All I need is someone like you
My dearest darling
Please, love me too
Within my heart I pray your answer’s yes
I’ll make your life full of happiness
“My Dearest Darling” by Etta James
Peaches remind me of my dad in two unique ways…
First, I remember that as a kid, my dad would sit on the front porch on warm summer evenings with anyone who would keep him company (I think it was usually my sister) and eat a juicy peach. I vaguely remember eating peaches with him and then throwing the pits in the woods that were across the street from our house.
Second, my dad has become healthier at this point in his life and enjoys the same peach-inspired lunch every day.
Here’s the recipe foodies: in a cereal bowl, place one large scoop of cottage cheese, top with canned peaches and almonds. He loves it, I have not tried it so I can’t say it would be gross, but I want to think it is gross.
This cobbler is a wonderful compliment to your July peach crop. It would also be great with a large scoop of ice cream, which my dad would approve of (he was known in his less health-crazed days to eat Dairy Queen Dilly Bars by the bagful).
This recipe is another hit from the Betty Crocker Cookbook, every amateur baker should have a copy of that book…
½ cup sugar plus 1 tablespoon plus 2 tablespoons of sugar
1 tablespoon cornstarch
¼ teaspoon cinnamon
4 cups sliced fresh peaches (about 6 medium peaches)
1 teaspoon lemon juice
1 cup flour
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
½ cup milk
1. Preheat oven to 400° F
2. In a medium saucepan over medium-high heat, mix ½ cup sugar, cornstarch, and cinnamon
3. Stir in peaches and lemon juice, constantly stir and cook for 5 minutes until the mixture thickens and boils
4. Pour into ungreased 2 quart casserole, keep peach mixture hot in the oven
5. In a medium bowl, combine flour, 1 tablespoon sugar, baking powder, and salt
6. Cut in butter until the mixture looks like fine crumbs
7. Stir in milk
8. Drop 6 biscuits on top of the peach mixture, sprinkle biscuits with 2 tablespoons of sugar
9. Bake about 25 minutes or until biscuits are golden brown
10. Serve with vanilla ice cream