Sunday, March 22, 2015

What's for supper? Chicken and spring things, now with recipe

Sunday dinner, first weekend of spring:

Roast chicken
Reheated rice
Butternut squash
Peach cobbler
Peach Cobbler
The batter is Bettina's Cottage Pudding, from A Thousand Ways to Please a Husband.
1 600 g bag frozen peaches (that's about a 20 oz. bag in Imperial)
A spoonful of butter or margarine, and a sprinkle of sugar

1 cup flour
1 2/3 tsp. baking powder (who wants to measure that? I just put in about 2 tsp.)
1/4 tsp. salt
1/3 cup sugar (I used brown sugar)
1 well-beaten egg
1/2 cup milk
2 tbsp. melted butter (I have used canola oil and margarine)
1/4 tsp. vanilla or lemon extract (I used lemon)
Turn the oven on to 350 degrees F. In a greased casserole or pan, put the peaches plus a bit of butter or margarine and a little sugar. If the peaches are still frozen, put the pan in the oven while it is preheating and you are mixing the batter. Leave it in at least long enough so that you start to smell the peaches warming up. If the peaches are thawed, it still doesn't hurt to warm them up a bit before putting batter on them.
Mix the dry ingredients first, then beat in the egg and milk, adding melted butter and flavouring last. Remove the pan (carefully) from the oven, and spread the batter on top. It will be thick and will probably not go right to the edges, but that's all right, just do the best you can. Put it back in the oven and bake for about half an hour, until the cake part is baked through and starting to brown. I baked it uncovered, but if you would rather have more of a steamed pudding, you could put a lid on it or cover with foil. Makes about six servings.

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