Honey & Maple Baked Peaches

 

Honey & Maple Baked Peaches

 

For this simple little dessert you will need:

 

• Peach Halves  --  Fresh or canned
• Honey
• Laughing Cow Cheese wedges  --  one wedge per Peach Half
• Ground Cinnamon
• Maple Syrup

Place Peach Halves in a lightly greased baking dish and drizzle with Honey:

 

Unwrap the Laughing Cow cheese and smoosh it onto each Peach Half:

(spell check is telling me that 'smoosh' is not a word, but you get the point)

 

 

Dust the Peaches with ground Cinnamon:

 

Drizzle with Maple Syrup and bake at 350* for 30-40 minutes, until softened:

 

Spoon any pan juices over the Baked Peach Halves and enjoy!

 

Another one of those "perfected in the Author's test kitchen" recipes!

Enjoy!

 

[and they brought]

"Honey, and butter, and sheep, and cheese...

for David and for the people who were with him, to eat;

for they said, 'The people are hungry,

and weary, and thirsty in the wilderness'."

--II Samuel 17:29









 

 

 

And here is an excellent example of the only reason why I grow Cactus:

Simply stunning blossoms which last for only a day or two.

 

Last year for my birthday the boys combined their money to buy me three tiny cactus.

This is the first blossom so far!

 

{So there you have it:  Honey and Cheese,

and my tiny wilderness.

And yes, I have been very weary recently.}

 

A Fondue 40th

Today my brother-in-law turns 40.

Last night his wife hosted a very, very fun Fondue party in his honor.

I didn't get a lot of pictures, and those I did take had pretty poor quality--sorry about that.

Complete with stick-on mustaches!

Here are the links to the recipes we used, with a few notes under each link.  We planned for 25 adults.

Cheese Fondue with a Twist

We doubled this recipe.

Crab Fondue

We doubled this recipe.

Of all the cheese-based fondues, this was the overall hit of the evening.

Pesto Fondue

We doubled this recipe.

This did scorch; keep your fondue burner on low heat.

The burner under this one was hard to get low enough.

Pizza Fondue

We doubled this recipe, too.

A fun fondue if you're serving children.

Nest your meat in bowls of ice to keep it cold.

Marinated Beef & Chicken Fondue

This links to AllRecipes.com; we adjusted the recipe to serve 16.

We used filet mignon for the Beef and

used Chicken instead of the Pork the recipe called for.

The recipe includes two dipping sauces: Horseradish and BBQ;

no need to double the dipping sauce recipes.

These were a big hit with the men.

Tempura Shrimp

2 Eggs

1-3/4  Cups  Very Cold Water

1-3/4  Cups  Flour

1/4  teaspoon  Salt

Beat Eggs and Water until frothy.  Beat in Flour until batter is smooth.

Refrigerate until used.  Place batter in bowl in crushed ice to keep cold while using.

Yield:  about 2-1/2 cups batter.

*Make certain that whatever you are dipping into the Batter is very dry--

otherwise the batter will slide off in the hot oil!

Chocolate Marshmallow Fondue

We doubled this recipe.

Salted Caramel Fondue

We doubled this.

This was the dessert hit of the evening!

We added between 1/4- to 1/2-teaspoon Sea Salt to this (Butterscotch) recipe

and renamed it Salted Caramel Fondue.

So good with Pears.

If you have any questions just send me a comment; I'd love to help you as best I can.

Fondue is a lot of fun, but also a lot of chopping.

If you're doing a party of this size, have about 3 helpers to get it all chopped.

Simple SOPP for Supper

Sausage, Onions, Potatoes, & Peppers

Or, SOPP for Supper

 

This is a very simple, very easy, very quick dish for supper.  {And the clean up is very minimal, too!}

 

You will want the following ingredients.  I'm listing the amounts I used, which fed our family of 6 for two meals.  Adjust to your preferences!

 

2  pounds  Sausage, cut into pieces--use your favorite kind, and does not need to be cooked.  I use raw Chicken Sausage.

1-1/2   Very Large Red Onion, sliced into wedges

12-15  Red Potatoes, cut into quarters, sixths, or eighths, depending on size--cut them into the same size pieces as the Sausage

2-3  Bell Peppers, chunked--red or green, it doesn't matter.  {Red look prettier}

1/3  Cup  Olive Oil

1  Tablespoon  Dried Rosemary

1  Tablespoon  Cajun Seasoning, if you have it

Salt

Black Pepper

 

Preheat your oven to 350*.

