Recipes from June 14 and June 21

Peach Cobbler

Courtesy of Nancy Sellers

1 stick of butter or margarine

1 cup self-rising flour

1 cup sugar

1 cup milk

2-3 cups fresh peach slices

Preheat over to 350 degrees. Melt one stick of butter in an 8 inch by 8 inch pan. In a separate bowl, mix flour, sugar, and milk. Pour into pan with butter. Pour peaches on top. Bake for 30 to 45 minutes until golden brown and bubbly.

Pound Cake with Lemon-Basil Glaze

Found by Michelle Johansen in Cooking Light Magazine 

Lemon-Basil Glaze:

1/4 cup half-and-half

3 tablespoons chopped fresh basil

1-1/2 cups powdered sugar, sifted

2 tablespoons fresh lemon juice

Dash of salt

Combine half-and-half and basil in a small microwave-safe bowl; microwave at HIGH for 45 seconds. Let stand 5 minutes. Strain mixture through a sieve over a bowl; discard basil. Combine half-and-half, powdered sugar, 2 tablespoons juice, and dash of salt; stir with a whisk until smooth. Drizzle half of glaze over cake; let stand 5 minutes or until set. Repeat with remaining glaze.