Sweet Treats with Peggy

After going to the grocery store and putting away the groceries, I noticed that I had four  peaches in the refrigerator that I forgot I had.  My first thought was to make refrigerator jam. Instead, I decided to make a cobbler.  Since I didn't have enough peaches, I pulled out the blueberries that I had handpicked and frozen.  I thought peaches and blueberries would go together!  And, they do!!!  You can make this cobbler using 8-10 cups of any type of fruit that is in season with excellent results. It is best to make this cobbler in a cast iron skillet.  I love my Lodge cast iron skillet.  I used to rarely use it but now I use it all the time.  I just used it last night for a pork chop dish with potatoes and onions and a delicious gravy with few ingredients. Covered and cooked on the stove top for 40 minutes. Delicious!!   This is the one I use:   Lodge Cast Iron Skillet   If you plan on getting this one, it is already pre-seasoned, which I greatly appreciated :).  I

Wow!  It has been almost 2 years since my last blog post.  There was a lot going on in my life at the time.  I moved back to Pepperell, MA about 1 1/2 years ago into a townhouse and I absolutely love it!  I guess I got out of the habit of blogging.  I also miss baking so this will definitely get me back into it!  I know some of you might consider ginger a Fall/holiday spice (along with the other warm spices included in this cake) but I definitely think the lemon brightens it up and you can make this cake any time of the year.   Thanks Debbie Macomber for the recipe in your Cedar Cove Cookbook. INGREDIENTS Cake 3 1/2 cups all-purpose flour 1 Tbs plus 2 tsp ground ginger 2 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp  ground cloves 1/4 tsp allspice 1/2 tsp salt 1 cup (2 sticks) unsalted  butter,     room temp, plus more for pan 1 1/4 brown sugar 2 large eggs 2 cups molasses 1 cup boiling water Glaze 1 cup sifted confectioner