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.

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
---



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

Arri London > wrote in :

> 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.
>

Blueberry Buckle?

Wayne Boatwright wrote:
>
> Arri London > wrote in :
>
> > 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.
> >
>
> Blueberry Buckle?

What in the world is that?

Arri London > wrote in :

> Wayne Boatwright wrote:
>>
>> Arri London > wrote in
>> :
>>
>> > 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.
>> >
>>
>> Blueberry Buckle?
>
> What in the world is that?
>

Somewhat of a coffee cake, and really quite good. I think it's origin
is Colonial New England. The following is one from Food Network, which
is better than the one from one of my old cookbooks.

Wayne

Blueberry Buckle

1/2 cup (1 stick) unsalted butter, room temperature plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries
1 recipe Streusel Topping, recipe follows

Preheat the oven to 350 degrees F.

Butter a large baking dish and dust with flour, tapping out excess.
Set aside.

In a medium bowl, sift together the flour, baking powder, and salt; set
aside.

In the bowl of an electric mixer fitted with the paddle attachment,
cream butter and sugar on medium speed until light and fluffy, about 3
minutes. Reduce mixer speed to low, and add egg and vanilla, beating
until fully combined.

Add reserved flour mixture, alternating with the milk, a little of each
at a time, starting and ending with the flour mixture. Remove from
mixer. Gently fold in blueberries.

Pour batter into prepared pan; sprinkle topping over cake. Bake until
cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire
rack to cool 10 minutes. Remove from pan; cool 15 minutes before
serving.

Streusel Topping:
1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature

In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a
pastry blender, or a fork, cut in the butter until fine crumbs form.

Using hands, squeeze together most of the mixture to form large clumps.
Can be frozen in an airtight container for up to 6 months.

Wayne Boatwright > wrote in
:

> Arri London > wrote in
> :
>
>> Wayne Boatwright wrote:
>>>
>>> Arri London > wrote in
>>> :
>>>
>>> > 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.
>>> >
>>>
>>> Blueberry Buckle?
>>
>> What in the world is that?
>>
>
> Somewhat of a coffee cake, and really quite good. I think it's origin
> is Colonial New England. The following is one from Food Network,
> which is better than the one from one of my old cookbooks.
>
> Wayne
>
> Blueberry Buckle
>
> 1/2 cup (1 stick) unsalted butter, room temperature plus more for pan
> 2 cups all-purpose flour, plus more for pan
> 1 1/2 teaspoons baking powder
> 1/2 teaspoon salt
> 3/4 cup sugar
> 1 large egg
> 1 teaspoon pure vanilla extract
> 1/2 cup milk
> 5 cups wild or cultivated blueberries
> 1 recipe Streusel Topping, recipe follows
>
> Preheat the oven to 350 degrees F.
>
> Butter a large baking dish and dust with flour, tapping out excess.
> Set aside.
>
> In a medium bowl, sift together the flour, baking powder, and salt;
> set aside.
>
> In the bowl of an electric mixer fitted with the paddle attachment,
> cream butter and sugar on medium speed until light and fluffy, about 3
> minutes. Reduce mixer speed to low, and add egg and vanilla, beating
> until fully combined.
>
> Add reserved flour mixture, alternating with the milk, a little of
> each at a time, starting and ending with the flour mixture. Remove
> from mixer. Gently fold in blueberries.
>
> Pour batter into prepared pan; sprinkle topping over cake. Bake until
> cake tester comes out batter-free, 60 to 70 minutes. Transfer to a
> wire rack to cool 10 minutes. Remove from pan; cool 15 minutes before
> serving.
>
> Streusel Topping:
> 1 cup all-purpose flour
> 1/4 cup packed light-brown sugar
> 1 teaspoon ground cinnamon
> 1/4 teaspoon salt
> 6 tablespoons unsalted butter, room temperature
>
> In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a
> pastry blender, or a fork, cut in the butter until fine crumbs form.
>
> Using hands, squeeze together most of the mixture to form large
> clumps. Can be frozen in an airtight container for up to 6 months.

Arri, contrary to the instructions, this does not have to be removed
from the pan. The original text specified a springform pan, but we
never bake it in one.

