Blake Makes

Carmella Lanni-Giardina, is the female half of The Food Duo, a blog started in March 2008 with her husband, Carlo. While growing up in New York City, her South Carolinian mother was the baker of her family with her specialties involving traditional Low Country and Southern desserts with fruit and/or nuts. Now, that her mom has retired from work and baking, Carmella has stepped up to become the baker for her now larger family, often experimenting and making treats for everyone to enjoy – many being sugar-free variations.

I have to admit that when I first saw Paula Deen on TV a few years ago, she annoyed the heck out of me. She was hosting a Food Network BBQ challenge, and Carlo and I couldn’t believe how country she was with what I had deemed a maniacal laugh. I couldn’t even watch the whole show.

Then, one day a few months later, I decided to give her another chance by watching her cooking show. She was awesome, even reminding me of my aunt, Gertrude, with her sassy humour. Watching her put dishes together was like watching my grandma, aunts and mom (all of who are from the Charleston, SC area, while Paula’s from Savannah, GA) cook in the kitchen. Maybe it was the Southern gentle approach and charmful gentileness. I don’t know, but I quickly became a fan.

With it being the Memorial Day weekend and our plans going bust, my mom suggested we have a bit of an indoor barbecue the next couple days. I wanted to make a few desserts, and some a cobbler came to mind. I was going to go for a blackberry one, but peach sounded more appropriate. I actually hadn’t had peach cobbler since my mom made one a few years back.

So back to Paula. I found her recipe on the Food Network site, and just had to try it. I was sure it would be good, but this was another recipe where I got to test it against mom’s (She’s one helluva baker).

As usual, variations were done so we all could enjoy it. I used 2 cups of fresh white peaches, and 2 cups of fresh yellow peaches. I replaced the sugar with Splenda Baking Blend.

I also made self-rising flour (see recipe after cobbler), since I only had unbleached all-purpose flour. I also incorporated cinnamon into the peach mixture, and sprinkles some on top before placing the cobbler in the oven.

While it was baking, I must say our home smelled DEEEEEEEEEEEEE-VINE. Yes, it’s THAT good that I had to go the Deee-Lite route with the description. Carlo and I couldn’t wait to cut, well spoon, into it. When we did, it tasted even better than its smelled. After our few bites, Carlo called my mom who was over in about 5 minutes to try not one, but TWO pieces. Then, someone mentioned ice cream, and we ran out to get some vanilla “no sugar added” ice cream.

After Carlo grilled up some burgers and hot dogs, Carlo managed to squeeze in some more cobbler with ice cream. He said they were delicious together. Mom and I were stuffed. So we passed on dessert. However, I did have a bite for breakfast!

Here’s the recipe below. You can also check it out by clicking here.

INGREDIENTS:

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk

Ground cinnamon, optional

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
3. Put the butter in a 3-quart baking dish and place in oven to melt.
4. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Here is the recipe I used to make self-rising flour that I found on About.com: All-purpose flour + Salt + Baking powder.

DIRECTIONS:

1. Using a dry measure, measure the desired amount of flour into a separate container.
2. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

3. Mix to combine.

TIPS:

1. You can use self-rising flour in yeast bread recipes, but you’ll need to omit the salt.
2. If you use self-rising flour as a substitute for all-purpose flour in a quick bread, omit salt and baking powder.