A couple of months ago I pulled my mom’s old steamer trunk from the closet. It had been years since I’d gone through it and I knew it would be a trip down memory lane. I came across pictures the kids made in grade school, tassels from their graduation caps and lots of books. Early in our marriage is when I began to collect cookbooks. At that time the only thing I was interested in were quick and easy cakes, mostly from a mix. Oh the lessons I’ve learned since then.
As you can see, my copy of Betty Crocker’s Desserts Cookbook is worn and tattered. One of my dear children or maybe a couple of them decided to add some artwork and tear the bottom of the cover. Kids I tell ya! 38 years ago the recipes inside seemed so foreign to me and were way beyond my comfort zone of sweet potato pies, sugar cookies, and German chocolate cake with the canned coconut pecan frosting.
Looking through it now there are tons of recipes that I’m ready to tackle. When the student is ready the teacher will appear. For our Labor Day Dinner I made the Peach Custard Kuchen. Armed with fresh juicy peaches and my movie of choice, Romancing the Stone playing in the background I was ready for this retro recipe.
Staying true to the recipe I prepared it exactly as written with no substitutions or additions. In the same vein of staying true I have to say I wish I had altered it a bit. Loved the crust, and the sweet and cinnamon peaches. However, the custard didn’t win me over. Whipping cream with egg yolks, just taste like whipping cream with egg yolks. With the addition of some type of sweetener and perhaps a bit of vanilla, the custard would have been sensational.
This was one of three desserts I made. I also knew that I would more than likely be the only one to eat it. I was right, and feeling that way I should not have doubled the recipe. The brownies and the cake stole the show. So I had two servings and down the disposal it went. I give away lots of my baked goods but this isn’t one I wanted to share. Just keeping it real folks. The recipe below is for 9 servings, not the 18 I made, LOL!
Look for the brownie recipe in a few days. Those babies didn’t last long. Score!!!!!
- 1 cup all-purpose flour
- 2 TBS sugar
- ¼ tsp salt
- ⅛ tsp baking powder
- ¼ cup butter, softened
- 1 ½ cup fresh sliced peaches, peeled
- ¼ cup plus 2 TBS sugar
- 1 tsp cinnamon
- 2 egg yolks
- 1 cup whipping cream
- Preheat oven to 400°.
- Stir together, 2 TBS sugar, the salt and baking powder.
- Work in the butter until mixture is crumbly.
- Pat mixture firmly and evenly in bottom and halfway up sides of an ungreased square pan, 8x8x2 inches.
- Arrange peach slices in pan.
- Mix ¼ cup plus 2 TBS sugar and the cinnamon; sprinkle over peach slices.
- Bake 15 minutes.
- Blend egg yolks and whipping cream; pour over peaches.
- Bake until custard is set and edges are light brown, 25-30 minutes.
- Serve warm.
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