Laney's Georgia Peach Cobbler

A couple of years ago I read a book called Under a Summer Sky by Nan Rossiter.  Set in Cape Cod, Laney goes back to her family farm in Georgia to get peaches to make peach cobbler.  I have been meaning to catch the peaches at the store and make it myself since I read it.  And I love a book that includes recipes to the dishes talked about.  So I made the version Laney makes (although she has five boys - she must have made the doubled version!)  I started with measuring out the dry ingredients in two bowls.  As I added the peaches to the sugar and spices, I would give it a stir to coat the new pieces.  After I put the peaches in the oven, I just had to cut in the butter and add the water to cobbler portion.

Peaches:
7-8 fresh peaches, peeled, pitted, and sliced
1/4 cup brown sugar
1/4 cup white sugar
1/4 teaspoon cinnamon
sprinkle of nutmeg
2 teaspoons lemon juice
1/2 Tablespoon cornstarch

Cobbler:
1 cup all-purpose flour
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons chilled, unsalted butter cut into small pieces
1/4 cup boiling water

Sprinkle:
2 Tablespoons white sugar
1/2 teaspoon cinnamon

Preheat oven to 425 degrees.  Lightly butter 9-by-9-inch glass baking pan.

In a large bowl, combine peaches, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, lemon juice, and cornstarch..  Spread peach mixture in bottom of pan.  Bake for ten minutes.

While baking, sift together 1 cup flour, 1/4 cup brown sugar, 1/4 cup white sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.  With pastry blender or fork, cut in butter until evenly crumbly.  Stir in boiling water until blended.

Remove peaches from oven and drop the dough in spoonfuls onto the hot peaches.  Spread a bit and sprinkle with both sugar and cinnamon.  Bake for 30 minutes or until topping is golden brown.

Serve with vanilla ice cream.  Yum!

Recipe can be doubled for a 9-by-13-inch pan.

Microwave Fruit Crisp (Apple Crisp for One)

Another Taste of Home recipe from one of their annual cookbooks, as well as another single serving recipe.  Fair warning, an apple a day, in this fashion, is probably not advisable.  I'm pretty sure, since it was so many years ago that I made it (and hence no picture) that I used the oven directions.  But I have microwaved fruit crisp in the past and it's still decent.

Ingredients
1 medium pear or apple, peeled and sliced
2 tablespoons brown sugar
2 tablespoons quick-cooking oats
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter

Directions
Place fruit in a small microwave-safe bowl. In another bowl, combine
the dry ingredients; cut in butter until crumbly. Sprinkle over
fruit. Microwave, uncovered, on high for 1-1/2 minutes or until
fruit is tender. Yield: 1 serving.
Note: It can also be baked at 375° for 25-30 minutes.

Crustless Cranberry Pie

My friend Erin posted this link on Facebook and said how much she loved it.  She's a fellow foodie, so I had to try it.  And it was FABULOUS!

She said she tweaked the recipe a bit, using vanilla extract instead of almond extract.  I did that too, since I like almond but I don't love almond.  I also used nut topping instead of the walnuts, because it's a nice mixture of nuts.  And walnuts can be too bitter for me.

This isn't really a pie, and it's not really a cake.  The best way to describe it is a muffin.  Next time I think I'll sprinkle some sugar on top of the batter, which is a trick another friend taught me years ago when you make homemade muffins.  It makes them taste like they came straight from a bakery.

It is also ridiculously simple.  I will definitely be making this again!

This recipe is from allrecipes.com.  Click here for the original link, which includes lots of reviews and the ways that people have altered the recipe to suittheir own tastes.

Crustless Cranberry Pie

1 cup all-purpose flour

1 cup white sugar

1/4 teaspoon salt

2 cups cranberries (I used fresh)

1/2 cup chopped walnuts (I used nut topping)

1/2 cup butter, melted

2 eggs

1 teaspoon almond extract (I used vanilla)

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.

Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Cranberry Layer Cake

The recipe for this cake was in the October/November 2014 issue of Taste of Home Simple and Delicious.  I knew it would be delicious, so I just had to try it!

I used craisins because it's still a little early for fresh cranberries.  I didn't chop them or anything.  The smaller bag is about a cup, so I dumped the whole thing in.

The frosting is really easy and beats anything out of a can, hands down.

Oh, and they are serious about that parchment paper step.  Both layers of my cake stuck to the pan and broke in half.  I managed to put it back together, though!

Cranberry Layer Cake

1 pkg white cake mix
1 1/3 cups water
3 eggs
1/3 cup canola oil
1 Tbsp grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts

Cream Cheese Frosting

1 8oz pkg cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
3 1/2 cups confectioner's sugar
1/2 tsp grated orange peel

1/4 cup finely chopped walnuts (for garnish)

Preheat oven to 350. Line bottoms of 2 greased 9-inch round baking pans with parchment paper; grease the paper.  In a large bowl, combine first five ingredients.  Beat on low for 30 seconds.  Beat on medium 2 minutes.  Stir in the cranberries and walnuts.  Transfer batter to prepared pans.

Bake 30-35 minutes or until a toothpick inserted into center comes out clean.  Cool in pans 10 minutes before removing to wire racks.  Remove paper.  Cool completely.

In a large bowl, beat cream cheese, butter, and vanilla until blended.  Gradually beat in the sugar and orange peel until smooth.  Spread frosting between layers and over top and sides of cake.  Sprinkle with walnuts.  Refrigerate leftovers.

Amaretto Loaf Cake

Chris made this recipe for me last weekend because I LOVE amaretto and pound cake.  So together they are divine!!

The recipe is written to make little cakes.  We don't have small tins, so Chris made one loaf in a full sized pan.  He baked it for about 45 minutes, just a bit longer than the recipe listed.

The special part of this recipe is the delicious glaze that goes over the baked cake.  It soaks into the cake, keeping it moist.  Chris didn't use all of the glaze, but it might stretch differently over four mini loaves.

Also, Chris thinks the cake would be better with the sliced almonds on top of the cake rather than mixed into the batter.

This recipe comes from the February/March 2014 issue of Taste of Home.

Pouring the glaze over the cake

Little Amaretto Loaf Cakes

4 eggs

1 cup sugar

1/2 cup water

1/2 cup amaretto

1/2 cup canola oil (Chris used vegetable oil)

1/4 cup butter, melted

2 cups flour

3 tsp baking powder

1 tsp salt

3/4 cup sliced almonds

Glaze

1/2 cup sugar

1/2 cup water

1/4 cup butter, cubed

1/4 cup amaretto

Preheat oven to 325.  Grease and flour four 5 3/4 x 3 x 2 loaf pans.

In a large bowl, beat eggs, sugar, water, amaretto, oil and melted butter until well blended.  In another bowl, whisk flour, baking powder and salt.  Gradually beat into egg mixture.  Stir in almonds.

Transfer to prepared pans.  Bake 35-40 minutes or until a toothpick inserted in center comes out clean.

Meanwhile, for glaze, combine sugar, water, and butter in a small saucepan.  Bring to a boil.  Cook and stir 3 minutes.  Remove from heat.  Stir in amaretto.

Remove cakes from oven.  Cool in pans on a wire rack 5 minutes.  Pour glaze over cakes while in pans.  Let stand until glaze is absorbed, about 30 minutes.  Remove cakes from pans, store covered, in refrigerator.

Double Chocolate Banana Cream Pie

Chris made this for dessert this weekend and it is truly decadent!  Rich, thick, and delicious.

Instead of making the crust, Chris bought a pre-made chocolate crust, and it was just as good.  Most store bought crusts are smaller than a pie plate, so he had some extra filling that we ate separately as pudding!  If you skip making the crust yourself, this is a no-bake pie -- which is great for summer!

