On Peach Kuchen Pie and baking from scratch

'An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it makes a better soup.' 
                                       ― Author and journalist H.L. Mencken, A Book of Burlesques (1880-1956)

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Sit down at my kitchen table with me for a while, dear readers. Pull up a chair, kick off your shoes and make yourself at home. Let us open a bottle of wine (or two) and discuss the quotation above and how it might relate to 'baking from scratch'.

As background to my invitation, I started an informal debate around this topic on Facebook recently and it drew some interesting comments that I'd like to share. I'd been poking around on Pinterest, you see, and come across two particularly delicious-looking recipes. However, when visiting each site to peruse the recipes, I was somewhat disappointed to find that one blogger's recipe featured cupcakes baked from a Betty Crocker packet mix and a packet of white chocolate instant pudding. While the second blogger's recipe featured store bought pie crusts filled with instant pudding from a packet.

Please don't get me wrong, I don't wish to sound like an idealist and I'm not polishing my halo. I was simply taken aback when I learned that both of the recipes were created with boxed cake mix and the like. Sure, it's cooking, but where is the skill in opening a packet? 

I asked my fellow cooks, food writer colleagues, friends and family to chime in, discuss and share their thoughts. Here are the responses which came in from around the world. They are excellent, methinks. Diverse and interesting:

• 'I agree. No place for packet mix. I do use pre-made bread and tortillas but would prefer to make my own cakes from scratch. Haven't made custard from scratch though. 
  
• Totally agree. When I find recipes that are not from scratch, I switch off. It's OK to incorporate ingredients that are pre-made (e.g. preserves/jam, nougat, etc) but cake mix? WHAT? The right to blog should be revoked. It's rampant. especially from a particular continent, might I add. [NB, no offence meant to anyone]
• I note that some branches of the Country Women's Association allow packet cakes in show cooking too [this comment was from me, Bizzy]
• That's very disappointing of the CWA to allow packet cake mixes to be used in shows.
• From the moment I let them loose in the kitchen even my children have baked cakes from scratch, I've never tried the packet mixes but surely they don't taste as good and will certainly not be as satisfying to make.
• Cake mix is a no no. Disappointing re CWA allowing it.
•  I totally agree. It's like par baked bread [this refers to an issue highlighted by the Australian media recently where some major supermarkets are selling bread par baked overseas in Australian supermarkets as 'fresh']
• Agree. I have even seen recipes using canned biscuit dough. What the hell is that?
• I laugh at these 'bloggers'. To me it's about creating dishes, not opening a box / tin!
• I think there is a place for these 'quick tricks'. Better using one cheat component than not cooking at all. I think the love of cooking is about the process and the doing it for those you care about. Some of these packets available are good. I cook for a living so when I entertain I am not adverse to an intelligent short cut that doesn't compromise the flavour. To be perfectly honest most, not all, cant tell the difference unless they are told. I would prefer a friend who cant cook to make me a pre marinated roast and a packet pudding than not have me over to dinner at all. Wow that was a waffle!
• I agree with the lady above, that there is a place for packet cakes. And the CWA did not take the decision to allow them lightly, but to encourage people of a certain generation (that one that has parents who cooked little or nothing from scratch) to have a go and possibly discover the joy of baking we all share. In a previous life as a shearers cook I always had packet cakes in the pantry. When you're preparing five meals a day, having a quick fix dessert (vanilla packet cake over leftover tin fruit for e.g.) can save your sanity. In saying that, if I used a packet cake in a show or a 'ladies a plate please' event, my nan would kick my bum!
• [To which I responded]  I agree with your points in both cases... true, true, true, true... that said, you are not 'writing' a cookery blog featuring recipes with packet cakes.
• This is just so common in blogs located in [a particular country overseas]. I think that pre-made is just so woven into the everyday fabric of life in [that country] that [some] are totally disconnected from cooking from scratch.
• I made cupcakes with a teen I was baby sitting the other night and we used a 98c packet mix. I also use a White Wings butter cake mix as a base for peach kuchen (in the microwave, no less) but, you just don't see me writing about it.
• I did a cooking class with a very well known chef recently and he makes tart tartin with a base of vanilla butter cake from a packet. I think we can get a bit 'badge of honorish' about cooking from scratch. If you have the time great if you don't, do what you can. And to be totally honest, there is room for those blogs too. From scratch is great, but there are many ways to skin a cat. I actually love this discussion Lizzy. I think it is a great kitchen table, bottle of wine debate for us one day [true, and that's why I've chosen to write about it here]
• [And my response in summary to all the comments] I too like this discussion, very much, and you all make very good points. It surprises me to read that a well known chef made a tart tatin with a packet cake, do tell! In the almost ten years that I co-owned the cooking school, there was never one chef or cook who opened a packet, not that I can recall at least, oh, except Charmaine Solomon sometimes with her jars of curry paste. I suppose that's a little the same. Again, please don't get me wrong, I'm not spit-shining my halo or 'badge of honour'. I guess I was just surprised to find packet mixes used on blogs. Maybe I've led too sheltered a life, LOL.  Now I've said this, I'm writing a shopping list (and will endeavour to go out later, on my knee scooter) for ingredients to make Peach Kuchen (from scratch). Thanks for your participation in these debates! Love it.'

