Grandma’s Spaghetti is one of the dishes my mother in law used to make. My kids always loved her Spaghetti. The instructions were always add a little of this and of that. This is the closest I’ve ever came to her recipe. There are two things that I know I have different than hers. I use lean ground beef instead of the greasy ground beef, and I add butter; that replaces the grease from the beef. Her secret ingredient was tomato ketchup :). When I do make it, its enough so the kids can take some to their home.
Hoe cakes are often associated with the American South, where hoe cakes are served with a variety of sweet and savory foods. There are several explanations where hoe cakes came from. What are hoe cakes? No it’s not what you think it is ;). Some food historians use ex-slave narratives as proof that hoe cakes are called that because they were cooked on the back of a hoe. Others believe the name hoe cake comes not from the slaves cooking the cornmeal on a metal hoe, but rather from an earlier meaning of the word hoe, which was synonymous with griddle.
Our English ancestors brought us the fruit pies. They added a topping of biscuit dough to them and placed a heavy lid on top so that the biscuit dough could rise and brown, that’s how the cobbler was born. Today in the South, most of the restaurants and the Barbecue restaurants have peach cobbler on the menu. A Peach cobbler is as American as Apple Pie, it is a tradition and one that I have come to love.
Ingredients
For the Fruit mix:
8 peeled and sliced peaches
1 tsp lemon juice
1/4 tsp cinnamon
1/8 tsp nutmeg For the syrup:
3/4 cup water
1/2 cup white sugar
1/4 cup brown sugar For the crust:
1 stick butter, melted
1/2 cup white sugar
1 1/2 cups self-rising flour
1 1/2 cups pet milk or regular milk
1/2 tsp cinnamon
Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the sliced peaches, lemon juice, cinnamon and nutmeg in a bowl 3. Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
4. As for me I don’t like it overly sweet. If you like your cobblers sweet add an additional 1/2 cup of sugar to the syrup. 5. Combine sugar and self-rising flour in a large bowl. Pour in the milk and cinnamon; whisk to form a smooth batter. You have to use self-rising flour because if you use regular flour the batter won’t rise to the top.
6. Pour melted butter into the baking pan. Pour the batter over the melted butter. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter. Bake until syrup is bubbling and crust has risen and is golden brown, about 50-55 minutes.
Combine the sliced peaches, lemon juice, cinnamon and nutmeg in a bowl
Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
As for me I don't like it overly sweet. If you like your cobblers sweet add an additional ½ cup of sugar to the syrup.
Combine sugar and self-rising flour in a large bowl. Pour in the milk and cinnamon; whisk to form a smooth batter. You have to use self-rising flour because if you use regular flour the batter won't rise to the top.
Pour melted butter into the baking pan. Pour the batter over the melted butter. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter. Bake until syrup is bubbling and crust has risen and is golden brown, about 50-55 minutes.
3. Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
5. Combine sugar and self-rising flour in a large bowl. Pour in the milk and cinnamon; whisk to form a smooth batter. You have to use self-rising flour because if you use regular flour the batter won’t rise to the top. 
