A portion of the KANSAS! Magazine article on the Abilene & Smoky Railroad is devoted to the train’s unique historical Dining Car Heritage Series . "Dinner Trains Embrace Kansas History" appears in the 2025, vol. 81, issue 2 of KANSAS! Magazine and includes a recipe for Katy Peach Cobbler.
Served on the Missouri-Kansas-Texas Railroad, this cobbler was a popular dessert on the “The Katy” diner. The original recipe appears online and in a cookbook, “Dinner on the Diner,” by Will C. Hollister (Trans-Anglo Books, 1965). Since the original recipe calls for “1/2 cube butter” and both “thick and thin cooked tapioca,” the recipe below includes simplified adjustments made by caterer Lucinda Kohman.
KATY PEACH COBBLER Yield: 4 servings (8x8-inch baking pan)
INGREDIENTS
Peaches:
2 cups sliced peaches, fresh, frozen, or canned (if using canned peaches, drain the juice reserving 1/2 cup to add to ingredients in step #2 of the instructions)
1/3 cup granulated sugar (may be adjusted depending on sweetness of the fruit)
1 tablespoon instant tapioca (also referred to as quick or minute tapioca)
1/8 teaspoon almond extract
Batter:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup whole milk
1 1/4 teaspoons baking powder
4 tablespoons butter (1/2 stick)
INSTRUCTIONS
1. Preheat oven to 400 degrees F.
2. Peaches: Place peaches to a bowl, add sugar, tapioca and almond extract. Let set while preparing batter.
3. Batter: In a mixing bowl, combine flour 1/2 cup sugar, milk and baking powder.
4. Assembly: Melt butter in 8 x 8-inch baking pan, and then pour batter over the top of the butter.
5. Spoon the peach mixture over the batter and bake for approximately 35 minutes or until a toothpick inserted in the baked crust comes out clean; cover lightly with foil if edges begin to brown before the center. During the baking the batter will rise to the top.
Recipe without photos . . .
KATY PEACH COBBLER Yield: 4 servings (8x8-inch baking pan)
INGREDIENTS
Peaches:
2 cups sliced peaches, fresh, frozen, or canned (if using canned peaches, drain the juice reserving 1/2 cup to add to ingredients in step #2 of the instructions)
1/3 cup granulated sugar (may be adjusted depending on sweetness of the fruit)
1 tablespoon instant tapioca (also referred to as quick or minute tapioca)
1/8 teaspoon almond extract
Batter:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup whole milk
1 1/4 teaspoons baking powder
4 tablespoons butter (1/2 stick)
INSTRUCTIONS
1. Preheat oven to 400 degrees F.
2. Peaches: Place peaches to a bowl, add sugar, tapioca and almond extract. Let set while preparing batter.
3. Batter: In a mixing bowl, combine flour 1/2 cup sugar, milk and baking powder.
4. Assembly: Melt butter in 8 x 8-inch baking pan, and then pour batter over the top of the butter.
5. Spoon the peach mixture over the batter and bake for approximately 35 minutes or until a toothpick inserted in the baked crust comes out clean; cover lightly with foil if edges begin to brown before the center. During the baking the batter will rise to the top.
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