‘Butcher Babe’ adds a twist to com­fort foods

The Progress-Index Weekend - - LIFESTYLES - PRU­DENCE HILBURN Email Pru­dence Hilburn at pru­dence­hilburn@aol.com.

The “Butcher Babe” is my kind of chef and my kind of cook­book. I was so im­pressed with Lo­real Gavin’s new cook­book and with her back­ground and abil­ity to use the lessons she learned at a young age from her grand­mother. In her grand­mother’s in­tro­duc­tory re­marks, we learn that Lo­real’s in­ter­est in help­ing grand­mother cook be­gan at about 4 years old. She es­pe­cially liked to cook steak be­cause “it had lines in it.”

Gavin has the abil­ity to take our much-loved com­fort foods and add her spe­cial chef’s touch to give us de­li­cious and mem­o­rable food. She takes the tra­di­tional meat­loaf and tops it with home­made to­mato jam.

How about South­ern fried steak with pe­can but­ter?

These are the type foods that make “The Butcher Babe Cook­book” so spe­cial. This is a cook­book that you will want to keep close at hand and use of­ten.

My big­gest prob­lem is de­cid­ing which great recipe I would like to try first. But let’s try this one:

Brown But­ter Peach Crum­ble

• 1 (8 oz.) box white cake mix, such as Jiffy Brand* • 2 cups milk • 2 eggs • 1 tea­spoon cin­na­mon • 1 stick but­ter, at room tem­per­a­ture • 4 fresh peaches, peeled and pit­ted • 3 ta­ble­spoons coarse sugar *Note that this is a small box of cake mix.

Pre­heat the oven to 350 de­grees. In a medium size mix­ing bowl, com­bine cake mix, milk, eggs, cin­na­mon, and but­ter with a whisk and mix un­til just com­bined. Pour into a tart pan. (Recipe does not say that this is to be greased so I as­sume it isn’t.) Cut the peaches in half and place them around the pan on top of the cake mix. Sprin­kle the coarse sugar on top of peaches and bake for 30 min­utes. Now you’ve got a taste of grandma’s house.


Coarse sugar is prob­a­bly not an in­gre­di­ent found in most kitchens. I would sug­gest buy­ing some of this spe­cialty sugar but if you want to make this dessert and don’t have the coarse sugar, I would prob­a­bly use 1 ½ to 2 ta­ble­spoons reg­u­lar sugar. Watch it as it bakes to be sure it is not brown­ing too much. If so, cover loosely with foil for last few min­utes of bak­ing.

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