usadeepsouth
Deep South Recipes: Peach Kuchen
by Amanda Wilkes Roa
[Editor's Note: Mississippi Delta native Amanda Wilkes Roa shares more than just a recipe for delicious Peach Kuchen here. What a writer!]
Sliding the pantry door open, I reached in to retrieve the 29 ounce can of peaches. Having already set the stick of butter out on the granite countertop to reach room temperature, I opened the can of peaches, poured them into a wire sieve in the sink and rinsed with cool water. The familiar ritual had begun.
As I waited for the peaches to drain, I set the oven thermostat to 375 degrees Fahrenheit and placed the self-rising flour in the mixing bowl along with the butter. I had not measured the ingredients in years; didn't need to any more. I began blending the butter into the flour with a fork. "Did I remember to add a pinch of sugar? Uh-huh."
I glanced at my hands, noticing the signs of aging, while continuing to process the butter, sugar and flour until it resembled yellow English peas. I remembered the first time I made this recipe.
The year was 1968. I was an 18-year-old high school senior at Cleveland High School located in the heart of the Mississippi Delta. Ms. Peacock, our Home Economics teacher, was a tall, middle-aged woman with wavy auburn hair, pale skin and uneven hips. She had presented this recipe to our class as a project. So many times we had burned the milk, killed the yeast, spilled the flour and made a general mess of things, and Ms. Peacock had always instructed us patiently to start over and learn from our mistakes. To some extent, most of us had learned.
"Today, girls, we will make Peach Kuchen. Kuchen, pronounced 'koo'kin,' is the German word for cake."
I have repeated that phrase so many times at holidays and family gatherings down through the years that it has become the dessert mantra in our family.
As a young girl, I remembered watching in awe as my mom made angel biscuits in a large silver mixing bowl. It was magical watching her fingers work, rapidly forming the ball of dough from the center of the bowl, grabbing handfuls of flour and pinches and dabs of other ingredients with a final slosh of milk. Those biscuits were light and fluffy every time she made them. She served them on special occasions, too, especially when the preacher came to dinner. As an adult, it was my turn to experience the soothing familiarity of preparing something by heart.
A memory flashed by of my oldest son at the age of five, blonde curls flying as he raced into the kitchen.
"Mommy, is the koochie ready yet?"
I gently patted the mixture into a glass pie plate that had been greased previously with butter. I carefully arranged the drained peaches on top of the flour mixture. After mixing two teaspoons cinnamon into 3/4ths cup of sugar, I sprinkled it over the peaches. I slid the pie plate into the oven. Years ago, I would set the timer for 30 minutes; but now my nose tells me when its time to take it out: when the kitchen starts to fill with the aroma of cinnamon and cookies.
"Mommy, is it ready yet? We're STARVING!"
I smiled as I remembered the pleading faces and grasping hands of my three boys. Having mixed a cup of milk and one egg together thoroughly, I poured it over the hot peaches and crust, then slid it back into the oven for another thirty minutes. Time to join the family as they watched a Blockbuster movie. It was good to be together again.
I went to the oven and checked the kuchen. Ah, it is rising nicely, smells wonderful. Later, I checked again, and the edges had browned; time to get it out and let it cool for 15 minutes or so.
My boys are grown now, but that doesn't stop them from wandering into the kitchen with watchful eyes and watering mouths.
"Is it ready yet?"
After getting the desert plates and forks out and pouring glasses of milk, I shouted. "Kuchen's ready!"
Smells of piping hot peaches, spicy cinnamon and creamy, buttery custard wafted around the kitchen. That first bite; it's always the best.
The family chorus began. "Good, Mom!"
Stopping back in the kitchen later, I noticed there were only two pieces left. I covered the pie plate with Saran wrap and put it the refrigerator for tomorrow morning. It will be interesting to see who gets to it first. They love it just as much cold, first thing in the morning.
Rolling out of bed the next morning, I strolled to the kitchen and opened the frig door for some orange juice. There sat the pie plate . . . empty except for a few crumbs.
And so ended our family ritual of sharing time together with our favorite dessert.
Below is the old recipe, straight from the tablet of Ms. Peacock from Merigold, Mississippi.
Peach Kuchen
1 1/2 cups of self-rising flour
3/4 cup of white sugar
2 tsp cinnamon
1 egg
1 cup milk (we use 2% fat)
1 stick butter (real butter, not margarine)
Preheat oven to 375 degrees Fahrenheit. Mix cinnamon and all but one teaspoon of the sugar together. Set aside.
Cut butter into flour, plus one teaspoon sugar. Pat lightly in pie pan.
Place drained peaches in pan over flour mixture. Bake for 30 minutes at 375 degrees.
Mix one egg and 1 cup of milk together well. Pour in pan. Bake another 30 minutes. Let set 15 minutes before serving. May be served warm or cold.
Back to USADEEPSOUTH articles
Back to USADEEPSOUTH index page
Back to top of story