Published by admin on 31 Aug 2010
Astute readers will have noticed the “Life List” tab that I snuck into the tab bar above. I didn’t write about writing it, because it’s still very much a work in progress. Also, I feel slightly like I did in junior high when the cool girls in the grade above me started some lame trend, the details of which seemed so important at the time but are now completely escaping me, and me and my friends (I use that plural loosely, I think at the time my only friend was Callie) attempted to imitate said trend and we were publicly shamed in the cafeteria during lunch by the mean girls. I was mortified at the time. Now, I’m clearly emotionally scarred because I am embarrassed to make a “Life List” - something that is not trademarked, but that some girls in the grade ahead of my in blogging life have kind of “branded” as their “thing.” But whatever, I’ve been writing “Life Lists” since I was an awkward teenager in Camp Verde, Arizona trying to convince my parents to buy me a horse. Which reminds me, I need to add “own a horse” to my list.Without further ado, at #31 on my Life List is to try 100 recipes I’ve never made. This weekend I did two! Both from the cookbook my mom put together for my sister and I. Below is the recipe for the Peach Cobbler. The other will follow later this week.
- 1/2 cup sugar
- 1 tablespoon corn starch
- 4 cups sliced fresh peaches (this is about 3 large peaches, I think you should use 4 large peaches.)
- 1/4 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 cup flour
- 1 tablespoon sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 1/2 cup milk
Heat oven to 400 degrees. Blend 1/2 cup sugar and cornstarch in medium saucepan. Stir in the peaches, cinnamon and lemon juice. (Note: when I did this I was totally nervous that there wouldn’t be enough liquid. Somehow, there is. It’s really amazing. Fear not!) Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole. Keep fruit mixture hot in oven while preparing biscuit topping.Biscuit toppingMeasure flour, 1 tablespoon sugar, baking powder and salt into bowl. Add shortening and milk. (I think I messed up my shortening measurements because something was off with the biscuits, they didn’t taste like my mom’s.) Cut through shortening 6 times, mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit. Bake 25-30 minutes or until biscuit topping is golden brown. Serve warm, and if desired, with ice cream. Six servings.
I think the next time I make this, I’ll use more peaches, my peach to biscuit ratio was off. Also, I think I’ll leave it in the oven a little longer, it just tasted slightly different than my mom’s. I know it wasn’t perfect because 3 days later, we still have leftovers. Cobbler never lasted that long in my mom’s fridge.