Cooking at Lodge – Day Seven
There was another new group this evening, but no one to feed this morning, so I rested up. From the looks of the plates, dinner was a big success. There were thick pork loin chops that need to be used, so I seared, then roasted them (with butter of course). For sides we had roasted potatoes and cream spinach with bacon. I also caramelized some onions to go with the chops and made a lemon caper sauce again. Dessert was a peach cobbler (special request). I decided to make the really easy version of cobbler. The recipe is below.
The smoke detectors went off in the lodge tonight, and thank God there were NO sprinklers! I’m happy to say, I had not set another fire, but it did make me look. The detectors were just being sensitive to – I’m not sure what, because we all decided there was no smoke. And the funny thing was they didn’t go off, when I did have that small fire, last week.
This is a combination of Dot's crust recipe, and my filling recipe. Don't tell anyone how good the crusty edges are, you deserve them!
- 1 stick unsalted butter, melted
- 1 cup sugar
- 1 cup flour
- 1 TBSP baking powder
- 1 tsp vanilla
- 1/2 tsp salt
- 3/4 cup milk
- 2 egg yolks
- 3/4 cup sugar
- 2 TBSP quick tapioca
- 2 TBSP cream, evaporated milk, or coconut milk
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 2 lbs frozen peaches
- For the crust, pour melted butter in the bottom of the baking pan. Combine the rest of the crust ingredients and pour over the melted butter.
- Heat oven to 350°
- For the filling, combine all ingredients except the peaches. Then toss in the peaches and continue tossing till everything is well combined. You may need to let it rest so the peaches start to defrost a little, and develop some juice.
- Then pour the peaches over the batter in the pan.
- Bake for about 40 minutes, or until nicely brown on top.