Over the holidays, I was invited to a baby shower for the daughter of Susan “Fake It Til You Bake It” fame. The daughter is a childhood friend of Rachel’s and it’s her first baby. A celebration was clearly in order.
Susan was a bit flustered when I called her to see what I could bring. It was the holidays after all. “Call Johanna,” she said. “She’s the one in charge.”
So I dutifully called and while I had hoped to bring one of the 3,000 holiday baked goods/chocolates already made, desserts were not what she needed. Nope, what they needed to go with the four different (and I might now add, fabulous) homemade soups and country ham was biscuits.
Janet here: When I was a child, peach kuchen was one of my favorite desserts. It was a happy night when I walked into the kitchen and smelled this, still slightly warm. This recipe is a variation on my mother’s, which — sign of the times — called for canned peaches. Talk about sugar overkill! I can’t imagine making this with anything other than fresh fruit. Depending on the season, you could use blueberries, raspberries, some combination of whatever berries you love, and maybe even apples.
Rachel here: Ok, so first of all, this stuff is seriously good.