Peach Cobbler from Joy of Soul Food, Cooking with Pamela Holmes
Posted by: admin Post date: February 21st, 2012
How to cook candied yams from Joy of Soul Food chef, Pamela Holmes, Healthy Fast Delicious soul food recipes. For complete recipes, please visit www.joyofsoulfood.com or visit www.joyofsoulfood.blogspot.com.
Video Rating: 4 / 5
How to cook pinto beans. Healthy fast delicious soul food recipes. Cooking with Pamela Holmes for joy of soul food. www.joyofsoulfood.com. Pork Free pinto beans. Made with chicken broth and spices. How to cook dried beans.
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February 21st, 2012 at 8:30 pm
Can the pudding be substituted with something else if its not in hand?
February 21st, 2012 at 9:10 pm
I made this last Friday and it was the bomb a big hit in this house….I have found my recipe for peach cobbler thanks to you I will look no further, and it was my first time making a peach cobbler everyone keeps asking me when am I gonna make it again
all smiles here yeah I got the big head hehehe!!!!
February 21st, 2012 at 9:35 pm
am i invited to dinner? laf out loud definatly looks good gurl,ima hafta try your simple recipie never thought of using jello for that “consistency”
February 21st, 2012 at 10:03 pm
OMG..Doing this tonight.
February 21st, 2012 at 10:31 pm
U didnt explained how to do the flour part…
February 21st, 2012 at 10:36 pm
Nice tits.
February 21st, 2012 at 11:11 pm
You are killing me with all of your delicious recipes. I could eat that whole peach cobbler or die trying. Absolutely dee-licious demo video.
February 22nd, 2012 at 12:10 am
WOW!!!!!!
February 22nd, 2012 at 12:18 am
I wish I was one of her kids, I would have the best meals ever.
February 22nd, 2012 at 12:35 am
Where can I purchase the cookbook besides Amazon?
February 22nd, 2012 at 12:47 am
This looks really goood! I like that the syrup is dark and and liquid-like rather than pale and jellied.
February 22nd, 2012 at 1:07 am
I use your recipe everytime I cook Peach Cobbler for my family now!
LOVE IT!!!
February 22nd, 2012 at 1:47 am
I was the talk of the family last year with this wonderful cobbler. Thank you Mrs. Holmes.
February 22nd, 2012 at 2:07 am
WHAT IS YOUR BAKING TEMP & THE TIME?
February 22nd, 2012 at 2:13 am
great video-hope your still making them…….love it -been looking around for my Thanksgiving meal. Thanks
February 22nd, 2012 at 2:48 am
what if i leave out the pudding
February 22nd, 2012 at 3:01 am
Yuummmm i tried to this for my family BBQ a few months ago and everyone in my family raved about it…GREAT RECIPE
February 22nd, 2012 at 3:33 am
Pudding, grandma didn’t make it with pudding!!!!
February 22nd, 2012 at 4:25 am
Om nom nom! Wish I was eating this now! A quick question though, what is vanilla pudding? Don’t think we have it this side of the pond but maybe I can find something similar if I know what it is. Thanks!
February 22nd, 2012 at 4:49 am
OMG!!! I have tried various peach cobbler recipes including one from Paula Deen and Aretha Franklin. I must say….you hit it out of the ball park with this one!!! This is my absolute favorite. I have made it 3 times in the course of three weeks. Thank you so much. I have been searching all over for that perfect peach cobbler recipe. And, this one is definitely the one. I will be purchasing your cook book!!
February 22nd, 2012 at 5:35 am
What kind of pudding did you use? Is it the Custard Dessert?
February 22nd, 2012 at 6:01 am
What kind of pudding did you use? Is it the custard dessert?
February 22nd, 2012 at 6:31 am
Hello everyone please check out and SUBSCRIBE to my cooking channel… (kiittykay8706)
February 22nd, 2012 at 7:09 am
@PAMELAMHOLMES Do you make spaghetti from scratch? I’m talking about the one where you have to mix the paste and sauce on its own and not the kind where it’s stored in one jar(Raggue). I would love to know how to prepare this dish without buying it all in one jar.
February 22nd, 2012 at 8:02 am
So what makes that a cobbler and not a pie?
February 22nd, 2012 at 8:07 am
Thank you for the healthy version of pinto beans. I am from the south and grew up eating everything saturated with bacon fat and although it is tasty it is so bad for you. Thanks for mentioning the heart disease problems related to diets. Some people have to learn about this the hard way. My family too has the heart related problems caused from bad diets so I try to eat healthy.And yes I use chicken boullion also.