We also just had Redi-Wip on top of each piece as we cut it, because we weren't going to eat a whole pie by ourselves!  He was afraid if he made the homemade whipped cream, it would fall as the pie sat in the fridge for a few days.  Again, it was just as good that way.

The recipe comes from the June 2012 issue of Woman's Day.

Double Chocolate Banana Cream Pie

30 chocolate wafer cookies
5 Tbsp unsalted butter, melted
8 oz bittersweet chocolate, chopped into small pieces
1/4 cup cornstarch
1/4 tsp salt
1/2 cup plus 2 Tbsp sugar
3 cups whole milk
4 large egg yolks
3 bananas
1 cup heavy cream
cocoa, for dusting

Heat oven to 375.  In a food processor, pulse the chocolate wafers to form fine crumbs.  Add the butter and pulse to combine.  Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.  Bake until the crust is set and fragrant, 10-12 minutes.

Meanwhile, melt the chocolate in the microwave according to the package directions.

In a medium saucepan, whisk together the cornstarch, salt and 1/2 cup sugar.  Add the milk and whisk until fully incorporated.  Whisk in egg yolks.  Over medium-low heat, whisking often, bring the mixture to a simmer.  (It will take 12-15 minutes)  Continue to simmer, gently whisking, until the mixture as thickened, 2 minutes more.  Remove from heat and whisk in the chocolate until fully incorporated.

Pour half the chocolate pudding mixture into the crust.  Cut the bananas in half lengthwise and arrange them cut side down across the pie, cutting the ends as necessary to fit.  Top with the remaining pudding and smooth the top.  Place a piece of plastic wrap directly onto the surface and refrigerate until chilled, at least four hours and up to one day.

Ten minutes before serving, using an electric mixer, beat the cream and remaining 2 Tbsp sugar in a large bowl until stiff peaks form.  Spread the whipped cream over the pie.  Dust with cocoa, if desired.

Vanilla Ice Cream

You will never find an easier recipe for homemade ice cream!  And it is as good as it is simple.  Creamy, full of flavor, and very, very rich!  You won't want a huge portion, believe me.

The recipe comes from the August 2012 issue of Woman's Day.  You should really browse their recipes sometime -- some of my favorite "go to" recipes have come from the pages of that magazine.

Vanilla Ice Cream

2 cups heavy cream
1 14 oz can sweetened condensed milk
1 1/2 tsp vanilla extract

1.  Using an electric mixer, beat the heavy cream, condensed milk, and vanilla in a large bowl until thick, stiff peaks form, about 3 to 5 minutes.

2.  Transfer the mixture to a loaf pan or freezer-safe container, cover and freeze until firm, at least 8 hours and up to 2 weeks.

Blueberry Shortcake Sundaes

The "signature" photo of this blog has always been Blueberry Shortcake Sundaes, and yet, I never posted the recipe!

This sauce is super easy and would be delicious without the ice cream on plain poundcake, or as a sauce for pancakes.  The secret ingredient is the cinnamon! 

You can use fresh or frozen blueberries.  It tastes just as good.  During blueberry season when they are on sale, stock up and freeze them for later!

It comes from the May 2010 issue Taste of Home Simple & Delicious.

Blueberry Shortcake Sundaes

1/3 cup sugar
1 1/2 tsp cornstarch
1/4 tsp cinnamon
3 Tbsp water
1 pint blueberries (1 1/2 cups)
4 slices poundcake
4 scoops vanilla ice cream
whipped cream (optional)

In a small saucepan, combine the sugar, cornstarch and cinnamon.  Stir in water and blueberries until blended.  Bring to a boil.  Cook and stir for 2-4 minutes or until thickened.

Place cake slices on four dessert plates.  Top each with ice cream and blueberry sauce.  (We like to top it with whipped cream too!)