Line a rimmed baking sheet with parchment paper or foil.  You may need two baking sheets if yours are on the smaller side.

In a very large bowl, combine the Sausage, Onion, Potatoes, and Bell Pepper. 

In a small bowl, stir together the Olive Oil, Rosemary, Cajun Seasoning, Salt and Pepper.  Pour over the SOPP and stir thoroughly to coat completely.

Turn out onto baking sheets, spread into a single layer.

Roast at 350* for 30 minutes, or until Sausage and Potatoes are cooked through.

Serve!

 

And it's just that simple!

 

"For the kingdom of God is not meat and drink,

but righteousness, and peace,

and joy in the Holy Spirit."

Romans 14:17

 

This is one recipe in a large baking sheet.

The Potatoes with get a little crispier if you use two sheets and don't crowd them so.

 

 

Adapted from Oven-Roasted Sausages Potatoes and Peppers by Lila's Apron.

 

 

Triple-Berry Ice Cream

 

Triple-Berry Ice Cream

 

1  quart  3-Berry Smoothie

1-1/2  Cups  Blackberries, divided

1-1/2  Cups  Raspberries, divided

1-1/2  Cups  Blueberries, divided

1-1/2  Cups  Sugar

2  (14-oz)   Sweetened Condensed Milk

1  (3.4-oz)  Instant Vanilla Pudding

4  Cups  Half-and-Half

 

Simmer together the 3-Berry Smoothie, 1 Cup Blackberries, 1 Cup Raspberries, 1 Cup Blueberries, and Sugar until sugar is dissolved and Berries are softened.  Stir in Sweetened Condensed Milk and Vanilla Pudding.  Pour into 6-quart freezer canister and stir in Half-and-Half.  Chill until cold through.  Freeze according to manufacturer's instructions.  When the freezing is complete, stir in the remaining half cup of Blackberries, Raspberries, and Blueberries.  Repack ice cream freezer with ice and allow Ice Cream to cure for 2-4 hours before serving, checking every hour or so to make sure the ice is well-packed, adding more ice as needed.  Makes 6 quarts.

 

 

"Favor is deceitful, and beauty is vain,

but a woman who feareth the LORD,

she shall be praised."

Proverbs 31:30

 

 

 

An original recipe "perfected in the Author's own test kitchen".

 

Overnight Caramel-Soaked French Toast

 

Overnight Caramel-Soaked

French Toast

 

1-1/2  Cups  Brown Sugar, firmly packed

3/4  Cup  Butter

1/4-Cup + 2 Tablespoons  Corn Syrup  (3 ounces total)

1  loaf  French Bread, sliced into 1-3/4-inch-thick cubes  (about 8 cups)

4  Eggs, beaten

2-1/2  Cups  Whole Milk -or- Half & Half

1  Tablespoon  Vanilla

1/4  teaspoon  Salt

3  Tablespoons  Sugar

1-1/2  teaspoons  Cinnamon

1/4  Cup  Butter, melted

 

Combine the Brown Sugar, Butter, and Corn Syrup in a medium saucepan; cook over medium heat, stirring constantly, for 5 minutes or until mixture is bubbly.  Pour Caramel Syrup evenly into a lightly-greased 3-quart baking dish (I like the half-size foil steam table pan, it is slightly deeper than a 9 x 13).  Arrange the Bread cubes over the Caramel Syrup.

 

In a medium work bowl, combine the Eggs, Milk, Vanilla, and Salt; stir well and slowly pour over the Bread.  Cover and chill at least 8 hours.

 

Combine the 3 Tablespoons Sugar and 1-1/2 teaspoons Cinnamon; sprinkle evenly over the soaked French Toast.  Drizzle with the melted Butter.  Bake uncovered at 350* for 45 to 50 minutes, or until golden and bubbly.  Serve immediately to 10 very dear ones.  Keep the leftovers, if there are any, in the refrigerator.

 

 

"Therefore the LORD himself shall give you a sign;

Behold, the  virgin shall conceive, and bear a Son,

and shall call His name Immanuel.

Butter and honey shall He eat that He may know

to refuse the evil and choose the good."

Isaiah 7:14 & 15

 

 

This recipe has been a favorite Christmas-morning breakfast in our family for many years.  I like to use the left-over soup bread cubes from communion and make several pans of this for the freezer.  If you are freezing this, sprinkle the Toast with the Cinnamon-Sugar mixture before freezing.  Let it thaw overnight int the fridge and top it with the melted Butter just before baking.  Yummy!

