and the remaining Tbsp brown sugar, cinnamon, nutmeg and all spice. Sprinkle over the apples and cook until thickened, about 1 to 2 minutes. Remove from heat, add the pecans and vanilla and toss to combine. Let cool, tossing occasionally, to room temperature, about 40 minutes.
Heat oven to 375°F. On a lightly floured surface, roll one disk of dough into a 12-in. circle. Fit it into the bottom and up the sides of a 9-in. pie plate. Trim the overhang to 1/2 in. all the way around. Refrigerate until ready to use.
Working on a floured piece of parchment paper, roll the remaining disk of dough into a 12-in. circle. Using a 2-in. leaf cookie cutter  and starting 1 1/2 in. from the edge, cut out 1 row of 4 leaves directly in the center of the crust, spacing them 1/2 in. apart.
Cut out additional leaves around the first row, spacing them 1/2 in. apart and leaving a 1 1/2-in. border along the edge (figure on about 22 leaves total). Refrigerate the cutout dough. Using a wooden pick or knife, score lines into the leaves.
Spoon the cooled filling into the crust in the pie plate ...
and carefully place or slide the chilled cutout crust on top, being careful not to stretch the dough. Trim the top crust to 3/4 in. from the edge of the pie plate. Fold the top crust under the bottom crust to create a thicker crust to seal; crimp as desired.

Brush the entire pie with some of the egg and sprinkle with the Cinnamon Sugar. Brush the undersides of the leaf cutouts with some of the egg and place them around the edge of the pie, gently pressing to help them adhere. Brush the tops of the leaves with the remaining egg and bake until the crust is golden brown, 50 to 55 minutes. Let cool to room temperature before serving.


Basic Flaky Pie Crust Recipe
Recipe Ingredients
1 1/4 cups all-purpose flour
1 Tablespoon sugar
1/2 tsp kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 Tbsp white vinegar
 to 2 Tbsp ice-cold water

Directions:
In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse crumbs.
Add the vinegar and 1 Tbsp of the cold water, pulsing until the dough is crumbly but holds together when squeezed (if necessary, add the remaining water, 1 tsp at a time). Do not overmix.
Transfer the dough to a piece of plastic wrap and shape into a 1-in.-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.
Roll and fill as directed.
This recipe makes 1 pie crust (double if you are going to make a double crust pie)

Saturday, October 22, 2011

Rustic No-Knead Country Bread

I love homemade bread.... I like to experiment with bread recipes whenever I find one that looks interesting. This recipe looked devine... I ran acrossed this one at http://www.thegalleygourmet.net and thought I would give it a try! It's awesome! It makes a bread with a rustic, crispy crust and chewy, bubbly inside... Delicious. I didn't change a thing. I made it to go with my homemade clam chowder. Nothing like chowder and homemade bread on a chilly autumn day! Enjoy!

No-Knead Country Bread
makes one large 10-inch round loaf

4 cups bread flour
1 Tablespoon kosher salt
1/2 teaspoon active dry yeast
2- 2/3 cups cool water (55º to 65º F)

Wheat bran and additional flour for dusting

In a large bowl or gallon container, stir together the flour, salt, and yeast. Using a wooden spoon, add the water and mix until you have a wet, sticky dough, about 30 seconds. It should be very sticky to the touch and the flour should be completely incorporated; if not, mix in another tablespoon or two of water. Lightly cover the bowl or container with a towel, plastic wrap, or by gently placing the lid on top without sealing. Let sit at room temperature (about 72º F) out of direct sunlight until the surface is doubled in size with bubbles, about 12 and up to 18 hours.
When ready to make your loaf of bread, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough into one mound on top of the floured surface. It will be loose and sticky. Using floured hands or a bowl scraper, lift the outside edges toward the center, working around the entire piece to make a smooth round. You are really kneading the bread, but just forming it into a round shape.

Lay a thin cotton or linen tea towel (not terry cloth, which tends to stick) or a large cloth napkin on your work surface. Generously sprinkle the surface of the towel with flour and wheat bran. Using your hands or scraper, gently lift the dough on to the prepared towel and place seam side down. Dust the top of the dough with more flour and wheat bran. Cover the dough with the sides of the towel and place in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when almost doubled in size.