Strawberries and Cream Biscuits

The boyfriend found this recipe on the smitten kitchen blog (if you haven't checked it out, you should!) and since I had a co-worker give me a couple of quarts of strawberries shortly after, it seemed destiny.  I baked them and we ate the first couple plain, and although they were tasty, the boyfriend thought they weren't as sweet as he expected a scone to be and therefore would work great as a strawberry shortcake base.  So, of course, as I still had berries left, I sliced up some (use an egg slicer if you have one lying around - works great!!), added some sugar, whipped up some whipping cream and presto, strawberry shortcakes with strawberry and cream biscuits.  Very tasty!  I neglected to get a picture, but, well, we all know what strawberry shortcake looks like.  And the pictures on the smitten kitchen blog are amazing.

2 1/4 cups (280 grams) all-purpose flour
1 tablespoon (15 grams) aluminum-free baking powder
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold, unsalted butter
1 cup (about 130 grams) chopped very ripe strawberries (I quarter small or medium ones and further chop larger ones)
1 cup heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender (alternatively, you can freeze the butter and grate it in on the large holes of a box grater; a tip I learned from you guys) cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. (I like to use a rubber spatula to gently lift and turn the ingredients over each other.) When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.

Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.
You can re-roll the scraps of dough, but don’t freak out over how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up wonderfully.
Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

Do ahead: Biscuits are generally best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.

Pineapple Lush Dip

This recipe is so good, you might want to skip the pound cake and cookies and eat it with a spoon!

It comes from a recent issue of Kraft Food & Family Magazine.  It's super easy and makes a great presentation at a party.  It is also the filling for the Pineapple Lush Cake, which is made with an angel food cake cut into layers.  I've made that before and it is also fantastic!

Pineapple Lush Dip

1 pkg vanilla instant pudding
1 20 oz can of crushed pineapple, undrained
1 8 oz tub of Cool Whip (I use the whole thing, although the recipe only calls for 1 cup)

Mix pudding and pineapple together and stir for 2 minutes.  Gently stir in Cool Whip.  And you're done!

I serve it with Nilla wafers and pound cake cubes, but Kraft suggests pears, apples, bananas, grapes, oranges and pomegranate seeds.  That is a bit more fussy, and I worried about how it would look after it's been sitting out on the party buffet for a little while.  But it would be tasty!

Ultimate Chocolate Pudding

This is simply THE BEST chocolate pudding I have ever tasted!  It is a cross between chocolate pudding and chocolate mousse.  It is thick and dense, but tastes like mousse.  Simply divine...

I found it in the February 2012 issue of Real Simple and asked Chris to make it for me (he is in charge of desserts around here!).  He said it was super easy.  But there is a lot of whisking.

Ultimate Chocolate Pudding

1/4 c sugar
1/4 c cornstarch
2 Tbsp unsweetened cocoa powder
pinch salt
2 c whole milk
4 large egg yolks
2 Tbsp unsalted butter cut into pieces
3 oz semisweet chocolate, chopped
1 tsp vanilla
whipped cream for serving

Set a fine mesh sieve over a medium bowl.  In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt.  Gradually whisk in the milk, then the egg yolks.

Cook the milk mixture over medium heat, whisking constantly, until thickened to the consistency of mayonnaise, 7-8 minutes.  Continue to cook, whisking, for 1 minute more.  Remove from heat and pour through the sieve into the bowl, pushing the mixture through gently with a rubber spatula or spoon.  Add the butter and chocolate and stir until melted.  Mix in the vanilla.

Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours and up to 2 days.  Before serving, gently stir the pudding to loosen it.  Serve with whipped cream.

Pie Shooters

What an adorable dessert!  And the best part?  You can create endless combinations!  What a great presentation for guests.

I bought a miniature dessert set at TJ Maxx (it even came with miniature spoons!), but you could make these in any small glass.  They were just the right amount of dessert after a rich, delicious dinner.

