Eleanor found the this recipe when paging through cookbooks on Sunday morning. It's in the Joy of Cooking All About Breakfast and Brunch book she bought as a gift for me. It was excellent timing since I had gone through things in the freezer that morning and found 1/2 bag of frozen raspberries.....and peaches were on sale at Sendik's.
This was a dessert on Sunday evening after our salmon, green beans, and potatoes and then worked as breakfast the next morning. That was a good thing since I slept in a bit on Monday morning...all I had to do was warm this for her.
1. Preheat oven to 350 degrees. In unbuttered pan place sliced peaches (recipe says 1 1/2+ pounds). Sprinkle with 2 c raspberries and 1/4 c sugar.
2. Whisk together thoroughly:
1 c flour
1 t baking soda
(recipe called for 1/4 t salt which I omitted)
3. In separate bowl beat until light and fluffy:
4 T butter, softened
1/3 c sugar
4. Beat in egg
5. Add 1/2 dry ingredients and beat until just incorporated and add 1/4 buttermilk (I used yogurt). Add the remaining dry ingredients and beat until batter is smooth.
6. Drop spoonfuls of batter on the fruit leaving a border on the edge of the pan to allow for expansion.
7. Bake until top golden brown...about 45 minutes.
It was part of a Sunday spent in the kitchen. I realized that the milk was stockpiling in the refrigerator, so I made rice pudding. Then I made cobbler. Then I made chocolate chip cookies for the spaghetti dinner on Monday evening. I roasted squash for a recipe (will blog about that in the future), made granola, and par-boiled potatoes for dinner. Every time I went in the family room the Green Bay Packers didn't do well, so I stayed in the kitchen to assist in the victory over Carolina!
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