February 22nd, 2012 at 8:16 am
Nice Vid with the melted work with a Pressure Cooker?
February 22nd, 2012 at 8:17 am
great vid!
February 22nd, 2012 at 8:50 am
@PAMELAMHOLMES Maybe llongoria0 said it in a way that may have rubbed you wrong….but honestly boullion cubes are loaded with way more sodium than the other suggestions especially if you are using 4 or 5 of them in one dish. It is plaguing our people of the islands and Africa who have also been taught to season with bouillons like maggi and other brands.
February 22nd, 2012 at 9:08 am
When I was in college, I was very poor and ate beans and cornbread 5 days a week. Pound of beans, 2 slices of bacon and add water every day. Chopped resh onion. Got me through sophomore year.
February 22nd, 2012 at 10:07 am
I’m about to go on a bean frenzy now.
February 22nd, 2012 at 10:12 am
I normally look through the beans before soaking.
February 22nd, 2012 at 10:34 am
Theyre healthy for you
February 22nd, 2012 at 10:43 am
I liked that smashing the beans trick!! Thank You.
February 22nd, 2012 at 11:41 am
I use a potato mashee to squish my beans to thicken. Love beans and theyre soooo good for us!
February 22nd, 2012 at 11:57 am
@dragonflychainsaw My parents made it like that and you’re right. It’s delicious but I opt for a heart healthy option instead.
February 22nd, 2012 at 12:05 pm
always got to have some rice and you season with a smoked ham hock
February 22nd, 2012 at 12:14 pm
Awesome video. My Mom cooked Pinto beans all the time when my sister and me were little.She also made corn bread most of the times. that and some sliced tomatoes and buddy you got a meal.
I’m going into the kitchen after i finish this post and put on some pinto beans to soak for tomorrow. Thank You
February 22nd, 2012 at 12:29 pm
thanks Babes, I love all kinds of beans, my favorite is navy and lentils, but I eat them all. Shalom!
February 22nd, 2012 at 1:04 pm
thank you so much for actually saying how much water is used with how many beans… all the other cooking videos that i have watched, dont even mention that. i really appreciate it! now im off to cooking beans, for the first time… YAY!
February 22nd, 2012 at 1:30 pm
@PAMELAMHOLMES If your family suffers from heart disease, why feed them the bazillion grams of sodium in 5 boullion cubes? I couldn’t eat those briny beans.
February 22nd, 2012 at 1:32 pm
@PAMELAMHOLMES i agree… looks delish… i will make them for xmas
February 22nd, 2012 at 2:15 pm
Thank you Pamela for this great video. You have a beautiful presentation. I’m currently harvesting some home-grown pinto beans, their fantastic, you only need to boil them for 15 minutes. cheers from downunder.
February 22nd, 2012 at 2:22 pm
Someone who knows how to cook!
February 22nd, 2012 at 2:57 pm
Great video…….Thank you for taking the time to do this………Craig.
February 22nd, 2012 at 3:10 pm
wow I miss my mom’s cooking, you freaked me out with those Salmon cakes, i swear I sat down to ham and bean soup, salmon cakes and corn bread many times…….. thanks for the memories.
February 22nd, 2012 at 3:45 pm
OVERKILL. 3 garlic cloves & 1 teaspoon of salt to boil is all you need. 4 bullion cubes is way too much sodium. Kick ass refried beans: saute diced yellow onions in olive oil til carmelized. Then add strained beans to pan. (oil should pop slightly). stir until hot, add some bean stock juice, heat, then mash a little. Mexican style beans. hint: add some crumpled bacon or steak stock from pan after frying meat.
February 22nd, 2012 at 4:41 pm
Very interesting all of those ingredients. I never heard of the chicken broth method. My parents taught me to cook beans by 8 years old. I love to cook. Our family method is 1 teaspoon of salt only and 3 whole garlic cloves while boiling. Its easy to remove them later cuz theyre only used for flavor. keep the pot 3/4 full at all times and covered. (covered beans stay pinker.) Then serve with a garnish of green onion (scalion).
February 22nd, 2012 at 5:29 pm
@PAMELAMHOLMES thanks for this tip
February 22nd, 2012 at 5:33 pm
Wow! You are cute. you need your own show..!