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Strawberry and Peach Cobbler with Pecan Strudel Topping

17 Jul Strawberry and Peach Cobbler - Grazing in The City

Two posts in one week? This one’s worth it.

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Heavenly Cinnamon Peach Swirl Pound Cake

25 Sep Grazing in The City - Chicago - Cinnamon Peach Swirl Pound Cake

Yep – you read that right. This cake has so many delicious flavors all mixed in together, it’ll make your head spin. I wanted to take advantage of some peaches here at the end of the season and this was a great way to do it. It took a good deal of time and required a few more steps, but this was totally worth it – and I will be making this again for other folks. To paraphrase the illustrious Elaine Benes -“It’s real and it’s spectacular”.

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Summer Chill – Peach Pudding

10 Jul

Summer has finally caught up with us here in Chicago. The heat is upon us and the humidity won’t let us forget it. One of the best things about summer time is that it’s also peach season – and ya’ll, I love peaches. I grew up on them, peeling them in the back yard and eating them with the juice running down my chin and my hands . . . everybody knows different foods can have very emotional meaning for all of us. And there’s something about peaches in the south – everybody loves ’em and everybody has their favorite ways to prepare them.

I would say peaches and banana pudding run neck and neck as favorites in the south. Last weekend – I decided to combine the best of both and make a peach pudding!

Chicago - Summer Chill - Peach Pudding

Summer Chill - Peach Pudding

I wanted to make the pudding from scratch – and, sadly, the first effort for this last Sunday morning did not work out. And looking back, here’s why – all the recipes I looked at said to cook the pudding over low heat, stirring constantly, until it starts to thicken. Low heat. Every recipe. So I added the ingredients exactly as my recipe called for – and stirred over low heat. And stirred. And stirred. I must have stood there and stirred for at least 40 minutes (no joke) and it never thickened. So, of course I started thinking that maybe some of the ingredient weren’t right. Maybe I used self rising flour by mistake? I used 2% milk – should I have used whole? Should the egg yolks and milk have been at room temperature? I didn’t get it – and I was frustrated. Of course, having a whopper of a hangover that morning didn’t help things either, but that’s a whole different story.

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