Avery Baxter has been watching her mom and grandmother cook since she was a girl. Not only did she watch them, she enjoyed working in the kitchen with them during the holidays and for special events.
Last October Baxter married her husband Cody and is loving her new role as wife. She’s happy to be preparing meals for the two of them. Baxter mentioned that, “I love cooking for someone else to enjoy the food and Cody likes my cooking.” Sounds like a good set-up.
Share your fave recipes with us in the comments below.
As a Johns Creek teacher, Baxter is a busy lady most of the year. She says she has really had fun cooking this summer while school has been out. She’s made a lot of new dishes lately. She especially likes preparing the main dishes for her meals and side dish casseroles like rice and broccoli and squash casserole.
Below, Baxter shares with us two family recipes that she’s been making and eating since she was young.
Easy Peach Cobbler
- 1 stick butter
- ¾ cup flour
- dash of salt
- 1-1¼ cups sugar, divided
- 4 cups of peaches (fresh or canned)
- 2 tsp baking powder
- ¾ cups milk
Preheat oven 350 degrees.
Peel and slice peaches into bite size pieces and mix with ½ cup of sugar.
Place the butter into a 9X9 baking dish, place into heated oven and let butter melt.
While your butter is melting, blend remaining ½-¾ cups of sugar, flour, baking powder, salt, and milk and pour over heated butter, DO NOT STIR.
Place peaches on top of batter.
Bake for 1 hour or until crust is golden brown. Batter will rise during baking.
Grandmother’s Potato Salad
- 4 Idaho baking potatoes
- 4 hard boiled eggs
- 4 stalks of celery
- 2 Tbs. chopped onion
- 4 Tbs. sweet salad cubed pickles
- 1 cup mayonnaise (Dukes or Helmann's preferred)
- dash of salt
Hard boil eggs. This can be done ahead of time.
Boil potatoes in skin until tender. Cool. Peel potatoes and cube them.
Dice the boiled eggs and celery stalks.
Combine first 5 ingredients in a bowl.
Add mayonnaise. May add more or less to taste.
Add salt to taste and enjoy!