Arri London > writes:

>Julia Altshuler wrote:
>>
>> Like I really need more equipment!
>>
><snip>
>>
>> Question: Will the [blue] color of the pans affect the results of my
>baking?
>> If it is just a matter of testing for doneness, I can do that easily.
>> If I have to remember to turn down (or up) the temperature on everything
>> I bake or make some other adjustment, I'm not sure I'm up to remembering
>> that depending on which color pan I'm using.
>>
>> --Lia
>
>LOL No idea. I bought one for my mother just because she likes blue
>glass. She has no intention of baking in it; can't think of any baked
>goods that would look nice in blue glass.

PEACH COBBLER

6 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water

Cook peaches:
Preheat oven to 425°F.

Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive
baking dish and bake in middle of oven 10 minutes.

Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter with your
fingertips or a pastry blender until mixture resembles coarse meal. Stir in
water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in
middle of oven until topping is golden, about 25 minutes. (Topping will spread
as it bakes.)

Gourmet
September 1999
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---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."