Half an hour before the end of the second rise, place a rack in the lower third of the oven and preheat to 475º F and place a 5-quart heavy pot or cast iron dutch oven with a tight fitting lid in the center of the rack.

When the dough is ready to bake, carefully remove the HOT dutch oven from the oven using oven mitts; remove the lid. Unfold the towel, gently slide your hand under the towel and under the dough and quickly, but gently invert the dough into the hot pot. Gently pull off the towel. If any dough clings to the top or sides of the dutch oven unevenly, quickly run an off-set spatula or knife around the edges to even. The dough will eventually even itself out while baking. Using oven mitts, place the hot lid back on the pot and return to the oven. Bake for 20-25 minutes. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 15-30 minutes more. Remove from the oven. Using a thin handle of a spatula, carefully lift the bread out of the pot and place it on a rack to cool completely before slicing, about 2 hours, preferably warm. Slicing into the loaf too early will result in a gummy texture. Rewarm and eat bread for dinner or toast for breakfast. I served mine with a lovely bowl of clam chowder!! Enjoy!
I loved the chewiness of this bread...

Wednesday, October 12, 2011

Mexican Chicken Lime Soup

There is nothing like chicken soup when you are catching a cold.... or the weather is turning cold..... and rather than a plain old chicken noodle soup, I love chicken soups with garlic and peppers in them. My niece, Emily had made this soup and shared the recipe on her blog. She got it from Rachel Ray's Magazine, thanks Em!! But you know me... I always have to take a good thing and tweak it a bit. I felt it needed more 'stuff' in it, so I added black beans and corn, and then I thought the chicken probably needed more flavor, so I added a couple of teaspoons of dry taco seasoning mix. YUM!! And of course no soup is good without a sprinkle of grated cheese.... I also diced by avocado so it was more bite size... you can't see it in the pic, I made the mistake of adding it first, then topping with crushed tortilla chips and cheese... but this was good!! Perfect for a cold Autumn evening......

Mexican Chicken Lime Soup
6 Servings
Prep 15 min
Cook 30 min

Ingredients:
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, minced
6 skinless, boneless chicken thighs (or 4 large boneless, skinless, chicken breasts), cut into 1/2-inch pieces
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
2 teaspoons taco seasoning mix (dry)
6 cups chicken broth
1 (14oz)can yellow corn, drained
1 (14oz) black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper
1 hass avocado, thinly sliced lengthwise into 12 pieces (or diced)
Crushed tortilla chips
Grated cheese (any kind)

Directions:  In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken along with the taco seasoning and cook, stirring, until golden, about 5 to 7  minutes or until chicken is mostly cooked through. Stir in the chipotles and adobo sauce, then stir in the chicken broth, corn and black beans. Lower the heat and simmer for 20 minutes. Stir in the cilantro and lime juice; season with salt and pepper.
To Serve: Divide the soup into 6 soup bowls and garnish with the avocado, tortilla chips and grated cheese if desired.

Monday, October 10, 2011

Cheesy Ranch Biscuits

This Ranch Biscuit recipe was printed on a Church monthly bulletin a few months ago..... I had thrown it away but remembered reading it and thought I would give it a shot. I tried to remember the exact amount and hope I got it right, but it turned out yummo made like this. Remember my mom's hamburger pot pie recipe I posted a little bit ago? I made the stew and and then made these Biscuits from memory. I didn't put them on top of the stew, but baked them separately then sliced them open and served the stew on top. Delicious...... love the flavor the ranch dressing and grated cheese gives the biscuits. Just a note--this is made with the ready made Ranch dressing NOT the powdered Ranch dressing mix.

