Posted By Christina on August 16, 2010
I reckon it’s time for me to share my peach cobbler recipe. I’ve been waiting until peaches are in season in most parts of the country. This is a very special dessert. Serve it with Sunday supper.
Makes 1 small cobbler in a 3-cup dish.
- For the filling:
- 3 medium ripe peaches (a little less than a 1 pound)
- 1 tablespoon sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- For the batter:
- 2 tablespoon unsalted butter
- 5 tablespoons unbleached flour
- 3 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 cup half-and-half
- Preheat the oven to 350°.
- While the oven is pre-heating, place a 3-cup capacity baking dish in the oven with the butter to melt. Keep an eye on it-don’t let it brown.
- Meanwhile, make the filling: Peel and half the peaches. Using a spoon, scrape the center of each peach to remove the reddish center-it becomes bitter when baked. Then, slice each peach into about 8 slices. Stir together the peaches, sugar, lemon juice, cinnamon and vanilla together in a bowl and let set while you make the batter.
- For the batter: Whisk together the flour, sugar and baking powder. Stir in the half-and-half lightly—small lumps are okay.
- Spoon this mixture over the melted butter in the baking dish and DO NOT STIR. Evenly pour the fruit on top. Bake for 35-40 minutes, or until the crust is golden brown. Serve with Blue Bell vanilla ice cream.
1.2.4
Category: Pies and Cobblers |
13 Comments »
Tags: cinnamon, cobbler, dessert for two, desserts for two, peach, peach cobbler, peach cobbler for two, peach dessert, peach dessert for two people, small cobbler recipe, small peach cobbler, small peach dessert
Posted By Christina on August 12, 2010
My mom is my recipe tester. Isn’t that sweet of her? Even though she doesn’t like to buy special-sized pans that take up space in her already overflowing kitchen, she does it for me. Thanks, Mom! Love you!
My mom testing my recipes benefits you in two ways. One: I live in the country and I have a propane stove. It’s nice to have someone in the city with a regular stove to test my cooking temperatures and times. Another reason it’s a good idea to get my mom to test my recipes is because she’s the authority on all things Southern. Although I was born and raised in Texas and didn’t move to northern California until I was 22, there are still some Southern things that have escaped me. I read the other day about Texans putting shredded cheddar cheese on top of canned peaches and pears. I’d never heard of such a thing. I called my mom to confirm and got a resounding “Yes! It’s delicious! Try it!” This was followed up by a call from my dad asking if I was sure I was from Texas. So maybe I’ve been a little California-ized lately. But that’s not a bad thing. Both Texas and California are known for good food. Texas is known for rich, caloric, and delicious food, while California is known for fresh, local, lighter cuisine.
My mom requested blueberry muffins for two. And today, I’m giving it to her. Thanks for everything, Mom. I hope you enjoy ‘em!
Makes 4 muffins.
- 1/4 cup + 1/3 cup unbleached flour
- heaping 1/2 teaspoon baking powder
- 1/4 teaspoon freshly grated nutmeg
- pinch of salt
- 4 tablespoons unsalted butter, softened
- 1/3 cup sugar
- 1/4 teaspoon lemon zest
- 1 egg white (from 1 large egg)
- 1/4 cup low-fat buttermilk
- 1/3 cup fresh blueberries
- 1 teaspoon unbleached flour
- Begin by preheating your oven to 400°. In a standard muffin tin, line 4 muffin cups with liners.
- In a small bowl, stir together with a fork the ¼ cup plus 1/3 cup flour, baking powder, nutmeg and salt. Set aside.
- Now, in a medium bowl, cream the butter, sugar and lemon zest. Beat this mixture very well to incorporate plenty of air into the batter. I’d say 3 minutes should do the trick.
- Next, add the egg white and continue beating. Then add half of the flour mixture, beating lightly before stirring in half of the buttermilk. Add the remaining half of the flour mixture followed by the remaining buttermilk. When this mixture is fully incorporated, stop mixing! Don’t overmix!
- Next, toss your clean, dry blueberries with 1 teaspoon of flour, then stir them gently into your batter. Divide the batter evenly between the muffins cups and bake for 19-22 minutes. Enjoy!
1.2.4
Category: Breakfast |
6 Comments »
Tags: blueberries, blueberry, blueberry dessert for two, blueberry dessert recipes, blueberry desserts, Breakfast, breakfast for two, dessert for two, dessert recipes, muffin, small batch of blueberry muffins
Posted By Christina on August 9, 2010
Almost every Tex-Mex restaurant has Tres Leches Cake on the dessert menu. I believe Texans are so enamored of it because it contains sweetened condensed milk. The Pionner Woman likes to call it the nectar of the South. I couldn’t agree more. Tres Leches is a sponge cake drenched in a sweet, creamy sauce made of three milks. It’s heavenly. It’s a very strange cake in that it contains no oil or butter. And I’ve even seen flour-less versions of it that use ground almonds instead.
Now, there are many variations of this cake to be had. I’ve had delicious versions of this cake that contained Mexican vanilla. While tasty, I feel that it competes with the milk flavor. But if vanilla is your thing, by all means, stir some in! I’ve also had versions that contained cinnamon in the batter. I left it out of this recipe to stay true to the original, but I wouldn’t mind a bit if you added ¼ teaspoon of cinnamon. Most folks prefer this cake frosted with whipped cream, but I’m not a big fan of whipped cream in general so I serve it on the side. And finally, to many people, it’s not Tres Leches unless there’s a neon red Maraschino cherry on top. Feel free to garnish.
Makes 1 small 6″ cake.
- For the cake:
- 1/2 cup unbleached flour
- 3/4 teaspoon baking powder
- 1 large egg, separated
- pinch of cream of tartar
- 1/2 cup sugar
- 1/4 cup half and half
- For the milk sauce:
- 1/2 cup half and half
- 2/3 cup sweetened, condensed milk
- First, preheat your oven to 350°. Grease a 6” cake pan with butter.
- In a small bowl, sift together the flour and baking powder. Set aside.
- In a medium glass bowl with scrupulously clean beaters, beat the egg white with a pinch of cream of tartar until soft peaks form. Tilt the bowl to help get it going if necessary. Once soft peaks form, slowly stream in the sugar while beating continuously.
- Next, beat in the egg yolk.
- Now, turn off the beaters and switch to a rubber spatula. Fold in one-third of the flour mixture, followed by half of the half-and-half. Repeat, finishing with the flour mixture.
- Scrape this mixture into the cake pan and level it with the spatula. Bake for 22 minutes. The cake is done when it pulls away from the edges of the pan and has a golden brown crust. Cool the cake on a wire rack for at least 30 minutes.
- Next, invert the cake onto a serving plate that has a lip to catch the milk sauce. In a measuring cup, stir together the half-and-half and the sweetened condensed milk. Using a toothpick, make holes all over the cake. Pour the condensed milk mixture on the cake slowly.
- Cover and refrigerate at least 1 hour before serving. Serve with whipped cream and Maraschino cherries, if desired.
1.2.4
Category: Cakes |
7 Comments »
Tags: recipe for small cakes, small cake for two people, small tres leches cake, sweetened condensed milk, Tex-Mex, TexMex desserts, three milks cake, tres leches cake
