Peaches are one of my favorite summer treats. Living in Colorado, we are lucky to get juicy Palisade peaches in August, assuming there isn’t a hard spring freeze on the western slope. My daughters and I order a box of peaches from a local high school each year and they are always amazing. While I made my favorite peach recipes of peach salsa, peach raspberry cobbler, Dutch Baby Pancake with Peaches and raspberries, and others, I love trying new recipes. This recipe was delicious and I enjoyed it for breakfast/brunch and for an every dessert. You could top it with whipped cream or ice cream or even a dollop of Greek Yogurt.
Next time, I will substitute fresh raspberries for the blueberries, a fruit marriage blessed by the Gods! Perhaps I’ll also substitute almond extract for the vanilla. Now that’s living on the edge.
Peach and Blueberry Greek Yogurt Cake
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 oz butter softened
1 cup sugar
½ teaspoon vanilla (or almond extract)
½ cup Greek yogurt
2 peaches sliced into wedges
6 oz blueberries (or raspberries)
1 teaspoon granulated sugar
Use 9×3-inch springform pan.
Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
Sift flour, baking powder, baking soda, together into a medium bowl.
In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.
Megan is the dessert queen of our family. She whipped up this decadent dessert and served it in an antique compote dish of my Mother’s. It was rich, velvety and so wonderful. Perfect for your Valentine’s Day dinner…or anytime you want to spoil your family and friends.
6 ounces (170 g) semisweet chocolate, finely chopped
6 tablespoons (89 g) unsalted butter, cubed
4 large egg yolks
1/4 cup (50 g) granulated sugar
2 teaspoons vanilla extract
1 cup (240 ml) heavy cream
Sweetened whipped cream, chocolate shavings, and fresh strawberries for garnish, optional
In a small heatproof bow, combine the chocolate and butter. Set the bowl over a pot of barely simmering water. Stir constantly until chocolate is melted and smooth. Remove from heat but leave the pot of simmering water on the burner.
In a medium heatproof bowl, whisk the egg yolks and sugar together until well combined. Set the bowl over the pot of barely simmering water and whisk for about 5 minutes, until the mixture turns pale and becomes slightly stiff. Remove from heat.
Stir in the vanilla followed by the chocolate mixture. Stir for a few more minutes to allow the mixture to cool then set aside until it cools to room temperature.
In a large bowl, whip the cream to soft peaks. Whisk 1/4 of the whipped cream into the cooled chocolate mixture. Use a silicone spatula to gently fold in the remaining whipped cream until fully mixed in.
Divide the mousse among four 6-ounce ramekins and refrigerate until set, about 1 hours.
Garnish with whipped cream, chocolate shavings, raspberries, or strawberries if desired.
HOMEMADE WHIPPED CREAM
1 cup (240 ml) heavy whipping cream
1 teaspoon vanilla extract
4 tablespoons confectioners’ sugar
In a medium bowl, whip cream with an electric mixer on medium-low speed just until soft peaks form.
Add vanilla extract and sugar. Continue to whip until the cream forms stiff peaks. Make sure not to over beat, the cream will become lumpy and butter-like.
Mango Shrikhand was a recipe made by my friend, Diane, for Book Club now over a year ago. It was delicious and I wanted to try to make it at home. I made it with Greek Yogurt and cut the cardamon in half.
For those who don’t love Greek Yogurt, I would recommend using Vanilla yogurt. If you don’t like cardamom, try using cinnamon. If you don’t like mango, try another fruit. It’s a versatile recipe and healthy dessert.
2 1/2 (8 ounce) container plain yogurt (I used Greek yogurt)
3/4 cup mango puree
5 tablespoons confectioners’ sugar
1/4 teaspoon ground cardamom (I used 1/8 teaspoon)
2 tablespoons crushed almonds
Line a colander with a clean piece of cheesecloth. Place colander over a tall vessel to collect the dripping water.
Pour yogurt onto the cheesecloth and gently twist the ends. Tie the ends into a knot above the yogurt. Let drain and thicken in the refrigerator, 5 hours to overnight.
Whisk yogurt, mango puree, confectioners’ sugar, and cardamom in a bowl until well blended.
Refrigerate Shrikhand for 1 to 2 hours. Garnish with crushed almonds and serve chilled.
Palisade (Colorado) peaches are divine and something our family looks forward to each year. Due to an early freeze, we weren’t sure we could purchase peaches. A local high school band had a fundraiser with peaches and we purchased 3 boxes of the most beautiful peaches.
This recipe for cobbler combines my favorite two fruits, raspberry and peach. My mouth waters just thinking about it. Fresh fruit is the best but I have also made from frozen peaches with great results.
What will I do with the rest of the peaches? Oh, wonderful peach salsa!
PEACH RASPBERRY COBBLER
8 medium sized peaches (about 2 lb. or 4 cups), ripe peeled and sliced
1 1/4 cups sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
2 tablespoons cornstarch
2 cups raspberries, rinsed and drained
1 cup flour
1/2 cup butter, softened
1/4 teaspoon ground nutmeg
Preheat oven to 375 degrees. Grease a shallow 1.5 to 2 quart baking dish.
Mix together peaches, 1/2 cup sugar, lemon juice, cornstarch, and cinnamon. Pour into prepared baking dish. Sprinkle raspberries over the peaches.
