more guest is no trouble at all, and I like everyone in town. Who is it?â
âSomeone I invited before I knew I shouldnât.â
âI understand, Dad. Just tell us who it is.â
Jack took a deep breath and let it out again. Then he cleared his throat and complied. âShawna Lee Quinn.â And when Lisaâs smile slipped, he said, âIâm sorry, honey. I knew you werenât going to like it.â
MINNESOTA PEACH COBBLER
Preheat oven to 350 degrees F., rack in the middle position.
Â
Note: Donât thaw your peaches before you make thisâleave them frozen.
Â
Spray a 13-inch by 9-inch cake pan with Pam or other nonstick cooking spray.
10 cups frozen sliced peaches (approximately 2½ pounds, sliced)
1 / 8 cup lemon juice (2 Tablespoons)
1½ cups white sugar (granulated)
¼ teaspoon salt
¾ cup flour (no need to sift)
½ teaspoon cinnamon
½ cup melted butter (1 stick, ¼ pound)
Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss.
Â
In another smaller bowl combine white sugar, salt, flour, and cinnamon. Mix them together with a fork until theyâre evenly combined.
Â
Pour the dry mixture over the peaches and toss them. (This works best if you use your impeccably clean hands.) Once most of the dry mixture is clinging to the peaches, dump them into the cake pan youâve prepared. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan.
Â
Melt the butter. Drizzle it over the peaches. Then cover the cake pan tightly with foil.
Â
Bake the peach mixture at 350 degrees F. for 40 minutes. Take it out of the oven and set it on a heat-proof surface, but DONâT TURN OFF THE OVEN!
TOP CRUST:
1 cup flour (no need to sift)
1 cup white sugar (granulated)
1½ teaspoons baking powder
¼ teaspoon cinnamon
½ teaspoon salt
½ stick softened butter (¼ cup, 1 / 8 pound)
2 beaten eggs (just stir them up in a glass with a fork)
Combine the flour, sugar, baking powder, cinnamon, and salt in the smaller bowl you used earlier. Cut in the softened butter with a couple of forks until the mixture looks like coarse cornmeal. Add the beaten eggs and mix them in with a fork. For those of you who remember your school library with fondness, the result will resemble library paste but itâll smell a whole lot better! (If you have a food processor, you can also make the crust using the steel blade and chilled butter cut into 4 chunks.)
Â
Remove the foil cover from the peaches and drop on spoonfuls of the topping. Because the topping is thick, youâll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your freshly washed finger. Dab on the topping until the whole pan is polka-dotted. (Donât worry if some spots arenât covered very wellâthe batter will spread out and fill in as it bakes and result in a crunchy crust.)
Â
Bake at 350 degrees F., uncovered, for an additional 50 minutes.
Â
Minnesota Peach Cobbler can be eaten hot, warm, room temperature, or chilled. It can be served by itself in a bowl, or topped with cream or ice cream.
Chapter Five
V alentineâs Day dawned bright and clear, and Hannah was up with the first pale rays of winter sun that crested the snowbanks. She made short work of feeding Moishe, chug-a-lugging a mug of strong coffee, and showering before she was fully awake. She pulled on jeans, donned a vivid red sweater in honor of the holiday, and grinned at her reflection in the mirror. Her curly red hair was sticking out like Little Orphan Annieâs, but there was no need to pull it back to accommodate a health department mandated hair net today. The Cookie Jar was closed.
The Cookie Jar customarily did a booming business on Valentineâs Day, selling heart-shaped cookies with red and white icing,
âSomeone I invited before I knew I shouldnât.â
âI understand, Dad. Just tell us who it is.â
Jack took a deep breath and let it out again. Then he cleared his throat and complied. âShawna Lee Quinn.â And when Lisaâs smile slipped, he said, âIâm sorry, honey. I knew you werenât going to like it.â
MINNESOTA PEACH COBBLER
Preheat oven to 350 degrees F., rack in the middle position.
Â
Note: Donât thaw your peaches before you make thisâleave them frozen.
Â
Spray a 13-inch by 9-inch cake pan with Pam or other nonstick cooking spray.
10 cups frozen sliced peaches (approximately 2½ pounds, sliced)
1 / 8 cup lemon juice (2 Tablespoons)
1½ cups white sugar (granulated)
¼ teaspoon salt
¾ cup flour (no need to sift)
½ teaspoon cinnamon
½ cup melted butter (1 stick, ¼ pound)
Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss.
Â
In another smaller bowl combine white sugar, salt, flour, and cinnamon. Mix them together with a fork until theyâre evenly combined.
Â
Pour the dry mixture over the peaches and toss them. (This works best if you use your impeccably clean hands.) Once most of the dry mixture is clinging to the peaches, dump them into the cake pan youâve prepared. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan.
Â
Melt the butter. Drizzle it over the peaches. Then cover the cake pan tightly with foil.
Â
Bake the peach mixture at 350 degrees F. for 40 minutes. Take it out of the oven and set it on a heat-proof surface, but DONâT TURN OFF THE OVEN!
TOP CRUST:
1 cup flour (no need to sift)
1 cup white sugar (granulated)
1½ teaspoons baking powder
¼ teaspoon cinnamon
½ teaspoon salt
½ stick softened butter (¼ cup, 1 / 8 pound)
2 beaten eggs (just stir them up in a glass with a fork)
Combine the flour, sugar, baking powder, cinnamon, and salt in the smaller bowl you used earlier. Cut in the softened butter with a couple of forks until the mixture looks like coarse cornmeal. Add the beaten eggs and mix them in with a fork. For those of you who remember your school library with fondness, the result will resemble library paste but itâll smell a whole lot better! (If you have a food processor, you can also make the crust using the steel blade and chilled butter cut into 4 chunks.)
Â
Remove the foil cover from the peaches and drop on spoonfuls of the topping. Because the topping is thick, youâll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your freshly washed finger. Dab on the topping until the whole pan is polka-dotted. (Donât worry if some spots arenât covered very wellâthe batter will spread out and fill in as it bakes and result in a crunchy crust.)
Â
Bake at 350 degrees F., uncovered, for an additional 50 minutes.
Â
Minnesota Peach Cobbler can be eaten hot, warm, room temperature, or chilled. It can be served by itself in a bowl, or topped with cream or ice cream.
Chapter Five
V alentineâs Day dawned bright and clear, and Hannah was up with the first pale rays of winter sun that crested the snowbanks. She made short work of feeding Moishe, chug-a-lugging a mug of strong coffee, and showering before she was fully awake. She pulled on jeans, donned a vivid red sweater in honor of the holiday, and grinned at her reflection in the mirror. Her curly red hair was sticking out like Little Orphan Annieâs, but there was no need to pull it back to accommodate a health department mandated hair net today. The Cookie Jar was closed.
The Cookie Jar customarily did a booming business on Valentineâs Day, selling heart-shaped cookies with red and white icing,
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