But, I live in Fresno, and in the summer the closest I come to baking is walking to my car. Well, for some unknown reason (I'm not complaining) we got a major break in the heat yesterday. Seriously, it was 112 degrees a couple of weeks ago and yesterday is was only 82! I decided to do some baking.
For dinner: I mixed 1.5 pound (equivalent) of Mexican seasoned tofu crumble, 16oz. frozen mixed vegetables (I took out the green beans, because I wanted the smaller veggie pieces), and a couple handfuls of shredded cheese. I put it in a 9x13 baking pan and topped it with Marie Calendar's cornbread mix. Baked 35 minutes at 375.
Yummy! And healthy, vegetarian even (don't tell my kids). Doesn't it look pretty? The kids really liked it. I'm going to put this on my regular menu list for fall/winter, when it's cool enough to bake.
Last week someone brought bags of peaches in to work. I took a bag home and thought 'what am I going to do with all these peaches?' I went to the store and got the ingredients to make a peach cobbler. When I got home, I found that my peaches were all squishy and icky! It was probably just as well since it was still over 100 degrees. It would not have been the best idea to turn on the oven.
Yesterday, that wonderful co-worker brought more peaches; big beautiful peaches. And, it was the perfect day for baking!
My great-grandmother made the best peach cobbler ever. I remember always finding it interesting that the batter was on the bottom and the peaches on top when she put it in the oven; but it always came out with a golden crust and the peaches inside. I have not made a peach cobbler in many years. (probably, because it's too hot to bake when peaches are in season)
YUMMY! Hot peach cobbler. My house smelled so good last night. And it was awesome. I forgot how good peach cobbler is. This is comfort food!