1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
5 cups sliced, peeled peaches or frozen unsweetened peach slices, thawed (do not drain)
1-1/2 cups cranberries
1/4 cup butter, melted
1 tablespoon lemon juice
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons cold butter
1/4 cup sliced almonds
Directions
For filling, in a bowl combine granulated sugar, the 2 tablespoons flour, and cornstarch. Add peaches and cranberries; toss gently to coat. Stir in melted butter and lemon juice. Spread filling in a 2-quart square baking dish. Set aside.
For topping, in a small bowl combine the 3/4 cup flour, brown sugar, baking powder, baking soda, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Sprinkle topping and almonds over filling.
Bake in a 375 degree F oven about 40 minutes or until filling is bubbly and topping is golden. Serve warm. Makes 8 servings.
Sunday, July 25, 2010
Peach-Pecan Cobbler
1 cup all-purpose flour
1/4 cup rolled oats
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
3 tablespoons butter or margarine
1/3 cup chopped pecans
1/3 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1/4 teaspoon almond extract
4 cups sliced, peeled peaches or sliced nectarines, or frozen, unsweetened peach slices
1 egg
1/4 cup milk
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Peach ice cream, vanilla ice cream, or whipped cream (optional)
Directions
For biscuit topping, stir together flour, rolled oats, brown sugar, baking powder, and nutmeg in a medium mixing bowl. Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs; add pecans. Make a well in the center of the dry mixture, then set dry mixture aside.
For filling, stir together the 1/3 cup granulated sugar and cornstarch in a medium saucepan. Stir in water and almond extract; add fruit. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat and keep mixture hot.
Mix together egg and milk in a small bowl; add all at once to the dry biscuit topping and stir just until moistened.
Transfer the hot filling to an ungreased 2-quart glass baking dish. Immediately spoon biscuit topping into eight mounds on top of the hot filling. Stir together the 1 tablespoon granulated sugar and the cinnamon. Sprinkle over topping.
Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted into the center of a dumpling comes out clean. Serve warm with peach or vanilla ice cream or whipped cream, if desired. Makes 8 servings.
1/4 cup rolled oats
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
3 tablespoons butter or margarine
1/3 cup chopped pecans
1/3 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1/4 teaspoon almond extract
4 cups sliced, peeled peaches or sliced nectarines, or frozen, unsweetened peach slices
1 egg
1/4 cup milk
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Peach ice cream, vanilla ice cream, or whipped cream (optional)
Directions
For biscuit topping, stir together flour, rolled oats, brown sugar, baking powder, and nutmeg in a medium mixing bowl. Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs; add pecans. Make a well in the center of the dry mixture, then set dry mixture aside.
For filling, stir together the 1/3 cup granulated sugar and cornstarch in a medium saucepan. Stir in water and almond extract; add fruit. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat and keep mixture hot.
Mix together egg and milk in a small bowl; add all at once to the dry biscuit topping and stir just until moistened.
Transfer the hot filling to an ungreased 2-quart glass baking dish. Immediately spoon biscuit topping into eight mounds on top of the hot filling. Stir together the 1 tablespoon granulated sugar and the cinnamon. Sprinkle over topping.
Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted into the center of a dumpling comes out clean. Serve warm with peach or vanilla ice cream or whipped cream, if desired. Makes 8 servings.
Minted French Green Beans
8 ounces haricots vert or other small, thin green beans (2 cups)
1 tablespoon minced shallot
2 teaspoons olive oil
2 teaspoons snipped fresh mint
Salt
Freshly ground pepper
Directions
Rinse beans. Trim tips off beans, if desired. Drain. Place a steamer basket in a large skillet. Add water to just below the bottom of basket.
Bring to boiling. Add beans. Cover. Steam for 2 minutes. Drain. Rinse with cold water. (Or, plunge into ice water.) Drain well.
In a mixing bowl toss beans with shallot, oil, and mint. Season to taste with salt and pepper. Cover and chill for 2 hours. Serve as a salad or side dish. Makes 4 servings.
1 tablespoon minced shallot
2 teaspoons olive oil
2 teaspoons snipped fresh mint
Salt
Freshly ground pepper
Directions
Rinse beans. Trim tips off beans, if desired. Drain. Place a steamer basket in a large skillet. Add water to just below the bottom of basket.
Bring to boiling. Add beans. Cover. Steam for 2 minutes. Drain. Rinse with cold water. (Or, plunge into ice water.) Drain well.
In a mixing bowl toss beans with shallot, oil, and mint. Season to taste with salt and pepper. Cover and chill for 2 hours. Serve as a salad or side dish. Makes 4 servings.
Tomato Mozzarella Skewers
1-1/2 pounds fresh mozzarella cheese, cut into 1/4-inch-thick slices
3 pounds grape tomatoes (about 100)
100 small to medium fresh basil leaves (4 cups)
50 6-inch wooden skewers
1 16-ounce bottle balsamic vinaigrette salad dressing
Directions
Halve each cheese slice. Alternately thread 2 tomatoes, 2 cheese slices, and 2 basil leaves onto each wooden skewer. Arrange in two 3-quart rectangular baking dishes.
Drizzle dressing over the skewers. Cover and chill for 2 to 4 hours. To serve, arrange on a platter. Makes 50 servings.
3 pounds grape tomatoes (about 100)
100 small to medium fresh basil leaves (4 cups)
50 6-inch wooden skewers
1 16-ounce bottle balsamic vinaigrette salad dressing
Directions
Halve each cheese slice. Alternately thread 2 tomatoes, 2 cheese slices, and 2 basil leaves onto each wooden skewer. Arrange in two 3-quart rectangular baking dishes.
Drizzle dressing over the skewers. Cover and chill for 2 to 4 hours. To serve, arrange on a platter. Makes 50 servings.
