Peach Crumble Dessert

August 27, 2013 Leave a Comment
Peach Crumble Dessert

Peach Crumble Dessert

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Old-fashioned, delicious and easy to make describes this yummy dessert.  It’s wonderful served with ice cream.

                Nancy Horsburgh                                                                     Everett, Ontario

 

Peach Crumble Dessert Recipe

Peach Crumble Dessert

6 cups sliced peeled ripe peaches

¼ cup packed brown sugar

3 Tbsp. flour

1 tsp. lemon juice

½ tsp. grated lemon peel

½ tsp. cinnamon

Topping:   1 cup flour

1 cup sugar

1 tsp. baking powder

¼ tsp. salt

¼ tsp. ground nutmeg

1 egg, lightly beaten

½ cup butter, melted and cooled

Vanilla ice cream, optional

Preheat oven to 375 F.  Place peaches in a greased shallow 2 ½ qt. baking dish.  In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.

Combine flour, sugar, baking powder, salt and nutmeg.  Stir in egg until the mixture resembles coarse crumbs.  Sprinkle over the peaches.  Pour butter evenly over topping.

Bake 35-40 minutes.  Serve with ice cream.               10-12 serving

 

(Recipe for Peaches Crumble Dessert was in tasteofhome.com)

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Blueberry Fruit Smoothie

August 6, 2013 Leave a Comment
Blueberry Fruit Smoothie

Blueberry Fruit Smoothie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipe

at www.tasteofhome.com

 

 

This yummy smoothie just might take you back to soda-fountain days…but it’s a nutritious low-fat alternative to traditional malts, shakes and sodas.  (This is a Diabetic Friendly recipe!!)

                           Mary LaJoie                                                                                 Glenoma, Washington

 

Blueberry Fruit Smoothie Recipe

Blueberry Fruit Smoothie

1 cup reduced-fat vanilla ice cream

1 cup fresh or frozen blueberries

½ cup chopped peeled fresh peaches or frozen unsweetened peaches

½ cup pineapple juice

¼ cup vanilla yogurt

In a blender, combine all ingredients; cover and process until smooth.  Pour into chilled glasses; serve immediately.            3 servings

 

(Recipe for Blueberry Fruit Smoothie was in tasteofhome.com)

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Peach Cobbler

June 9, 2013 Leave a Comment
Peach Cobbler

Peach Cobbler

We always bring home sweet Georgia peaches and pitch in together to make peach cobbler, a family tradition for us.  Peach cobbler has such a simple list of ingredients for such an incredible dessert.

Joan Satterfield                                                                                Canton, Georgia

Peach Cobbler Recipe

Peach Cobbler

3 cups peeled, sliced peaches (about 9 peaches)

1 ½ cups sugar, divided

½ cup butter (1 stick)

¾ cup flour

2 tsp. baking powder

Pinch of salt

¼ tsp. CINNAMON

½ tsp. PURE VANILLA EXTRACT

¾ cup milk

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.  Mix the peaches with 1 cup of the sugar.  Set aside.

Melt the butter in 2-quart baking dish or pan.  In a mixing bowl, combine the remaining sugar, flour, baking powder, salt CINNAMON, VANILLA and milk.  Mix well.  Pour the mixture over the melted butter.  Do not stir.  Place the sugared peaches with any accumulated juices on top of the batter.  DO NOT STIR.

Bake at 350 F. for about 1 hour.  The batter will rise to the top while baking and become crisp and brown.  Great served with a scoop of vanilla ice cream.

(Recipe for Peach Cobbler came from Penzeys Spices)

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Sweet Potato Waffles

May 22, 2013 Leave a Comment
Sweet Potato Waffles

Sweet Potato Waffles

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I found this recipe for Sweet Potato Waffles in the Long Island Trends on May 10, 2013.   Hope you all like it.       

Sweet Potato Waffles Recipe

Sweet Potato Waffles

1 ½ cups buttermilk or plain yogut

4 large eggs

½ cup sugar

2 ½ cups flour

¾ Tbsp. baking powder

¾ cup cooked sweet potato puree (canned or fresh)

3 Tbsp. melted butter

2 peaches, sliced

2 plums, sliced

1 cup grapes, halved

¼ cup pecans

Maple syrup

Blend the first 7 ingredients well and let rest for 20 minutes.

Make waffles in a waffle maker.

Top with fruits and toasted pecans.

Add maple syrup to taste.

Other ideas:       Slice up a variety of fresh fruit and serve them in fruit-based containers.  Carve a basket from a watermelon, hollow out the center of halved cantaloupes or honeydew melons or make individual servings in orange peel cups.

                                Set up a yogurt bar so guest can customize their own yogurt parfaits.  Include creamy yogurt, fresh blueberries, plums, grapes, kiwis and apples.  Have a selection of homemade granolas, toasted nuts and coconut flakes with honey for drizzling.

                                Out fresh fruit skewers with chunks of your favorite fresh fruits.  For an added layer of flavor, lightly grill the skewers over smoky coals or in a grill pan on the stove.  Drizzle with honey and sprinkle with toasted coconut flakes.

 

(Recipe for Sweet Potato Waffles was in Long Island Trends, May 10, 2013)

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Cranberry Peach Tart

January 18, 2013 Leave a Comment
Cranberry Peach Tart

Cranberry Peach Tart

You can look for fresh or frozen cranberries  for this Cranberry Peach Tart.  If you can’t find cranberries…use whatever fruit you like.

Cranberry Peach Tart Recipe

Cranberry Peach Tart

1 (15oz.) pkg. Pillsbury Refrigerated Pie Crust

Filling:   I cup fresh or frozen cranberries, thawed

1 (16 oz.) pkg. frozen sliced peaches, thawed, drained

½ cup sugar

½ cup dried currants

2 Tbsp. flour

1 tsp. almond extract

Streusel:   1/3 cup flour

3 Tbsp. brown sugar

2 Tbsp. margarine or butter

3 Tbsp. sliced almonds

Place cookie sheet in oven; heat oven to 400 F.  Prepare pie crust according to package directions for filled one-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.

In large bowl, combine all filling ingredients; mix well.  Pour into pie-lined pan.

In small bowl, combine flour and brown sugar; mix well.  Using pastry blender or fork, cut in margarine until crumbly; gently stir in almonds.  Sprinkle over fruit mixture.  Place on preheated cookie sheet.

Bake at 400 F. for 30 to 40 minutes or until hot and bubbly around edge.   Serve warm or cool.

8 to 10 servings

(Recipe for the Cranberry Peach Tart was in Pillsbury Classic Cookbooks, Real Home Baking, November 1994.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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