| A dessert table for a high school graduate soon to be leaving for college. The tablescape and bulletin board were filled with momentos and photographs from the lasts four years. They served as great conversation starters as well as a fun trip down memory lane for those who shared in the special times. |
Mini Peach Cobbler
Batter
1 ¼ cups all purpose flour
½ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1/ 2 cup milk
3 tablespoons butter, melted
4 peaches, peeled and sliced
Streusel
1/3 cup all purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
3 tablespoons butter, cut into small pieces
Preheat oven to 400 degrees. Coat two pans with 12 square cavities (2 ¼ inches x 2 ¼ inches) with non-stick cooking spray and set aside.
In a large bowl, combine all ingredients of the batter and stir until just combined.
Press evenly into the cavities of the pan. Distribute the sliced peaches and their juice among the wells.
In a small bowl, prepare the streusel with a pastry blender or fork, crumbling all the ingredients together until the size of peas. Sprinkle over the peaches.
Bake at 400 until golden, about 16 – 18 minutes.
Makes 18.
If desired, serve warm with a small scoop of vanilla ice cream.
| Centerpieces were globes, books and flower vases. |
| Photography by Marisa Gearin Pinwheels by Twirlie Whirlies |
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