This week, Chef Katrina Pilver of Miss Barbara Jean's Soul Food Kitchen teaches Tina Redwine how to make southern-inspired soul food.
Peach Cobbler
INGREDIENTS:
Peach Syrup:
White sugar, 1.5 cups
Nutmeg, 1-¼ tsp
Cinnamon, 1-¼ tsp
(If you don’t like your cobbler very sweet then reduce the amount of sugar.)
Dry Ingredients:
Bisquick pancake mix, 350g ? Baking powder, 1-½ tsp
Wet Ingredients:
Butter, melted, 1.5 sticks
Whole milk, unsweetened, 375 ml
Peaches, 643 grams
METHOD:
Preheat oven to 425°F
Combine defrosted peaches, sugar, cinnamon and nutmeg in a saucepan over medium low heat. Stir occasionally until sugar dissolves and liquifies to form a syrup.
In a separate bowl whisk dry ingredients together until well combined
Whisk milk, then butter into dry ingredients.
Pour batter into casserole dish or baking pan and spoon peaches and syrup evenly over top of peach cobbler.
Bake for 30-40 minutes until top is brown and edges are crusty.
CONTACT:
Miss Barbara Jean’s Soul Food Kitchen
115 Main Street, Norwalk
203-939-9598 for pickup or delivery.
PHOTOS: Chef's Quick Tip
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