Mark and I bought the last half-bushel box of peaches a week ago at the farmer's market. They said it was the last of the season, which made this box of fuzzy pink deliciousness even more special! Once home, the peaches went in every window sill to ripen. They were really not ripe at all and as hard as brickbats! Once soft, I dropped a few at a time into boiling water for 30-60 seconds, then into an ice bath, then slipped the skins off and sliced sliced sliced until no more feeling was in my hands. I squeezed a meyer lemon from mom's tree over the whole batch and sat it in the fridge to figure out perzactly what the plan is. Pickled peaches? Peach preserves? My sister Patty suggested peach butter in the crock pot. We have a winner!
The recipe is simple...fill my big crock with sliced peaches, 4 cups sugar, 2 T cinnamon, 1 tsp ground cloves, 1/2 tsp allspice and cook all day on low with the lid ajar. Once it seems cooked down enough, I will use my immersion blender to liquefy before canning. The canning cook time is 20 minutes. Here's the link to the recipe, along with some yummy pictures.
There is still a good potful of sliced peaches left that didn't fit in the crock pot. I'll make pickled peaches! This recipe looks good! I just kind of slosh in what I think will taste good... The cin, allspice, cloves, vinegar and the juice from the peaches go into the pot when I tasted it, yum yum! The announcement goes out - "I could drink this peachy vinegar juice for lunch, it's so good!" I'm not exactly a measurement cooker. Follow your heart and taste buds.
On the back burner of the stove? Big old white lima beans that soaked overnight. Daddy's special dinner request: lima beans and rice with ham and spring onions. Meeeeow meow said the kitty!
Oh gee whiz, I was taking down a box of half-pint jars from the pantry to wash for canning, but instead, they are filled with blueberry-orange conserve and blueberry and strawberry jellies! Oops. So glad to see that I didn't give everything away, as I thought last week, "Aw rats...no more strawberry jam!" I will have to make a trip to the store for more jars. Looks like it's time to make a big old honkin' batch of datil pepper sauce too! The bush has been bearing pepper after pepper and as they ripen, I toss them into a baggiein the freezer for future sauce cooking.
Wednesday, October 2, 2013
Friday, September 20, 2013
Cherry Cream Cheese Bake
1 can cherry pie filling8 oz cream cheese, room temperature
1/2 cup powdered sugar
1 tube crescent rolls
1/2 stick of butter
2 tbsp vanilla
1/2 cup granulated sugar
Preheat the oven to 375 degrees.
Grease an 8 x 8 baking dish.
Take half of the crescent rolls and lay them out on the bottom of the baking dish.
In a medium sized mixing bowl, blend cream cheese until smooth.
Once smooth, add powdered sugar and vanilla and blend.
Next, spoon onto the crescent rolls in baking dish and spread evenly.
Top with can of cherry pie filling.
Top with the last half (4 triangles) of the crescent rolls.
Melt butter and pour on top of crescents.
Top with granulated sugar and bake for 25 minutes or
A simple to assemble dessert, however it seemed like way too much sugar on top.
It's still in the oven and an update is coming on outcome.
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