When I was a child, I was enamored of the kitchen. I always used to ask my mother if I could help her cook dinner, and I was always very annoyed when she told me I could make the salad.
The salad? I would think.
A salad is not cooking. I wanted to use the stove to make something real. I wanted to do something, anything other than make that very boring salad.
So suffice to say that I starting cooking (for real) at a very young age – I made my first pie (chocolate cream) when I was ten. Maybe younger. So the other day (ok fine, the other MONTH), when I was rifling through my things at my parent’s house, I was absolutely delighted to find my old childhood cookbooks. I have three – The Boxcar Children’s Cookbook, Addy’s Cookbook, and Samantha’s Cookbook (the latter two are both American Girls cookbooks. Shush you in the back! Did you make apple brown betty when you were twelve? I thought not).
As a quick side note-I am very pleased to learn that the American Girl franchise is still creating new stories and new girls. I absolutely adored American Girl when I was growing up, and I collected all of the books about all of the girls available at the time. I think it is a fantastic way to introduce American history to pre-teens, and even more amazing that all of the stories are told from the viewpoint of the girls themselves. These stories sparked so much more interest in me for the time line of American history than any class ever did, and I just can’t speak highly enough of them.
Back to the food! Upon my re-discovery of these cookbooks, I decided it would be fun to do a series on recipes made from them. Since I am really nothing more than a child at heart, and besides, I’ve never found a better recipe for many of the items in these books. Hell, I still make milkshakes the way the Boxcar Children taught me.
This recipe is from Addy’s Cookbook.
4 C sliced peaches (you can use frozen if you like)
2 TB flour
1/2 tsp cinnamon
1 C sugar
1 C flour, plus some extra for rolling out the dough
1 TB sugar
2 tsp baking powder
1/4 tsp salt
3 TB butter
6 TB half and half
1 tsp cinnamon
1 tsp sugar
Slice the peaches.
Add the flour, cinnamon and sugar, mix together and spoon it into a greased baking pan or a skillet.
For the crust, mix together the flour, sugar, baking powder, and salt. Cut the butter into small chunks and smush them into the flour mixture with a fork until you have pea-sized lumps. Add the half and half and stir until the ingredients are just moistened. Sprinkle some flour on a surface (like a cutting board), turn the dough out onto it, and knead the dough for about 30 seconds. To knead, push down on the dough and then fold it in half and repeat. Using a rolling pin, (or, if you don’t have one like me, any cylindrical object. I’m rather fond of wine bottles!) roll out the dough starting from the center and working your way out until it is 1/4″ thick.
Cut the dough into strips, or use a cookie cutter to make shapes. I went for strips because I don’t have cookie cutters. I know, you’re just thinking, “How does this woman survive in this world?! No rolling pin and NO COOKIE CUTTERS??” It’s hard. But I manage. During Christmas time I either make drop cookies or cookie strips. Better for dunking that way.
Lay the pieces over the fruit and sprinkle cinnamon and sugar over it all.
Bake in a 425˚ oven for 30 – 35 minutes, or until the crust is golden.
Cut and serve. You can serve with whipped cream or ice cream if that suits your fancy. I eat mine plain, for dessert and for breakfast. Because I’m an adult now, and I can do that. Hahahaha!!!