When it's too hot to bake break out the slow cooker. Peach Crumble From Not Your Mother's Slow Cooker Cookbook Medium round or oval or large round slow cooker 2 pounds firm-ripe peaches, peeled, pitted, and thickly sliced Topping: 3/4 cup quick-cooking rolled oats 3/4 cup all-purpose flour 3/4 cup firmly packed light brown sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon or apple pie spice Pinch of ground nutmeg 1/4 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into pieces Vanilla ice cream or whipped cream for serving 1. Coat the slow cooker with nonstick cooking spray or grease with butter. Put the fruit in the cooker, cover, and cook on HIGH for 30 minutes. Meanwhile, make the topping. Combine all dry ingredients in a medium-size bowl and cut in the butter with two knives or your fingertips. Or combine the dry ingredients in a food processor and cut in the butter with a few pulses. After the 30 minutes, spread the topping evenly over the fruit, leaving a 1/2-inch border without topping to prevent burning. Cover, set the heat to LOW, and cook until the fruit is tender, 2 1/2 to 3 hours. Test by sticking a knife into the center of the crumble; when it passes through the fruit with little resistance, the crumble is done. 3. Uncover and let cool for 10 minutes before serving. If desired, top each serving with ice cream or whipped cream. Nikita's 2nd commissioned cake. I confess. It's been a crazy few weeks and I haven't done much cooking or baking. So last night I wanted to bake. Donuts, coffee cake, sugar and spice and everything nice. This recipe actually called for a sugar glaze which I did not make. The husband said they could use it, but I like them fine without it. Coffee Cake Donuts Serves: 6 Ingredients For the Crumb Topping:
For the Doughnuts:
Instructions
Until next week,
Amy, Nikita and Georgia Amy I had a random craving for deviled eggs. But these are different. They are: Bedevilled Eggs Once again no exact measurements. I guess it depends on how many eggs you make. Hard boil the eggs using your preferred method. Mash up the yolks and to them add mayonnaise to desired consistency, zest and juice of a lemon (to desired taste), fresh chopped basil, salt and fresh cracked black pepper. If you decide to bedazzle people with these tasty eggy weggs then fancy them up with fresh basil leaves on top to give the people the ol' razzle dazzle. GeorgiaIt looks like neither Amy nor myself cared a whole lot about turning on the oven this week. I'm pretty sure you don't need me to tell you how hot it's been. I think it's made it up to at least 100 every day this past week and I don't really care much what people say about the heat in the desert is different than the heat anywhere else.. 100 is hot no matter where you are. With that said. I didn't made this lovely no-bake strawberry parfait. Ignore how not put together this looks. We spent the day hiking and this is as good as it got. But the flavor was all there. Ingredients Cheesecake: 2 Tbsp strawberry curd , jam, or sauce (I used Randy's auntie's homemade strawberry preserves) Shortcake pieces or graham cracker crumbs (I used shortcake pieces) Whipped Cream: 2 strawberries for garnish
For the cheesecake: For the whipped cream:
Until next week when we might turn on the oven.
Amy and Georgia AmyI have been having something of a baker's block. I've been making every attempt to avoid using my oven. But I was recently scanning my Milk Street cookbook and found this cookie recipe. I found myself intrigued by both the ingredients and the method for making these confectionery delights. I switched up the brown sugar for 2 tablespoons of raw sugar. And in my laziness I used the closest skillet. It happened to be a cast iron skillet. Yeah...don't do that. While the taste is superb the color of the cookies were a bit darker than they are supposed to be. GeorgiaBefore leaving CA Randy's auntie shared a case of homemade preserves with us. In this case was a couple of jars of apricot pineapple preserves. So I made these melt in your mouth buttery thumbprint cookies and used the apricot pineapple preserves. Normally I'd bake something, the husband and I would have a few and then I'd take the rest into work to share with my work people. Not this time, sorry work people.. We ate them all. I have no guilt. Looks like it was a cookie kinda week for us. A delicious cookie kinda week!
Until next week when I attempt to figure out my microwave / convection oven. Georgia and Amy AmyIt's really too hot to bake y'all. I found this excellent chia pudding recipe. Unfortunately I couldn't find a filter that made it look less like poo. I opted to slice a banana and have this for breakfast. Creamy Chocolate Peanut Butter Chia Pudding GeorgiaYa'll, I baked last night. The first time in several weeks. Packing, moving, driving. It's been exhausting. But I was back in the kitchen and it felt good. With the move our kitchen is not fully stocked yet. So I made something with what I had. Seems I always have the needed ingredients for Snickerdoodle Blondie Bars. They turned out so yummy even the husband had a second serving Happy July all!!
Amy and Georgia Amy I made some damn muffins. Apple Muffins From Boarding House Reach The Smith House Dahlonega, Georgia 1/2 cup shortening (I used about 1/4 cup) 1 cup sugar (No sugar here, about 1/2 cup unsweetened apple sauce) 1 teaspoon cinnamon(I upped this to about 3 teaspoons) 3/4 cup milk 2 cups flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 2 eggs (with apple sauce I used one egg) 2 apples, peeled and chopped Cream shortening and sugar. Mix in the rest of the ingredients, adding apples last. Bake in greased muffin pans at 350°F for 15 minutes. My version of this recipe won't please the sugar addicts but if you love apples and cinnamon...well just imagine what Apple Jacks cereal would taste like if it contained apples and cinnamon. Viola`! SavannahThis week my step daughter Savannah tried her hand at making cupcakes. I love how she is so creative. Always trying to take something ordinary and putting her loving touches on it..
After a crazy couple of months I should be back to normal (as normal as I get) next week. Special thanks to my sister Amy for always participating and also sweet Savannah for sharing her brown sugar cupcakes with us. Amy, Savannah and Georgia |
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