Fresh Peach Cobbler

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I get excited when the first peaches start arriving in markets in the summer. I love fresh peaches. I usually end up buying so many that we get burnt out on peach related dishes pretty quick. Which is fine, because it just makes us think of fresh peaches until the next year. I can a few quarts of peach pie filling , so we still have peach pie in the cooler months. (Which is awesome when I want a desert on a snowy night) . The first thing I usually make when I get my hands on peaches is a cobbler. Plain, simple peach summer goodness. Topped with vanilla ice cream, and you have an impressive, flavorful ending to  a meal.The sweetness comes from the peaches and a bit of sugar and cinnamon added to those before baking. The batter bubbles up and bakes over the sweet , juicy peaches to perfection! So head on out to your local farmers market and grab yourself fresh peaches. You can thank me later! :)

Fresh Peach Cobbler
Ingredients:
3 cups fresh peaches, peeled , pitted and sliced
1/2 c sugar ( more or less depending on the sweetness of the peaches)
1 tsp cornstarch
1/4 tsp fresh ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp fresh lemon zest
1 c Bisquick
1 c almond milk
1/2 c butter, melted
2 T brown sugar , packed
2 tsp cinnamon sugar (optional)
Directions:
1.Preheat oven to 375 degrees.
2.In a large bowl, combine the sliced peaches, sugar, cornstarch,nutmeg ,cinnamon and lemon zest. Mix well to incorporate the sugar and spices.
3.In a separate bowl, mix together the Bisquick,almond milk, butter and brown sugar.
4. Pour the Bisquick mixture into a 9x9 baking dish.
5. Pour the peach mixture over the batter. Do not stir.
6. Sprinkle with cinnamon sugar (optional)
7. Bake at 375 for 50-60 minutes, or until bubbly and the batter is cooked through.
8. Serve warm with a side of ice cream or whipped cream (optional)

Blueberry Bread Pudding

I had a pint of fresh blueberries that I had to use up and I was planning to make a batch of blueberry pancakes for breakfast. Until. I realized I wanted something a bit more easy to make. And besides ,  didn't really want one child to whine while the other one was eating because I cannot seem to get the pancakes made fast enough for either of them. They will inhale them and waiting patiently is not a strong suite for teenagers. I had a few loaves of french bread that I needed to use up, so I decided to use one of those loaves to make a blueberry bread pudding. . I used heavy cream, and real maple syrup for this batch and it was heaven! Fluffy bread, a hint of cinnamon and fresh  blueberries are a perfect concoction on a cold snowy morning.  You can definitely substitute another fresh fruit , like blackberries or raspberries, for the blueberries. This would be great for a lazy weekend brunch.

Blueberry Bread Pudding

6 eggs
1 1/2 cups heavy cream
1/2 cup real maple syrup
1T grated lemon zest
1 loaf french bread, cut into 1 inch cubes
1/2 pint fresh blueberries
2 T ground cinnamon
2 T sugar

Preheat oven to 325 degrees.
Butter an 8 " square casserole dish.In a bowl, combine the eggs, syrup, cream and lemon zest. Whisk until mixed well.
In a large bowl, add the cubed  bread and pour the egg mixture over the bread. Let the mixture soak until all of the egg mixture is absorbed into the  bread.
Fold  the  blueberries into the bread mixture and pour into the casserole dish.Combine the cinnamon and the sugar and sprinkle that on top of the bread.
Bake 45- 50 minutes until the bread is golden and a toothpick comes out clean.

Candied Pecans

These candied pecans are a must have  for the holiday season. I end up making these about three or four times over November and December  because they get eaten before they make it into cookie trays for gifts. They are super easy to make. You can make them with half a cup of granulated sugar and half a cup of brown sugar as well . 

Candied Pecans

Ingredients

4 c (1 lb)  pecan halves

1 large egg white

1 T water

1 c white granulated sugar

2 tsp ground cinnamon

1/2 tsp salt

Directions

1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper and set aside.

2. Place the pecans in a mixing bowl and set aside.

2. In a small bowl, mix the egg white and water. Pour the egg mixture over the pecans and stir until all of the pecans are coated well.

3. In a bowl, mix together the sugar, cinnamon and salt. Pour the mixture over the pecans and mix well, until the sugar is all incorporated into the pecans.

4.Spread the pecans onto the baking sheet in an even layer. Bake for 35-40 minutes , stirring every 10 minutes or so. 

