Just talking about a wonderful aroma can't come anywhere near the experience of the one that will fill the house when peach cobbler or peach cake is baking. You all but taste it in the air. Quick and easy to make, these are favorites of many.
M. L. W. of Baltimore requested the two recipes and Lynda Morrison of Baltimore responded with Chef Gilles Syglowski's choice for peach cobbler. She wrote, "I make it often and I love it. Also, there are only a few dishes to wash and it doesn't require eggs or a mixer."
Maggie Murison of Towson responded with the choice for a "Baltimore peach cake" recipe which she says she clipped from a newspaper some 10 years ago. "I don't know which newspaper but I believe it is the Silbers Bakery peach cake recipe," she said.
Morrison's peach cobbler
2 cups sliced fresh peaches
1/2 cup butter (1 stick)
2 cups sugar
1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cups milk
Mix peaches with 1 cup sugar and set aside for 1 hour. Stir occasionally.
Melt the butter in a 9-by-13-inch pan. Mix the remaining cup of sugar, flour, salt, baking powder and milk to a batter and pour over the butter in the pan, do not stir. Slightly drain peaches and spoon the fruit over the batter, do not stir. During baking, peaches will sink to the bottom and the crust will rise to the top. Bake at 350 degrees for at least 20 to 30 minutes until lightly browned and a toothpick stuck in the crust comes out clean.
Ms. Morrison says the 2 cups of peaches may be sugared fresh peaches or frozen sweetened and thawed peaches or canned sliced peaches in syrup. All drained slightly.
Murison's peach cake
Makes two cakes
1 cup lukewarm milk
1/4 cup sugar (for sweeter dough, double the sugar)
1 teaspoon salt
1 cake compressed yeast or package active dry yeast
1 egg, slightly beaten
1/4 cup softened butter or shortening
3 1/2 -3 3/4 cups flour
4 to 6 fresh ripe peaches, washed and thinly sliced, unpeeled (peaches may be peeled if skins are too thick)
1/2 -1 cup sugar
1 tablespoon each cinnamon and powdered sugar
lemon or orange juice to sprinkle on fruit
1/3 cup apricot jam
1 tablespoon hot water
For the dough, mix the milk, sugar, salt and yeast stirring until yeast is dissolved. Stir in egg and butter or shortening. Add half the flour, mix well. Add remaining flour and mix until dough begins to pull away from sides of the bowl. Turn out onto floured surface and knead until blistered. Place in a greased bowl, turning once to coat. Cover with a damp cloth and let rise in warm place until doubled in bulk, about 1 1/2 hours. Punch down, let rise again until almost double, about 45 minutes. Divide dough in half and pat dough into two greased 9-inch cake pans.
Arrange the sliced peaches, overlapping one another in a circle beginning in center to outside edge. To keep peaches from turning dark, sprinkle with lemon or orange juice. Sprinkle this with the mixture of cinnamon and powdered sugar. Cover and let rise until double in bulk, about 25 to 30 minutes. Bake in a 400-degree oven for 25 to 30 minutes. Sprinkle with powdered sugar as soon as it is taken from the oven or add glaze if desired.
Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.
* Beatrice Myers of Baltimore wants a recipe for a seafood salad.
* Jane W. Courtney of Glen Arm wants a turkey soup recipe which calls for parsnips.
* Dorothy Phelps of Baltimore wants a recipe for a slow-cooking jambalaya made in a crock pot.
* Mrs. Bob Conen of Tell City, Ind., wants to make a country-fried steak like the one served at Grand Y's.
If you're looking for a recipe or can supply a request for a long-gone recipe, maybe we can help. Print each response or request clearly on a separate sheet of paper with your name, address and phone number; send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.