Cherry-Peach Cobbler
1 cup all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
1/2 cup sugar
4 teaspoons cornstarch
1/3 cup water
3 cups fresh or frozen unsweetened sliced, peeled peaches
2 cups fresh or frozen unsweetened pitted tart red cherries
1/3 cup plain fat-free yogurt
1/4 cup refrigerated or frozen egg product, thawed
Directions
For topping, in a small bowl stir together the flour, the 2 tablespoons sugar, the baking powder, and the nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs; set aside.
For filling, in a large saucepan stir together the 1/2 cup sugar and the cornstarch. Stir in the water. Add the peach slices and cherries. Cook and stir until thickened and bubbly. Keep filling hot while finishing topping.
Stir together the yogurt and egg product. Add yogurt mixture to topping mixture, stirring just until moistened.
Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop the topping from a spoon into 8 mounds onto hot filling.
Bake in a 400 degree F oven about 20 minutes or until a wooden toothpick inserted into the topping comes out clean. Serve warm. Makes 8 servings.
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
1/2 cup sugar
4 teaspoons cornstarch
1/3 cup water
3 cups fresh or frozen unsweetened sliced, peeled peaches
2 cups fresh or frozen unsweetened pitted tart red cherries
1/3 cup plain fat-free yogurt
1/4 cup refrigerated or frozen egg product, thawed
Directions
For topping, in a small bowl stir together the flour, the 2 tablespoons sugar, the baking powder, and the nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs; set aside.
For filling, in a large saucepan stir together the 1/2 cup sugar and the cornstarch. Stir in the water. Add the peach slices and cherries. Cook and stir until thickened and bubbly. Keep filling hot while finishing topping.
Stir together the yogurt and egg product. Add yogurt mixture to topping mixture, stirring just until moistened.
Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop the topping from a spoon into 8 mounds onto hot filling.
Bake in a 400 degree F oven about 20 minutes or until a wooden toothpick inserted into the topping comes out clean. Serve warm. Makes 8 servings.
Fruit Cups with Strawberry Dressing
2 cups cut-up strawberries and/or whole raspberries
1/4 cup frozen orange juice concentrate, thawed
2 teaspoons sugar
2 kiwifruit, peeled and thinly sliced
1 orange, peeled and sectioned
2 bananas, sliced
1 medium peach, plum, or nectarine; sliced
1 small apple or pear, cored and sliced
Directions
For dressing, in a blender container or food processor bowl place half of the berries, the orange juice concentrate, and sugar. Cover and blend or process until smooth; set aside.
In a large bowl combine kiwifruit, orange sections, bananas, peach slices, apple slices, and remaining berries. Serve fruit in bowls with dressing. Makes 6 servings.
1/4 cup frozen orange juice concentrate, thawed
2 teaspoons sugar
2 kiwifruit, peeled and thinly sliced
1 orange, peeled and sectioned
2 bananas, sliced
1 medium peach, plum, or nectarine; sliced
1 small apple or pear, cored and sliced
Directions
For dressing, in a blender container or food processor bowl place half of the berries, the orange juice concentrate, and sugar. Cover and blend or process until smooth; set aside.
In a large bowl combine kiwifruit, orange sections, bananas, peach slices, apple slices, and remaining berries. Serve fruit in bowls with dressing. Makes 6 servings.
Summer Peaches with Cherries
1-1/2 cups white Zinfandel, rose wine, or cranberry-apple drink
1 2-inch piece stick cinnamon
3 medium peaches, halved and pitted
1/2 cup fresh sweet cherries, pitted
1/3 of a 6-ounce package (2 ounces) white baking bar
1/2 teaspoon shortening
Directions
In a 10-inch skillet bring wine or cranberry-apple drink and cinnamon just to boiling. Add peach halves and cherries; cover and simmer about 10 minutes or until peaches are just tender. Remove peach halves and cherries with a slotted spoon to a shallow serving dish. Cook remaining wine mixture, uncovered, over medium heat about 10 minutes or until reduced to 1/2 cup. Remove and discard cinnamon. Spoon liquid mixture over peaches and cherries.
In a small, microwave-safe bowl melt baking bar and shortening in a microwave oven set on 100 percent power for 1 to 1-1/2 minutes, stirring once. Let mixture cool slightly.
1 2-inch piece stick cinnamon
3 medium peaches, halved and pitted
1/2 cup fresh sweet cherries, pitted
1/3 of a 6-ounce package (2 ounces) white baking bar
1/2 teaspoon shortening
Directions
In a 10-inch skillet bring wine or cranberry-apple drink and cinnamon just to boiling. Add peach halves and cherries; cover and simmer about 10 minutes or until peaches are just tender. Remove peach halves and cherries with a slotted spoon to a shallow serving dish. Cook remaining wine mixture, uncovered, over medium heat about 10 minutes or until reduced to 1/2 cup. Remove and discard cinnamon. Spoon liquid mixture over peaches and cherries.
In a small, microwave-safe bowl melt baking bar and shortening in a microwave oven set on 100 percent power for 1 to 1-1/2 minutes, stirring once. Let mixture cool slightly.
Basil, Tomato, and Pasta Salad
1/2 cup red wine vinegar
2 tablespoons Dijon-style mustard
1/4 teaspoon black pepper
2 cloves garlic, minced
1/2 cup olive oil
1/2 cup slivered fresh basil
8 ounces dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)
2 9-ounce packages frozen cut green beans
6 medium tomatoes, cut into thin wedges
1 cup sliced pitted kalamata olives or ripe olives
2 cups loosely packed fresh basil leaves
3/4 cup (3 oz.) finely shredded Parmesan cheese
3 tablespoons snipped fresh parsley
Directions
For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside.
