1 pkg refrigerated Pillsbury Grandsflaky biscuits 1 C sliced fresh peaches (1-inch pieces) 3 to 4 oz soft Brie cheese 2 Tbsp brown sugar 1 tsp ground cinnamon 1 Tbsp honey, optional 3 Tbsp butter Preheat the oven to 375 degrees. Split the biscuits in half. Place 3 to 4 pieces of peach in the center of the bottom half of each biscuit. Add about a teaspoon of the Brie; then sprinkle them all with brown sugar and cinnamon. Drizzle with a little honey, if desired. Place the top back
1 C white sugar ½ C salted butter 2 eggs 1 Tbsp vanilla extract 1 Tbsp almond extract 1 C milk 2 C all-purpose flour 2 tsp baking powder 1 C pecans, chopped 2 C fresh peaches, diced Preheat oven to 350 degrees. Grease a 9-inch loaf pan. Cream together the butter and sugar. Add the eggs, vanilla, almond extract and milk, beating well. Add the dry ingredients and beat until well-combined. Add pecans and peaches and mix by hand gently with a spatula until just combined.
½ C butter ¼ C white sugar 1 egg 1 tsp vanilla extract 1 C all-purpose flour ½ tsp baking powder ¼ tsp salt 29-oz can sliced peaches, drained,or 6 medium fresh peaches 3 Tbsp white sugar 1 tsp ground cinnamon Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg; then stir in the
Base: 1½ C all-purpose flour ½ C granulated sugar 1 tsp ground cinnamon ½ tsp baking powder ⅛ tsp salt ½ C cold, unsalted butter,cut into 8 pieces 1 egg Cheesecake: 8 oz cream cheese, softened ¼ C granulated sugar 1 egg 1 tsp vanilla 2 C peach pie filling(homemade or canned) For the base, preheat oven to 375 degrees. Line an 8-by-8-inch pan with parchment paper. In a medium bowl, mix together flour, sugar, cinnamon, baking powder
¾ C uncooked old-fashioned oats ⅔ C packed brown sugar ¾ C granulated sugar ½ C biscuit baking mix ¾ tsp ground cinnamon 5 fresh peaches, peeled and sliced Grease well the inside of a 3- or 4-quart slow cooker. In a bowl, combine sugars, baking mix, oats and cinnamon. Stir in peaches and spoon into slow cooker. Cover and cook on low for 3 hours. Serve warm and top with vanilla ice cream. Recipe courtesy of wishesanddishes.com.
2 flour tortillas 1 C grated Gouda cheese 1 large peach, sliced 1 Tbsp butter,plus more for greasing the pan 1 Tbsp brown sugar 1 jalapeno Handful of arugula In a skillet, melt the butter and add peach slices. Sprinkle with brown sugar and saute until the peaches are soft and caramelized. Remove the peaches from the pan and wipe clean. Add a bit more butter to the pan and place a tortilla in it. Sprinkle with Gouda. When the cheese begins to melt, add the peach slices, jalapeno
3 lbs pork tenderloins(2 tenderloins, about 1½ lbs each) 1½ Tbsp olive oil 2 tsp sea salt 1 tsp garlic powder 1½ tsp Italian seasoning ½ tsp ground cumin ¼ tsp cayenne pepper ½ tsp black pepper 8 ripe peaches, halved 1 Tbsp olive oil 1 Tbsp fresh basil to garnish Trim off and remove silver skin from pork tenderloins. Poke all over with fork. Drizzle with 1½ tablespoons of oil. Combine seasonings and rub all over pork
1 C balsamic vinegar 1 lb raw boneless, skinless chicken breasts 1 Tbsp olive oil 2 tsp salt 1 tsp pepper 6 oz fresh mozzarella, cut into ½-inch slices 3 medium peaches, pitted and sliced ¾ C fresh basil, chopped Heat the grill to 350 degrees. Make the balsamic reduction by heating the balsamic vinegar in a small saucepan over medium-high heat. Once it starts to bubble, reduce to a simmer. Simmer on low for about 15 to 20 minutes, stirring occasionally, until
Not much beats a ripe, juicy peach, and this is the time for the fruit trucks to make their way north to sell their produce. I missed the first one to pass through our community, but I already have the next stop on my calendar. I used to have a love/hate relationship with peaches. I loved their taste and especially loved including them in baked dishes. (My favorite dessert is any one that mixes blueberries and peaches.) I hated peeling them in preparation for baking. That changed years ago
I can hardly believe that when this column prints our family will be in the midst of a crazy, sleep-deprived run with our county fair. As I write this, preparations are in full swing. The pigs our daughters will show got their day at the spa this morning, complete with baths and haircuts followed by their daily layer of skin conditioner. This afternoon the woodworking tools are buzzing in the garage as my husband walks our youngest through a simple woodworking project. Last I checked she was