Photo: Bonni Brodnick
We all have foods that remind us of childhood. For
me it's S'mores, Charles Chips Potato Chips, Tab with lemon, Schrafft's Shrimp
Dip ... and actually anything that we could dip those chips into. But
it's the summery scent of this special peach küchen
recipe that is one of my fondest July and August memories.
Peach küchen combines
peaches and custard with a scrumptious shortbread crust. The cozy summer
morning aroma of Mom baking -- before the heat of the day set in -- would waft
up the winding staircase in our house, gently blending a touch of cinnamon and
summer fruit with the fragrance of flowers in full bloom.
Transport yourself back to those lazy summer days
with this tasty dessert ... "The Kogen Girls Peachy Delight."
2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup margarine
12 peach halves (blanched and peeled)
1 teaspoon cinnamon
2 egg yokes
1 cup sour cream
Mix flour, baking powder, salt and 2 tablespoons
sugar; cut margarine in until coarse. Pat mixture firmly on bottom and up
sides of 8-inch or 9-inch square pan. Arrange peaches; sprinkle with
cinnamon and remaining sugar. Bake 15 minutes at 400 degrees.
Remove from oven and pour egg/sour cream mixture
over top. Return to oven for 30-additional minutes.
Serve with vanilla ice cream.
This summer dessert is elegant, easy to make and
simply delicious.
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