Wednesday, September 19, 2012

For Rachel and her Cobbler, a Response


So, my pal Rachel devoted a whole blog post to this cobbler, and I was like, okay, let's try it.  I love cobblers.  And crisps.  And buckles.  And anything involving fruit and cake (except fig newtons--don't try to pull that nonsense on me).

So, I peel the peaches and simmer the peaches and cobble the peaches, and as I'm checking the recipe one last time before I slide it into the oven, I notice that it calls for self rising flour.  And, I think to myself, hmm, I thought it was weird that there was no leavening called for in the cake part.  I wonder if it matters that I used all-purpose?  Then I slid the cobbler in and thought, well, too late now.

Unless you think soupy (though, delicious) peaches floating on top of a thick, gloopy muck is a rousing success, this was a disaster.  As it happens, self rising flour is pretty much just a cake mix (with salt and leavening) and, as it turns out, it does make a difference.

Well, there was much disappointment that night, and I was like, thanks a lot, Rachel, but, you know, like, sarcastically.  And Paula Deen.  And then I went to bed.

Well, the next day I bought more peaches and more butter, and some self rising flour.  And when the peaches were ripe, I tried again.

Rejoicing.  It is as good as Rachel makes it sound.  And I was like, thanks a lot, Rachel.  And Paula Deen.

But that time, I really meant it.

3 comments:

  1. I failed you (in that blog post). I should have told you that you can make self-rising flour by adding baking powder and salt to your regular flour. Because who keeps self rising flour around? Thanks, The Internet!

    It is a testament to your character that you tried it again.

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  2. Looks great. I have a rhubarb crisp you may have if you even have extra rhubarb sitting around. Happy cooking!

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  3. Great. Now all I will think about the rest of this Wednesday night is that cobbler and how it is not sitting in a warm pan on top of the oven.

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