I once had a peach cobbler at a pot luck dinner that had a creamy white
sauce inside with the fruit. I don't know if it was sour cream, cream
cheese or a thickened milk based sauce but it was delicious.
Does this ring any bells with anyone? I'd love to make something along
those lines with the huge bowl of peaches I just purchased from Moneta,
South Carolina.

Goomba38 wrote on 03 Jul 2006 in rec.food.cooking

> I once had a peach cobbler at a pot luck dinner that had a creamy white
> sauce inside with the fruit. I don't know if it was sour cream, cream
> cheese or a thickened milk based sauce but it was delicious.
> Does this ring any bells with anyone? I'd love to make something along
> those lines with the huge bowl of peaches I just purchased from Moneta,
> South Carolina.
>

You can't taste the differnce between sour cream, cream cheese or thickened
milk? Why would you care which one then?

--
-Alan

Mr Libido Incognito wrote:

> You can't taste the differnce between sour cream, cream cheese or thickened
> milk? Why would you care which one then?
>

Well.. it was white and custard like in texture which surrounded the
large peaches. Since it wasn't obvious (based on the small sample I had)
I wondered if it sounded like something anyone knew of? I've never made
peach cobbler with anything like this.

Goomba38 wrote:
> I once had a peach cobbler at a pot luck dinner that had a creamy white
> sauce inside with the fruit. I don't know if it was sour cream, cream
> cheese or a thickened milk based sauce but it was delicious.
> Does this ring any bells with anyone? I'd love to make something along
> those lines with the huge bowl of peaches I just purchased from Moneta,
> South Carolina.

Here's one that's good. It's from the Courier Journal Kentucky
cookbook. Make a pie dough recipe and line a square or oblong pan that
is about 1 1/2 inches deep. Use either an 8x8 or 7x12 pan. Cover the
bottom of the pan with peeled peach halves. Lay the peaches pit side
up. Sprinkle sugar over the peaches to sweeten them (about 4
tablespoons). Then drizzle about 2 tablespoons of water over the top.
Bake in a 400 degree oven until the peaches are soft and the pastry is
lightly browned.

While the pastry and peaches are baking, cream together 1/2 cup butter
and 1 cup of sugar. Add 2 eggs and beat well. Pour this over the
cooked peach and pastry concoction and place under a broiler until the
sauce is set and the top surface is browned.

"Goomba38" > schreef in bericht
...
>I once had a peach cobbler at a pot luck dinner that had a creamy white
>sauce inside with the fruit. I don't know if it was sour cream, cream
>cheese or a thickened milk based sauce but it was delicious.
> Does this ring any bells with anyone? I'd love to make something along
> those lines with the huge bowl of peaches I just purchased from Moneta,
> South Carolina.

How about making a regular cobbler and adding a thin custard to it, in the
layer with the peaches? or how about tinkering with barb's approach form her
Rhubard Custard Cake?

Jke wrote:

> How about making a regular cobbler and adding a thin custard to it, in the
> layer with the peaches? or how about tinkering with barb's approach form her
> Rhubard Custard Cake?
>
>
I actually surprised myself doing a dejanews search on "peaches and
cream cobbler" on chance that it would be fruitful. Lo'and behold there
is a recipe by someone named Duckie, on alt.cooking-chein by that name
that sounds like a potential winner! I'm going to try it tonight.