So, it was this lively debate that inspired me to bake Peach Kuchen Pie, my version of a cake that my German (former) mother-in-law made often when she was still alive. I hadn't tasted it nor baked it in many years... and it was about time my Peter tasted it. 

Let me just say, it was good, really good. So much so that Peter's response was (aside from one of those low growls he makes when he's eating something that he finds utterly delicious): 'This is really good, please make it again'. Yes, I have. More than once. Come summer, I shall make it with fresh peaches!

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My recipe for Peach Kuchen Pie, baked from scratch...

PEACH KUCHEN PIE
For the pie base:
11/2 cups plain (AP) flour
scant 1/4 cup vanilla infused raw caster sugar
1/4 teaspoon baking powder4g ground vanilla bean powder (equivalent to 2 beans)
2/3 cup or 80g cold butter, cut into cubes
1 x 825g can sliced peaches, drained

For the sour cream topping:
3 large free range egg yolks
1 cup low fat sour cream
1-2 tablespoons brown sugar
1/2 teaspoon ground nutmeg

Preheat oven to 190 degrees C. Line the base and sides of a 23x13 cm loaf tin with baking paper. Combine the flour, caster sugar, baking powder and ground vanilla in a large Pyrex bowl, then rub in the cubed butter. Note: initially I use my stainless steel pastry cutter (see image below), and then my warm fingers to rub the butter into the dry ingredients, until the mixture resembles fresh bread crumbs. Press the pastry mixture into the base and about 2cm up the sides of the prepared tin. Be patient and gentle, but press the base in firmly. Next, arrange the drained peach slices over the base. Sprinkle with one teaspoon of the caster sugar. Pop this into the oven and bake it for 15 minutes.

While the pie base with the peaches on top is baking, combine the egg yolks and sour cream in a small bowl and whisk through. Using a spatula, spread the sour cream and eggs over the top of the peaches, then sprinkle with the brown sugar and finish with an even sprinkling of freshly grated nutmeg. Bake the pie for about 30 minutes until the top is golden (take care not to allow it to burn) and just set. Serve sliced. 

Peach Kuchen Pie is best eaten soon after baking, but can also be stored in an airtight container in the refrigerator overnight and eaten cold the next day. This quantity serves 6. 

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'This is really good, please make it again...'

Copyright: Please respect my literary work and do not copy. Kindly ask permission before re-blogging. Please provide full acknowledgement to Bizzy Lizzy's Good Things with a visible link back to my original blog post. 

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So tell me dear readers, what are your thoughts on using packet mixes as opposed to baking from scratch? What say you? And do you enjoy these kitchen table discussions?