In a food processor or a bowl, mix together flour, 3/4 c. sugar, butter and nutmeg until it has the texture of coarse oatmeal. Crumble over the fruit.
Bake until bubbling in the center and golden brown on top, about 45 -60 minutes.
Cool for at least 10 minutes. Best served warm with vanilla ice cream.
Cherry desserts are one of my favorites and I had to try this Cherry Bars recipe from my late Aunt Joyce’s recipe box. While I don’t recall ever having these, they are wonderful. The combination of almond and cherry…yum!
Leafing through old, handwritten recipe cards is such a treasure…a lost tradition in today’s world.
1 cup butter, softened
1 3/4 cups sugar
4 eggs, beat after addition of each egg
3 cups flour
1/8 tsp. salt
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. almond extract
1 can cherry pie filling
Preheat over to 350 degrees. Grease 10×15″ pan.
Cream together butter and sugar. Add eggs one at a time and beat after each addition.
Sift together flour, salt and baking powder.
Slowly add flour mixture to batter. Then add vanilla and almond extract.
Spread 1/2 of batter into pan. Spool filling on top and spread to cover. Drop the remaining batter by spoonfuls over the top.
Bake for about 40 minutes. Watch it to just golden brown.
Drizzle with glaze of 1 cup powdered sugar, 4 or more tsp. milk, a few drops of almond extract. Add milk until the drizzle consistency is reached.
This mix was the perfect base for a patriot, 4th of July dessert with fresh berries and a cream cheese base. This recipe can easily be cut in half and baked in a round or square pan.
The dessert is best served the day it is made but leftovers brownies can be good for 1-2 days.
PATRIOTIC BROWNIE FRUIT DESSERT
2 packages Double Chocolate Krusteaz gluten-free brownie mix (I bought a large box at Costco) and ingredients stated on the box (water, vegetable oil, egg)
16 ounces cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
4 cups fresh strawberries, sliced
2 cups fresh blueberries
2 cups fresh red raspberries
1 cup apple jelly
Make brownies according to package directions and bake in greased jelly roll or sheet pan as directed. Let cool completely.
Beat together softened cream cheese, sugar and vanilla until smooth.
Sour Pie Cherries are one of my favorite summer finds. In the late summer, the Farmer’s Market has frozen tubs of cherries and I hoard them until Christmas when I make Cherry Kolaches. I froze the extra cherry juice to make Cherry Granita. What a delightful, refreshing treat from extra juice.
3 cups sour cherry juice
1 lemon, juice of
1/2 cup granulated sugar
Put the cherry juice in the saucepan over a medium heat, along with the sugar.
Cook until the sugar has dissolved. Remove from heat. Cool.
Pour the cherry mixture into a shallow container and freeze, stirring about once every hour, bringing ice crystals from the edge into the center.
It will take about 5 hours to freeze completely.
To serve: Remove from freezer 5-10 minutes before serving.
I was cruising the net for frozen yogurt pops and ran across this yummy recipe for Baileys Poptails. I have a bottle of Baileys in my pantry begging to be used so this was a great solution for a hot summer after dinner treat. I eliminated the coffee from the recipe because I don’t need caffeine at night and just doubled the Baileys to 4 ounces.
Daughter, Megan, suggested that melted chocolate in the milk and cream (and then cooling) would also be a great variation to try next time.
1/2 cup Heavy Cream
1 1/2 cups 2% Milk
3 tablespoons Instant Coffee (I chose not to add coffee)
2 tablespoons Whole Cane Sugar
1/2 teaspoon pure Vanilla Extract
pinch of Sea Salt
2 ounces Baileys Irish Cream (I doubled the Bailey’s Irish Cream to replace the coffee)
Bring all ingredients (excluding Baileys) to a simmer in a saucepan. Stir, and remove from heat when well combined. Transfer to a container & place in the fridge for about 1 hour or until cool.
Remove from fridge & mix in the Baileys Irish Cream. Pour poptail mixture into pop molds. Add the stick.
Oatmeal cake with broiled topping is truly a walk down memory lane. My Mother didn’t make this cake often, but when she did, it was a treat.
This time I decided to bake the cake in two 9×9″ pans and freeze one for later…or so I thought. While the cakes and topping were cooling and while I was trying to settle grandson, Evan, into his afternoon nap, the dogs decided to sample one of the cakes. I was so unhappy, I didn’t take the time to snap one of those naughty dog photos!
Luckily one cake remained and it was delicious! The cake is moist and the crunch topping is so yummy. Top with a dallop of whipped cream.
Thanks, Mom for a great recipe. And to the dogs…I’ll choose to say nothing.
1 cup quick oatmeal
1 1/2 cups boiling water
1 1/2 cups flour plus 2 tablespoons flour
1 cup brown sugar
1 cup white sugar
1/2 cup shortening
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
Preheat oven to 350 degrees. Grease 9×13″ (or two 9×9″) cake pans.
Mix together oatmeal and boiling water. Let stand 20 minutes and cool.
Mix flour, brown sugar, white sugar, shortening, eggs, salt, cinnamon and soda. Add cooled oatmeal.
Bake for 30-35 minutes. Prepare topping while the cake is baking.
1/4 cup milk
1/2 cup brown sugar
6 tablespoons butter
1 teaspoon vanilla
1 cup chopped nuts
1 cup coconut
Bring all ingredients to a boil. Spread topping over cake while cake and topping are hot.
Put cake and topping under broiler and let topping brown.