Lazy Sonker Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Once oven reaches desired temperature, melt margarine in a glass 9x13 baking pan.
• In a large bowl, combine flour, sugar and baking powder. Pour reserved peach juice into dry ingredients and stir until smooth. Remove glass pan from oven and pour batter in starting in the center; batter will then spread itself over entire pan. Add peaches by placing them in center of pan; allow them to spread on their own.
• Bake cobbler in preheated oven for 20 to 25 minutes, or until brown on top. Do not overcook.

Steps:

• Heat oven to 350 degrees. Put 5 tablespoons butter in a 9-by-12-inch baking pan, and place in oven; remove when melted.
• In a large saucepan, combine fruit, vanilla, 1/4 cup sugar, 1 tablespoon butter and 1 cup water. Place over low heat and simmer until fruit is slightly tender, about 5 minutes. Remove from heat. Drain fruit, reserving liquid and fruit separately; there should be about 1 cup liquid.
• In a small saucepan, combine remaining 2 tablespoons butter, 2 tablespoons of the sugar and 2 tablespoons of the flour. Place over medium heat and stir until butter melts and mixture is well blended and thickened, about 2 minutes. Add 1/2 cup of the liquid from the fruit, and whisk until smooth. Add another 1/2 cup liquid and whisk again. Add mixture to fruit, combining well.
• In a medium bowl, combine milk, remaining 1 cup flour, the salt and remaining 3/4 cup sugar. Whisk to consistency of pancake batter.
• Pour fruit mixture into the pan with the melted butter. Carefully pour batter over fruit, taking care to spread it so it touches the edge of the pan. There will be some bare spots. Bake until crust is golden, about 35 minutes.

Steps:

• Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
• Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight.
• Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.