Showing posts with label Summer. Show all posts

 


It's peach season, and I came across this super-easy recipe. Use this seasonal fruit in this easy-to-prepare Peach Cobbler. Serve with a scoop or two of creamy vanilla ice cream. In my book, this is a comfort food.



1 3/4 lbs. fresh peaches (4 cups)
1/2 cup (4 oz.) salted butter
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
1 tsp. vanilla extract



Preheat oven to 350ºF. Gently rub the peaches under running water to remove fuzz, and slice the peaches. 

Place butter in an 11- x 7-inch baking dish; place dish in oven until butter melts.

Stir together flour, sugar, milk, and vanilla in a separate bowl.

Pour ingredients onto melted butter. (Do not stir.) 
Spoon peaches over the mixture. (Do not stir.)

Bake in preheated oven until brown and bubbly, 45 to 50 minutes.


Note:
You can remove the skin from the peaches.
Sweeten to taste. If your peaches are sweet, use less sugar.
Serve warm. 
Drizzle caramel sauce over cobbler, whipping cream, vanilla ice cream, or fresh berries.
You can even sprinkle toasted pecans, walnuts, or almonds over the top.
Frozen, thawed peaches can be used.
Combine other fruits with the peaches, such as raspberries, blueberries, strawberries, plums, etc.


Credit
A Southern Living Recipe, you can see here
Jessica and Stephen Rose, of The Peach Truck, shared this recipe.
Photo Credit Stacy K. Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle.

Peach Cobbler It's Easy

August 14, 2025

 



Hello Friends!

Are you experiencing the long, hot summer days like I am? How about serving some cool, refreshing Sweet Tea Punch for your next gathering or for the weekend? You deserve a treat

There are numerous variations in making this tea. Here is the recipe.

  • 3 (11.3-oz.) cans guava nectar (about 4 1/4 cups), chilled

  • 3 cups prepared unsweetened tea, chilled

  • 1/3 cup fresh lemon juice (from 2 large lemons), plus lemon slices for serving

  • 6 (4-in.) fresh mint or rosemary sprigs

  • Ice

Stir together guava nectar, tea, and lemon juice in a large punch bowl or pitcher. Chill until ready to serve.

Note: Brew strong tea, and balance the guava nectar and lemon juice to your liking.

When ready to serve, add ice, lemon slices, and herb sprigs.

Customize your tea.
  • Fruit juice: Swap guava nectar for mango, peach, or apricot nectar, passionfruit juice, pineapple juice, or any other juice you love.
  • Tea: Use any type of unsweetened tea you prefer, from black or green tea to herbal varieties.
  • Herbs: Use basil or thyme instead of mint or rosemary for a unique twist.
  • Citrus: Use orange or lime juice in the place of lemon as desired.
  • Bubbles: Stir in sparkling water, club soda, or ginger beer for an effervescent touch. You can also use prosecco or sparkling rosé.
  • Alcohol: Add bourbon, whiskey, rum, vodka, or gin to the punch as you like.
I came across this recipe at Southern Living
See more here 
By 
Kimberly Holland
 
 
Published on April 22, 2025



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A New Twist Sweet Tea Punch

August 2, 2025

 


  • This recipe takes brownies to a new level. Creamy cheesecake and the swirls of tart cherry pie filling are sure to satisfy. Perfect for the 4th of July!


  • 1 (8-oz.) pkg. cream cheese, softened

  • 1/4 cup powdered sugar

  • 4 large eggs, at room temperature

  • 3/4 tsp. kosher salt, divided

  • 1/2 cup all-purpose flour

  • 1/3 cup Dutch-process cocoa

  • 1/2 cup unsalted butter

  • 1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)

  • 1 cup granulated sugar

  • 1/4 cup packed dark brown sugar

  • 1 tsp. vanilla extract

  • 3/4 cup cherry pie filling (such as Lucky Leaf)



Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.



Recipe credit Southern Living


Enjoy!




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Cherry Cheesecake Brownies

July 1, 2025

 


Pineapple to cream cheese, Hummingbird Bundt Cake has the same ingredients as the original popular layer cake, but simplified by baking in a Bundt pan.


CAKE BATTER
1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8-oz.) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 teaspoons vanilla extract

GLAZE
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 Tbsp. milk

1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.

3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.



Credit  Southern Living FEBRUARY 2012




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Hummingbird Bundt Cake

March 28, 2025

 


Featured Recipe
Strawberry-Lemonade Crazy Zebra Cake

Strawberry and lemon flavors of spring and summer. The sweetness of these flavors is topped with a tangy cream cheese frosting.
Serve this at your next gathering. 

~
Cake:

Nonstick cooking spray, for the cake pans
One 15.25-ounce box white cake mix
3 tablespoons strawberry-flavored gelatin powder, such as Jell-O
3 tablespoons lemon-flavored gelatin powder, such as Jell-O
1/2 cup vegetable oil
4 large eggs
1 cup sliced strawberries, for garnish
1 lemon, for garnish


Frosting:

Two 8-ounce blocks cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar
2 teaspoons vanilla extract

For the cake: Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick spray and line the base of each pan with parchment paper.

Divide the cake mix between 2 bowls (1 1/2 cups in each). Add the strawberry-flavored gelatin to one bowl and the lemon-flavored gelatin to the second bowl. Add 1/4 cup oil, 2 eggs and 1/2 cup water to each bowl. Whisk each batter until incorporated, washing the whisk in between or using a separate whisk.

Use a 1/2-cup measuring cup or ice cream scoop to transfer 1/2 cup strawberry batter to the center of each of the prepared cake pans. Use a different scoop to scoop 1/2 cup of the lemon batter into the center of the strawberry batter. Continue scooping batter into the center of the pans, alternating colors, until all of the batter has been used.

Bake until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack to cool for 20 minutes, then remove the cakes from the pans to cool on the wire rack. Let cool completely before frosting.

For the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the sides as necessary, until incorporated, about 2 minutes. Turn the mixer to low and slowly start to incorporate the confectioners' sugar 1 cup at a time, making sure that everything has been incorporated before adding more. Once all of the sugar has been added, add the vanilla and mix until combined.

 Cover and set aside at room temperature until the cakes are completely cooled.
Trim the tops of the cakes (if necessary) to make flat tops. To assemble, place 1 cake layer flat-side up on a cake stand or plate. Top with about 3/4 cup of frosting. Use an offset spatula to move the frosting to the edges of the cake, smoothing it into an even layer. Place the second cake layer on top with the base facing up to create a nice flat top to the cake. Add about 1 cup of frosting to the cake for the crumb coat. This will seal in any loose crumbs and ensure the second layer of frosting is clean. Use an offset spatula to create a thin layer of frosting around the whole cake, adding more frosting if necessary. Transfer the cake to the refrigerator for 30 minutes for the crumb coat to set. Cover the remaining frosting and let sit at room temp until you are ready to continue.

Add the remaining frosting to the top and sides of the cake and use the offset spatula to spread it evenly. Use the tip of the offset to create artful swirls in the frosting. Top the cake with the sliced strawberries and zest the lemon over top.

If not serving immediately, refrigerate the cake until 2 hours before you are ready to serve. Let the cake come to room temperature before serving.

Enjoy!




Strawberry-Lemonade Zebra Cake

March 11, 2025

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