There’s nothing better than a fresh peach!
I love all fruit, but nothing can beat those fresh summer peaches! We love the Colorado ones that are ready later than some but are always good, especially this summer!
There’s nothing better than a fresh peach all by itself, but sometimes it’s fun to dress them up in a recipe. Here is one of my favorites! I’m not sure where I obtained this one, it’s been in my recipe file for many years!
1 cup flour
1 Tbsp sugar
1 1/2 tsp Baking powder
1/2 tsp salt
3 Tbsp butter
1/3-1/2 cup milk
Mix together all ingredients to make a soft dough, pat 1/4 inch thick into a 8 inch skillet or pie plate, allow some dough to hang over. Slice 6 fresh peaches, toss with 1/2 cup sugar, 1/2 tsp salt, 1/2 tsp cinnamon, place on dough, dot with 1 1/2 Tbsp butter, fold hanging dough toward center (with some peaches showing in center). Bake at 375-400 degrees for 25 minutes or until golden brown. Serve warm or cold with ice cream or whipped topping.
Good friends=Good food
I have been fortunate during my life to have many good friends! I am part of a birthday group of six that has been celebrating birthdays together for so long we can’t remember when we started the tradition! We do know that every summer for the past 12 years we have journeyed together to northern Wisconsin or Michigan for a 4-5 day get away in the summer. We enjoy the generosity of Steve Soma who graciously lets his mom bring her friends to his summer lake home. It’s at least a 30 minute drive to the nearest town, we bring our own food!
Every year we vow we won’t bring so much to eat but every year we have an abundance of food and what a great opportunity to try new recipes! We women like anything!! A couple of years ago I made the following recipe for brunch, it was a hit! This year I tried a different tomato recipe but I will share that next summer!!
1 (9-inch) unbaked pie shell, you can make your own or the frozen kind aren’t bad either. I use the deepest pie pan I have.
8-10 med-lrg ripe tomatoes, enough to fill your pie shell
Salt and pepper
2 Tbsp fresh basil, chopped
1/4 cup chopped chives or chopped onion
1 cup real mayonnaise (not light)
1 cup grated cheddar cheese, can be half parmesan
Bake pie crust at 375 degrees for 10 minutes, cool completely.
Drop tomatoes in boiling water for 10 seconds to loosen skins and peel and slice them into a colander to drain.
In a small bowl mix mayonnaise and cheese. Fill pie crust with tomato slices, mounding toward center. Sprinkle with salt, pepper, chives and basil. Spread mayonnaise and cheese over tomatoes. Bake for 35-45 minutes at 375 degrees. To prevent over-browning, cover with foil for 10 minutes. If desired, you can add crumbled cooked bacon. Let set for 10 minutes before serving.
I love those fresh veggies from the garden!
This is the time of year we can take advantage of our local fresh produce! If we don’t have our own vegetable gardens we may have friends and neighbors who are willing to share their excess, or we have our farmers market that offer a wide variety of healthy vegetables for us to enjoy.
The recipe today is my favorite way to fix fresh green beans and comes from the St Martin’s Episcopal Church cook. My husband, who isn’t crazy about green beans, likes these!
Parmesan Green Beans:
1 # (3 cups) green beans, washed and ends trimmed
3 Tbsp butter
1/3 cup grated parmesan cheese
1/4 tsp minced garlic or a dash of garlic powder
Lemon slice, optional
Blanch beans in microwave on high for 2 1/2 minutes or in boiling water for 2 minutes. Drain, if necessary. In a nonstick fry pan, melt butter over medium high heat, when butter bubbles add beans and toss so the butter coats the beans. Sprinkle with cheese and continue stirring so the cheese coats the beans. Add the garlic and cook, stirring and tossing constantly, for 1-2 min until cheese just begins to brown. Top with lemon slice, if desired and serve immediately, or serve chilled. Makes 4-6 servings. See you at the Fair!!
I am submitting this recipe by popular request. We had another birthday at my exercise group so that meant coffee treats! Blueberries have been on sale lately at grocery stores so it’s a good time to take advantage of that. They are so good for you plus delicious!
This recipe was shared with me by my good friend and former neighbor, Bev Chicos. I have enjoyed many coffee/breakfast treats at her home over the years! The unusual thing about this recipe is that there is no baking soda or baking powder in these muffins and they still rise! I have come to the conclusion that the eggs must solve that problem. Let them cool 6-8 minutes before removing from the pan or use paper liners.
Blueberry Coconut Muffins:
1/2 cup butter
3/4 cup sugar
2 tsp grated lemon zest
2 large eggs
5 Tbsp whipping cream
1 cup flour
1/2 cup flaked coconut
1 cup blueberries (don’t thaw if using frozen)
Preheat oven to 350 degrees, spray nine muffin tins with cooking spray.
Beat butter, sugar and zest until fluffy, add eggs one at time. Then reduce to low and add cream and flour. Fold in coconut and blueberries. Bake 20-30 minutes until toothpick inserted in middle comes out clean. May refrigerate dough overnight. These are good served warm or cold.
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.