I'm Feeling Peachy

Well I did make this dessert with blueberries as well but I am not feeling blue. I am actually feeling pretty peachy. I had blueberries and peaches that I did not want to go to waste so I decided to make some cobbler. I am already thinking about the next time that I make this and changing up the fruits. An update on the bread pudding from yesterday's post, Randy loved it. He said it was delicious.


Blueberry Peach Cobbler

1/2 cup brown sugar
3 tablespoons corn starch
1/4 cup unsweetened apple juice
5 cups sliced, peeled peaches
1 cup fresh or frozen blueberries
1 tablespoon butter
1 tablespoon lemon juice

Topping

1 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
dash salt
1/4 cup cold butter
1/4 cup milk
1 egg, lightly beaten

In a large saucepan, combine the brown sugar and cornstarch. Stir in juice until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the peaches, blueberries, butter and lemon juice. Pour into a greased shallow 2 quart baking dish.

For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture. Bake at 400 degrees F for 25 to 30 minutes or until bubbly and toothpick inserted comes out clean. Serve warm.

Another Request From Randy

Last week while I was looking for some recipes, I happened to leave the cookbooks out and when I came home that night from work, I had a request from Randy to make him the bread pudding that was in one of the books. I checked the recipe and saw that I would have to make a trip to the store, so I set forth making a list of the things I needed and added a few extra things that I knew I would need in some other recipes. On Saturday I went into town to get all the supplies I needed so I would be all set this morning to make the pudding. It was alittle later this morning when I decided to start make the pudding, but it didn't take anytime at all to prepare and the recipe was very easy to follow. I did have to try some to see how it tasted and it is rather good, let's just see how Randy feels about it. I will let everyone know what he thought in tomorrow's post.

Feel Better Bread Pudding

3 cups finely diced day-old bread

1/2 cup golden raisins

1 can (14 ounces) sweetened condensed milk

3 cups very hot water

3 eggs, lightly beaten

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon melted butter

1/2 teaspoon salt

1 teaspoon vanilla

whipped cream or chocolate sauce for the top is optional

Butter a 2 quart baking dish. Place diced bread and raisins in baking dish. Toss to distribute raisins evenly throughout.

Combine condensed milk and water. Pour over bread and let stand until lukewarm.

Meanwhile, combine eggs, cinnamon, nutmeg, butter, salt and vanilla.

Pour over bread in casserole. Let stand about 20 minutes. Meanwhile, preheat oven to 35o degrees F. Set baking dish in shallow pan of hot water. Bake uncovered about 1 hour or until knife inserted in center comes out clean.

Feeling Fruity

On Saturday was the graduation party for Randy's cousin's daughter. I had been thinking of what to make all week and debated whether to make some cookies, a salad and then I finally came up with the idea for a fruit pizza. I was not able to attend the party because I had to work, Randy let me know when I came home that the dessert I made was a hit and it was all gone when he left the party.

Fruit Pizza

3 tubes of sugar cookie dough
3 containers strawberry cream cheese
4 cups fruit of your choice

Place the cookie dough onto a large cookie sheet and smooth out. Bake at 35o degrees for 15 to 20 minutes or until golden brown. Let cool on a wire rack. After the cookie has cooled completely, spread the cream cheese over the top. Add the fruit on top. Let chill for 1 hour.

A Storm Is A Brewing

I was enjoying a relaxing afternoon after having a rather busy morning, when I noticed out the livingroom window that the sky was getting rather dark and the wind had started to pick. I could hear the thunder off in the distance and knew before long the storm would be here. Well it took less than fifteen minutes for the storm to arrive. The rain was coming down rather hard and blowing across the road. While it was storming I decided to take a few pictures to share with everyone.

The storm clouds starting to move in.

This is when the wind started to pick up, the tree is being pushed over by the wind.

This is when the rain was coming down rather hard. I did have to step out the door to get this picture but I didn't get soaked. I managed to take the picture really quick.

A Summertime Treat

The last few days have been very nice, with sunshine and warm temperatures. I have been enjoying the start of summer and am hoping this beautiful weather continues for many more weeks to come. A great way to enjoy yourself on these nice days is to, grab your lawn chair, a good book and whip up this tasty, healthy and refreshing treat. Ahh... now that sounds like a wonderful idea.

Summer Parfait

1 cup strawberries
1 cup blueberries
4 ounce container of Light and Fit strawberry yogurt
4 ounce container of Light and Fit blueberry yogurt
1 cup granola

In a large cup or the dish of your choice, place a few strawberries and blueberries in the bottom with a handful of granola. Next add the strawberry yogurt and another layer of strawberries, blueberries and more granola. The blueberry yogurt comes next and then top off with the rest of the strawberries, blueberries and the granola.

Breakfast For Dinner

Well tonight that is what Randy will be having for dinner. I bought 2 pints of blueberries and asked Randy for a suggestion of what to make and he said he could go for some blueberry pancakes. So this morning before I went outside to weed the flower gardens, I made the pancakes per Randy's request and of course I did not forget the blueberries. Oh and an update on my last post for the veggie burgers, Randy did try them and said they were actually pretty good. Hmm... well maybe I will have to make them more often.

Blueberry Pancakes

1 1/4 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1 1/3 cups milk

1 egg, slightly beaten

1 cup blueberries

In a large bowl, mix flour, sugar, baking powder, and salt. Add milk, egg and stir until flour is moistened. Fold in blueberries. For thicker pancakes, use only 1 cup milk.

Heat griddle or skillet over medium heat. I chose to use the smallest frying pan I have and it worked out excellent, to give the perfect size pancake. Pour batter into the skillet using 1/4 cupfuls; cook until tops are bubbly and bubbles burst; edges will look dry. Turn and cook until undersides are golden.

Serve pancakes with butter and syrup or the topping of your choice.

A Burger At It's Best

I love burger and I especially love veggie burgers, not only are they tasty but they are a healthy alternative to a hamburger. It has been sometime since I have had one so I set off to find the perfect recipe, well I found many of interest to me. I took ideas from each recipe and came up with my own.

Veggie Burgers

2 1/2 cups canned garbanzos, drained and rinsed

4 large eggs

1 small onion, chopped

1 cup broccoli, chopped

1 cup saltine crackers, crushed

1 tablespoon extra virgin olive oil

Combine the garbanzos and eggs in blender, puree until mixture is thick.

Pour mixture in bowl, add chopped onion.

Add crushed crackers, stir and let sit so the crackers can absorb the moisture.

Heat oil in skillet over medium heat, cover and cook 10 minutes, flip and cook 10 more minutes.

Makes 8 medium size patties.