Pie shooters appeared on the cover of the October/November issue of Simple & Delicious.  I made the Carmel Apple Pie.  There were no measurements for the recipe -- just wing it!  Alternate the layers however you want.  I made sure I coated the apples in the pudding to seal out the air, because I made them ahead of time for a dinner party.

You'll notice the ones with ice cream say "freeze until set."  I really wouldn't want to freeze my little glasses!  It might be better to just serve those immediately.  Making them with pudding is a lot less hassle. 

Carmel Apple Pie

crushed Nutter Butter cookies
finely chopped apples
caramel topping
pudding (they suggested white chocolate but I used vanilla)
top with whipped topping

Creamy Pumpkin Pie

crushed gingersnap cookies
softened French vanilla ice cream
canned pumpkin pie filling
maple syrup
top with whipped topping, pumpkin pie spice, and toffee bits
(freeze until set)

Triple Chocolate French Silk Pie

crushed chocolate chip cookies
chocolate pudding
chopped white chocolate
chopped pecans
hot fudge
top with whipped topping

Butter Pecan Apple Pie

crushed shortbread cookies
chopped apple pie filling (not sure what that is!)
softened butter pecan ice cream
butterscotch topping
top with whipped topping, cinnamon, and a pecan
(freeze until set)

Black Forest Pie

crushed Oreo cookies
softened rocky road ice cream
hot fudge
whipped topping
cherry pie filling
top with whipped topping and shaved chocolate
(freeze until set)

Banana Cream Pie

crushed Nilla wafers
chopped bananas
vanilla pudding
whipped topping
top with toasted coconut flakes and a cherry

Pumpkin Delight

This recipe is so easy and so good, I serve it at Thanksgiving instead of pumpkin pie!  It has been passed around my family so much, I'm not sure where it originally came from.

Pumpkin Delight

1 yellow cake mix
1 30 oz can of pumpkin pie mix (NOT plain pumpkin)
2 eggs
3/4 cup melted butter (melt in measuring cup for easy pouring)
1 cup chopped pecans (or any nut you prefer)

Mix pumpkin and eggs, pour into greased 9x13 pan.  Top with dry cake mix.  Pour butter evenly over the top.  Sprinkle with nuts.

Bake at 350 for 45 minutes.

Autumn Harvest Cobbler

One word:  FANTASTIC!

Make this.  You won't be sorry.  The secret to its tastiness is the lemon zest on the biscuits. 

The recipe comes from the October/November issue of Simple & Delicous.

Autumn Harvest Cobbler

1/2 cup sugar (I added about 1/4 cup more)
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg (I always use less nutmeg in a recipe)
2 cups cold water, divided
6 large tart apples, peeled and thinly sliced
1 cup golden raisins (I used regular)
1 cup dried apricots, halved (I skipped this)
1 Tbsp lemon juice
2 Tbsp cornstarch

Topping:

2 cups Bisquick
3/4 cup milk
1 Tbsp coarse sugar (I used regular)
2 tsp grated lemon peel
whipped cream

Bring sugar, cinnamon, salt, nutmeg and 1 3/4 cups water to boil in a large pan.  Stir in apples, raisins, apricots, and lemon juice.  Return to a boil.  Reduce heat, simmer, uncovered, for 10 minutes, stirring ocassionally.

Stir cornstartch and remaining water until smooth.  Stir into pan.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Transfer to a greased 9 x 13 baking dish.

Blend biscuit mix and milk in a bowl until just combined.  Drop by tablespoonfuls onto hot apple mixture.  Sprinkle with sugar and lemon zest.

Bake at 400 for 15-20 minutes or until topping is golden brown.  Serve warm with whipped cream.

Spiced Pumpkin Squares

This recipe is from the Moosewood Restaurant Book of Desserts. I've made it a bunch of times. Particularly tasty in fall, but good any time of the year. The book describes them as a brownie, but they seem a bit more cake like than brownie to me. I generally eat them plain, but if you want to dress them up, a bit of whipped cream is perfect!

