0:01
- Okay y'all (laughs).
0:06
I just thought up something,
0:10
and I hope y'all are game (laughs)
0:14
with me, along with me,
0:16
because it's peach season. (bag crinkles)
0:24
when I was talking with Teresa the other day,
0:27
I said what do you think
0:30
we could do something different besides peach ice cream
0:40
oh gosh, I would love some peach,
0:46
(laughs) pies, my peach pies,
0:51
my apple pie, fried, you know, fried.
0:53
- Oh yeah (indistinct). - Oh gosh.
0:57
My grandma used to make it all the time.
1:01
So I thought why can't we make peach hoecakes
1:07
and serve them with a little peach preserve?
1:10
You know, - You'd better.
1:11
- why can't we do that?
1:12
- We can. - So let's try, okay (laughs)?
1:15
So y'all hang with me.
1:17
Now it's so much easier to peel a peach
1:23
if you drop them in boiling water,
1:26
and all you want to do is like make a little cross
1:30
in the top of that peach,
1:33
and we're gonna drop it in that boiling water
1:36
and leave it just a minute or two.
1:37
It doesn't take but just a minute.
1:41
We're gonna wait for our water to boil,
1:44
and then we gonna drop them, and that skin,
1:46
because you put that notch in it,
1:48
that skin kind of come, pops up a little bit,
1:50
and you just take that, and those four notches
1:57
Now is that a beautiful Georgia peach or what?
2:02
That is beautiful, and the skin just slipped right off,
2:07
because I dropped it in that boiling water,
2:12
you know, put that little notch in it.
2:14
You know trying to come up (knife slices)
2:15
with something different for hoecakes.
2:19
Now if this works, this is gonna make a wonderful,
2:23
quick, easy little dessert for after dinner,
2:28
because when we were serving hoecakes at the restaurant,
2:34
lots of people would have their hoecake
2:37
with the syrup that we had on the table for their dessert.
2:41
I'm not kidding, it's that good.
2:43
So I'm gonna have Teresa
2:46
or whoever puts the recipe up,
2:55
- but I'm only halving it, since I don't know,
2:58
if I'm, if this is gonna turn out, but we're gonna see.
3:01
But it does not tell you in my recipe,
3:04
and I don't know why I didn't put that,
3:06
but it calls for one cup of self-rising flour
3:10
and one cup of self-rising corn meal.
3:13
But what I left out was one little three letter word,
3:21
See that, corn meal mix.
3:24
So that's the kind of meal you want to use.
3:29
So like I said, I've halved the recipe,
3:34
and I have got, I put two tablespoons of sugar.
3:38
Now the regular hoecake recipe calls for one tablespoon,
3:42
but I've halved it, and I added two tablespoons for this.
3:48
I didn't have any buttermilk,
3:51
but I just took some of my regular sweet milk
3:55
and put some vinegar in that.
4:01
All right, so a third of a cup.
4:06
I think it was a third, (water runs)
4:07
well, I don't know exactly how much it was.
4:09
I just looked at it and measured like half
4:12
of what I thought three fourths would be.
4:15
So that's the story on that.
4:22
I just love experimenting,
4:25
you know, and coming up with new recipes.
4:28
It's just fun. (batter mixes)
4:31
And some will stick, and some won't.
4:37
All right, so we've got our milk, our corn meal mix,
4:42
our self rising flour, (egg cracks)
4:44
and our sugar in here. (batter mixes)
4:47
So I don't know if I'm gonna need to add
4:55
I mean just a squirt,
4:58
because I think these peaches,
5:03
I'm gonna kind of just give them a squeeze.
5:06
The peaches have lots
5:07
of juice in it, (peaches squish)
5:08
so we'll kind of just mash them by hand,
5:14
and y'all saw the juice coming out of them.
5:25
So this will be like a quick peek shortcake.
5:34
All right. (water rushes)
5:37
So I'm gonna fry these.
