It’s peach season! What to do with all those fresh peaches (courtesy of my parents’ fruit trees)?
I looked up peaches in the indices of some of my cookbooks to get some ideas, and I settled on King Arthur Flour’s peach clafouti.
Baking temperature and time: 375°F, 35-40 minutes
- 3 cups peeled and sliced peaches
- 1/3 cup packed brown sugar
- 3/4 cup flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/4 cups milk
- 3/4 teaspoon vanilla extract
- Preheat the oven to 375°F. Butter a round, 10-inch oven safe pan or skillet (I used a deep pie dish).
- Line the bottom of the pan with peaches and sprinkle the brown sugar over them.
- In a mixing bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, mix together the eggs, milk, and vanilla. Blend thoroughly, and then gradually whisk in the flour mixture, smoothing out the lumps.
- Pour the mixture over the fruit and bake for 35-40 minutes until a cake tester inserted into the clafouti comes out clean.
- Serve warm or at room temperature. I would allow it at least and hour and a half to cool and set.
It’s been a long time since I posted about birdwatching, though that was the original purpose of this blog. However, on Saturday, I saw a kind of bird I had never seen before, somewhat gull-like but definitely distinct from them. I thought “Maybe it’s a tern!” but then immediately second guessed myself because I didn’t think terns could be found in my area.
When I got back home to my bird book, I discovered that my initial instinct had been correct, and the bird soaring over the lake was in fact a Caspian tern, probably out scouting for fish. So I’m going to put more trust in my first impressions in birdwatching!
For Father’s day, I made profiteroles, and I filled them with lemon gelato, over which I drizzled strawberry puree. This flavor combination works really well.
To serve it, I sprinkled the pastry shells with powdered sugar and sliced a strawberry to decorate each plate.
These are delightfully chewy, buttery cookies, and very quick to make. Even after a couple of days, their texture is still good.
Baking temperature and time: 400°F for 8-10 minutes
- 1 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
To coat the cookies:
- 2 teaspoons cinnamon
- 2 tablespoons sugar
- In a mixing bowl, cream the butter and sugar together; add the eggs and beat them in.
- Add the rest of the ingredients and blend. You can chill the dough or make the cookies immediately.
- Roll the dough into small balls and roll each one in the cinnamon sugar mixture.
- On a cookie sheet lined with parchment paper, bake the cookies at 400°F for 8-10 minutes
These are American-style biscuits, leavened with baking powder. They are much more like British scones than British biscuits.
Makes: 12 muffin sized biscuits
Baking temperature and time: 375°F for 13 minutes
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup butter, lard, or shortening
- 2/3 cup milk
- 1/4 butter
- Cinnamon sugar (1/4 cup sugar and cinnamon to taste)
- 2/3 cup raisins
- Combine the dry ingredients in a mixing bowl and whisk them together.
- Using a pastry cutter or your hands, blend the fat into the flour mixture.
- Add the milk to the dough and blend it in thoroughly, making a ball of dough.
- On a floured surface, roll the dough into a 12″ x 16″ rectangle.
- Melt the 1/4 cup butter and spread it evenly over the dough.
- Sprinkle the cinnamon sugar over the dough, then spread the raisins evenly on its surface.
- Cut the dough into five equal length-wise strips. Take one strip and stack it on the next. Repeat three times until all five strips are in one stack.
- Cut the stack into twelve equal pieces, then put them in a greased muffin tin, with the layers facing up (see pictures).
- Bake at 375°F and check after 13 minutes.
These have long been a favorite breakfast treat in my family. They are scrumptious, but it’s also fun to pull them apart to eat them, though not necessary; you can just chomp down on one if you can’t wait anymore!
I was introduced to this recipe by my sister Lizzy, and it comes from the Smitten Kitchen.
They combine the delicious, mouth-pleasing fudginess of brownies with the shape and chocolate chips of a cookie.
Another summer classic! A cherry pie. I used butter and lard in the crust, and the dough rolled out more smoothly than any pie crust I’ve ever made, and as a result, this pie may be one of the prettiest I’ve made. I brushed the lattice with cream and sprinkled it with sugar.
I am proud to say I pitted about 2 1/2 pound of cherries with my bare hand in less than twenty minutes.