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Bringing Home the Bakin'

bake my cake and eat it, too

Monthly Archives: July 2010

I’ve recently become worried that I’ve lost my touch.  I’m baking cookies as we speak, and let’s just say there have been a few “mishaps” along the way…hopefully I’ll find my way soon.  In the meantime, any requests/recipe recommendations?


While at the store, doing a few errands for my mom, I saw some beautiful peaches.  I didn’t have a recipe in mind, but I bought the peaches anyway, and hoped I would find a recipe to accommodate them.  Much to my delight, and surprise, I had all of the ingredients at home to make a peach cobbler.  It was so delicious… I’d definitely recommend it.

Just a side note… yes, I realize this sounds like a fairytale….but it NEVER happens like this…


The Sweet Melissa Baking Book

Serves 6 to 8

Ingredients for the cobbler topping:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons sugar plus 1 1/2 teaspoons for sprinkling
1/2 teaspoon freshly grated lemon zest
2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1/2 cup heavy cream
1 tablespoon whole milk or heavy cream, for glazing

Ingredients for the peach filling:
6 cups peeled, sliced, ripe peaches (bout 3 1/2 pounds)
Juice of 1 lemon
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon

1. In a large bowl, whisk together flour, baking powder, salt, 2 tablespoons sugar, and zest. Using a pastry blender, cut in the butter until it resembles a coarse meal. Little by little stir in the heavy cream until dough starts to hold together (a bit more cream may be used if needed).

2. Turn the dough out onto a lightly floured work surface. Pat dough together to form a round about 1/2-inch thick. Using a lightly floured 2 1/2-inch round biscuit cutter to cut the dough into 7 to 8 biscuits.

3. Place biscuits on a cookie sheet lined with parchment or aluminum foil and refrigerate loosely covered with plastic wrap, while you make the filling or until you are ready to use.

4. Preheat oven to 350 degrees F. and butter a 2-quart ovenproof deep-dish pan. Line a cookie sheet with parchment or foil.

5. To make the filling, stir together peach slices, lemon juice, sugar, cornstarch and cinnamon in a large bowl. Pour peach mixture into prepared dish. Place the biscuits evenly on top of the peach mixture and brush with milk. Sprinkle with remaining sugar.

6. Place dish on the lined cookie sheet and bake for 1 hour and 15 minutes or until biscuits are cooked through. Remove to a wire rack to cool before serving. This cobbler should be eaten the day it is baked. Serve warm with vanilla ice cream or whipped cream.

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