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Archive for August, 2013

Terrific Trail Mix

Terrific Trail Mix

Ingredients
1 cup combination diced dried fruit, such as prunes, apricots, pears and apples
1/2 cup raisins and/or dried cherries or cranberries
1 1/2 cups unsalted sunflower seeds
1 cup unsalted dry-roasted peanuts (or honey-roasted peanuts, chopped walnuts or unsalted almonds)

Directions
Mix all. Makes 4 cup

Recipe found here: Terrific Trail Mix

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Peach Puree

Use leftover Peach Puree as a spread for biscuits, a mix-in for warm oatmeal, or a topping for French toast or pancakes. It will keep for a few days in the refrigerator.

Peach Puree

Ingredients
1 cup peeled and chopped fresh peaches
1 teaspoon sugar

Preparation
1. Process peaches, sugar, and 1 Tbsp. water in a blender 1 minute or until smooth. Transfer to a small bowl; cover and chill until ready to use.

Goes with Fresh Peach Gelées

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Fresh Peach Gelées

Fresh Peach Gelées

Ingredients
1 cup sparkling white wine
1/2 cup vodka
1/4 cup Peach Puree
1 (3-oz.) package peach-flavored gelatin
1 (1-oz.) package unflavored gelatin
1 cup boiling water
Garnish: fresh peach slices

Preparation
1. Stir together wine, vodka, and Peach Puree in an 11- x 7-inch baking dish; sprinkle gelatins over wine mixture. Let stand 1 minute.

2. Stir 1 cup boiling water into wine mixture, stirring until gelatin is dissolved. Cover and chill 8 hours or until set.

3. Cut gelatin into 64 (1-inch) cubes. Garnish, if desired.

*Sugar-free peach-flavored gelatin may be substituted.

Recipe found here: Fresh Peach Gelées

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Streusel Topping

Blackberry-Peach Coffee Cake

Streusel Topping

Ingredients
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Preparation
1. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.

Recipe found here: Streusel Topping

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Blackberry-Peach Coffee Cake

Blackberry-Peach Coffee Cake

Ingredients
Streusel Topping
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries
Powdered sugar
Garnishes: fresh blackberries, sliced peaches

Preparation
1. Preheat oven to 350°. Prepare Streusel Topping.

2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.

4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.

Note: We found that using a shiny or light-colored pan gave us the best results. If you have a dark pan, wrap the outside of the pan with heavy-duty aluminum foil to get a similar result.

Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.

Recipe found here: Blackberry-Peach Coffee Cake

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Sour Cherry Turnovers

Ingredients:
1 recipe Perfectly Flakey Pie Crust or your favorite pie crust recipe
1 pint sour cherries, pitted
1/3 cup sugar
2 Tbsp. flour

Preparation:
Prepare the pie crust recipe. Divide the dough into 6 pieces and pat each one into a 1/2-inch-thick disk. Wrap the dough in plastic and chill for at least an hour and up to 2 days.

Preheat oven to 350°F. In a large bowl combine the cherries, sugar, and flour. Use your hands to toss the mixture until the juice from the cherries combines with the sugar and flour to make a sand-like mixture coating the cherries.

On a lightly floured surface, roll out the dough disks into 6-inch circles. Place 1/6 of the filling on one side of a circle, fold the dough over to cover the fruit and make a half-circle/moon-shape, crimp the edges, and repeat with the remaining dough and fruit.

Place the turnovers onto a baking sheet and bake until the fruit is bubbling and the crust is browned, about 50 minutes. Let them cool on a wire rack.

Recipe found here: Sour Cherry Turnovers

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Butterscotch pot de crème

Butterscotch pot de crème

Ingredients
9 egg yolks
3/4 cup (1½ sticks) plus 6 tablespoons butter, divided
1 1/2 cups packed brown sugar
1/2 tablespoon salt
1/2 vanilla bean
4 1/2 cups heavy cream, divided
2 cups granulated sugar
1/2 cup water
1 cup crème fraîche
Flaky sea salt (such as Maldon) for garnish

Directions
1. Heat the oven to 325 degrees.

2. In a large mixing bowl, whisk the egg yolks until smooth and set aside.

3. In a large heavy-bottom saucepan, melt 6 tablespoons butter over medium heat. Once melted, whisk in the brown sugar and salt. Scrape the vanilla bean seeds into the pot and drop in the pod. Cook over medium heat until the sugar begins to darken slightly and takes on a nutty, caramel fragrance, about 5 minutes depending on the heat of your stove.

4. Turn heat to medium-low and whisk in 3½ cups cream, pouring slowly. The sugar will seize and harden when the cream is added. Cook and continue whisking until all of the sugar is dissolved and the mixture just begins to boil.

5. Remove from heat and temper the cream-sugar mixture into the egg yolks: Whisk about 1 cup of the mixture into the eggs to warm/temper them, then very slowly add the remaining cream, whisking constantly. Strain through a fine mesh chinois or cheesecloth. You should have about 5 cups of the custard base, which will be divided into 10 (one-half-cup) servings.

6. Place teacups or ramekins in a large baking or roasting pan, leaving at least 1 inch of space between each (the cups may need to be divided between 2 pans). Gently pour one-half cup of the custard base into each cup. Place the pan in the oven, and gently pour simmering water into the pan, coming at least halfway up the sides of the cups. Cover the pan with aluminum foil.

7. Bake the custards until set; they should jiggle gently when tapped (as with gelatin), about 45 minutes (check after 30 minutes to see how they are setting up; total baking time can vary from about 35 to 50 minutes, depending on the shape of the cups). Gently remove the pan from the oven, and remove the cups from the pan. Set aside until cool.

Recipe found here:

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BLT Bites

BLT Bites

Ingredients
16 to 20 cherry tomatoes
1 pound sliced bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley

Directions
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.

In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.

Recipe found here: BLT Bites

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Georgia Peach Pie

Georgia Peach Pie

CRUST
2 2/3 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
1/2 cup ice water

FILLING
8 large, ripe but firm peaches (3 1/2 pounds)
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 cup plus 1 tablespoon all-purpose flour
1 1/2 tablespoons unsalted butter, thinly sliced
Egg wash made with 1 egg yolk mixed with 2 tablespoons water
Bourbon Whipped Cream, for serving

Directions
In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.

On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.

Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.

Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.

Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely. Serve with Bourbon Whipped Cream.

MAKE AHEAD The dough can be refrigerated for up to 2 days or frozen for up to 1 month. The peach pie can be stored overnight at room temperature. NOTES As an alternative to the Bourbon Whipped Cream, serve the pie with vanilla ice cream.

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Bourbon Whipped Cream

Bourbon Whipped Cream

Bourbon Whipped Cream

Ingredients
1 cup heavy cream, chilled
1 tablespoon bourbon
1/2 teaspoon sugar
1/4 teaspoon pure vanilla extract

Directions
Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is softly whipped. Serve.

SERVE WITH Georgia-Peach-Pie

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