Well, friends, it is officially Peach Week on the Cooking with Crevolyn blog. Have y'all had a local Georgia peach this season? They are delish! Honestly, my favorite way to eat them is just to peel, pit and eat, with the juice running down my arm. So I hope you enjoy all of my peach-related recipes this week. I think I've got some good ones in the bunch. To me, peaches are the smell and taste of summer . Enjoy!
Ingredients:
· 8 ciabatta bread slices
· 4 teaspoons Dijon mustard
· Pepper to taste
· 4 Swiss or Monterey jack cheese slices
· 4 ounces thinly sliced country ham
· 2 medium peaches, unpeeled and sliced
· 4 teaspoons honey
· 1 tablespoon olive oil
Directions:
1. Spread 4 of the bread slices with 1 teaspoon mustard and sprinkle with pepper. Layer with cheese, ham, peaches and honey. Top with remaining bread slices and press together gently. Brush sandwiches with olive oil.
2. Cook sandwiches in a preheated Panini press, 3 to 4 minutes or until golden born and cheese is melted. Or use a grill pan and cook over medium heat 3 to 4 minutes on each side.
3. Serve immediately.
Monday, July 7, 2014
Friday, July 4, 2014
Red, White and Blueberry Bundt Cake
Ingredients for Cake:
· 1 box white cake mix
· 2 small boxes instant vanilla pudding
· ½ cup vegetable oil
· 1 ¼ cups water
· 4 eggs
· 1 cup fresh blueberries, tossed with 2 tablespoons all-purpose flour
Ingredients for Frosting:
· 1 stick butter, softened
· 3 cups powdered sugar
· 1-2 tablespoons milk
· 1 cup fresh strawberries, chopped
Directions:
1. Preheat oven to 350 degrees. Grease a 10-inch Bundt pan.
2. In a large mixing bowl, combine cake mix, pudding mixes, oil, water and eggs with an electric mixer. Stir in blueberries that have been tossed in flour.
3. Pour into prepared pan and bake for 40-45 minutes or until toothpick inserted comes out clean.
4. Let cake cool in pan for 10 minutes. Then invert cake onto serving platter to finish cooling.
5. To make the frosting, beat butter, powdered sugar, milk and strawberries with an electric mixer. Add more powdered sugar if frosting is too thin and more milk if too thick. Pour frosting on top of cooled cake.
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· 1 box white cake mix
· 2 small boxes instant vanilla pudding
· ½ cup vegetable oil
· 1 ¼ cups water
· 4 eggs
· 1 cup fresh blueberries, tossed with 2 tablespoons all-purpose flour
Ingredients for Frosting:
· 1 stick butter, softened
· 3 cups powdered sugar
· 1-2 tablespoons milk
· 1 cup fresh strawberries, chopped
Directions:
1. Preheat oven to 350 degrees. Grease a 10-inch Bundt pan.
2. In a large mixing bowl, combine cake mix, pudding mixes, oil, water and eggs with an electric mixer. Stir in blueberries that have been tossed in flour.
3. Pour into prepared pan and bake for 40-45 minutes or until toothpick inserted comes out clean.
4. Let cake cool in pan for 10 minutes. Then invert cake onto serving platter to finish cooling.
5. To make the frosting, beat butter, powdered sugar, milk and strawberries with an electric mixer. Add more powdered sugar if frosting is too thin and more milk if too thick. Pour frosting on top of cooled cake.
Thursday, July 3, 2014
Patriotic Ice Cream Sandwiches
Ingredients:
· 12 large chocolate chip cookies (already prepared)
· Vanilla ice cream, softened
· Red, white and blue sprinkles
Directions:
1. Lay 6 cookies out on a baking sheet. Spread softened ice cream on top of cookies. Top with remaining cookies.
2. Roll sides of sandwiches in sprinkles. Put in freezer for at least an hour before serving
3. Serve immediately after removing from freezer.
· 12 large chocolate chip cookies (already prepared)
· Vanilla ice cream, softened
· Red, white and blue sprinkles
Directions:
1. Lay 6 cookies out on a baking sheet. Spread softened ice cream on top of cookies. Top with remaining cookies.
2. Roll sides of sandwiches in sprinkles. Put in freezer for at least an hour before serving
3. Serve immediately after removing from freezer.
Wednesday, July 2, 2014
All American Macaroni Salad
Ingredients:
· 4 cups elbow macaroni, cooked, rinsed and drained
· 1 (4-ounce) jar of pimentos
· ½ cup black olives, chopped fine
· 2/3 cup sweet salad pickle cubes
· 2 green onions, sliced
· ½ cup vine-ripe tomato, chopped fine
· ½ cup mayonnaise
· 3 tablespoons sour cream
· 1 tablespoon red wine vinegar
· 3 teaspoons sugar, or to taste
· Salt and pepper, to taste
Directions:
1. Combine macaroni, pimentos, olives, pickles, onions and tomato in a large bowl.
2. Combine mayonnaise, sour cream, vinegar and sugar in a medium bowl and mix together. Pour over macaroni mixture and toss well. Add salt and pepper to taste.