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.
Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine. Makes 16 servings.
2 tablespoons Dijon-style mustard
1/4 teaspoon black pepper
2 cloves garlic, minced
1/2 cup olive oil
1/2 cup slivered fresh basil
8 ounces dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)
2 9-ounce packages frozen cut green beans
6 medium tomatoes, cut into thin wedges
1 cup sliced pitted kalamata olives or ripe olives
2 cups loosely packed fresh basil leaves
3/4 cup (3 oz.) finely shredded Parmesan cheese
3 tablespoons snipped fresh parsley
Directions
For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside.
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.
Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine. Makes 16 servings.
Stuffed Zucchini
2 medium zucchini (about 12 ounces total)
1/3 cup finely chopped onion
1 tablespoon olive oil or cooking oil
2 teaspoons all-purpose flour
1/2 teaspoon dried basil, crushed
1/8 teaspoon pepper
1/2 cup milk
1/4 cup refrigerated or frozen egg product, thawed, or 1 beaten egg
1/3 cup grated Parmesan cheese
Directions
Cut zucchini in half lengthwise. Place, cut side down, in a microwave-safe 2-quart square baking dish. Micro-cook, covered, on 100 percent power (high) for 1-1/2 to 3 minutes or until nearly tender. (Or, cook in boiling water for 3 to 4 minutes.) Scoop out pulp, leaving a 1/4-inch-thick shell. Set shells aside. Finely chop the zucchini pulp; set aside.
In a medium saucepan cook onion in hot oil until tender but not brown. Add chopped zucchini; cook 1 minute more. Stir in flour, basil, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Gradually add zucchini mixture to the egg product or egg. Stir in Parmesan cheese. Spoon mixture into zucchini shells; place in a 2-quart baking dish.
Bake, uncovered, in a 350 degree F. oven for 25 to 30 minutes or until filling is lightly browned. Makes 4 side-dish servings.
1/3 cup finely chopped onion
1 tablespoon olive oil or cooking oil
2 teaspoons all-purpose flour
1/2 teaspoon dried basil, crushed
1/8 teaspoon pepper
1/2 cup milk
1/4 cup refrigerated or frozen egg product, thawed, or 1 beaten egg
1/3 cup grated Parmesan cheese
Directions
Cut zucchini in half lengthwise. Place, cut side down, in a microwave-safe 2-quart square baking dish. Micro-cook, covered, on 100 percent power (high) for 1-1/2 to 3 minutes or until nearly tender. (Or, cook in boiling water for 3 to 4 minutes.) Scoop out pulp, leaving a 1/4-inch-thick shell. Set shells aside. Finely chop the zucchini pulp; set aside.
In a medium saucepan cook onion in hot oil until tender but not brown. Add chopped zucchini; cook 1 minute more. Stir in flour, basil, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Gradually add zucchini mixture to the egg product or egg. Stir in Parmesan cheese. Spoon mixture into zucchini shells; place in a 2-quart baking dish.
Bake, uncovered, in a 350 degree F. oven for 25 to 30 minutes or until filling is lightly browned. Makes 4 side-dish servings.
Grilled Tomato Melts
3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-1/2 lb. total)
4 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded (1-1/2 cups)
1 small green, yellow, purple, or red sweet pepper, finely chopped (about 1/2 cup)
1/4 cup toasted sliced almonds
Directions
Preheat oven to 350 degree F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings, arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or, if using smaller tomatoes, arrange in a single layer in a foil-lined,15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Bake about 15 minutes or until cheese is bubbly. Carefully lift with large metal spatula to individual plates, allowing excess juices to drain off.
To prepare on a grill, arrange ingredients as above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill; test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly. Makes 4 appetizer servings.
4 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded (1-1/2 cups)
1 small green, yellow, purple, or red sweet pepper, finely chopped (about 1/2 cup)
1/4 cup toasted sliced almonds
Directions
Preheat oven to 350 degree F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings, arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or, if using smaller tomatoes, arrange in a single layer in a foil-lined,15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Bake about 15 minutes or until cheese is bubbly. Carefully lift with large metal spatula to individual plates, allowing excess juices to drain off.
To prepare on a grill, arrange ingredients as above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill; test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly. Makes 4 appetizer servings.
Old-Fashioned Peach Pie
CRUST
2 Tbsp cold water
1 large egg
1 cup all-purpose flour
1/2 stick (1/4 cup) plus 2 Tbsp cold unsalted butter, cut in small pieces
1/8 tsp salt
FILLING
1 cup sugar
1/4 cup all-purpose flour
9 medium or 7 large), peeled (see Tip) and cut in 1/2-in.-thick wedges (about 7 cups)
1 Tbsp lemon juice
STREUSEL TOPPING
1/2 cup pecans, coarsely chopped
1/4 cup packed light-brown sugar
1/4 cup all-purpose flour
2 Tbsp unsalted butter, softened
1 tsp vanilla extract
Directions
To make crust in food processor: Stir water and yolk in a 1-cup measure or small bowl to blend. Pulse flour and butter until coarse crumbs form. With motor running, add yolk mixture. Process just until dough leaves sides of bowl. Remove blade, then dough. By hand: Mix water and yolk as above. Put flour in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add yolk mixture; stir with a fork until crumbs clump together to form a dough.
Gather dough into a ball, flatten into a disk, wrap and refrigerate 30 minutes, or until firm enough to roll out.
Filling: Mix sugar and flour in a large bowl. Add peaches andsprinkle with lemon juice; toss until evenly coated with sugar mixture.
Streusel: Put ingredients in a small bowl. Work with fingers or a fork to form coarse crumbs.
Heat oven to 375°F. Have ready a 9-in. pie plate and foil-lined baking sheet.
