“A great standby during winter, especially when there are energetic skiers who can’t wait to get to one of the slopes or a great way to use summer fruit in the winter!”
2 (16 oz) bags of frozen peaches, slightly thawed and undrained
2 T fresh lemon juice
½ tsp vanilla
¾ c sugar
3 T cornstarch
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp grated lemon zest
½ cup all-purpose flour
4 T light brown sugar
½ tsp cinnamon
2 T butter, softened (real butter required)
½ c chopped pecans
Lightly sweetened whipped cream
Preheat oven to 250 degrees and spray a 9x13x2 glass baking dish with non-stick spray. In a large bowl, stir together the peaches, lemon juice and vanilla. In a small bowl, stir together sugar, cornstarch, 1 tsp cinnamon, nutmeg and lemon zest. Sprinkle over peaches and stir carefully, so as not to break peaches as much as possible. Spoon into the baking dish. In a medium bowl, stir together the flour, brown sugar and 1/ tsp cinnamon. Using a pastry cutter or two knives, cut in the butter until mixture is crumbly. Sprinkle the crumbles, then the nuts, over the peaches. Bake for 40-45 minutes or until bubbly and lightly browned on top. Spoon hot peaches and topping into serving bowls and top each with a dollop of whipped cream. Serve immediately while still hot. Serves 8 for ½ cup servings.
Ramekin Biscuit Cups with Green Chile Salsa
1 slice Honey Deli Ham cut in half lengthwise
1 Extra Large frozen biscuit (Pillsbury Grands)
2 eggs
1/8 cup shredded cheese
Heat oven to 400 degrees. Spray one 10 oz ramekin with cooking spray. Line sides of ramekin with the two slices of ham. Place frozen biscuit in bottom or ramekin. Carefully crack two eggs over biscuit in bottom of ramekin. Carefully crack two eggs over biscuit and allow to slide to the sides. Place on a cookie sheet and bake for 29 minutes. Remove from oven, sprinkle cheddar cheese on top and place back in oven until cheese melts.
Salsa:
1 (4 oz) can chopped green chiles
1 small tomato, finely chopped
1 T chopped fresh cilantro
1 T chopped red onion
1 T lime juice
Combine green chiles, tomato, cilantro, red onion and lime juice. Carefully remove ham-wrapped biscuits from the ramekin with large spoon. Plate the biscuit cup and around the front of the plate. While this is for one, can be expanded to as many guests you have to serve.
Best Pecan Pie Ever
4 eggs
1/3 c brown sugar
1/3 c white sugar
½ tsp salt
2 tsp vanilla
1 T flour
1/3 cup melted butter
1 c dark corn syrup
1 c chopped pecans
1 c pecan halves
1 unbaked pie shell
Heat oven to 375 degrees. Beat first eight ingredients until thoroughly mixed. Stir in chopped pecans and pour into uncooked pie shell. Arrange pecan halves on top to form a pattern. Bake for 40-50 minutes until filling is set. Serve with gourmet vanilla ice cream.
Pumpkin Chocolate Chip Breakfast Bread
1 c water
1 c oil
1 can (15 oz) plain pumpkin
3 c sugar
3 eggs
1 c walnuts, chopped
1 ½ c chocolate chips
1 ½ c flour
1 tsp nutmeg
1 tsp ginger
1 tsp salt
½ tsp cloves
2 T cinnamon
2 tsp baking soda
½ tsp baking powder
Mix the first seven ingredients in a large mixing bowl. Sift together the remaining ingredients. Mix well with the pumpkin mixture. Pour into 2 large greased loaf pans. Sprinkle some of the walnuts and some sugar on top of the before baking. Bake at 350 for 1 hour.
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