Cheesy Ranch Biscuits
2 1/4 cups Bisquick mix
2/3 cups milk
1/2 cup ranch dressing
1/2 cup grated cheese

Preheat the oven to 450 degrees.
In a large mixing bowl, combine all of the ingredients and stir with a fork until just combined.
On a cookie sheet that has been sprayed with a non-stick cooking spray, drop biscuits by rounded Tablespoonfuls. Bake in the oven for 8 to 10 minutes or until lightly browned. While still warm, brush with melted butter if desired. YUM

Sunday, October 9, 2011

Malted Milk Chocolate Chip Cookies

It took me years to find my favorite Chocolate Chip cookie recipe... one that holds it shape while cooking and soft and chewy and just plain delicious. Then while watching the food network the other day, Duff, from the Ace of cakes was traveling around on his motorcycle in search of the perfect desserts, and he goes to this bakery that features these chocolate chip cookies that everyone seems to be crazy about and guess what?? They are are FLAT!! as flat as a pancake flat... All he had to do was ask me how to make them since that's how mine always seemed to turn out until I ran across my favorite recipe (which I have posted on my blog before) but I watched the rest of his show despite the flat chocolate chip cookies. Then on Saturday while watching the Pioneer Woman, she makes cookies for a field trip with her kids.... and guess what... they are flat cookies too!!! Are they becoming the new 'in' cookie??? all my years of perfecting chocolate chip cookies and unknown to me, I was making the perfect cookie all the time?? Well, I had to give this recipe a try.... and you know? They were good! they are supposed to flat, but they are still chewy!! So here is the recipe, I'm re-posting it here but all the credit for the recipe goes to the Pioneer Woman. I didn't change a thing other than I was out of milk chocolate chips and being worried they wouldn't taste the same if I used Semi-sweet chips, I chopped up some of my milk chocolate dipping chocolate.... so I had more of a Malted Milk Chocolate 'Chunk' cookie.... but they were delicious none-the-less.....even if they were flat!


Malted Milk Chocolate Chip Cookies

Ingredients:

  • 1 cup (2 sticks) Butter, softened
  • ¾ cups Golden Brown Sugar
  • ¾ cups Granulated Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups All-purpose Flour
  • 1-¼ teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ cup (rounded) Malted Milk Powder (you can find this in the same aisle as Nestle Quick usually)
  • 1 bag (12 Ounce) Milk Chocolate Chips

Preparation Instructions

Preheat oven to 375 degrees.
Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.
Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.
Add chocolate chips and stir in gently.
Drop by teaspoonfuls (or use a cookie scoop) and bake for about 10 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.
Enjoy while still warm with a glass of milk! YUM!

Sunday, October 2, 2011

Jamaican BBQ Chicken Pizza

I know, I know, I've posted tons of Pizza Dough recipes and said they were the best.... but throw those away and use this one. My last favorite Pizza Dough recipe turned out great the first couple of times I made it, but tough and hard to cut with a fork the last time I made it, not sure what I did different. When Jim and I went to Disneyland, we ate at the California Pizza Kitchen and got the BBQ Chicken pizza, Delish! And the crust was on the thin side, but not breakable like a cracker, and I think that's what I found with this recipe.... at least when I made it. This recipe takes a little planning ahead but it's easy, the dough needs to be made the night before you use it so it can sit in the refrigerator over night. I also used Tyson diced grilled chicken (Easy!) and cooked my bacon  and my Jamaican BBQ sauce (or you can use your favorite bottled BBQ sauce) in the morning while I was puttering around my kitchen, then when you go to make your pizza everything is ready and it's quick!! Also, REMEMBER to get your dough out of the refrigerator at least 2 hours before you are going to use it! It needs to warm up so you can roll it out! YUMMO! I think this turned out pretty close to the California Pizza Kitchen's Pizza....

Di's BBQ Chicken Pizza
This recipe makes 2 (10-inch) pizzas
for the pizza dough:
3/4 cup luke-warm water (about 110 degrees)
1-1/2 teaspoons yeast
2 teaspoons granulated sugar
1- 3/4 cups bread flour (this is the difference between a tender and hard crust)
1 teaspoon salt
2 Tablespoons olive oil

To make the pizza dough, place the 3/4 cup warm water in a small bowl, add the yeast and granulated sugar and whisk to combine. Let this mixture sit for about 5 minutes or until it's bubbly on top, that way you know the yeast is working.
While your yeast is dissolving, combine the flour and salt in another large mixing bowl. Make an indention in the flour (like a little bowl shape) and pour the yeast mixture  and oil into it. Stir the yeast mixture into the flour, gradually grabbing more flour into it until you can form a ball with your hands. Then on a lightly floured surface, kneead the dough by hand for about 8 to 10 minutes, or until you get a nice smooth, elasitic texture.
Coat a medium size mixing bowl with olive oil, and roll the ball of dough around in it so the dough is covered in olive oil. Cover the bowl, and let sit in a warm spot for 1 to 2 hours or until double in size. Punch the dough down, and cover again and let sit overnight in the refrigerator. (I put mine in a Tupperware container with a lid.