Pumpkin mixture:
1/2 cup butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup cooked pumpkin puree (I use canned and use the other portion for other pumpkin recipes)

Dry Ingredients:
1 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup chopped walnuts (I generally leave the nuts out, good either way)

Preheat the oven to 350 degrees. Butter an 8-inch square baking pan and dust with flour.

With an electric mixer, cream together the butter and brown sugar until light and well blended. Beat in the egg. Add the vanilla and the pumpkin puree and continue to beat until thoroughly mixed. Sift together the flour, baking powder, cinnamon, salt, ginger, and allspice and stir them into the pumpkin mixture to form a smooth batter. Fold in the chopped walnuts by hand.

Pour the batter into the prepared pan and bake until a knife inserted into the center comes out clean, about 40 minutes. Cool for about 15 minutes before cutting into squares.

Chocolate Orange Blossom Cake

Chris made this cake for the first time yesterday, and it was decadent....delicious....fantastic!

It comes from the April 1, 2007 issue of Woman's Day.  (It's been in my "desserts to try" file for YEARS!)

Chocolate Orange Blossom Cake

Cake

1 box devil's food cake mix
1 1/4 cups buttermilk
1/2 cup oil
2 large eggs
3 Tbsp triple sec or 1 Tbsp orange extract
1 cup mini chocolate chips

Frosting

4 sticks (YES, 4 STICKS) butter, softened
1 16 oz tub marshmallow fluff
2 cups confetioner's sugar
2 tsp vanilla
1/4 cup grated orange zest (3-4 oranges)
2 Tbsp orange juice

Garnish: orange slices or sections

Heat oven to 350.  Grease two 9 inch round cake pans.

Cake:  Beat cake mix, buttermilk, oil, eggs and liqueur in a large bowl with mixer on low speed 30 seconds or until blended.  Scrape down sides of bowl; beat on medium speed 2 minutes.  Stir in chocolate chips.  Pour into prepared pans.

Bake 28-32 minutes until a wooden pick inserted in centers comes out clean.  Cool in pans on a wire rack 10 minutes.  Invert on a rack, turn right side up and cool completely.

Frosting:  Beat butter in a large bowl with mixer on medium speed until creamy.  Beat in marshmallow cream.  When well blended, beat in sugar, vanilla, zest, and juice.  Increase speed to high and beat 3-4 minutes until fluffy (makes 5 cups).

Place 1 cake layer on a serving plate.  Spread with one cup frosting.  Top with remaining cake layer.  Spread top and sides wiht remaining frosting.  Decorate with orange slices.

Cheesecake-Stuffed Peaches

My mother-in-law gave me this recipe when we visited NY this summer, but we didn't have a chance to make it until tonight.  And they just happened to be here to try it with us!  They were delicious, and quite easy to prepare.

The recipe originally appeared in the August 2011 issue of Better Homes and Gardens.

Cheesecake-Stuffed Peaches

6 peaches, halved and pitted
1/4 cup butter, melted
3 Tbsp, cinnamon-sugar*
1/2 of an 8 oz package of cream cheese, softened
1/4 cup sugar

1 egg yolk

1 1/2 tsp vanilla

Preheat oven to 350.  Line a 15 x 10 x 1 baking pan with parchment paper; set aside.  Trim a very thin slice from the round side of each peach half so the halves will stand flat on the paking pan.  Dip each peach half in melted butter to coat.  Arrange peach halves, cut sides up, in prepared pan.  Sprinkle cut sides of peaches with cinnamon-sugar; set aside.

In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth.  Add sugar, egg yolk, and vanilla.  Beat until combined.  Spoon cream cheese mixture into peach centers.

Bake, uncovered, about 30 minutes or until lightly browned and softened.  Serve warm or at room temperature.  Makes 6 servings.  Serve with vanilla ice cream and whipped cream, if desired.