 

 

Adapted from Far Above Rubies page 102



Plum Tart

 

 

Plum Tart

 

For the Pastry:

1-1/4  Cups  Flour

1/4  teaspoon  Salt

3  Tablespoons  Sugar

10  Tablespoons  Butter, well chilled

1  Egg Yolk

1-1/2  Tablespoons  Cold Water, with more if needed

 

Combine the Flour, Salt, and Sugar in a mixing bowl and toss together.  Cut the Butter into bits and drop them into the work bowl.  With a pastry blender, blend the ingredients together until they resemble flakes of oatmeal.  In a small bowl, combine the Egg Yolk and the Water.  Add the Egg mixture to the Flour mixture and stir gently with a fork until the Egg is evenly distributed.  Feel the dough; it should be damp enough to form a rough mass.  If not, add a few more drops of Water.

 

With your fingers, press and pat walnut-sized pieces of dough into your pie plate or tart pan, leaving no gaps and making it as even as you can.



 

Bake at 425* for 12-15 minutes, until lightly golden brown and dry.  Cool to room temperature before proceeding.

 

For the Lemon Filling:

1/3  Cup  Lemon Juice

1/2  Cup  Sugar

2  Eggs

1/2  Cup  Heavy Cream

Dash Salt

 

Preheat oven to 350*.  Beat together the Lemon Juice and Sugar.  Stir in the Eggs, Cream, and Salt.  Pour into the cooled Tart Shell and bake until just set, about 20 minutes.  Cool to room temperature.

 

For the Plum Topping:

3 to 4  Plums,

1/4  Cup  Currant Jelly, warmed to melting

 

Wash and pit the Plums; cut into quarters.  Thinly slice the Plums, using a mandolin or very sharp knife.  Arrange the Plums over the Lemon Filling in a decorative design.  Gently spoon the Currant Jelly over the Plums.  Serve at room temperature as soon as possible.  Serves 8.  Store any remainder in refrigerator.

 

Recently T brought home some heart-shaped plums--so lovely to look at and fun to slice in half to find the heart!  I had fun adapting and melding together some recipes in the Williams-Sonoma Pies and Tarts cookbook to come up with this recipe.  Very easy--I especially like that the pastry is a pat-in-the-pan rather than roll-out crust.

 

"But the fruit of the Spirit is Love,

Joy, Peace, Long-Suffering, Gentleness,

Goodness, Faith, Meekness, Temperance;

against such there is no law."

Galatians 5:22 & 23

 



Maple Nut Granola

 

Maple Nut Granola

 

In a large bowl combine:

4  Cups  Old-Fashioned Oats

1  Cup  Chopped Pecans -or- Walnuts

1  Cup  Chopped Cashews

1/3  Cup  Toasted Sesame Seeds -or- Pumpkin Seeds (Pepitas)  (buy the Sesame Seeds in the Asian section--already toasted and cheaper!)

1  Cup  Dried Cranberries  -or-  Dried Cherries, Blueberries or Raisins, or a combo of them all!

1  Cup  3/8-inch Diced Dried Apricots

2  teaspoons  Cinnamon

1  teaspoon  Salt

 

And toss well.

 

In a separate bowl mix:

1/2  Cup  Maple Syrup

1/3  Cup  Honey

1/4  Cup  Melted Butter

 

Pour over the Oat mixture and stir to combine.  Spread Granola on two large rimmed baking trays.  Bake at 300* for 30 minutes or until Oats are toasty brown, stirring twice to cook evenly.  Cool one hour.  Transfer to airtight containers for storage.  Makes 8 cups.

 

This is super yummy--you will want to double the recipe!  Stir it into yogurt, sprinkle over fresh fruit, use it as a topping for baked apples, or my favorite way, cook with an equal amount of water as for oatmeal and serve as a hot cereal.  (It's so good this way that I've been having it for breakfast AND lunch!)

 

 

"Show me Thy ways, O LORD; teach me Thy paths.

Lead me in Thy truth, and teach me;

for Thou art the God of my salvation;

on Thee do I wait all the day."

Psalm 25: 4 & 5

 



 

(Don't you wish this was your breakfast?)

 

Adapted from Cheap Thrills Cuisine by Lombardo & Bui