You’ve heard of “twice-baked potatoes,” right? I think the recipe involves something like: bake the potatoes, slice them in half, scoop out most of the potato from the middle, mix a bunch of things like chopped green onion, sour cream, bacon bits, salt and pepper into the scooped out portion of potato; refill the potato shells and bake it all again — maybe topped with some cheese.
Well, I didn’t make that. But I did make a peach cobbler with a cake-like topping. Now, the peaches in this cobbler are very delicious and special — I drove to Fredericksburg-Stonewall area at least three times in June and July and August to get this Dixie Land variety! I spent about 4 hours peeling, slicing, sugaring, and bagging them for the freezer. So, whenever we have these peaches — it is a real treat.
Yesterday we had dinner with Randy and family at our new Red Robin. The dessert menu appeared, and I said “oh no, let’s don’t get dessert here — you all come over and I’ll put a peach cobbler in the oven.” Well, Melissa and the kids and I headed home to do that; Randy and Terry headed to a car dealership to “look.”
The “easy” cobbler recipe I have been using lately has to be doubled. Last time I made it, the pan I used wasn’t large enough and we had a mess in the oven to clean later. BUT . . . it was delicious. So, this time, I made sure to pick out a larger pan!
As I was putting the ingredients into the big bowl — measuring each item carefully and doubling each ingredient — the telephone rang. It was Randy calling about a car he and Terry had found. I guess that my listening skills and my attention-to-detail skills are dysfunctional when paired up. The result was a topping on those wonderful peaches that only had 1 cup of flour in it instead of 2! So, it was more like a crunchy slice of topping than like the nice cake-like topping we love. Besides that, the cobbler wasn’t done and out of the oven until after 10 o’clock. Nobody wanted peach cobbler that late!
So, this morning I decided that we were not going to waste the two gallon bags of peaches I had used in this cobbler. Carefully, I used a little spatula and scrapped off the crunchy topping and saved ate any attached peaches that were clinging on. I got out all of the ingredients again, the recipe, and a big bowl. I concentrated on each measurement and made sure that this looked right! It did, and so back on top of the pan of “once-baked” peaches it went and back into the oven for 55 minutes.
NOW, we have a wonderful cobbler — a “twice-baked cobbler,” that is!