5:39
At the restaurant, we fried them in butter,
5:45
in straight butter, but I'm gonna,
5:49
I'm gonna do like half butter,
5:53
and half vegetable oil.
5:58
The thing about what really, really makes a good hoecake
6:03
is that you're using enough fat
6:06
for it come up around that batter.
6:09
You don't want it covered,
6:10
but you want it to be able to come up
6:12
about halfway of that hoecake,
6:14
so it has something to fry in.
6:17
Now that first one I put in there just wasn't ready.
6:23
Our fat just wasn't ready.
6:26
So I may have to toss that one.
6:27
It may be too greasy.
6:30
And I'm gonna go ahead
6:33
and put some paper towels on a plate,
6:41
so I can drain them. (oil bubbles)
6:50
Let's see if this one's ready to flip.
6:54
(spatula scrapes pan)
6:59
And I believe it is Eddie.
7:01
Oh, shut up Eddie, shut up.
7:14
this is gonna be a wonderful, quick dessert.
7:21
And you want to move your pan around,
7:24
'cause you know, your pan always has,
7:29
as you know, it always will cook faster
7:35
in some spots depending on what kind of heat you've got.
7:48
So that outside edge, it doesn't,
7:51
it doesn't cook quite as fast.
7:58
That piece of peach kind of ran away from that one.
8:07
Shut up Eddie (laughs), shut up!
8:16
And aren't we lucky that I cooked three hoecakes?
8:20
'Cause there's 1, 2, 3 of us.
8:22
How about a scoop of vanilla ice cream on this?
8:29
Wouldn't that be good?
8:30
And then top it with some warm peach preserves,
8:34
you know, just put your peach preserves in the microwave
8:38
and just eat it up, spoon that on top.
8:41
Oh, folks will think you've been working
8:43
all day long in that kitchen.
8:46
All right, I'm gonna turn this off.
8:47
I know I got still more batter to make,
8:51
but we gonna stop this foolishness,
8:54
and we gonna taste (laughs).
9:00
So we're gonna have to decide
9:04
what kind of topping.
9:06
If y'all would like vanilla ice cream,
9:09
I've got that if you want to try that on the side.
9:15
But let's just see what we got,
9:17
and I'm gonna be very honest.
9:20
If it's not good, - Where's the butter?
9:21
- oh, you won't more butter?
9:26
I'm gonna be real honest if it's not good.
9:31
- [Teresa] Do you want a little bit of that?
9:32
You know you do. - I'll take a little.
9:36
That's still real hard Teresa.
9:39
- [Teresa] I know, I was thinking the same thing.
9:42
- So if it's not worth the effort,
9:44
I'm gonna tell y'all the truth.
9:53
- [Teresa] Worth the effort?
9:57
Which means you could probably do other things,
9:59
like you could do blueberries.
10:02
There's something about this
10:03
with the peach. - It is something
10:06
Now I don't carry, we don't carry blueberry preserves
10:11
in any of our stores, - That's true.
10:12
- but we do carry this wonderful peach preserve.
10:17
- [Teresa] And it goes really well with the cornmeal.
10:20
- [Teresa] I don't know that every fruit would do that.
10:21
- No, but definitely a peach.
10:26
I mean I would put this in
10:27
a pretty little glass dish
10:32
and scoop up - Yeah.
10:35
- a small scoop of vanilla ice cream on it,
10:38
and then put my warmed up peach preserves on top,
10:41
and it's gonna look like you worked for a long time.
10:45
Oops, and you could make these earlier in the day
10:50
and then heat them up in your air fryer.
10:52
And they'll be just like you just cooked them.
10:59
- [Teresa] Eddie wants you to wrap it up so he can finish.
11:01
- Okay. (Teresa laughs)
11:03
I do hope y'all will try them,
11:07
because they're out of this world.
11:08
I'm gonna eat the whole thing.
11:18
(indistinct) best dishes y'all.
