Trisha Yearwood Peach Cobbler Recipes

Steps:

• Preheat the oven to 450 degrees F. Butter a 1-quart casserole dish or baking pan. In a medium saucepan, combine the sugar, 1 tablespoon flour, berries and 1 cup water. Bring to a boil, reduce the heat and simmer 2 minutes, then remove from the heat and set aside.
• In a medium bowl, use a pastry blender or two knives to cut the butter into the remaining 2 cups flour. Stir in just enough milk to make a soft dough that pulls away from the sides of the bowl. Turn the dough out on a lightly floured board and pat it into a square. Use a rolling pin to roll it to 1/2 inch thick. Cut the dough into 2-inch-wide strips.
• Pour 1 cup of the blackberry mixture into the bottom of the prepared pan. Arrange half of the dough strips on top of the berries, placing them close together. Bake until brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips on top and bake until brown, about 15 minutes. Serve warm with ice cream.

Steps:

• Preheat the oven to 375 degrees F.
• For the collards: Place a large saute pan over medium-high heat. Add the bacon and cook until the fat is rendered but the bacon is not yet crisp, about 8 minutes. Add the collard greens, stock, onion powder, pepper and salt. Cook, stirring occasionally, until the greens have wilted down and most of the liquid has evaporated, 10 to 12 minutes. Scrape the greens into a small oval baking dish and spread into an even layer.
• For the drop biscuit topping: Meanwhile, whisk together the flour, baking soda, sugar and salt in a medium mixing bowl. Whisk together the buttermilk and butter in a small mixing bowl. Pour the wet ingredients into the dry and stir until a dough comes together.
• Spray an ice cream scoop with cooking spray and scoop the biscuits onto the collards, leaving some collards exposed. Each biscuit should be about 2 heaping tablespoons of dough. Bake until the greens bubble around the edges and the biscuits are golden brown, 25 to 30 minutes. Serve immediately.

Steps:

• For the pie dough: Pour 1/4 cup water into a small container with 2 ice cubes.
• Put the flour in a large mixing bowl. Add the granulated sugar and whisk to combine. Add the butter and shortening to the bowl and use a pastry cutter to work the fats into the flour mixture until pea-size lumps form. Sprinkle the ice water onto the mixture 1 tablespoon at a time, using your hands to pull the dough together, until the dough becomes just sticky enough to form a ball; you may not need all the ice water. Press the dough into a disc and wrap in plastic wrap. Refrigerate the dough to chill for a minimum of 1 hour. This step can be done several days in advance.
• When ready to bake the pie, pull the dough out of the refrigerator and rest at room temperature for 15 minutes. Sprinkle the counter and rolling pin with additional flour. Preheat the oven to 350 degrees F.
• For the filling: Set a 10-inch cast-iron skillet over medium-high heat. Add the butter and heat until melted. Cook until the bubbles subside and the butter is light brown and smells like toasted nuts, 5 to 7 minutes. Reduce the heat to medium and sprinkle the brown sugar over the butter. Add the cinnamon and salt and stir to combine. Cook until the sugar is dissolved, about 2 minutes more. Pour in the spiced rum and honey and stir until incorporated. Add the peaches to the sauce and sprinkle with the cornstarch. Carefully stir the peaches to coat in the brown butter sauce. Let cool for 5 minutes.
• While the filling is cooling, roll the dough into a 12-inch circle that is about 1/8 inch thick. Gently lay the pie dough circle over the peaches, working carefully as the skillet will still be warm. If the dough is hanging over the edge, trim it with kitchen shears. Moving around the rim of the dough circle, tuck the edge of the dough into the skillet. Using a paring knife, vent the top of the pie by cutting a few small slits in the dough.
• For the topping: Gently brush the dough with the beaten egg and sprinkle evenly with the demerara sugar. Bake until the crust is golden brown and the filling is hot and bubbly, 40 to 45 minutes. Let cool for 5 minutes. Serve warm with vanilla ice cream.

Steps:

• Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
• To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
• To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
• Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.