5. Remove from the oven and let them cool completely. 

Baked Cinnamon Sugar Doughnuts

About a year ago I purchased two doughnut pans because my kids love doughnuts. So on lazy weekend mornings I make up a few batches of doughnuts to feed the kids for a late breakfast/brunch. They usually snack on them until lunch. I have made quite a few different kinds of doughnuts these past few months, but they all ask for the cinnamon sugar ones. The batter is so easy to make and once they are in the doughnut pan and baking it goes fast. If all the boys and my husband are home I double the recipe. 2 dozen doughnuts seems like a lot, but with teenagers , they go fast.

Baked Cinnamon Sugar Doughnuts

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon mace
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 large eggs, beaten
• 1 1/4 cups milk
• 2 tablespoons butter, melted
• 2 teaspoons vanilla
• TOPPING
• 3/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1/4 cup butter, melted

Directions

1. Mix all 7 dry ingredients in a medium size bowl.
2. In a smaller bowl, beat egg. Mix egg with milk and melted butter. Add vanilla.
3. Stir milk mixture into dry ingredients until just combined being careful NOT to overmix. Pour into greased donut baking tin, filling approximately 3/4 full.
4. In a shallow bowl, mix cinnamon into brown sugar . Set aside . I another shallow bowl, melt 1/4 c butter.
5. Bake in a 350 degree oven for 15-18 minutes.
6. Let the doughnuts cool for a few minutes. While still warm, dip each doughnut into the melted butter, then into the cinnamon sigar mixture. Serve while warm. 

Happy Eating,

Liz

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Monkey Bread Muffins

Breakfasts around here in the mornings are pretty relaxed. I have 4 kids, two being teenagers, and they wake up at different times during the morning ( and sometimes afternoon) . I try to have granola and yogurt available every morning. I wake up at 5am , and that is what I eat, before the house starts to wake. Eggs , bacon and sausage are usually reserved for the weekends. I do make waffles and pancakes once a week and freeze them for the boys to pop in the microwave if they are hungry. I have posted before about monkey bread . Loved by all. I usually make it in a bundt pan, but recently  have been popping the bread dough into muffin cups. I think I prefer the muffins. The kids can grab one and go. They get so big and fluffy in the oven.And what kid doesn't like gooey , cinnamon goodness first thing in the morning? I made 16 of these huge muffins for breakfast, and by dinner, there was one left. Someone graciously left the very last one for my husband to enjoy when he got home from work! This recipe makes 12 muffins, but I always make 9, and add a few more biscuit pieces to the tops, to make them big , fluffy and oversized.

Monkey Bread Muffins
3 tubes buttermilk biscuits, each biscuit cut into fourths
3/4 cup sugar
1 T cinnamon
1 stick butter,melted


Preheat oven to 375. Spray a muffin tin generously with cooking spray ( the muffins will spill over, and the cinnamon-sugar mixture will be sticky.)


Take @10 balls of dough, and place each ball into cinnamon sugar mixture and place in the muffin cup. Repeat with remaining dough balls.


When you have filled the muffin cups with the cinnamon sugar coated balls, add the leftover cinnamon sugar mixture into the melted butter. Mix well. (it will be a thick mixture) 


Spoon about 1 teaspoon of the cinnamon sugar butter over each muffin top and spread out .


Bake in a 375 degree oven for 13-15 minutes, or until the bread is cooked through. (it should bounce back when touched)


Let cool in muffin pan for about a minute, then cool on wire rack.

******Here is an alternative preperation method from a reader cshrull :
We dip the dough pieces in butter and then roll in the sugar mix. Makes the pull apart easier and makes the sugar stick better!

Monkey Bread

Can't get any better than sweet bread with cinnamon sugar for a yummy breakfast! One of my family's favorites!


Monkey Bread

SERVES 12 , 1 tube pan

3 (8 ounce) cans buttermilk biscuits
1 cup sugar
2 teaspoons cinnamon
1/2 cup margarine
1 cup brown sugar
1/2 cup chopped pecans (optional)

Cut each biscuit in fourths .
Shake biscuits in bag with sugar and cinnamon.
Layer biscuits into greased tube pan.
Sprinkle with nuts.
Melt margarine and brown sugar and boil 1 minute.
Pour over biscuits.
Bake for 35 to 40 minutes at 350 degrees.
Let stand 10 minutes .