Looking for a peach cobbler that is a little different! This one is our family favorite. It has a little almond extract in it which adds just enough flavor to make this a very special and delicious dessert. Come pick up some or our sweet, ripe peaches and make this for your family or friends. You won’t be disappointed.
Ingredients:
4 cups sliced peeled fresh peaches
1 ½ cups sugar divided
½ tsp. almond extract
½ cup melted butter(can substitute with margarine, but on the farm we only use real butter)
¾ cup all purpose flour
2 tsp. baking powder
pinch of salt
¾ cup milk
Vanilla ice cream, optional
In a bowl, gently toss peaches, 1 cup of sugar and almond extract; set aside. Pour butter into a 2 quart baking dish. In a bowl, combine flour, baking powder, salt, and remaining sugar. Stir in milk and mix well. Pour evenly over melted butter in baking dish- DO NOT STIR. Top with peach mixture. DO NOT STIR.
Bake at 350° for 50-55 minutes or until golden brown. Serve warm or cold with ice cream if desired. We double this recipe so we have plenty for our large family!
Want a delicious side dish that will liven up your meal. Try making fresh green beans with sauteed bacon and onions.
Ingredients:
1 pound green beans, washed, trimmed and cut into 1-2″ pieces
4 slices of bacon chopped into small pieces
1/2 of an onion chopped- We use Walla Walla Sweets or whatever sweet onion is available.
Salt and fresh ground pepper to taste
Directions:
Cook bacon and onion together in a large saute pan over medium heat until bacon is tender, crisp and onions are tender.
Drain off bacon grease and remove onions and bacon to a separate bowl.
Place green beans in same hot pan and add water to almost cover bean. Cook over medium heat until beans are tender crisp, but not mushy.
Drain off water and pour bacon and onions over the top of beans. Toss and season with salt and pepper to taste. Pour into serving dish and enjoy.
One of our family favorites is the Swiss version of a crepe. It is a bit thicker and very easy to make. Our kids love them and they are great with fresh sliced strawberries or any other fruit on top with some whipped cream. They are also good with your favorite jam inside or with syrup drizzled on top. We have a large crew to feed, so we typically double the recipe. Served this for breakfast yesterday with our fresh sliced strawberries and they were “gone in 60 seconds”.
Ingredients:
2 egg beaten
1 cup of flour
1 cup of milk
dash of salt
butter for melting in pan
In a medium mixing bowl, combine all of the ingredients. Mix well with a wire whisk until completely incorporated. Heat a nonstick or cast iron pan on medium to medium high heat. Add a little butter to the heated pan to prevent sticking. Using a small ladle, pour batter into center of pan. Using a swirling motion, spread the batter over the entire bottom of pan until a thin layer of batter is formed. Lightly brown on one side and then use a rubber spatula to turn over. Remove from pan and place on plate. Repeat until all the batter is used. Add your favorite topping to center of an omeletta and fold the sides to the center or roll up.
Delicious and very easy! Much better than a pancake, but a little heartier than a crepe.
Ingredients:
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1/4 cup orange juice
- 1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon cherry extract
- 1/4 cup brandy
- 3 cups vanilla ice cream
Directions:
1.Whisk together the sugar and cornstarch. Stir in the water and the orange juice; bring to a boil over medium high heat, whisking until thickened. Stir in cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, scoop ice cream into serving dishes.
2. Remove the cherries from heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the scooped ice cream.
Courtesy of MarthaStewart.com
From MarthaStewart.com
“These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert,” according to Martha Stewart!
Makes about 3 dozen
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
