What's for supper? Chicken and spring things, now with recipe

Sunday dinner, first weekend of spring:

Roast chicken
Reheated rice
Butternut squash
Salad
Peach cobbler

Peach Cobbler

The batter is Bettina's Cottage Pudding, from A Thousand Ways to Please a Husband.

1 600 g bag frozen peaches (that's about a 20 oz. bag in Imperial)
A spoonful of butter or margarine, and a sprinkle of sugar

Batter:

1 cup flour
1 2/3 tsp. baking powder (who wants to measure that? I just put in about 2 tsp.)
1/4 tsp. salt
1/3 cup sugar (I used brown sugar)
1 well-beaten egg
1/2 cup milk
2 tbsp. melted butter (I have used canola oil and margarine)
1/4 tsp. vanilla or lemon extract (I used lemon)

Turn the oven on to 350 degrees F. In a greased casserole or pan, put the peaches plus a bit of butter or margarine and a little sugar. If the peaches are still frozen, put the pan in the oven while it is preheating and you are mixing the batter. Leave it in at least long enough so that you start to smell the peaches warming up. If the peaches are thawed, it still doesn't hurt to warm them up a bit before putting batter on them.

Mix the dry ingredients first, then beat in the egg and milk, adding melted butter and flavouring last. Remove the pan (carefully) from the oven, and spread the batter on top. It will be thick and will probably not go right to the edges, but that's all right, just do the best you can. Put it back in the oven and bake for about half an hour, until the cake part is baked through and starting to brown. I baked it uncovered, but if you would rather have more of a steamed pudding, you could put a lid on it or cover with foil. Makes about six servings.

What's for supper? (Day before groceries)

Broccoli quiche, made with Parmesan cheese, yogurt, leftover vegetables, powdered milk, eggs, and a whole wheat pat-in crust
Leftover sausage and a bit of perogy casserole
Baked potatoes
Rye bread
Carrot and celery sticks, canned black olives

Peach crisp with milk or yogurt (canned peaches and peach jam)
Extra cookies and fruit, because we ended up having a friend stay to supper

Peach Cobbler with Dumpling Crust

Treehouse Peach Cobbler

Bottom:
1 28-oz. can sliced peaches, drained
1 cup slightly runny homemade peach jam

Combine these in the bottom of a large greased casserole that has a lid. Heat uncovered as you preheat the oven to 400 degrees. Take it out when it bubbles.

Top:
The dumpling dough from Butterscotch Dumplings. As follows: 1/3 cup sugar, ½ tsp. salt, 1 tbsp. butter or margarine, 1 ½ cups flour, 1 tbsp. baking powder, about ½ cup milk. Cream the sugar, salt and butter; add flour mixed with baking powder alternately with enough milk to make a stiff batter. (You can use the juice/syrup drained from the peaches as part of the liquid.)

Drop in clumps on the top of the hot peach mixture. COVER and bake at 400 degrees (or at least 375) for 20 minutes to half an hour or until the dumplings are baked through and slightly browned. Optional addition: combine 2 tbsp. brown sugar with a tsp. cinnamon and sprinkle over the top when it comes out of the oven--put the lid back on and let it sit for a few minutes.

Serve with milk or yogurt.