On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-in. circle. Fit into pie plate. Roll overhang of crust up over edges to form an even rim. Flute or crimp edge. Spoon in Filling, then sprinkle with Streusel. Place pie on lined baking sheet (to catch any drips).
Bake 45 to 50 minutes until pastry is golden-brown and peaches are tender when pierced. Remove to a wire rack. Cool at least 1 hour before serving.
2 Tbsp cold water
1 large egg
1 cup all-purpose flour
1/2 stick (1/4 cup) plus 2 Tbsp cold unsalted butter, cut in small pieces
1/8 tsp salt
FILLING
1 cup sugar
1/4 cup all-purpose flour
9 medium or 7 large), peeled (see Tip) and cut in 1/2-in.-thick wedges (about 7 cups)
1 Tbsp lemon juice
STREUSEL TOPPING
1/2 cup pecans, coarsely chopped
1/4 cup packed light-brown sugar
1/4 cup all-purpose flour
2 Tbsp unsalted butter, softened
1 tsp vanilla extract
Directions
To make crust in food processor: Stir water and yolk in a 1-cup measure or small bowl to blend. Pulse flour and butter until coarse crumbs form. With motor running, add yolk mixture. Process just until dough leaves sides of bowl. Remove blade, then dough. By hand: Mix water and yolk as above. Put flour in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add yolk mixture; stir with a fork until crumbs clump together to form a dough.
Gather dough into a ball, flatten into a disk, wrap and refrigerate 30 minutes, or until firm enough to roll out.
Filling: Mix sugar and flour in a large bowl. Add peaches andsprinkle with lemon juice; toss until evenly coated with sugar mixture.
Streusel: Put ingredients in a small bowl. Work with fingers or a fork to form coarse crumbs.
Heat oven to 375°F. Have ready a 9-in. pie plate and foil-lined baking sheet.
On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-in. circle. Fit into pie plate. Roll overhang of crust up over edges to form an even rim. Flute or crimp edge. Spoon in Filling, then sprinkle with Streusel. Place pie on lined baking sheet (to catch any drips).
Bake 45 to 50 minutes until pastry is golden-brown and peaches are tender when pierced. Remove to a wire rack. Cool at least 1 hour before serving.
Saturday, July 17, 2010
No-Bake Triple-Berry Pie
1 cup water
3/4 cup sugar
2 tablespoons cornstarch
1/2 package (4-serving size) raspberry-flavored gelatin (3 tablespoons)
3 cups sliced strawberries
1 cup blueberries
1 cup raspberries
1 package (6 ounces) ready-to-use shortbread pie crust
Whipped cream, if desired
1. Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens.
2. Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.
3/4 cup sugar
2 tablespoons cornstarch
1/2 package (4-serving size) raspberry-flavored gelatin (3 tablespoons)
3 cups sliced strawberries
1 cup blueberries
1 cup raspberries
1 package (6 ounces) ready-to-use shortbread pie crust
Whipped cream, if desired
1. Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens.
2. Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.
Victoria's Blackberry Cobbler
2 1/2 cups fresh or frozen (thawed and drained)
1 cup sugar
1 cup Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
Cream, whipped cream or ice cream, if desired
1. In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
2. In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
3. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.
1 cup sugar
1 cup Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
Cream, whipped cream or ice cream, if desired
1. In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
2. In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
3. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.
Friday, July 16, 2010
Blueberry Peach Cobbler
Directions
For the topping:
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
6 tablespoons sugar, divided
1/2 teaspoon salt
2 tablespoons cold unsalted butter
2 tablespoons cold vegetable shortening
1/2 cup milk
1/4 cup heavy cream
For the filling:
2 1/2 tablespoons unsalted butter, divided
2 pounds fresh or frozen peaches, peeled, pitted, and sliced
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon lemon juice
2 cups fresh blueberries
1 teaspoon vanilla extract
Vanilla ice cream, for serving
For the lime/ginger whipped cream:
1 cup heavy cream
2 tablespoons sugar
2 tablespoons minced candied ginger
1 lime, zested
For the topping:
In a large bowl, combine the flour, baking soda, cream of tartar, 4 tablespoons of the sugar, and salt. Cut in the butter and shortening until the mixture resembles coarse crumbs. Add the milk and cream and stir just to combine. Do not overwork the dough. Pat the dough into a flattened disk, wrap with plastic wrap, and refrigerate until ready to bake the cobbler, at least 1 hour and up to overnight.
For the filling:
Preheat the oven to 350 degrees F. Butter an 8 by 11-inch casserole dish with 1/2 tablespoon of the butter.
In a medium saucepan, combine the peaches with the sugar, water, cornstarch, and lemon juice and let sit for 15 minutes. Bring to a boil over medium-high heat and cook, stirring frequently, until sauce thickens and peaches have softened, about 7 minutes. Remove from the heat and stir in the remaining 2 tablespoons butter, blueberries, and vanilla extract. Transfer to the prepared baking dish and set aside while you roll out the dough.
On a lightly floured work surface, roll the dough out to a thickness of about 1/2-inch. Using a 2 1/2-inch biscuit cutter, cut as many circles of dough as possible and arrange them evenly over the top of the peach-blueberry mixture. Sprinkle the tops of the biscuits with the remaining 2 tablespoons of sugar and bake for 25 to 30 minutes, or until biscuits are golden brown and filling is bubbly and thick around the edges.
Cool for 10 minutes before serving. Serve warm with ice cream and lime/ginger whipped cream.
For the lime/ginger whipped cream:
Add the heavy cream and the sugar in the bowl of a stand mixer fixed with a whip attachment. Whip the cream to soft peaks and then add the candied ginger and the lime zest and continue to whip until whipped cream consistency.