3. Chill for at least 2 hours before serving.
· 4 cups elbow macaroni, cooked, rinsed and drained
· 1 (4-ounce) jar of pimentos
· ½ cup black olives, chopped fine
· 2/3 cup sweet salad pickle cubes
· 2 green onions, sliced
· ½ cup vine-ripe tomato, chopped fine
· ½ cup mayonnaise
· 3 tablespoons sour cream
· 1 tablespoon red wine vinegar
· 3 teaspoons sugar, or to taste
· Salt and pepper, to taste
Directions:
1. Combine macaroni, pimentos, olives, pickles, onions and tomato in a large bowl.
2. Combine mayonnaise, sour cream, vinegar and sugar in a medium bowl and mix together. Pour over macaroni mixture and toss well. Add salt and pepper to taste.
3. Chill for at least 2 hours before serving.
Tuesday, July 1, 2014
Triple Berry Scones
Ingredients for scones:
2 ¼ cups all-purpose flour, plus ½ cup for flouring the counter
1 teaspoon baking soda
2 teaspoons cream of tarter
2 tablespoons sugar
½ teaspoon salt
1 stick plus 1 tablespoon cold butter
1 egg, beaten
¾ cup buttermilk
½ cups raspberries
½ cup blueberries
½ cup chopped strawberries
Ingredients for glaze:
1 cup powdered sugar
3 tablespoons melted butter
½ teaspoon lemon extract
1-2 tablespoons milk, depending on consistency of glaze
Directions:
1. Refrigerate a glass bowl for about 5 minutes to chill. Preheat oven to 425 degrees.
2. In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt. Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. (It’s okay if there are small pieces of butter).
3. Make a well in the flour, in the center of the bowl. Add the egg and buttermilk to the well. Using a wooden spoon, mix the wet ingredients into the dry ingredients.
4. Add the fruit and mix just until blended, careful not to over-mix.
5. Put about ½ cup flour on the countertop. Turn the dough out onto the floured counter. Turn the dough over so the flour side is up.
6. Make a round disk about 1 ¼ inches thick. Use a knife to cut into 8 triangles, similar to cutting a pie. Place the scones on a greased cookie sheet.
7. Bake immediately for 12-14 minutes. Allow the scones to cool for 10 minutes and prepare the glaze.
8. To prepare glaze, melt the 3 tablespoon of butter. Add in the powdered sugar and vanilla. Mix well. If needed, add 1-2 tablespoons of milk to easily spoon the glaze over the scones.
9. Glaze the top of the scones. The glaze will run over the sides of the warm scones.
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2 ¼ cups all-purpose flour, plus ½ cup for flouring the counter
1 teaspoon baking soda
2 teaspoons cream of tarter
2 tablespoons sugar
½ teaspoon salt
1 stick plus 1 tablespoon cold butter
1 egg, beaten
¾ cup buttermilk
½ cups raspberries
½ cup blueberries
½ cup chopped strawberries
Ingredients for glaze:
1 cup powdered sugar
3 tablespoons melted butter
½ teaspoon lemon extract
1-2 tablespoons milk, depending on consistency of glaze
Directions:
1. Refrigerate a glass bowl for about 5 minutes to chill. Preheat oven to 425 degrees.
2. In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt. Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. (It’s okay if there are small pieces of butter).
3. Make a well in the flour, in the center of the bowl. Add the egg and buttermilk to the well. Using a wooden spoon, mix the wet ingredients into the dry ingredients.
4. Add the fruit and mix just until blended, careful not to over-mix.
5. Put about ½ cup flour on the countertop. Turn the dough out onto the floured counter. Turn the dough over so the flour side is up.
6. Make a round disk about 1 ¼ inches thick. Use a knife to cut into 8 triangles, similar to cutting a pie. Place the scones on a greased cookie sheet.
7. Bake immediately for 12-14 minutes. Allow the scones to cool for 10 minutes and prepare the glaze.
8. To prepare glaze, melt the 3 tablespoon of butter. Add in the powdered sugar and vanilla. Mix well. If needed, add 1-2 tablespoons of milk to easily spoon the glaze over the scones.
9. Glaze the top of the scones. The glaze will run over the sides of the warm scones.
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