Jamaican BBQ sauce
1/2 cup brown sugar
1/4 cup water
1/4 cup ketchup
1/4 cup light corn syrup
1/4 cup minced onion
2 Tablespoons red wine vinegar
1 teaspoon minced garlic
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon dried thyme
1/8 teaspoon ground all spice

Combine all ingredients in a small saucepan, whisk to combine. Over medium heat, bring the mixture to a simmer and let cook for about 7 to 8 minutes. Let cool, then puree in a blender for a few seconds until smooth. Then put in a covered dish and store in the refrigerator until ready to make your pizza.

Pizza toppings
1 package Tyson diced grilled chicken, thawed
6 slices smokey peppered bacon, cooked and chopped
1/2 medium size onion, diced
2 -1/2 cups mozzarella cheese, grated (or more if you like more cheese

When ready to assemble your pizza, preheat your oven and your pizza stone to 500 degrees.
Divide the dough in half. Roll one piece into a 10-inch circle. (If you have a pizza peel, generously flour that and assemble your pizza on the pizza peel, then let it slide onto the pizza stone, I assemble mine right onto the hot pizza stone but you have to be quick and careful)
I brush on about a Tablespoon or more of olive oil onto the pizza dough, especially around the edges. Then spoon on half of the BBQ sauce (about 1/2 cup) spreading around so the pizza is mostly covered. Next comes 1 cup of the Mozzarella cheese, then I sprinkle on about 1 cup of the diced chicken (or more if desired), 1/2 of the bacon slices, and 1/2 of the diced onion. Then I sprinkle about 1/4 cup more of the Mozzarella cheese on the very top. Place the pizza in the oven and bake for 8 to 10 minutes or until the crust is starting to turn golden brown and the cheese is melty.
Remove from oven and assemble your 2nd pizza.
Slice each pizza into 6 or 8 slices, serve with a salad and ENJOY!!

Saturday, October 1, 2011

Peach Cobbler

I love fall.... have I said that before? Anyway, there are apples, all kinds of fruits and veggies to cook with and of course making those autumny (is that a word?) comfort foods you've missed all summer. I bought a 1/2 bushel of peaches and while I like eating them just plain, I also like to cook with them, whether it is peaches cooked in brown sugar and butter for a crepe filling or fresh peach pie, it's all good. I had been trying to find a good peach cobbler recipe for a while... one that my hubby would say reminded him of his childhood... and I think I'm finally close. I tried a peach crisp, and a peach cobbler with a cake mix on the top, and another that was similar to this, but not quite as good. I found this one on the Pioneer Woman's blog, she did her's with Blackberries, but I did mine with just peaches the first time I made it and then with peaches and raspberries. I also added more fruit than what she used, I thought it could use more. YUMMO! We ate it warm from the oven with icecream... and then all week I've warmed a serving up in the microwave and had whipped cream on top for breakfast before work. Peaches and cream are okay for breakfast... right???

Peach Cobbler
Ingredients:
1 stick Butter
1-¼ cup Sugar
1 cup Self-Rising Flour (or to make your own self-rising flour add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt to 1 cup all purpose flour)
1 cup Milk
3 cups fresh peeled Peaches, cut into bite size pieces (or 2 cups peaches and 1 cup fresh raspberries)

Preparation Instructions:
Preheat the oven to 350 degrees.
First, melt the butter in a microwavable dish and set aside. In a large mixing bowl, combine the sugar and flour (and baking powder and salt if you don't have self-rising flour) Whisk in the milk until combined. Then pour in the melted butter and whisk some more until the butter is all incorporated into the flour mixture. Next, take a baking dish (I used a 9x13 glass baking dish) and generously butter the bottom and all sides.
Pour the batter into the buttered baking dish. Then sprinkle the peaches (and raspberries if you are using them) over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 50 minutes to 1 hour, until golden and bubbly.
Serve warm with ice cream or whipped cream! Enjoy!!