Ingredients:
1/4 cup crushed amaretti cookies
1 tbsp brown sugar
2 large ripe peaches, halved and pitted
cooking spray
4 tsp butter
1 oz bittersweet chocolate, shaved
Directions:
Preheat broiler. Combine cookie crumbs and sugar in a small bowl . Hollow center of each peach using a melon baller or spoon. Arrange peaches cut sides up, on a metal baking pan coated with cooking spray. Broil the peaches for 2 minutes.Then remove from oven and fill each peach with 1 rounded tbsp of the cookie mixture. Place 1 tsp of butter on top of each peach. Broil 2 more minutes and sprinkle evenly with chocolate. You can always add a raspberry or orange zest on top for presentation or a simple kick. Delicious! <3
Peach Cobbler
•1/2 cup butter (1 stick)
•1 cup all-purpose flour
•1-1/2 teaspoons baking powder
•1/2 teaspoon salt
•1 cup sugar
•1 cup milk
•3 cups peeled and sliced fresh peaches, with their juices
Preheat oven to 350°F.
Put the butter in a 9x13-inch Pyrex or other oven-proof baking dish and put the dish in the preheating oven. While the butter is melting, mix up the batter by combining the flour, baking powder, salt, sugar and milk.
When the butter is completely melted, remove the pan and pour the batter into the melted butter. Then, carefully spoon the peaches and juice evenly over the batter. Return dish to the oven and bake for 30 minutes.
As the cobbler cooks, the batter will rise up and around the peaches. Makes 10 to 12 servings.
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Strawberry Coffee Cake
•1 8-ounce package cream cheese, softened
•1/2 cup (1 stick) butter, softened
•3/4 cup sugar
•1/4 cup milk
•2 eggs
•1 teaspoon vanilla extract
•2 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•2-1/4 cups strawberry preserves (or one 18-ounce jar)
•1 tablespoon fresh lemon juice
•1/2 cup chopped pecans
•1/4 cup firmly packed light brown sugar
Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.
With an electric mixer, cream together the cream cheese and butter. Gradually add the sugar, and beat until light and fluffy. Add the milk, eggs and vanilla, mixing well.
In a separate bowl, stir together the flour, baking powder, baking soda and salt. Add dry ingredients, a little at a time, to creamed mixture, beating until blended. Batter will be stiff.
Spread half of batter evenly in prepared baking dish. Combine preserves and lemon juice and spread evenly over batter in pan. Dot remaining batter evenly over preserves. Combine the chopped pecans and brown sugar, and sprinkle over top.
Bake in preheated oven for 40 minutes, or until cake tester comes out clean when inserted in center of cake. Makes 15 servings.
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BREAD PUDDING WITH RUM SAUCE
3 eggs, slightly beaten
3/4 c. white sugar
3 c. milk
1 lg. apple, unpeeled, diced into sm. bits
3 c. bread cubes
1 tsp. lemon juice
1/2 c. raisins
1 tsp. vanilla
RUM SAUCE:
1 c. milk
1/2 c. white sugar
4 tbsp. butter
2 tbsp. flour
1/4 c. cold water
1/2 tsp. nutmeg
1/2 c. rum
To make pudding; combine eggs, sugar and milk. Stir in apple, bread cubes, juice, raisins and vanilla. Pour into buttered casserole. Top with bits of butter and sprinkle with a little sugar and nutmeg. Bake in a 350 degree oven until brown on top and pudding is set. (It should take at least 40 minutes.)
To make rum sauce; combine milk, sugar and butter. Bring to a boil. In another bowl, combine water and flour. Stir until smooth. Stir into hot milk mixture. Cook over medium heat until thick. Remove from heat and stir in nutmeg and rum.
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