Two healthful basics - fruit and bread - are provided in each serving of this desert.
1/2c. sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
a dash of cayenne
4 cups (6 medium) sliced peaches
2-3 diced habaneros
1 teaspoon lemon juice
3 tablespoons vegetable shortening
1 cup all-purpose flour*
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk
directions: Heat oven to 400 degrees. mix 1/2c. sugar, cornstarch, cayenne and cinnamon into a 2-quart saucepan. stir in peaches, habaneros, and lemon juice. cook, stirring constantly, until mixture thickens and boils. boil and stir 1 minute. pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs. stir in milk. drop dough by 6 spoonfuls onto hot peach mixture.
bake until topping is golden brown, 25 to 30 minutes. serve warm.
about the recipe: when i picked up a bucket of habaneros at the farmer's market for $5, i had no idea what i was going to do with them all. i looked up salsas and jams and all sorts of fun projects. then it hit me one night at work - peach cobbler. the dash of cayenne in with the cinnamon was my own addition. i believe i added a touch of cinnamon to bread mixture as well. i was worried that adding diced habaneros into the mixture would make the desert peachy until i got a bite of habanero, but i was wrong! the peaches absorbed in the heat of the habanero in a surprisingly pleasant way. my favorite part baking this was taking advice from my friend carlos and listening to It's Clobbering Time & the rest of Blood, Sweat, and No Tears. I mean seriously, who would want that in a clobbler?
from the book:
Betty Crocker's Cookbook
7th Printing, 1982
isbn 0-307-09800-1
1/2c. sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
a dash of cayenne
4 cups (6 medium) sliced peaches
2-3 diced habaneros
1 teaspoon lemon juice
3 tablespoons vegetable shortening
1 cup all-purpose flour*
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk
* if using self-rising flour, omit baking powder & salt
directions: Heat oven to 400 degrees. mix 1/2c. sugar, cornstarch, cayenne and cinnamon into a 2-quart saucepan. stir in peaches, habaneros, and lemon juice. cook, stirring constantly, until mixture thickens and boils. boil and stir 1 minute. pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs. stir in milk. drop dough by 6 spoonfuls onto hot peach mixture.
bake until topping is golden brown, 25 to 30 minutes. serve warm.
about the recipe: when i picked up a bucket of habaneros at the farmer's market for $5, i had no idea what i was going to do with them all. i looked up salsas and jams and all sorts of fun projects. then it hit me one night at work - peach cobbler. the dash of cayenne in with the cinnamon was my own addition. i believe i added a touch of cinnamon to bread mixture as well. i was worried that adding diced habaneros into the mixture would make the desert peachy until i got a bite of habanero, but i was wrong! the peaches absorbed in the heat of the habanero in a surprisingly pleasant way. my favorite part baking this was taking advice from my friend carlos and listening to It's Clobbering Time & the rest of Blood, Sweat, and No Tears. I mean seriously, who would want that in a clobbler?
from the book:
Betty Crocker's Cookbook
7th Printing, 1982
isbn 0-307-09800-1
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