For the topping:
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
6 tablespoons sugar, divided
1/2 teaspoon salt
2 tablespoons cold unsalted butter
2 tablespoons cold vegetable shortening
1/2 cup milk
1/4 cup heavy cream
For the filling:
2 1/2 tablespoons unsalted butter, divided
2 pounds fresh or frozen peaches, peeled, pitted, and sliced
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon lemon juice
2 cups fresh blueberries
1 teaspoon vanilla extract
Vanilla ice cream, for serving
For the lime/ginger whipped cream:
1 cup heavy cream
2 tablespoons sugar
2 tablespoons minced candied ginger
1 lime, zested
For the topping:
In a large bowl, combine the flour, baking soda, cream of tartar, 4 tablespoons of the sugar, and salt. Cut in the butter and shortening until the mixture resembles coarse crumbs. Add the milk and cream and stir just to combine. Do not overwork the dough. Pat the dough into a flattened disk, wrap with plastic wrap, and refrigerate until ready to bake the cobbler, at least 1 hour and up to overnight.
For the filling:
Preheat the oven to 350 degrees F. Butter an 8 by 11-inch casserole dish with 1/2 tablespoon of the butter.
In a medium saucepan, combine the peaches with the sugar, water, cornstarch, and lemon juice and let sit for 15 minutes. Bring to a boil over medium-high heat and cook, stirring frequently, until sauce thickens and peaches have softened, about 7 minutes. Remove from the heat and stir in the remaining 2 tablespoons butter, blueberries, and vanilla extract. Transfer to the prepared baking dish and set aside while you roll out the dough.
On a lightly floured work surface, roll the dough out to a thickness of about 1/2-inch. Using a 2 1/2-inch biscuit cutter, cut as many circles of dough as possible and arrange them evenly over the top of the peach-blueberry mixture. Sprinkle the tops of the biscuits with the remaining 2 tablespoons of sugar and bake for 25 to 30 minutes, or until biscuits are golden brown and filling is bubbly and thick around the edges.
Cool for 10 minutes before serving. Serve warm with ice cream and lime/ginger whipped cream.
For the lime/ginger whipped cream:
Add the heavy cream and the sugar in the bowl of a stand mixer fixed with a whip attachment. Whip the cream to soft peaks and then add the candied ginger and the lime zest and continue to whip until whipped cream consistency.
Victoria's Double Crusted Peach Cobbler
Ingredients
Crust:
2 1/2 cups all-purpose flour, plus more for shaping and rolling
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water
Peach Filling:
4 tablespoons unsalted butter
1/2 cup sugar, plus more for sprinkling
1/2 cup water
1/4 teaspoon freshly grated nutmeg
Pinch salt
10 ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed frozen peaches)
3 tablespoons all-purpose flour
2 tablespoons heavy cream
Directions
Crust:
Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.
Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.
Filling:
Melt butter in a large high-sided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.
Preheat oven to 375 degrees F.
Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.
Crust:
2 1/2 cups all-purpose flour, plus more for shaping and rolling
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water
Peach Filling:
4 tablespoons unsalted butter
1/2 cup sugar, plus more for sprinkling
1/2 cup water
1/4 teaspoon freshly grated nutmeg
Pinch salt
10 ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed frozen peaches)
3 tablespoons all-purpose flour
2 tablespoons heavy cream
Directions
Crust:
Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.
Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.
Filling:
Melt butter in a large high-sided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.
Preheat oven to 375 degrees F.
Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.
Peaches and Cream Oatmeal Cookies
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking soda
Pinch salt
1 stick butter, softened
1/4 cup light brown sugar
1/4 cup dark brown sugar
1/4 cup sugar
1 large egg
1 1/2 cups rolled oats
1/2 cup chopped dried peaches
1/2 cup chopped walnuts
1/2 cup white chocolate chips
Directions
Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, walnuts, and white chocolate chips. Mix until combined.
Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.
3/4 cup all-purpose flour
1/2 teaspoon baking soda
Pinch salt
1 stick butter, softened
1/4 cup light brown sugar
1/4 cup dark brown sugar
1/4 cup sugar
1 large egg
1 1/2 cups rolled oats
1/2 cup chopped dried peaches
1/2 cup chopped walnuts
1/2 cup white chocolate chips
Directions
Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, walnuts, and white chocolate chips. Mix until combined.
Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.
Raber's Peach Cobbler
Ingredients
Cookie:
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup unsalted butter, room temperature
1/4 cup granulated sugar
3/4 cup dark brown sugar
2 egg whites
1 teaspoon vanilla or maple extract
1/2 teaspoon butter-flavored extract
Filling:
1 1/2 cups peach preserves
1 teaspoon ground cinnamon, plus extra for dusting, optional
1/2 teaspoon ground nutmeg
1 teaspoon lemon zest
1/2 teaspoon lemon extract
Powdered sugar, for dusting, optional
Directions
Preheat oven to 350 degrees F.
For the cookie: In a medium mixing bowl, sift together the flour, salt, and cinnamon. In a large mixing bowl, with an electric mixer, cream the butter, granulated sugar, and dark brown sugar. Beat in egg whites, vanilla and butter flavor extracts. Carefully fold in the flour mixture with a rubber spatula. Wrap dough in plastic and chill until dough is firm, about 30 minutes in freezer.
For the peach filling: In a medium mixing bowl, mix peach preserves with cinnamon, nutmeg, lemon zest and lemon extract. When dough has chilled, roll out dough 1/4-inch thick and cut into pieces about 2 1/2 inches wide and 3 inches long. Place a teaspoon of peach filling in the center of each piece and fold each end of the dough to the center to cover the filling. Flatten cookies slightly and place them seam down and 1-inch apart on a parchment-lined cookie sheet. Bake for about 12 minutes, until lightly browned and just firm. Cool on the cookie sheet. Dust cookies with a mixture of powdered sugar and cinnamon, if using.
