Yet another dessert for the records! This was very flavorful. It makes enough for two, so you're not left with a bunch of tempting leftovers; so, if you think about it, it's great for dieting.
Make it as a special dessert for you and the hubby after the kids go to bed. Go ahead, you earned it!
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3 tablespoons brown sugar
2 teaspoons cornstarch
1/4 cup water
1-1/2 cups sliced fresh or frozen peaches
1 tablespoon butter
1 teaspoon lemon juice
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Topping:
1/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
Pinch salt
2 tablespoons milk
4-1/2 teaspoons butter, melted
1/4 teaspoon grated orange peel
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1. Preheat oven to 400°
2. In a small saucepan, combine brown sugar, cornstarch and water until smooth.
3. Add peaches; bring to a boil.
4. Cook and stir for 2 minutes.
5. Reduce heat to low; stir in butter and lemon juice.
6. For topping, combine flour, sugar, baking powder and salt in a bowl.
7. Stir in milk, butter and orange peel.
8. Transfer hot peach mixture to an ungreased 1-qt. baking dish.
9. Spoon topping over peaches.
10. Bake, uncovered, at 400° for 25 minutes or until golden brown.
Makes 2 servings
Nutrition Facts: 1 serving (1 piece) equals 402 calories, 15g fat (9g saturated fat), 40mg cholesterol, 334mg sodium, 66g carbohydrate, 3g fiber, 4g protein.
Monday, February 21, 2011
Monday, February 7, 2011
Fast Dinner Rolls
These are great when you need to make rolls and don't have time for them to rise for 2 hours. This only makes 12 rolls, so you may want to double it.
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2 1/4 cups unbleached flour
2 tablespoons sugar
1 teaspoon salt
1 package regular or quick active dry yeast
1 cup very warm water (120°F to 130°F)
2 tablespoons shortening
1 egg
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Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl.
Add water, shortening and egg; beat with spoon until smooth.
Stir in remaining flour until smooth.
Scrape batter from side of bowl.
Cover and let rise in warm place about 30 minutes or until double.
Grease 12 regular-size muffin cups.
Stir down batter by beating about 25 strokes.
Spoon into muffin cups.
Let rise 20 to 30 minutes or until batter rounds over tops of cups.
Heat oven to 400ºF.
Bake 15 to 20 minutes or until golden brown.
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2 1/4 cups unbleached flour
2 tablespoons sugar
1 teaspoon salt
1 package regular or quick active dry yeast
1 cup very warm water (120°F to 130°F)
2 tablespoons shortening
1 egg
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Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl.
Add water, shortening and egg; beat with spoon until smooth.
Stir in remaining flour until smooth.
Scrape batter from side of bowl.
Cover and let rise in warm place about 30 minutes or until double.
Grease 12 regular-size muffin cups.
Stir down batter by beating about 25 strokes.
Spoon into muffin cups.
Let rise 20 to 30 minutes or until batter rounds over tops of cups.
Heat oven to 400ºF.
Bake 15 to 20 minutes or until golden brown.
Chewy Chocolate Chip Cookies
You can tell I'm dieting, because this is the second cookie recipe I've posted in a row. These were gone very quick, and let me tell you, they were DELICIOUS.
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2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C white sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 to 1 1/2 C semi-sweet or bittersweet chocolate chips
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Heat oven to 325 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Place dough on cookie sheet in the size you want. Bake until cookies are set around outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Make sure you don't over do it. They should look not quite done when you pull them out, because they'll bake a little more and set up while they're cooling on the cookie sheet. Serve or store in airtight container. Makes 40-50 cookies.
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2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C white sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 to 1 1/2 C semi-sweet or bittersweet chocolate chips
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Heat oven to 325 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Place dough on cookie sheet in the size you want. Bake until cookies are set around outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Make sure you don't over do it. They should look not quite done when you pull them out, because they'll bake a little more and set up while they're cooling on the cookie sheet. Serve or store in airtight container. Makes 40-50 cookies.
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