Caleb's Country Corner
 Peaches
Set
Last Update - June 2007
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When we moved cross-continent to the peachiest state in the Union (GEORGIA *_*), of COURSE we had to make a peach set!
ENJOY!!!
We have guestbook buttons & a mailbox at the bottom of the page, plus the peach bar, mini, basket of peaches, and 2 backgrounds used on the page *_*
For those of you who like to really coordinate your pages, the font color is #4A5A94, and here is the # for the peach (#EFCEA5) and the powder blue (#D6D6EF)
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This lovely set is dedicated to Caleb's Gramma Monck (aka Gigi *_*). Although he won't meet her til Heaven, she is still loved and missed!!
I love you, Momma *_*
Read a bit of her testimony by clicking on her photo above *_*
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State of Georgia
Admitted to Statehood January 2, 1788 - 4th State
Bird - Brown Thrasher
Flower - Cherokee Rose
Flag -
The Georgia state flag has three red and white stripes and the state coat of arms on a blue field in the upper left corner.
Thirteen stars surrounding the seal denotes Georgia's position as one of the original thirteen colonies.
On the seal three pillars supporting an arch represent the three branches of government; legislative, judicial, and executive.
A man with sword drawn is defending the Constitution, whose principles are wisdom, justice, and moderation.
The date 1776 represents the signing of the Declaration of Independence. Flag adopted May 8th, 2003.
Some Famous Georgians - James E. Carter U.S. president born in Plains, GA is probably the first famous Georgian folks think of; but there were MANY authors, actors, and
singers born in the Peach State. These include Ray Charles, Charles Coburn, Oliver Hardy of Laurel and Hardy fame, DeForest Kelley (for you
Trekkies out there!), Johnny Mercer ("Autumn Leaves", "Moon River"....), Margaret Mitchell (Gone With the Wind), Burt Reynolds....
State of Georgia information from:
50 States
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Georgia Peach Crepes
(pronounced "crapes"...like the pretty, bloomin' trees)
Ingredients:
8 oz. pkg. cream cheese, softened
8 oz. carton cottage cheese
1/2 t lemon peel
2 T brown sugar
1/2 t salt
1/2 t vanilla
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1 cup flour (unbleached, all purpose)
3 T brown sugar
3 eggs
1 cup milk
1 T butter, melted
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1 can (21 oz.) peach pie filling
1/4 c water
1/4 t vanilla extract
pinch of cinnamon to taste
1/4 c pecan pieces (pronounced PEE-can down this-a-way)
Directions:
Cheese Mixture: mix cheeses, lemon peel, 2 T sugar, 1/2 t salt, and vanilla in a medium bowl until creamy.
Batter: sift flour, 3 T sugar, and 1/2 t salt into a medium bowl.
Beat eggs in a small bowl; stir in milk; beat into flour mixture until smooth.
Add melted butter, stir until blended.
Heat a 6-inch skillet slowly; grease lightly with butter.
Measure a scant 1/4 c of the batter into skillet; quickly tilt skillet until batter covers bottom.
Cook 1-2 minutes until golden brown on bottom; turn; cook 1 minute longer until golden brown.
Repeat with remaining batter, lightly buttering skillet between crêpes.
As crêpes cook, spread 2 T of the cheese mixture over each; roll up tightly, jelly-roll fashion;
place seam side down in a 13 x 9 baking dish.
Keep warm until all are baked and filled.
Peach Topping: combine pie filling, water, and vanilla extract in a small saucepan; heat until bubbly.
Spoon over crêpes.
Sprinkle pecans & cinnamon on top.
Serve warm with a mason jar of milk or tea or a mug of coffee.
Yield: 6-8 ladies or 3 hongry Yankee fellers *_*
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