> Peaches and Cream Cobbler
>
> Peach Filling
> 3 cups fresh peaches, blanched, peeled and strained (see note)
> 1 cup granulated sugar
> 1/4 cup cornstarch
> 1 tablespoon cinnamon
> 1 1/2 teaspoons ground nutmeg
> 3/4 teaspoon ground cloves
> 3/4 cup boiling water
> ~~~~~~~~~~~~~~~~~~
>
> Cream Cheese
> 16 ounces cream cheese, softened
> 2 eggs
> 1 1/2 teaspoons pure vanilla extract
> 1/4 cup granulated sugar
> ~~~~~~~~~~~~~~~~~~~~~
>
> Crust
> 3 tablespoons unsalted butter
> 1 cup granulated sugar
> 2 cups flour
> 1 tablespoon baking powder
> 1/4 teaspoon salt
> 1 cup milk
>
> Peach Filling: Spray a 9 x 13-inch baking dish with nonstick spray.
> Pour peaches in bottom of dish.
>
> In a mixing bowl combine sugar, cornstarch, cinnamon, nutmeg and
> cloves. Pour boiling water over mixture a little at a time, mixing
> well. Pour this mixture over the peaches.
>
> Cream cheese: Mix together all of the cream cheese ingredients and
> pour over the top of the peaches. Spread evenly over all of the
> peaches.
>
> Crust: Cream the butter and sugar together. Slowly add the flour,
> baking powder, salt and milk. Mix to combine all of the ingredients
> together well. Pour over the top of the cream cheese mixture. Bake at
> 350 degrees F for 1 hour and 10 minutes or until top is golden brown.
> Let rest for 15 minutes after removing from the oven to set the
> peaches and cream cheese.
>
> Garnish each serving with a peach slice, and serve with vanilla ice
> cream.

Goomba38 wrote:

> Well.. it was white and custard like in texture which surrounded the large
> peaches. Since it wasn't obvious (based on the small sample I had) I
> wondered if it sounded like something anyone knew of? I've never made
> peach cobbler with anything like this.

http://groups.google.com/groups?lnk=...afout i+peach

Bob

Bob Terwilliger wrote:
> Goomba38 wrote:
>
>> Well.. it was white and custard like in texture which surrounded the large
>> peaches. Since it wasn't obvious (based on the small sample I had) I
>> wondered if it sounded like something anyone knew of? I've never made
>> peach cobbler with anything like this.
>
> http://groups.google.com/groups?lnk=...afout i+peach
>
> Bob
>
>
Hmmmmmm... how interesting! Perhaps that was what it was? If the
"peaches and cream cobbler" recipe I found isn't right, I'll try this
idea next.
Thanks

"Goomba38" > schreef in bericht
. ..
> Jke wrote:
>
>> How about making a regular cobbler and adding a thin custard to it, in
>> the layer with the peaches? or how about tinkering with barb's approach
>> form her Rhubard Custard Cake?
> I actually surprised myself doing a dejanews search on "peaches and cream
> cobbler" on chance that it would be fruitful. Lo'and behold there is a
> recipe by someone named Duckie, on alt.cooking-chein by that name that
> sounds like a potential winner! I'm going to try it tonight.
>
>
>> Peaches and Cream Cobbler
>>
>> Peach Filling
>> 3 cups fresh peaches, blanched, peeled and strained (see note)
>> 1 cup granulated sugar
>> 1/4 cup cornstarch
>> 1 tablespoon cinnamon
>> 1 1/2 teaspoons ground nutmeg
>> 3/4 teaspoon ground cloves
>> 3/4 cup boiling water
>> ~~~~~~~~~~~~~~~~~~
>>
>> Cream Cheese
>> 16 ounces cream cheese, softened
>> 2 eggs
>> 1 1/2 teaspoons pure vanilla extract
>> 1/4 cup granulated sugar
>> ~~~~~~~~~~~~~~~~~~~~~
>>
>> Crust
>> 3 tablespoons unsalted butter
>> 1 cup granulated sugar
>> 2 cups flour
>> 1 tablespoon baking powder
>> 1/4 teaspoon salt
>> 1 cup milk
>>
>> Peach Filling: Spray a 9 x 13-inch baking dish with nonstick spray.
>> Pour peaches in bottom of dish.
>>
>> In a mixing bowl combine sugar, cornstarch, cinnamon, nutmeg and
>> cloves. Pour boiling water over mixture a little at a time, mixing
>> well. Pour this mixture over the peaches.
>>
>> Cream cheese: Mix together all of the cream cheese ingredients and
>> pour over the top of the peaches. Spread evenly over all of the
>> peaches.
>>
>> Crust: Cream the butter and sugar together. Slowly add the flour,
>> baking powder, salt and milk. Mix to combine all of the ingredients
>> together well. Pour over the top of the cream cheese mixture. Bake at
>> 350 degrees F for 1 hour and 10 minutes or until top is golden brown.
>> Let rest for 15 minutes after removing from the oven to set the
>> peaches and cream cheese.
>>
>> Garnish each serving with a peach slice, and serve with vanilla ice
>> cream.

