Monday, August 28, 2017
I had lunch today with a friend of many years and she mentioned to me that I was remiss in my blog postings....that she enjoyed them so much, she re-read them! What a kind and wonderful thing to say!
As some of you may know (who follow me on Facebook) this has been a busy busy time, both with family events and produce events!!!!
With family, we had a delightful visit in Spring Lake, New Jersey with our daughter Barbara's lovely in-laws, Diane and Steve; we had a wonderful celebration of the B O B's birthday, followed by our granddaughter Katie's seventh birthday, our Tina's graduation from Nursing School (a major, major accomplishment!!), my Mother's 90th Birthday, and our youngest grandchild's fourth birthday (sweet Baby James!). It was a wonderful summer with all the family gatherings!
With produce from our local farmers, it has been a mad dash to acquire all the Summer Rambo apples to make the much-beloved applesauce for the family. I also garner all the peppers (3/$2.00) I can so I can roast them and freeze them for the winter antipasti, plus the wonderful eggplant, which I fry and freeze for Eggplant Parmesan, to be used all winter, in a snap!!!!
And then there are the magnificent peaches!!!!! Is there anything more wonderful than a fresh,
juicy, ripe peach!?????
I have been making peach cobblers, peach breads, peach pies!!!!!
The Peach Bread was posted in August of 2012 if you would like the recipe.
I don't think I posted the Peach Cobbler so here is that recipe:
1 stick (4 oz.) sweet butter, melted
1 cups plus 3 T. granulated sugar, divided
1 cup all purpose flour (low protein)
2 t. baking powder
1/4 t. salt
1 cup milk
1 t. vanilla
3-4 ripe large peaches, peeled, pitted, thinly sliced
1/2 t. cinnamon
Heat oven to 375*.
Pour melted butter into a 2 quart baking dish (11 x 7 or 8 inch square). In a mixing
bowl, combine 1 cup of the sugar, the flour, baking powder and salt; stir to blend.
Stir in the milk and vanilla until blended. Pour the batter over the melted butter.
Toss the peaches with the remaining 3 T. sugar and 1/2 t. of cinnamon. Arrange the
peach slices over the batter (careful not to stir). Bake for 25 to 30 minutes, or until
a toothpick inserted into the cake comes out clean. The top will be browned and the
cake will begin to pull away from the sides of the pan. Serve warm with a little heavy cream
or a scoop of vanilla bean ice cream. Serves 6. Yum!!!
Hope you have an opportunity to prepare this easy, wonderful tasting dish!!!!