Let me take you back to my childhood. I grew up in a home where good food was the norm. Sunday brunches were common. And so were crab fests, cook-outs, gatherings, and more. Thankfully, I was blessed with a good metabolism in my younger years (now…not so much). So I could pull up a chair and eat as much as I liked and could fit in my mouth! These, are the makings of a bona-fide foodie. But being a foodie isn’t just about eating. It includes grocery shopping, cooking, and watching others cook – not just on TV. And forasmuch as there is a healthy appreciation for good food being enjoyed in the company of good people, there are also clearly defined lines not to be crossed. Mom…and only mom, made the Sunday brunch. My brother-in-law….and only my brother-in-law made the potato salad (score one for the gentlemen). My sister, and only my sister, made the lasagna. And my older sister, and you guessed it – ONLY MY OLDER SISTER – made the peach cobbler.
Now, although I have respect for the boundaries of the cooks in the family, I am also a foodie because of my family. So I just had to try some things for myself! Fear not, gentlemen. We have access to the peach cobbler! Let me say this first; this is not my sister’s peach cobbler recipe. That recipe remains locked in a secret vault 36 feet beneath the cornerstone of Fort Knox…or at least that’s my suspicion.
What you’ll need:
13x9in baking dish
1/2 cup unsalted butter (one stick)
1 cup all-purpose flour
1 cups sugar
1 cup brown sugar
1 tablespoon baking powder
pinch of salt
1 cup milk
4 cups fresh peach slices (or one large can – see picture below)
1 tablespoon lemon juice
2 teaspoons ground cinnamon
2 teaspoons nutmeg
Yield: about 10 servings
Melt butter in a 13x9in baking dish
Combine flour, 1 cup white sugar, baking powder, and salt.
Stir in milk until dry ingredients are moistened.
Pour batter over melted butter. DO NOT STIR.
In a saucepan, bring peaches, brown sugar, and lemon juice to a boil over high heat, stirring constantly.
Pour over batter. DO NOT STIR.
Sprinkle with cinnamon.
Bake at 375 degrees for 45 minutes or until golden brown.
Serve warm with vanilla ice cream….or not. ;)
Next on our list for The Kitchen Takeover is pecan pie. After that, I think it’s safe to move on from desserts and work our way to other courses. If you have anything you’d like to see or a recipe you’d like to share, fee free to hit us up! We’ll try our hand at it and post it to the website!
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