Wednesday, July 8, 2009
So I found out that I can’t eat wheat or gluten-y things anymore. I will admit that I spent a day or two mourning the loss of glazed old-fashioned doughnuts and pie and pie and pie. Though once I realized how many ways of rotten I felt when I ate the stuff, not eating those lovely dough wads and their glutinous brethren was easy, if only because the alternative was so rough.
I’m an all right cook but my thing has always been baking. I know the whole nature of my baking deal is going to be changing. It will be different and feel kind of weird and I will miss my old recipes as I get new ones from sites like Karina’s Kitchen and troll the aisles at Whole Foods doing price comparisons on bean flour.
However, I do not go gentle into that buckwheat and millet.
Here is my favorite wheat packed super easy cobbler recipe that's been a part of my summers for the last 20 years. You can make it with berries or cherries but I love(d) it with peaches. It is an odd assembly that feels and looks wrong when you’re doing it but is pretty impossible to mess up. Batter on the bottom of the pan, then fruit, then pour water over the top of the whole thing. I know. Strange. Sometimes they use this same method in buckle recipes. As it bakes, the batter rises up over the fruit and the whole thing becomes a golden brown juicy layer of goodness with a light syrup on the bottom. The original recipe came from Applehood and Motherpie, Handpicked Recipes From Upstate New York (Junior League of Rochester, 1981).
Make it. Have some. For me.
Easy Fruit Cobbler
6 – 8 Servings
¼ cup butter
½ cup sugar
1 cup flour
¼ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups berries, pitted cherries or peeled and quartered peaches
¼ -½ cup sugar
¼ teaspoon cinnamon
1 ½ cups water
Cream butter and sugar together. Mix together flour, salt and baking powder. Add to butter alternately with milk. Pour into shallow greased 2-quart baking dish.
Spoon 2 cups fruit over Biscuit Batter. Sprinkle with sugar and cinnamon. Cover with water. Bake at 375 degrees until set and light brown on top, 45 – 50 minutes. Fruit will sink.
And like everything in life, this is good with ice cream.
You Capture is a weekly photo challenge at a mama blog I like:
I Should Be Folding Laundry
This week's challenge was a choice: Food or 4th of July (I guess you can tell which one I chose.)