This recipe came about in two ways. First it was Sunday– dessert night. The one night of the week I make dessert. And we were completely out of eggs. The reason I went ahead and made a dessert rather than postponing until Monday night was […]
I have longed for summer fruit since December. The stock of homemade jams and frozen fruit vanished before the new year. I was fortunate to discover a U-Pick strawberry and blueberry field close by. The kids went hog wild filling up buckets of fresh picked berries. We ate as many as our tummies could stand, blended some into smoothies and froze the rest. I’ve been waiting for the peaches in the backyard to ripen so we could make blueberry scones with melted peaches; a modern take on the southern peach cobbler.
1 pound fresh peaches, peeled and sliced (1/2 pound frozen)
1/3 cup brown sugar
1 tsp cinnamon
1 tsp lemon juice
1 2/3 cups flour
3 1/2 tbsp granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp cold butter, cut into small pieces
1 1/2 cups blueberries
1/2 cup heavy cream, plus 2 tbsp
2 tsp granulated sugar or raw sugar
Preheat the oven to 350 degrees. Grease a 8X8 or 9X9 square pan.
In a large bowl combine the peaches, brown sugar, cinnamon and lemon juice. Toss; set aside.
In another large bowl, whisk together the flour, 3 1/2 tablespoons sugar, baking powder and salt.
Using your fingers or a pastry blender, blend in the butter until the mixture resembles coarse crumbs. Stir in the blueberries and toss. Add 1/2 cup cream. Mix with a fork until the dough just comes together. Turn out onto a floured surface. Gather the dough and pat into a 1-inch thick round. Cut into 8 wedges.
Pour the peaches into the prepared pan. Arrange the wedges on the top. Brush with 2 tablespoons of cream and sprinkle with the 2 teaspoons sugar. Bake until scones are golden, about 50 minutes to an hour. Let cool 10 minutes before serving.
– To bake just the scones arrange wedges on a baking sheet and bake at 350 degrees for 20 minutes.
– Substitute apples or nectarines for the peaches.
A friend of mine and I were discussing how our mother’s helped wipe away our heartache with chocolate and a movie. My friend has carried on that tradition with her teenage daughter as I will one day with mine. I certainly am not suggesting downing a carton of ice cream every time life turns a little sour. But, it was in that tender moment, however; after a break up when my mom took the time to run to the store for ice cream and a video game that I felt more like a girlfriend than a daughter. I think as a teenager it was nice to know that my mom was human. She suffered with me that night and it meant the world to me.
Salted nut bars may not be ice cream or have chocolate in them but they are dreamy. They are crunchy, salty an sweet all rolled up into one tantalizing treat.
1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted
2 cups peanut butter chips
2/3 cup light corn syrup
4 tbsp unsalted butter
1 tsp vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispy cereal
Preheat oven to 350 degrees. Coat a 13X9-inch baking pan with cooking spray.
Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.
Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.
Top with marshmallows and return bars to oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Do not let marshmallows turn brown or else they will become crunchy.
Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with cooking spray to prevent sticking). Cool bars before cutting.
-Substitute chocolate chips for the peanut butter chips or mix some in with the rice cereal and nuts.
-Replace the 1/2 cup layer of peanut butter mixture with caramel topping.