*Note:  Use a purchased cinnamon-sugar mixture or combine 3 Tbsps granulated sugar with 1 tsp ground cinnamon.

Here's what they looked like just out of the oven!

Pockets of Lemon Cake

This cake is a perfect summer dessert!  I've been making it for years, but recently rediscovered it to make for our housewarming party.  Everyone loved it so much, there wasn't time to get a photo!

I cut this recipe out of a Pillsbury ad.

Pockets of Lemon Cake

Cake

1 package white cake mix
1 1/4 water
1/3 cup oil
4 egg whites (to keep the cake white)
1 can lemon pie filling (I always make instant lemon pudding* instead)

Topping

1 can lemon frosting
1 container Cool Whip, thawed

Heat oven to 350.  Prepare 13x9 cake pan (grease and flour or spray with cooking spray).  Prepare cake mix as directed using the above measurements of water, oil, and egg whites.  Spread batter into prepared pan.  Drop the pie filling or pudding by heaping teasponfuls evenly onto batter (I usually end up with four rows of three).  Bake 30-40 minutes or until edges pull away from pan and top is golden brown.  Allow cake to cool in pan for 45 minutes or until completely cooled.

Mix lemon frosting and Cool Whip, blend well.  Spread over cooled cake.  Serve cake chilled.

* We drink 1% milk, which doesn't make good pudding --  it comes out too thin.  The box calls for 2 cups of milk, so I always use 1 1/2 cups instead, to make it thicker, instead of buying a small container of whole milk just to make the pudding.

Citrus Blueberry Cake with Citrus Frosting

I found this recipe back in 1998 when I was living with my good friend Michele in Pittsburgh for the summer.  I was doing an internship at the Senator John Heinz Pittsburgh Regional History Center between my first and second years at the Cooperstown Graduate Program.

I don't remember what magazine it came from -- it was a women's magazine that Michele subscribed to at the time.  I copied it down and have made it for special occasions ever since!  It is fabulous.  And the homemade frosting is even BETTER!

(Next time I make it, I will take a picture!)

Citrus Blueberry Cake

Cake:

1 pkg lemon cake mix
1/2 cup orange juice
1/2 cup water
1/3 cup cooking oil
3 eggs
1 1/2 cups fresh or frozen blueberries
1 Tbsp orange zest
1 Tbsp lemon zest

Preheat oven to 350 and grease two round baking pans.

Combine cake mix, OJ, water, oil and eggs.  Beat on low for 30 seconds.  Then increase to medium speed for 2 minutes.  Fold in blueberries and both zests.  Pour into pans.

Bake for 35-40 minutes.  Cool in pan for 10 minutes.  Remove from pan to cooling rack, cool completely, and frost.  This cake is great served cold or at room temperature.

Citrus Frosting:

3 oz pkg cream cheese, softened
1/4 butter, softened
3 cups sifted powdered sugar
2 Tbsp orange juice
2 Tbsp orange zest
1 Tbsp lemon zest
1 cup whipping cream

Beat cream cheese and butter until fluffy.   Add powdered sugar and OJ.  Beat until combined.

In small, chilled metal bowl, beat whipping cream until soft peaks form.  Add to cream cheese mixture.

Add both zests and beat on low until combined.

Blueberry Sauce

This recipe comes from the Taste of Home website.  It was part of a recipe for a Puff Pancake that I'd rather not discuss.  But the blueberry sauce was fantastic!  I think it's the same recipe for the Blueberry Poundcake Sundaes I use as the signature photo for this blog.

This sauce is great on poundcake, pancakes, ice cream.  On anything, really!  It's simple and easy.

Blueberry Sauce

1/4 cup packed brown sugar

1 tablespoon cornstarch
1/4 cup orange juice
1 cup fresh or frozen blueberries
1/4 teaspoon vanilla extract

In a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over MEDIUM heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in vanilla.