The Pioneer Woman Cooks (76 page)

12. Pour the peaches into a 9-inch square or 8 x 12-inch baking dish.

13. Top with the crumb mixture, evening out the surface with a fork.

14. Cover tightly with foil and bake for about 15 minutes.

15. Remove the foil and bake 30 minutes more, or until the topping is crisp and golden brown. If the topping appears underdone, continue baking in 10-minute increments until it’s done.

16. Spoon the warm crisp onto a plate, and drizzle the chilled maple cream sauce over the top. Mmmm. This is one of the great ones, folks.

HELPFUL HINT: Drink any remaining maple cream sauce with a straw. Then fall into a deep sleep and wake up in a week, after your guilt subsides.

RED VELVET CAKE

Makes one 10-inch layer cake

Let’s face it: the best thing about red velvet cake is just how darn pretty it is. But luckily, the second best thing, and it runs a close second, is the cake itself. The cream cheese icing is rich, creamy, and the perfect match for the mildly flavored cake. I adore red velvet cake.

This is a real treat for girl get-togethers. The manic giggling always stops long enough for everyone to let out a few ooohs and aaahs.

And as a middle child, I just love it when that happens.

RED VELVET CAKE1 cup shortening1¾ cups sugar2½ cups cake flour1¼ teaspoons salt2 large eggs1 cup buttermilk (if you don’t have any, see In the Morning)1 teaspoon vanilla extract1 teaspoon baking soda1½ teaspoons vinegar1 ounce red food coloring (use 2 ounces if you desire a deeper red color)1½ teaspoons cocoa powderCREAM CHEESE ICING1½ 8-ounce packages cream cheese, at room temperature¾ cup (1½ sticks) unsalted butter, softened1½ pounds powdered sugar¼ teaspoon salt2 teaspoons pure vanilla extract

1. Preheat the oven to 350ºF. Spray two round 10-inch cake pans (2 inches deep) with nonstick baking spray.

2. Blend together the shortening and sugar in a mixing bowl, using an electric mixer. Set aside.

3. Sift together the flour and salt. Set aside.

4. Mix the eggs, buttermilk, vanilla, baking soda, and vinegar in a separate bowl.

5. Alternate adding the flour mixture and the buttermilk mixture to the shortening mixture in the mixing bowl, mixing after each addition.

6. In a small bowl, mix the red food coloring and cocoa powder.

7. Pour into the mixing bowl.

8. Mix until just combined. Don’t overbeat.