Here's one I've made before - if you don't want it with blueberries, just use more peaches or any fruit you might like.
(Maybe BT will share her recipe with us)
Peach-a-Berry Cobbler
When Better Homes and Gardens magazine asked readers to name their favorite BH&G recipe, many readers nominated this recipe. Why? It's the juicy combination of two fruits and the "so fluffy" topping.
1 cup all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter or margarine, softened
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups sliced fresh peaches
1 cup fresh blueberries
1 tablespoon butter or margarine
1 tablespoon lemon juice
2 tablespoons coarse granulated sugar
1/4 teaspoon ground nutmeg or cinnamon
Vanilla ice cream (optional)
1. For topping, stir together flour, the 1/2 cup granulated sugar, and the baking powder. Add milk and the 1/4 cup butter or margarine all at once. Stir until smooth; set aside.
2. For filling, in a medium saucepan stir together brown sugar and cornstarch; stir in water. Add peaches and blueberries. Cook and stir over medium heat until thickened and bubbly. Add the 1 tablespoon butter or margarine and the lemon juice; stir until butter or margarine melts. Pour into an ungreased 1-1/2-quart casserole. Spoon topping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of the 2 tablespoons coarse sugar and the nutmeg or cinnamon. Place on a shallow baking pan in oven.
3. Bake cobbler in a 350 degree F. oven about 35 minutes or until bubbly and a toothpick inserted into topper comes out clean. Serve warm with ice cream, if desired. Makes 6 servings.
Winter Peach-a-Berry Cobbler: Prepare and bake cobbler as above, except substitute 3 cups drained canned peach slices for the fresh peaches, 1 cup frozen blueberries for the fresh blueberries, and 1/2 cup syrup from the canned peaches for the cold water.
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Here's the cheddar soup :
Le Cellier Cheddar Cheese Soup
Ingredients:
1/2 lb bacon cut into 1/2 in. pieces
3 celery ribs cut into 1/4 in pieces
3 cups milk
1 medium red onion cut into 1/4 in. pieces
2 tbsp butter
3 cups water or chicken broth
3 dashes tabasco
1 cup flour
1/2 cup beer
3/4 lb grated white cheddar cheese
salt and pepper
In a soup pot start to brown the onion over medium heat. When the bacon is starting to get crisp, add the onions, celery and butter. Cook until the onion is translucent. Add the flour and incorporate with the butter. Cook for 4 minutes-constantly stirring. Add the water/broth and whisk. Make sure there are no lumps. Bring to a boil then reduce to a simmer and cook for 15 minutes, stir every couple of minutes. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk. After the last 15 minutes, turn off the heat and stir in the cheese then the beer. Add the tabasco and season with salt and pepper. If the soup is too thick you can thin it out with some milk. Serve with your favorite bread and top with some chopped scallions or chives.