Wayne

Wayne Boatwright wrote:
>
> Wayne Boatwright > wrote in
> :
>
> > Arri London > wrote in
> > :
> >
> >> Wayne Boatwright wrote:
> >>>
> >>> Arri London > wrote in
> >>> :
> >>>
> >>> > 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.
> >>> >
> >>>
> >>> Blueberry Buckle?
> >>
> >> What in the world is that?
> >>
> >
> > Somewhat of a coffee cake, and really quite good. I think it's origin
> > is Colonial New England. The following is one from Food Network,
> > which is better than the one from one of my old cookbooks.
> >
> > Wayne
> >
> > Blueberry Buckle
> >
> > 1/2 cup (1 stick) unsalted butter, room temperature plus more for pan
> > 2 cups all-purpose flour, plus more for pan
> > 1 1/2 teaspoons baking powder
> > 1/2 teaspoon salt
> > 3/4 cup sugar
> > 1 large egg
> > 1 teaspoon pure vanilla extract
> > 1/2 cup milk
> > 5 cups wild or cultivated blueberries
> > 1 recipe Streusel Topping, recipe follows
> >
> > Preheat the oven to 350 degrees F.
> >
> > Butter a large baking dish and dust with flour, tapping out excess.
> > Set aside.
> >
> > In a medium bowl, sift together the flour, baking powder, and salt;
> > set aside.
> >
> > In the bowl of an electric mixer fitted with the paddle attachment,
> > cream butter and sugar on medium speed until light and fluffy, about 3
> > minutes. Reduce mixer speed to low, and add egg and vanilla, beating
> > until fully combined.
> >
> > Add reserved flour mixture, alternating with the milk, a little of
> > each at a time, starting and ending with the flour mixture. Remove
> > from mixer. Gently fold in blueberries.
> >
> > Pour batter into prepared pan; sprinkle topping over cake. Bake until
> > cake tester comes out batter-free, 60 to 70 minutes. Transfer to a
> > wire rack to cool 10 minutes. Remove from pan; cool 15 minutes before
> > serving.
> >
> > Streusel Topping:
> > 1 cup all-purpose flour
> > 1/4 cup packed light-brown sugar
> > 1 teaspoon ground cinnamon
> > 1/4 teaspoon salt
> > 6 tablespoons unsalted butter, room temperature
> >
> > In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a
> > pastry blender, or a fork, cut in the butter until fine crumbs form.
> >
> > Using hands, squeeze together most of the mixture to form large
> > clumps. Can be frozen in an airtight container for up to 6 months.
>
> Arri, contrary to the instructions, this does not have to be removed
> from the pan. The original text specified a springform pan, but we
> never bake it in one.
>
> Wayne

TY. We usually serve crumbles from the pan. They are too loose to
remove.

Wayne Boatwright wrote:
>
> Arri London > wrote in :
>
> > Wayne Boatwright wrote:
> >>
> >> Arri London > wrote in
> >> :
> >>
> >> > 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.
> >> >
> >>
> >> Blueberry Buckle?
> >
> > What in the world is that?
> >
>
> Somewhat of a coffee cake, and really quite good. I think it's origin
> is Colonial New England. The following is one from Food Network, which
> is better than the one from one of my old cookbooks.
>
> Wayne

Ah just a local name for a crumble of sorts. Don't think it would look
so good in a blue pan though

Sounds tasty though.
>
> Blueberry Buckle
>
> 1/2 cup (1 stick) unsalted butter, room temperature plus more for pan
> 2 cups all-purpose flour, plus more for pan
> 1 1/2 teaspoons baking powder
> 1/2 teaspoon salt
> 3/4 cup sugar
> 1 large egg
> 1 teaspoon pure vanilla extract
> 1/2 cup milk
> 5 cups wild or cultivated blueberries
> 1 recipe Streusel Topping, recipe follows
>
> Preheat the oven to 350 degrees F.
>
> Butter a large baking dish and dust with flour, tapping out excess.
> Set aside.
>
> In a medium bowl, sift together the flour, baking powder, and salt; set
> aside.
>
> In the bowl of an electric mixer fitted with the paddle attachment,
> cream butter and sugar on medium speed until light and fluffy, about 3
> minutes. Reduce mixer speed to low, and add egg and vanilla, beating
> until fully combined.
>
> Add reserved flour mixture, alternating with the milk, a little of each
> at a time, starting and ending with the flour mixture. Remove from
> mixer. Gently fold in blueberries.
>
> Pour batter into prepared pan; sprinkle topping over cake. Bake until
> cake tester comes out batter-free, 60 to 70 minutes. Transfer to a wire
> rack to cool 10 minutes. Remove from pan; cool 15 minutes before
> serving.
>
> Streusel Topping:
> 1 cup all-purpose flour
> 1/4 cup packed light-brown sugar
> 1 teaspoon ground cinnamon
> 1/4 teaspoon salt
> 6 tablespoons unsalted butter, room temperature
>
> In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a
> pastry blender, or a fork, cut in the butter until fine crumbs form.
>
> Using hands, squeeze together most of the mixture to form large clumps.
> Can be frozen in an airtight container for up to 6 months.