Table Gal

Whether decorating a table on a budget, trying a new recipe, "attempting" a craft or simply sitting around the table having a chat, I invite you to join me.

[tablegal]

Cast-Iron Peach Cobbler

Serves 6-8

The Fruit Layer:

- 6 ripe but firm peaches, pitted and sliced

- 2/3 cup brown sugar

- 2 tbs flour

- 1 tsp ground cinnamon

- 1/2 tsp vanilla extract

The Biscuit Topping:

- 1 cup flour

- 1/3 cup brown sugar

- 1 1/2 tsp baking powder

- 1/4 tsp salt

- 1/2 cup buttermilk

- 1 stick of cold butter (8 tbs), cubed

Directions:

1. Preheat oven to 400 degrees. Toss the fruit layer items together in a bowl and set aside.

2. In a stand mixer using paddle attachment mix biscuit topping items until dough forms. Do not overwork mixture.

3. Transfer the peaches (with all their juices) to a lightly greased 9” cast iron skillet and with an ice cream scoop, drop 6-8 equal rounds of biscuit topping.

4. Bake in oven for 30 minutes until peaches are bubbling and biscuits are golden brown. Allow to cool at least 20 minutes before serving. A scoop of vanilla ice cream is highly recommended.

Thanks to Brit + Co for recipe inspiration. Pictures by Table Gal.

Notes:

- This recipe can bubble over rim of skillet if peaches are really juicy. You may want to put baking sheet below skillet.

- Don’t want to heat up kitchen this summer? This recipe is grill friendly.

[tablegal]

Do you ever wake up CRAVING something? Well this morning I craved, Peanut Butter cookies. My craving has been SATISFIED! Check these out, recipe below.

Easy Peanut Butter Cookies

Makes about 12 cookies

1 C Peanut Butter *

1 C Sugar

1 Egg

1 Tsp Baking Soda

1 Tsp Vanilla

1/4 Tsp Salt

1. Preheat oven 350 degrees. Line a baking sheet with parchment paper.

2. In bowl, beat together all ingredients.

3. Drop 12 spoons of cookie dough about 2” apart. I roll dough into balls and then squish down with a fork making criss cross pattern. Sprinkle with sugar. Bake 11-12 minutes. Cookies will be soft, let cool for 5 minutes and then transfer to wire rack to cool completely.

*Note: I used Natural Peanut Butter it worked as picture shows but slightly crumbly. Still delicious and would do it again!

Recipe thanks to Martha Stewart & ... my mom who did similar recipe growing up (1 egg, 1 C Peanut butter, 1 C sugar) as I’m sure many moms in past did too.

Picture by Table Gal.

[tablegal]

When I was younger, this cake did not interest me. Now? I love it. Baked this using my MIL recipe. Recipe below.

Carrot Cake

1 1/2 C Vegetable Oil

4 Eggs

2 C sugar

2 C flour

2 tsp cinnamon

1 1/2 tsp baking soda

2 tsp baking powder

2 C grated carrots*

1 C chopped nuts (I used walnuts)

1 8oz can crushed pineapple (undrained)

Combine oil, eggs, sugar and mix well. Slowly add in flour, cinnamon, baking soda, baking powder and mix well. Blend in can of pineapple (juices too), carrots and nuts. Bake in lightly oiled 3 - 9” pans 30-35 min 350 degrees (I used 2 - 9” and six cupcakes 16-18 min) or 9x13 pan for 1 hour. Cool before icing.

Icing

1 stick of butter - room temp

1 8oz cream cheese - room temp

1 tsp of vanilla

2 cups powered sugar (less or more your preference)

1/4 C chopped nuts for top, optional

Beat together butter, cream cheese and vanilla, slowly add in powdered sugar

Recipe thanks to my Mother-In-law Shirley, photo by Table Gal

*NOTE: I bought a bag of shredded carrots thinking I’d save on time. Shred was too big I thought, so I used electric mini chopper to “grate”/chop up smaller. It worked! You can of course hand grate or use food processor, but a grate rather than a shred works best for carrots.

[tablegal]

Happy Easter!

[tablegal]

❤️

[tablegal]

With February on the way...

[tablegal]

May your table be surrounded with those you love and filled with all the trimmings!

[tablegal]

Happy and safe 4th of July to you and yours!

[tablegal]

Puffs were good, biscuits are like… grandmas! Strawberry Shortcake Sunday!! Recipe below.

Strawberry Shortcake Biscuits Prep/Total Time: 30 min., Makes 8 servings Ingredients: 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup cold butter 1 cup milk 2 pints strawberries, sliced 1 tablespoon sugar 1 tablespoon orange juice 1-1/2 cups whip cream Directions: *In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. *Drop the dough by heaping tablespoonfuls into eight mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. *Meanwhile, place strawberries, orange juice and remaining sugar in a bowl; toss gently. *Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

[tablegal]

Ladies Game Night & Dinner

[tablegal]

Happy Easter to you and yours!

[tablegal]

I’m not sure if it’s his bow tie or argyle socks that has me grinning. It’s the small things, right?!!

[tablegal]

I’ve been on a scavenger hunt around the house for GREEN! Now... if I could find the pot of GOLD!!! I’m wishin’ a rainbow blesses yer week! Happy St. Patty’s Day to you and yours!!

[tablegal]

Have a SAUCY Valentine’s Day!

[tablegal]

Cupcakes = smiles, no matter how they’re decorated!

[tablegal]

[tablegal]

I love afternoon sweet treats. These were almost too pretty to eat... almost.