Tuesday, August 31, 2010
Saturday, August 14, 2010
Sunday, August 8, 2010
Sunday, August 1, 2010
- 4 cups peeled, sliced peaches
- 2 cups sugar, divided
- 1/2 cup water
- 8 tablespoons butter
- 1 1/2 cups self-rising flour
- 1 1/2 cups milk
- Ground cinnamon, optional
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
Friday, July 30, 2010
Thursday, July 29, 2010
- 1 cup (packed) fresh basil leaves (about 2 ounces)
- 1/3 cup lightly toasted pine nuts
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan
- 1/4 cup mayonnaise (good quality store bought, or homemade)
In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds.
Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve. (The pesto mayonnaise will keep for 3 days refrigerated.)
Yield: 3/4 cup