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Cold Peach Soup

Cold Peach Soup
 
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This recipe comes from Janice Hummel that she got from Mother Earth News. She makes it without the rosewater because she hasn't been able to find it. :) The soup is served cold.
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Ingredients
  • 4-6 T butter
  • Slightly less than 6 T sugar
  • 2 T cornstarch
  • 2 c water (you can peel the peaches over a measuring cup and include the peach juice in the 2 c of liquid.)
  • 8-9 peaches, chopped
  • 1 t rosewater
Instructions
  1. Whisk the sugar, cornstarch, and water together.
  2. Melt butter, and add sugar mixture and chopped peaches.
  3. Cook over medium heat for approximately 15 minutes, or until peaches are soft.
  4. Cool slightly and then puree in a blender or food processor.
  5. Serve chilled.

 

Peach-Apple Pie

 
Peach-Apple Pie
 
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Ingredients
  • 3 cups peeled, sliced, fresh peaches
  • 2 cups sliced apples
  • ¾ c sugar
  • 2 T quick-cooking tapioca
  • 1 T lemon juice
  • ⅛ t ground cinnamon
  • pinch of salt
  • 1 T unsalted butter, cut into bits
  • pastry for a two-crust 9-inch pie
  • 1 t sugar
Instructions
  1. Preheat oven to 400 degrees.
  2. In large mixing bowl, stir together peaches, apples, sugar, tapioca, lemon juice, cinnamon, and salt. Let stand while making pastry.
  3. Line 9-inch pie plate with half of the pastry. Spoon in the filling. Cover with remaining pastry and crimp edges of pastry together. Prick a few holes in top crust.
  4. Brush top of pastry with a bit of cold water and then sprinkle with the 1 t sugar.
  5. Place pie on lowest rack of oven and bake 40-50 minutes or until nicely browned and juicy.
  6. Allow to cool at least 20 minutes before serving.

Baked Onions

Baked Onions
 
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I have to be honest, the biggest reason I am adding this recipe is because my family loves it and I can never seem to find it. So now I know where to look! We mainly have this at Thanksgiving and Christmas but it's good any time of year! It was Nan's recipe (Dan's grandmother) so it is a tradition to have it at large family meals.
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Recipe type: Side dish
Ingredients
  • 5 large onions, cut into ¼ inch slices (I don't measure - I just cut them up!)
  • 2½ c milk
  • 1½ t salt
  • 4 T flour
  • 4 T butter
  • cheese to taste (see my notes below)
Instructions
  1. Preheat oven to 350 degrees.
  2. Peel and cut onions and cook in boiling water until tender - about 5 minutes. Drain. Pour into greased casserole dish.
  3. Melt butter in a sauce pan. Add flour and salt and mix well. Whisk in milk. Add cheese and heat until thick. One time I used a bag of shredded cheddar cheese (2 c). Dan thought it was too much cheese but the rest of the family really liked it. Usually I use velveeta cheese - I add a few slices and continually whisk to make sure it doesn't burn on the bottom of the sauce pan.
  4. Pour cheese sauce over onions and bake uncovered for about 40 minutes.
Notes
"I tried this onion recipe for dinner when we had company, and everyone loved it!" - Jo Anne Groft

Chicken Fingers with Honey Sauce

Chicken Fingers with Honey Sauce
 
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Ingredients
  • 1 c honey
  • 1 c prepared spicy brown mustard
  • 1 c all-purpose flour
  • 1 c fresh bread crumbs
  • 1 t salt
  • ½ t pepper
  • ½ t garlic powder
  • 4 lbs boneless, skinless chicken breasts, cut into 3x1x1/2 inch strips
Instructions
  1. In small bowl, combine honey and mustard and mix well.
  2. In medium sized bowl, combine flour, bread crumbs, salt, pepper, and garlic. Mix well.
  3. Dredge chicken strips in flour-crumb mixture; shake off excess.
  4. Deep fry in 375 F oil about 1-1/2 minutes or until completely cooked and golden brown. Serve with honey mustard sauce.

Blackberry Cobbler

Blackberry Cobbler
 
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This is wonderful served warm -- add ice cream?
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Recipe type: Dessert
Ingredients
  • 1 c all-purpose flour
  • ¼ c sugar
  • 1 t baking powder
  • ½ t salt
  • ¼ t cinnamon
  • 6 T cold butter
  • ¼ c boiling water
  • 2 T cornstarch
  • ¼ c cold water
  • 1 T lemon juice
  • ⅔ c sugar
  • ¼ t cinnamon
  • 4 c fresh blackberries, rinsed and drained
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine flour, ¼ c sugar, baking powder, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in boiling water just until evenly moist.
  3. In a sauce pan dissolve cornstarch in cold water. Mix in lemon juice, ⅔ c sugar, ¼ t cinnamon, and blackberries. Bring to a boil, stirring frequently.
  4. Transfer berry mixture to a casserole dish and then drop spoonfuls of dough on top.
  5. Bake for 25 minutes or until dough is golden brown.
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