Cookie:
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup unsalted butter, room temperature
1/4 cup granulated sugar
3/4 cup dark brown sugar
2 egg whites
1 teaspoon vanilla or maple extract
1/2 teaspoon butter-flavored extract
Filling:
1 1/2 cups peach preserves
1 teaspoon ground cinnamon, plus extra for dusting, optional
1/2 teaspoon ground nutmeg
1 teaspoon lemon zest
1/2 teaspoon lemon extract
Powdered sugar, for dusting, optional
Directions
Preheat oven to 350 degrees F.
For the cookie: In a medium mixing bowl, sift together the flour, salt, and cinnamon. In a large mixing bowl, with an electric mixer, cream the butter, granulated sugar, and dark brown sugar. Beat in egg whites, vanilla and butter flavor extracts. Carefully fold in the flour mixture with a rubber spatula. Wrap dough in plastic and chill until dough is firm, about 30 minutes in freezer.
For the peach filling: In a medium mixing bowl, mix peach preserves with cinnamon, nutmeg, lemon zest and lemon extract. When dough has chilled, roll out dough 1/4-inch thick and cut into pieces about 2 1/2 inches wide and 3 inches long. Place a teaspoon of peach filling in the center of each piece and fold each end of the dough to the center to cover the filling. Flatten cookies slightly and place them seam down and 1-inch apart on a parchment-lined cookie sheet. Bake for about 12 minutes, until lightly browned and just firm. Cool on the cookie sheet. Dust cookies with a mixture of powdered sugar and cinnamon, if using.
Mother and Daughter Peach Cobble
Ingredients
1/2 cup (1 stick) butter
3/4 cup sugar
3/4 cup self-rising flour
1 cup milk
1 (28-ounce) can sliced peaches in heavy syrup, un-drained (use fresh peaches if available; see note*)
Cinnamon, for sprinkling, optional
Vanilla ice cream or fresh whipped cream, for serving
Directions
*If they are available, by all means use fresh peaches. In a saucepan, mix 2 cups fresh peach slices with one cup sugar and one cup water. Bring the mixture to a boil and then simmer for about 10 minutes. Stir often, making sure the sugar is completely dissolved. Substitute this for the canned peaches.
*Cook's Note: The most important part of this dish is not stirring the mixture.
Preheat oven to 350 degrees F.
Put butter in a 13 by 9 by 2-inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.
Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish. Do not stir.
Spoon fruit on top of batter, then gently pour syrup on top. Do not stir. Sprinkle cinnamon on top of batter, if using. (The most important part of this dish is not stirring the mixture at this point in the recipe.)
Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
1/2 cup (1 stick) butter
3/4 cup sugar
3/4 cup self-rising flour
1 cup milk
1 (28-ounce) can sliced peaches in heavy syrup, un-drained (use fresh peaches if available; see note*)
Cinnamon, for sprinkling, optional
Vanilla ice cream or fresh whipped cream, for serving
Directions
*If they are available, by all means use fresh peaches. In a saucepan, mix 2 cups fresh peach slices with one cup sugar and one cup water. Bring the mixture to a boil and then simmer for about 10 minutes. Stir often, making sure the sugar is completely dissolved. Substitute this for the canned peaches.
*Cook's Note: The most important part of this dish is not stirring the mixture.
Preheat oven to 350 degrees F.
Put butter in a 13 by 9 by 2-inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from lumping.
Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish. Do not stir.
Spoon fruit on top of batter, then gently pour syrup on top. Do not stir. Sprinkle cinnamon on top of batter, if using. (The most important part of this dish is not stirring the mixture at this point in the recipe.)
Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
Bourbon Peach Cobbler
Ingredients
8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, plus more for dusting
2 tablespoons corn starch
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) cold unsalted butter
3/4 cup heavy cream, plus more for brushing
Directions
Heat the oven to 375 degrees F.
In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, plus more for dusting
2 tablespoons corn starch
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) cold unsalted butter
3/4 cup heavy cream, plus more for brushing
Directions
Heat the oven to 375 degrees F.
In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
Peach Flambe Cheesecake
Ingredients
Crust:
1 1/2 cups snickerdoodle cookies, crushed
4 tablespoons butter, melted
Filling:
24 ounces cream cheese, softened
1 cup sugar
3 tablespoons peach schnapps
3 large eggs, room temperature
Topping:
3 to 4 tablespoons butter
1/2 cup brown sugar
4 medium peaches, ripened, peeled and cut into wedges
Splash brandy, preferably peach flavored
Walnuts, optional
Directions
Preheat oven to 325 degrees F for lightly colored pans or 300 degrees F for dark colored pans.
For the crust:
In a small bowl, toss crumbs with melted butter. Press onto bottom of 9-inch springform pan. Bake for 8 minutes. Set aside.
For the filling:
Meanwhile, combine cream cheese and sugar until well blended. Stir in peach schnapps until just blended. Add eggs, 1 at a time, stirring after each addition until just blended.
Pour onto crust.
Using heavy duty foil, wrap outsides and bottom of pan. Place cheesecake on a wire rack inside a larger pan. Fill larger pan with very hot water 1/3 the way up the springform pan. Bake for 45 to 50 minutes or until center is almost set. Remove cheesecake from hot water bath and remove foil. Let stand 10 minutes before running knife around the edge to loosen cake from sides. Cool for 1 hour then refrigerate uncovered at least 4 hours or overnight.
Just before serving:
Remove cake from icebox and remove the sides of the pan. Transfer cheesecake to serving plate. While preparing the topping, allow cheesecake to come to room temperature.
