There's a kind of sweet satisfaction in watching the quick and simple batter of milk, sugar, flour, and vanilla get poured into the pan and then quickly overtaken by a slosh of hot, melted butter, which bubbles up from the bottom and settles itself heavily in pools around the fresh fruit on top. This unique dessert with an amazing name celebrates the season's best bounty - fresh peaches and blueberries - by bathing them in butter. I often add a handful of blueberries for little bursts of color, which is what I've written here. Perfectly ripe local peaches are the fruit of choice here, and any variety will work. The butter is melted directly in the pan and isn't mixed into the batter, so it slips and slides around the batter to create these crisp browned edges that truly make the cobbler sing. (It should really have three "cuppas" in the name.) Instead of a two-layer cobbler with fruit on the bottom and a crumble or biscuit on the top, this recipe makes a supremely buttery and moist cake studded with fruit. Our family's favorite peach dessert is this dead simple batter-style cobbler we call "cuppa cuppa sticka." There's a "cuppa" self-rising flour, a "cuppa" milk, a "cuppa" sugar, and a "sticka" butter in addition to the fruit and a little vanilla. I'm pretty sure she still makes a huge purchase every time she drives up and down I-85, even with no kids in the house. We'd feast on them for weeks for breakfast, lunch, dinner, and, of course, dessert. She'd buy as many peaches as she could cram in the car.
Every couple of weeks during the summer, my mom would drive up to her parents' house in North Carolina and stop by her favorite peach stand in Gaffney. We ate plenty of local (Georgia) peaches, but the best selection came (and still comes) from Gaffney, South Carolina, home of the giant peach-shaped water tower. This title may just become that one baking book kept out on the counter for use time and time again.I ate a lot of peaches growing up.
CUPPA CUPPA COBBLER HOW TO
A troubleshooting guide collects tips scattered through the book, explaining how to stale fresh bread in a hurry, how to pit cherries without a cherry pitter, and how to package cookies for the mail. With Mark Bittman recipe adaptations and recipes culled from Tupperware parties in the 1970s, this eclectic collection is sure to bring inspired ideas to home bakers and includes unique finds such as Cuppa Cuppa Sticka peach and blueberry cobbler, and challah bread pudding Souffl. The yogurt biscuits and tomato and cream cheese turnovers will quickly become regular go-tos. Flavors soar beyond the basic with easy-to-make selections such as balsamic macaroons with chocolate chips, black sesame cupcakes with matcha buttercream, and black pepper popovers with chives and parmesan. The collection personifies the spirit of Food52 with worthy creations made from "reliable" and "no-fail" recipes that don't make weeknight baking off limits. The editors of Food 52, the cooking website founded by Amanda Hesser and Merrill Stubbs, present 60 recipes for an "uncommitted" style of "day-to-day baking" culled from readers, contributors, and site members. Filled with generations’ worth of kitchen wisdom, beautiful photography, and tips you'll return to, Baking is the new go-to collection for anyone who wants to whip up something sweet every day. They're not ordinary or ho-hum, either: ingredients you've baked with before (and some you haven't - like black sesame, coconut oil, and lavender) come together to create new favorites like Baked Cardamom French Toast and Olive Oil and Sesame Crackers. From Brown Butter Cupcake Brownies to "Cuppa Cuppa Sticka" Peach and Blueberry Cobbler, these sixty reliable, easy-to-execute recipes won't have you hunting down special equipment and hard-to-find ingredients or leave you with a kitchen covered in flour and a skink piled high with bowls. With this book, curated by the editors of Food52, you can have homemade treats far superior to the store-bought variety, even when it feels like you're too busy to turn on the oven.
And that's why baking shouldn't be reserved for special occasions.
Whether it's the chocolate cake at every childhood birthday, blondies waiting for you after school, or hot dinner rolls smeared with butter at Thanksgiving dinner, homemade baked goods hold a place in many of our best memories. A stunning collection of hassle-free recipes for baking cakes, cookies, tarts, puddings, muffins, bread, and more, from the editors behind the leading food website Food52.
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