Sounds gooood. So does the flan in the other post.

Jke wrote:

>>> Peaches and Cream Cobbler
>>>
<clipped>
> Sounds gooood. So does the flan in the other post.
>

Don't bother trying it. It was HORRIBLE, I total waste of gloriously
ripened sweet peaches. Way too much crust on top, slightly bitter even?
The cream cheese layer was dry and tasteless. The peach layer was
overspiced to the point of not tasting "peaches" through it. I followed
the recipe exactly.
I'm going to try the peach clafouti idea someone else is suggested.

"Goomba38" > wrote in message
. ..
> Jke wrote:
>
>>>> Peaches and Cream Cobbler
>>>>
> <clipped>
>> Sounds gooood. So does the flan in the other post.
>>
>
> Don't bother trying it. It was HORRIBLE, I total waste of gloriously
> ripened sweet peaches. Way too much crust on top, slightly bitter even?
> The cream cheese layer was dry and tasteless. The peach layer was
> overspiced to the point of not tasting "peaches" through it. I followed
> the recipe exactly.
> I'm going to try the peach clafouti idea someone else is suggested.

The cobbler you had might be this one. It has a crust that rises to the top
and leaves sort of a creamy layer around the peaches. I use more fruit than
it calls for.

Ms P


* Exported from MasterCook *

Peach Cobbler 2

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter
1 cup Sugar
1 c. Flour
1 T. Baking Powder
1/2 t. Salt
1/2 t. vanilla
3/4 c. milk
3 c. Fruit

Cut butter in pieces and place in baking dish.
Sift dry ingredients; stir in milk and vanilla. Pour batter over pieces
of butter. Add fruit on top of batter. Bake at 350-F for 45 minutes,
or until crust rises to the top and is lightly browned.



- - - - - - - - - - - - - - - - - - -

ms_peacock wrote:

> The cobbler you had might be this one. It has a crust that rises to the top
> and leaves sort of a creamy layer around the peaches. I use more fruit than
> it calls for.
>
Thanks! It certainly looks easy and HAS to be better!

"Goomba38" > wrote in message
. ..
> ms_peacock wrote:
>
>> The cobbler you had might be this one. It has a crust that rises to the
>> top and leaves sort of a creamy layer around the peaches. I use more
>> fruit than it calls for.
>>
> Thanks! It certainly looks easy and HAS to be better!

Even if it's not the exact one you're looking for it's REALLY good. I like
it served with cinnamon ice cream. Vanilla ice cream or just plain cream
are good too.

Ms P

Ms P wrote:

>>> The cobbler you had might be this one. It has a crust that rises to the
>>> top and leaves sort of a creamy layer around the peaches. I use more
>>> fruit than it calls for.
>>>
>> Thanks! It certainly looks easy and HAS to be better!
>
> Even if it's not the exact one you're looking for it's REALLY good. I
> like it served with cinnamon ice cream. Vanilla ice cream or just plain
> cream are good too.

I bet it would be good with eggnog ice cream.

Bob

"Goomba38" > schreef in bericht
. ..
> Jke wrote:
>
>>>> Peaches and Cream Cobbler
>>>>
> <clipped>
>> Sounds gooood. So does the flan in the other post.
>>
>
> Don't bother trying it. It was HORRIBLE, I total waste of gloriously
> ripened sweet peaches. Way too much crust on top, slightly bitter even?
> The cream cheese layer was dry and tasteless. The peach layer was
> overspiced to the point of not tasting "peaches" through it. I followed
> the recipe exactly.
> I'm going to try the peach clafouti idea someone else is suggested.


I am sorry that your efforts didnt'pay off But thanks for the warning