Peachy Keen

Today we are honoring Gardens of Clanton resident Lucille Mims.  Mrs. Lucille is 94 years old and thoroughly enjoys being a resident at our Clanton community.  Most folks when they think of Clanton, immediately think of peaches.  Clanton is famous for their delicious peaches and their water tower in the shape of a peach. August is National Peach Month and in honor of Mrs. Lucille Mims, the Gardens of Clanton and the delicious fruit…we are sharing a delicious recipe for Peach Cobbler. We hope you all enjoy this delicious taste of summer!

clanton peach

Peach Cobbler Recipe

  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • MIX TOGETHER:
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 425 degrees F
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice and cornstarch.
  3. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  4. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips until mixture resembles coarse meal. Stir in water until just combined.
  5. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Mims grand

Pictured is Mrs. Mims and her loving granddaughter

Advertisements

Aunt Dimp’s Chocolate Cake Recipe

cakeI don’t think there has ever been a time in my life that someone offered me chocolate that I refused.  That may be why I typically keep a pair of Spanx close by.  But I must say that one of all-time favorite chocolate treats is a slice of chocolate layer cake.  We have a precious lady at the Gardens that makes the absolute best chocolate cake that I have ever put in my mouth!  So… when she agreed to put the recipe out to share on the blog, I jumped at the chance.

But before we get to that…here is a little background on the lady we affectionately refer to as ‘Aunt Dimp”

auntdimpDimple Zorn grew up just outside of Clayton, Alabama. She is a former Gardens of Eufaula queen and I tease her that she keeps the roads hot staying on the go… She has a love for life and is the mother of 3 wonderful children as well as the grandmother to 5 grandsons and 2 great grandsons and 2 great granddaughters.  She was married to her late husband, Willie Ray for 66 years.  Aunt Dimp told me that she started learning from her Mother how to cook at the age of 9 or 10. She says that she has always loved baking.  She has agreed to help us learn to bake her special chocolate cake during an activity this week at the Gardens of Eufaula. This recipe has always been a requested favorite in her family.  I hope you will take this recipe and share it with someone you love.

 

 

Aunt Dimp’s Chocolate Layer Cake

Batter

6 eggs

2 cups sugar

3 cups self-rising flour

1 cup oil

1 cup milk

Mix above ingredients together. Spray pans well with Bakers Choice (with flour).  For 9 inch pans use ¾ cup of batter and for 8 inch pans use ½ cup of batter. Bake at 350 degrees until done.  Cake layers will not brown much.

Filling

3 cups sugar

½ cup cocoa

19 oz. can evaporated milk

2 ½ sticks margarine or butter

Mix above ingredients together.  Let them come to a boil for 3 ½ minutes.  Stack each layer and cover with filling. Then stack again until all layers have been stacked together with filling in between each layer.

Years of baking this cake taught me to add 3 extra tablespoons sugar and 1 tablespoon Karo light syrup to the remaining filling.  Boil until thick, approximately 1 ½ to 2 minutes.  Cover the entire cake with this mixture.  Doing this makes a pretty cake.

Depending on the size cake pan you use, this cake will be 11 to 13 layers.