Saturday, July 6, 2019

10th Anniversary #Recipe Peach Kuchen from @PegCochran


 When I went searching for a "retro" post to share, I was astonished to discover that I have been blogging at Mystery Lovers Kitchen since 2011!  The time has certainly flown by!  And I've enjoyed every minute of it.

This recipe is a favorite of ours and comes from my husband's mother.  I made it for him when we were dating (we just had our 17th anniversary).  Obviously the way to a man's heart *is* through his stomach!

It's a perfect summer dessert if you can get nice ripe peaches.  But it works very well with canned peaches as well!  (I think you'll agree that my picture taking has improved since those early days!)


2 c. all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 c. white sugar
1/2 c. brown sugar
2 Tbs. White sugar
1/2 c. butter
6 fresh peaches - peeled, pitted, and halved OR 2 - 15 oz. cans peaches in lite syrup, drained (better to use canned peaches than fresh ones that aren't quite ripe or are mealy)
1 tsp. ground cinnamon
2 egg yolks
1/2 c. sour cream
1/2 c. heavy cream

Directions:  Preheat oven to 400 degrees F (200 degrees C).

Sift the flour, baking powder, salt, and 2 Tbs. sugar into a large bowl.  Cut in butter by pinching between your fingers until the mixture resembles coarse cornmeal.  (I use my food processor to do this - like making pie dough but without the water.)

Butter, cut into flour mixture.

Press the flour/butter mixture into the bottom and up the sides of a pie plate.

Place the peach halves on top of the crust in a nice pattern.  Mix together the remaining sugar and cinnamon; sprinkle over the peach halves.

Bake for 15 minutes in the preheated oven.  While the peaches are are baking, whisk together the egg yolks and sour cream and heavy cream in a medium bowl. Pour over the peaches after the 15 minutes are up.

Baked peaches, right out of the oven
Baked peaches, topped with batter

Return the dish to the oven, and bake for approximately 30 minutes more, until nicely browned on top.  Cool slightly before serving.  Serve warm or at room temperature.

Bon Appetit!!


An intrepid 1930s Manhattan socialite uncovers deadly secrets during an assignment to the Hamptons in this riveting historical cozy mystery for readers of Victoria Thompson, Anne Perry, and Rhys Bowen.

Westhampton, 1938. To the dismay of her well-to-do family, Elizabeth “Biz” Adams is quickly establishing herself as a seasoned photographer over at the Daily Trumpet. Growing more confident in her decision to pursue a career, Elizabeth is thrilled when she and her reporter sidekick, Ralph Kaminsky, are sent to Long Island to cover the story of a young maid found dead in one of the glamourous summer homes in the devastating aftermath of the Great New England Hurricane—also known as the Long Island Express.

At first it’s assumed that the young woman was caught in the terrible storm, but when a suspicious wound is found on the side of her head, the police suspect murder. The maid’s death becomes even more tragic when it’s discovered she was pregnant, and with Elizabeth and Kaminsky at the scene of the crime, the Daily Trumpet scoops all the other papers in town.

The young woman’s boyfriend emerges as the likeliest suspect. But as Elizabeth follows the story, she begins to wonder whether someone in the household of the maid’s employers might be responsible—someone who’ll stop at nothing to keep the truth about the baby’s paternity hidden.




And you can carry your books in this clever
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featuring Mystery Lovers' Kitchen authors!

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We're throwing a two-week party to celebrate a decade of blogging at Mystery Lovers' Kitchen. Every day (through July 13), one of the authors of MLK will post a retro "anniversary" recipe from our blogging past. Stop back each day to see what we post. Each time you leave a comment on a post, you'll earn an extra entry in our drawing and increase your chances of winning our grand prize package. Be sure to use the entry form above to register with our contest *and* be sure to leave a blog post comment. (You must do both to be entered.)

GOOD LUCK and...





  1. Peg, I have been searching for a good baked peach recipe. Thanks for this one...I will be trying it out soon. Happy 10th to you all!!

    1. Thank you! This recipe is perfect for peach season!

  2. Yum. Looks great. Now if only our peach tree would get going...

    1. Lucky you to have a peach tree! Here in Michigan we won't get local peaches until August.

  3. Ooh peaches! Yum! Thank you!

  4. A delectable recipe perfect for this hot summer.

  5. I make Bisquick Peach Cobbler with canned peaches, although the recipe calls for fresh or frozen ones. I love your books.

    1. Thanks, Michelle! I've found the canned peaches are superior to fresh ones that aren't quite up to par.

  6. Oh my that looks good. And I must check out this series. For some reason, I really like mysteries set in that time period. I like the cover too.

    1. I really enjoyed researching and writing about that time period.

  7. Recipe looks wonderful. Read "Berried At Sea". Great book and great series. Vicki

  8. I love peaches in anything!!! Thanks for a new way to use them.

  9. I love hearing a bit of your history with this recipe. It looks like a wonderful summer dessert/snack with coffee or tea.

  10. This looks terrific, Peg! Love the fruits of summer!

  11. Happy 10th Anniversary!
    Great summer recipe, love peach season.

  12. Happy Anniversary. Oh but this recipe looks fabulous. Thank you for sharing the recipe. quilting dash lady at Comcast dot net

  13. I love ripe peaches. I generally just like to eat the fruit but on special occasions, a dish like the above would be enjoyed. bluedawn95864 at gmail dot com

  14. This dish looks tasty & pretty. turtle6422 at gmail dot com

  15. Such marvelous recipes. I have tried so many and loved them. We just found a terrific farm stand with delicious peaches - this will be on the dessert menu next week!

  16. Yum, another peach recipe to try. Happy Anniversary,Peg!

  17. This looks so yummy! Thank you for sharing! aut1063(at)gmail(dot)com

  18. This looks so good!! Thanks for the recipe! Happy Anniversary!

  19. Happy Annivetsary. Thank you for the contest.

  20. Happy Anniversary! Looks so yummy! I will have to give it a try!

  21. Looks delicious - thanks for the recipe!