July 17, 2017

PEACHES AND CREAM CAKE


I was looking through cookbooks to get some inspiration for a recipe for peaches that were very ripe and ready to use the day they were given to me at the Farmer's Market.  So thoughtful and nice, and I am always grateful for all the nice people in the world. 


We stopped by one of the vendors to buy tomatoes, you know, the homegrown kind.  I wonder, would we love "homegrown tomatoes" as much if we could get them all year round??  The local farmer is a long-time friend of my hubby's, and he gave us some overripe peaches that needed to be used soon.


There's always peach cobbler, which I make every year when peaches are in season, but I have already done that for "the blog", and wanted something I could share here.


And then I remembered this cake, which I haven't made in years.  A friend of the family used to make it, and I got the recipe from her; the days before the internet and a time when recipes weren't literally a click away.  The recipe calls for a large can of peaches, but I substituted fresh peaches in its place.


Even the name of this cake sounds wonderful!   Because it is made with fresh peaches and cream cheese, I refrigerated it.


If you get your hands on some fresh peaches, do try this recipe.  I don't think you'll be disappointed.  If you don't have access to fresh peaches,  canned peaches make a good cake, too!!

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Peaches and Cream Cake

1 Yellow Cake Mix
1 (small) box of vanilla instant pudding
4 eggs
1 cup of water
4 to 5 peaches, peeled and cut into slices
1 8-ounce cream cheese
1/2 cup of sugar
4 tablespoons of juice from peaches or water

Spray the bottom of a 9 X 13 cake pan with Canola Oil Spray.

In a stand mixer, combine yellow cake mix, instant pudding, eggs, and water.  Beat until all ingredients are incorporated.  Scrape down sides and beat for two minutes.

Pour into a prepared 9 X 13 cake pan.

Spread sliced peaches on top of cake batter.

Beat together 8-ounce cream cheese, sugar and peach juice (or water). Spread on top of peaches.

Bake in a 350 degree oven for 30 to 35 minutes or until toothpick inserted in center of cake comes out clean.  (Be careful to not overbake).  

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July 10, 2017

WHITE CHOCOLATE WALNUT MUFFINS



The recipe for these wonderful muffins was in the July 2017 issue of FOOD & WINE magazine.


I had to walk through Barnes and Noble to get a manicure and pedicure recently, and on the way back through, I stopped off and bought a copy.

It has a lot of great recipes, but this one stood out for me!


We thought they were especially delicious.  I slightly adapted the recipe.  I didn't add in the amount of walnuts called for in the recipe (I could live without them.  I'm kind of meh on nuts in baking.)
But my husband loved the walnuts.  


I also substituted Ghirardelli white chocolate chips for Vairhona Ivoire white chocolate.  I generally cook and bake with readily accessible products that I can buy locally.  And Ghirardelli chocolate is superb.


The white chocolate was the star of these muffins.
When I make them again, I will leave out the walnuts and add more white chocolate; so, I suppose they will have to be renamed White Chocolate Muffins!!

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July 1, 2017

SAUSAGE AND EGG BAKE


Are you having company over this 4th of July weekend?  Perhaps, hosting a brunch, or need something great to feed your family for breakfast?  This is the perfect casserole to make for brunch or breakfast!


It is always a hit with family and friends.


I make it the night before and chill it in the refrigerator overnight.  One casserole dish serves eight.
I make two casseroles because I usually make it for more than eight people.    


It is great for Christmas breakfast, Easter Brunch, Mother's Day Brunch, for Father's Day Brunch, and I'm sure your friends and family would love it for a 4th of July brunch!!


This is a "go-to" breakfast casserole for me, and I hope it will be for you, too!!  

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Sausage and Egg Bake

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1 pound sausage
12 slices bread
Butter, room temperature
2 cups shredded cheese
4 eggs
3 cups milk
Salt and pepper to taste

1.  Brown Sausage in skillet, stirring until crumbled.
2.  Trim crusts from bread and spread with butter.
3.  Layer bread, sausage and cheese 1/2 at a time in a 9 x 13 casserole dish.
4.  Whisk eggs, milk, salt and pepper together in a bowl.
5.  Pour over layers.
6.  Chill in the refrigerator overnight.
7.  Bake at 325 degrees for 1 hour.

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