For the topping:
In a large skillet, melt butter over medium-high heat. Add brown sugar and allow mixture to caramelize. Add peaches, cook for 3 to 4 minutes or until peaches are well coated and tender. Add brandy and ignite to flambe the peaches. Serve immediately over slice of cheesecake and garnish with walnuts
Crust:
1 1/2 cups snickerdoodle cookies, crushed
4 tablespoons butter, melted
Filling:
24 ounces cream cheese, softened
1 cup sugar
3 tablespoons peach schnapps
3 large eggs, room temperature
Topping:
3 to 4 tablespoons butter
1/2 cup brown sugar
4 medium peaches, ripened, peeled and cut into wedges
Splash brandy, preferably peach flavored
Walnuts, optional
Directions
Preheat oven to 325 degrees F for lightly colored pans or 300 degrees F for dark colored pans.
For the crust:
In a small bowl, toss crumbs with melted butter. Press onto bottom of 9-inch springform pan. Bake for 8 minutes. Set aside.
For the filling:
Meanwhile, combine cream cheese and sugar until well blended. Stir in peach schnapps until just blended. Add eggs, 1 at a time, stirring after each addition until just blended.
Pour onto crust.
Using heavy duty foil, wrap outsides and bottom of pan. Place cheesecake on a wire rack inside a larger pan. Fill larger pan with very hot water 1/3 the way up the springform pan. Bake for 45 to 50 minutes or until center is almost set. Remove cheesecake from hot water bath and remove foil. Let stand 10 minutes before running knife around the edge to loosen cake from sides. Cool for 1 hour then refrigerate uncovered at least 4 hours or overnight.
Just before serving:
Remove cake from icebox and remove the sides of the pan. Transfer cheesecake to serving plate. While preparing the topping, allow cheesecake to come to room temperature.
For the topping:
In a large skillet, melt butter over medium-high heat. Add brown sugar and allow mixture to caramelize. Add peaches, cook for 3 to 4 minutes or until peaches are well coated and tender. Add brandy and ignite to flambe the peaches. Serve immediately over slice of cheesecake and garnish with walnuts
Peaches 'N Cream Cheesecake Cupcakes
Ingredients
Peach Mango Topping:
2 cups peeled, chopped fresh ripe peaches
1/2 cup mango juice
1/3 cup sugar
2 1/2 tablespoons cornstarch
Directions
Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
Cheesecake:
3 (8-ounce) packages cream cheese, softened
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sugar
Preheat oven to 300 degrees F.
Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.
Sour Cream Filling:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes. Remove from oven and cool.
When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango topping over the top of the sour cream filling on each cupcake and refrigerate.
Peach Mango Topping:
2 cups peeled, chopped fresh ripe peaches
1/2 cup mango juice
1/3 cup sugar
2 1/2 tablespoons cornstarch
Directions
Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
Cheesecake:
3 (8-ounce) packages cream cheese, softened
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sugar
Preheat oven to 300 degrees F.
Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.
Sour Cream Filling:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes. Remove from oven and cool.
When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango topping over the top of the sour cream filling on each cupcake and refrigerate.
Saturday, July 3, 2010
Homemade Wines From Juice Concentrate
Ingredients
1 (.25 ounce) package active dry yeast
4 cups sugar
1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed
3 1/2 quarts cold water, or as needed
Directions
Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.
Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.
1 (.25 ounce) package active dry yeast
4 cups sugar
1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed
3 1/2 quarts cold water, or as needed
Directions
Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.
Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.
BLACKBERRY-GRAPE CONCENTRATE WINE
3-4 lbs blackberries
12 oz red grape concentrate
water to 3-1/2 quarts
2-1/4 lbs granulated sugar
1/2 tsp pectic enzyme
1 tsp yeast nutrient
wine yeast
Put 3 quarts water on to boil. Meanwhile, wash and sort blackberries and put in nylon straining bag. Tie end, put in primary and mash fruit. Pour boiling water over fruit. Add grape concentrate and sugar and stir well to dissolve. Cover primary with cloth, wait until cooled, add pectic enzyme and yeast nutrient. After 12 hours add yeast, cover and ferment 5-7 days, squeezing bag daily. Drain into secondary, fit airlock and ferment 5 days. Top up, refit airlock and ferment another 2 months. Rack, top up, refit airlock, and repeat 2 months later. After additional 2 months, rack and bottle. Allow to age in bottles one year.
12 oz red grape concentrate
water to 3-1/2 quarts
2-1/4 lbs granulated sugar
1/2 tsp pectic enzyme
1 tsp yeast nutrient
wine yeast
Put 3 quarts water on to boil. Meanwhile, wash and sort blackberries and put in nylon straining bag. Tie end, put in primary and mash fruit. Pour boiling water over fruit. Add grape concentrate and sugar and stir well to dissolve. Cover primary with cloth, wait until cooled, add pectic enzyme and yeast nutrient. After 12 hours add yeast, cover and ferment 5-7 days, squeezing bag daily. Drain into secondary, fit airlock and ferment 5 days. Top up, refit airlock and ferment another 2 months. Rack, top up, refit airlock, and repeat 2 months later. After additional 2 months, rack and bottle. Allow to age in bottles one year.
BLACKBERRY-ELDERBERRY WINE
4 lb blackberries
1/4 lb dried elderberries
2-1/3 cups granulated sugar
water to 1 gallon
1 tsp pectic enzyme
1/2 tsp acid blend
1 tsp yeast nutrient
wine yeast
Put 3 quarts water on to boil. Meanwhile, wash and sort blackberries and put in nylon straining bag. Tie end, put in primary and mash fruit. Add dried elderberries to boiling water, reduce heat and simmer 20 minutes. Add sugar to primary, untie nylon bag and pour boiling water into nylon straining bag. Carefully retie end and stir liquid well to dissolve sugar. Cover and allow to cool. When lukewarm, stir in acid blend, pectic enzyme and yeast nutrient. Recover primary. After 12 hours, add yeast. Gently squeeze bag twice daily for 7 days to extract flavors. Drain bag squeezing gently, pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up and refit airlock. Rack into clean secondary, top up and refit airlock every 2 months for total of 4 times. Bottle and age 6-12 months.
