Hagerstown woman featured in webisode

August 11, 2010|By TIFFANY ARNOLD
  • Cindy Ann Shank got the recipe for cookie-crusted peach cobbler from her mother-in-law.
By Kevin G. Gilbert/Staff Photographer,

In the popularity contest of dessert recipes, things are looking pretty "peachy" for Hagerstown resident Cindy Ann Shank.

Shank's peach cobbler recipe was the star of a recent webisode of "What's Cooking America?," a jaunt cross-country to seek out 's most popular recipe posters. Shank's segment aired Thursday, Aug. 5, and can still be seen at . is a social networking site of user-submitted recipes. Spokeswoman Stephanie Robinett said Shank caught the attention of the folks casting "What's Cooking America" due to her white chocolate raspberry cheesecake recipe, which fetched more than 43,000 "saves."

"People are cooking her recipe all around the country and they love it," Robinett said in a phone interview.

But Shank wanted to do something timelier for the show - the reason she went with a cookie-crusted peach cobbler. Shank, the wife of Md. Del. Christopher B. Shank, said she used her mother-in-law's recipe.


Cindy Shank said she wasn't used to the attention. "I don't even think I'm even on home video cooking anything," Shank said.

Ready or not, a two-man crew arrived at the Shank residence at around 10 a.m. July 7 and were finished by around 3 p.m. Cameras followed as Cindy Shank and her sons, Caleb, 7, and Joshua, 6, plucked peaches from Rinehart Orchards in Smithsburg and were in her Hagerstown kitchen as she walked host Michael Ketchum through the process of cobbler making.

Ketchum, who is also the general manager of, said the Hagerstown webisode was second the 26-show series. He said he liked the agricultural feel to Hagerstown's culinary culture. The longest part of the day was spent in the orchards, picking the peaches - something Ketchum could relate to. "I grew up picking cherries," said Ketchum, in a phone interview. "You ate more than you put in the bucket."

Shank said she tried to act natural and not let her nervousness show during the taping. Shank is a science teacher at North Hagerstown High School.

"I don't think I'm planning on becoming an Internet star of any variety," Shank said. "That was enough for that day."

Cookie-crusted peach cobbler

8 fresh peaches, peeled, pitted and sliced
1/2 cup butter, cut into pieces (see cook's note
1/2 cup brown sugar
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup vegetable oil (see cook's note)
2 eggs, lightly beaten
1 teaspoon ground cinnamon

Preheat oven to 350 degrees.

Spray a 9-inch-by-13-inch baking pan with cooking spray.

Arrange the peaches in the prepared pan. Scatter the butter over the peaches, and then sprinkle the brown sugar evenly on top. Set aside.

Mix flour, white sugar, baking powder and salt in a bowl. Stir the oil into the beaten eggs, and then stir the egg mixture into the dry ingredients. Spoon the batter over the peaches. Sprinkle cinnamon on top.

Bake in the preheated oven until the crust is lightly browned, about 45 minutes.

Serves 12.

Cook's note: If you prefer a drier peach cobbler, this recipe's preparer recommends using 1/4 cup butter and 1/2 cup vegetable oil.

- Recipe courtesy of Cindy Ann Shank, Hagerstown, as submitted on

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