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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Joel Woodard's Cast Iron Skillet Fresh Peach Cobbler:

Category: Desserts  |  Permalink

Published: Monday, July 21, 2014

 

 

You know it's a hit when the neighbors cheekily ask to take home the leftovers. Here's the recipe for:

Joel Woodard's Cast Iron Skillet Fresh Peach Cobbler:

Preheat oven to 375 degrees.

6 cups of freshly sliced peaches

1 teaspoon cinnamon (I uppped this to double)

1/2 cup granulated sugar

1 tablespoon all purpose flour

1/3 cup granulated sugar

pincha salt (used Kosher)

2 teaspoons baking powder (fresh)

6 tablespoons chilled butter, cut into pieces (always used salted; unsalted is the bunk )

1/2 cup milk (I subbed half and half and highly recommend)

Toss peaches, cinnamon, 1/2 cup sugar and 1 tablespoon of flour together in a bowl and transfer to a 10" cast iron skillet already warmed on a burner set to medium heat.

Cook at medium heat until juices become bubbly, then remove from heat. (About 5 minutes or so. I was unsure bc the fresh peaches were very firm, but I subsequently read that is a good thing when using fresh peaches.)

Combine 1 cup of flour, 1/3 cup of sugar, salt and baking powder in a bowl.

Cut in butter until the mess resembles coarse meal.

Add milk (half and half - better!) bit by bit and stir until dough comes together.

Spoon dough in lumps over the peaches.

Bake in a 375 degree oven for 40 minutes or until golden brown. (Took me about 35 minutes.)

This recipe is for FRESH yellow peaches off the tree. NOT the canned stuff. Serve with vanilla bean ice cream while still warm. The cobbler can be warmed up really quickly on top of the stove. I let it sit for about an hour with a tent of aluminum foil over it with slits in it so as not to become soggy. Worked perfectly. And my skillet is now with the neighbors . Hope I get it back.

Thank you Joel!!!

Posted by: tagalog
Tuesday, November 4, 2014 @ 9:54:18 PM

Looks yummy

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