1/4 lb dried elderberries
2-1/3 cups granulated sugar
water to 1 gallon
1 tsp pectic enzyme
1/2 tsp acid blend
1 tsp yeast nutrient
wine yeast
Put 3 quarts water on to boil. Meanwhile, wash and sort blackberries and put in nylon straining bag. Tie end, put in primary and mash fruit. Add dried elderberries to boiling water, reduce heat and simmer 20 minutes. Add sugar to primary, untie nylon bag and pour boiling water into nylon straining bag. Carefully retie end and stir liquid well to dissolve sugar. Cover and allow to cool. When lukewarm, stir in acid blend, pectic enzyme and yeast nutrient. Recover primary. After 12 hours, add yeast. Gently squeeze bag twice daily for 7 days to extract flavors. Drain bag squeezing gently, pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up and refit airlock. Rack into clean secondary, top up and refit airlock every 2 months for total of 4 times. Bottle and age 6-12 months.
BLACKBERRY-BLUEBERRY WINE
4 lbs blackberries
4 lb fresh or frozen blueberries
2 lbs granulated sugar
1 tsp pectic enzyme
1/2 tsp acid blend
3 qts water
1 tsp yeast nutrient
wine yeast
Put water on to boil. Meanwhile, wash and sort blackberries and blueberries. Put fruit in nylon straining bag, tie end, put in primary, and mash fruit. Add sugar to primary and pour boiling water over fruit and sugar, stirring well to dissolve. Cover and allow to cool. When lukewarm, stir in acid blend, pectic enzyme and yeast nutrient. Recover, add yeast after 12 hours and gently squeeze bag twice daily for 7 days to extract flavors. Drip drain (do not squeeze) and pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up and refit airlock. Ferment 2 months and rack into clean secondary. Top up, refit airlock, and ferment until wine clears. Wait additional 2 months, rack into bottles and age 6-12 months.
4 lb fresh or frozen blueberries
2 lbs granulated sugar
1 tsp pectic enzyme
1/2 tsp acid blend
3 qts water
1 tsp yeast nutrient
wine yeast
Put water on to boil. Meanwhile, wash and sort blackberries and blueberries. Put fruit in nylon straining bag, tie end, put in primary, and mash fruit. Add sugar to primary and pour boiling water over fruit and sugar, stirring well to dissolve. Cover and allow to cool. When lukewarm, stir in acid blend, pectic enzyme and yeast nutrient. Recover, add yeast after 12 hours and gently squeeze bag twice daily for 7 days to extract flavors. Drip drain (do not squeeze) and pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up and refit airlock. Ferment 2 months and rack into clean secondary. Top up, refit airlock, and ferment until wine clears. Wait additional 2 months, rack into bottles and age 6-12 months.
BLACKBERRY-BLACK-PLUM WINE
4 lbs blackberries
2 lbs black plums
2-1/4 lbs granulated sugar
7 pts water
1 tsp pectic enzyme
1 crushed Camden tablet
wine yeast and nutrient
Put water on to boil. Meanwhile, wash and sort the blackberries and plums. Destone the plums and chop. In bowl, mash the plums and put in nylon straining bag. Add blackberries to bag, tie the end closed, and set in bottom of primary. Mash the blackberries in bag with potato masher or piece of hardwood. Add sugar to primary and pour boiling water over fruit pulp and sugar, stirring to dissolve sugar. Allow to cool to lukewarm, then add pectic enzyme, cover, and set aside two days. Add yeast and nutrient. Ferment 7 days, submerging and gently squeezing bag daily. Drip drain, transfer liquor to dark secondary and fit airlock. Set aside for 2 months. Rack and set aside another 2 months, then rack again. Allow to clear, then rack, refit airlock and bulk age another 4 months. Rack into bottles. Allow to age one year.
2 lbs black plums
2-1/4 lbs granulated sugar
7 pts water
1 tsp pectic enzyme
1 crushed Camden tablet
wine yeast and nutrient
Put water on to boil. Meanwhile, wash and sort the blackberries and plums. Destone the plums and chop. In bowl, mash the plums and put in nylon straining bag. Add blackberries to bag, tie the end closed, and set in bottom of primary. Mash the blackberries in bag with potato masher or piece of hardwood. Add sugar to primary and pour boiling water over fruit pulp and sugar, stirring to dissolve sugar. Allow to cool to lukewarm, then add pectic enzyme, cover, and set aside two days. Add yeast and nutrient. Ferment 7 days, submerging and gently squeezing bag daily. Drip drain, transfer liquor to dark secondary and fit airlock. Set aside for 2 months. Rack and set aside another 2 months, then rack again. Allow to clear, then rack, refit airlock and bulk age another 4 months. Rack into bottles. Allow to age one year.
Homemade Blackberry Wine
6 lb blackberries
2-1/2 lb granulated sugar
1/2 tsp pectic enzyme
7 pts water
wine yeast and nutrient
Wash berries thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to steep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 1.5-liter wine bottle with airlock (a #2 bung fits most 1.5-liter wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature.
2-1/2 lb granulated sugar
1/2 tsp pectic enzyme
7 pts water
wine yeast and nutrient
Wash berries thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to steep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 1.5-liter wine bottle with airlock (a #2 bung fits most 1.5-liter wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature.
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