[View Article at Source]Trump understood something the consultant class never did: Americans do not want timid caretakers of decline. They want leaders and fighters.

Please share our story! Print PDF The UK government, reinforced by Keir Starmer at a press conference today, has announced its intention to ban social media access to under-16s from early next

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Peach Blueberry Cobbler is an easy homemade dessert with a juicy fruit filling and a buttery cobbler topping thats baked until golden brown.The Perfect Summer DessertIm thinking this Peach Blueberry Cobbler is going to be the summer dessert this year. Its full of summer fruity flavors and isnt a heavy dessert. It tastes like summer in a desert. I cant get enough of this simple, mixed fruit cobbler. Add a scoop of vanilla ice cream or whipped cream and you have the perfect sweet ending to your meal!Questions You May HaveWhat are the best peaches to use for this cobbler? Freestone peaches are the best option because the pit removes easily and they hold their texture well while baking but you can use what you prefer. I want a peach that will hold their shape but still be nice, sweet and soft after baking. Can I use frozen peaches or blueberries? I created this recipe to be able to take advantage of fresh peaches when they are in season in the summer. However, frozen blueberries can be used straight from the freezer without thawing. Frozen peaches should be thawed and drained well first so the filling does not become too watery. Just know, you will get the best results with this recipe if using fresh ingredients. Can I use canned peaches? It is not recommended. Canned peaches tend to become very soft while baking along with the blueberries and can make the filling super mushy. Any tips for peeling peaches? To easily peel the peaches, use a sharp knife to cut a cross on the bottom of each peach. Place the peaches in boiling water for 20-30 seconds, then remove with a slotted spoon and transfer immediately to a bowl of icy water. The skin of the peaches should peel easily once they are cool enough to handle. Can I add lemon juice? Yes. A little fresh lemon juice helps brighten the fruit flavors and works especially well with peaches and blueberries. If you are going to use it, make sure it is fresh lemon juice, not the stuff in the bottle. I would use about a teaspoon. How to store leftovers? Store leftover cobbler covered or in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the baking dish in the oven until heated through. This cobbler can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Ingredients Needed: (See Recipe Card Below For The Full Recipe)fresh peaches This recipe works best with fresh peaches (I used freestone peaches) The peaches were peeled in this recipe, however they could be left unpeeled if preferred. Its best to avoid using canned peaches.fresh b lueberries While fresh blueberries were used in this recipe, frozen blueberries could also be used. If using frozen blueberries, you wont need to thaw them before using.granulated sugar The granulated sugar could be substituted with brown sugar for a slightly caramel flavor, or even a combination of granulated sugar and brown sugar.cornstarch The cornstarch is an essential ingredient, and helps thicken the juices from the fruit to create a silky syrup. Do not substitute with flour here. I designed this recipe for cornstarch only. It may come out lumpy if using flour.vanilla extract The vanilla extract could be substituted with or even a little lemon extract.all-purpose flour Standard all-purpose flour is used in this recipe. You could use self rising flour instead, just omit the salt and baking powder.baking powder Not to be confused with baking soda. Check your expiration date!salt The amount of salt added can be increased or decreased to suit your personal tastes. It does not make this salty at all. It brings out the natural fruit flavor and offsets a bit of sweetness.butter Unsalted butter was used in this recipe, however salted butter could instead be used. If using salted butter, reduce the salt by teaspoon.milk For best results use whole fat milk. Fat equals flavor!How To Make Peach Blueberry CobblerPrepare the fillingPreheat the oven to 350. Add the sliced peaches and blueberries to a 117-Inch (2 quart) baking dish.Sprinkle over the granulated sugar, cornstarch and vanilla extract, then stir until well combined with the fruit.Set aside.Prepare the toppingTo make the cobbler topping, add the all-purpose flour, granulated sugar, baking powder and salt to a large mixing bowl.Whisk until well combined.Add cubed butter to the flourAdd the cubed butter to the flour mixture, and use a fork (or pastry blender) to mash the butter into the flour, until small chunks of butter are throughout the flour. Add milk and combinePour in the milk, and mix until just combined.Add the topping to the fruit and bakeUse your fingers to crumble chunks of the cobbler topping mixture over the fruit filling. Transfer the baking dish to the preheated oven, and bake for 40 minutes, or until the cobbler topping is golden and cooked through. Serve while warm (it does continue to thicken as it cools)Craving More Recipes?Blueberry CobblerCountry Peach CobblerCrock Pot Peach CobblerPeach Cobbler CakePeach Cobbler Egg Rolls PrintPeach Blueberry CobblerA blueberry and peach filling with a tender, biscuit like topping that is golden brown. Course DessertCuisine AmericanPrep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutesServings 6Calories 458kcalAuthor Brandie SkibinskiIngredientsPeach and blueberry filling:3 cups sliced peaches1 cups blueberries cup granulated sugar1 tablespoons cornstarch1 teaspoon vanilla extractTopping:2 cups all-purpose flour cup granulated sugar2 teaspoons baking powder teaspoon salt cup unsalted butter cubed and cold cup cold milk 2% or higherInstructionsPreheat the oven to 350FAdd the 3 cups sliced peaches and 1 1/2 cups blueberries to a 117-Inch (2 quart) baking dish. Sprinkle over the 1/4 cup granulated sugar, 1 1/2 tablespoons cornstarch and 1 teaspoon vanilla extract, then stir until well combined with the fruit. Set aside. To make the cobbler topping, add the 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt to a large mixing bowl. Whisk until well combined. Add the cubed 1/2 cup unsalted butter to the flour mixture, and use a fork (or pastry blender) to mash the butter into the flour, until small chunks of butter are throughout the flour. Pour in the 1/2 cup cold milk, and mix until just combined. Use your fingers to crumble chunks of the cobbler topping mixture over the fruit filling. Transfer the baking dish to the preheated oven, and bake for 40 minutes, or until the cobbler topping is golden and cooked through. Serve while warm (it does continue to thicken as it cools) NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 458kcal | Carbohydrates: 73g | Protein: 6g | Fat: 17g | Sodium: 218mg | Fiber: 3g | Sugar: 36g

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