Category: Cooking and Baking

Bakerella’s Peach Crunch Cake

Desserts

If you’ve never checked out Bakerella’s site , you need to.  So cute.
When she posted this recipe , I was intrigued.  It’s the peach cobbler recipe that so many people use, but with a couple of ingredients added to it.  Because I had all of them in my house, I decided to try it out.

peach crunch cake
Ingredients:


Start by pouring a can of sliced peaches (I used a 29 ounce can) into a 9×13 inch pan.  Don’t drain them!

sliced peaches
Cut them into bite sized pieces.


Sprinkle a box of yellow cake mix over the peaches.


Cut 1/4 cup of butter or margarine into little pats and place them on top of the cake mix.


I just have to pause here and say that at this point I had such a powerful memory hit me.  I felt like I was 10 years old again, and my mom had just handed me a cake mix, a can of cherry pie filling, and a stick of margarine and asked me to make dessert.  I felt like I’d been transported back to her kitchen, and I was standing at the end of the counter making dessert in the midst of a large family emptying the dishwasher, setting the table, and preparing the meal.  The dessert I made looked just like this.  Wow, memory is a powerful thing.

The last two steps in Bakerella’s recipe are what made me want to try it.  Next you sprinkle 1 cup of brown sugar over the butter.


And finally, a cup of chopped nuts.  Bakerella used walnuts.  I used pecans.

peach crunch cake 2
Looks yummy!


Bake at 350 degrees for 40 minutes.  Remove from the oven.  It should look something like this.

peach crunch cake 3
How did my family (and the extra 12 year old boys we had on hand) like this recipe?

pear crunch cake 4
Judging by the speed with which it disappeared, it’s a keeper!  Personally, I really liked the crunch that the nuts brought to a dessert I’ve eaten many times.  It added a layer of texture and flavor that I enjoyed.  Thanks Bakerella!

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Lavender Shortbread Cookies

Desserts



These lavender shortbread cookies are amazing.  Before I share the recipe with you, I must beg you to give lavender a try.  If you’ve never tasted it, this is the way to start.  If you’ve tasted it but think you don’t like it, this cookie is still something to try because it will probably change your mind.  They’re that good.

I must also say that this is the first recipe I’ve ever created that is so good I’m tempted not to share it.   My neighbor has dubbed them “Wedding Reception Cookies”… and guess what I’ll be making for his daughter’s wedding reception this summer.


I grow, harvest, and dry my own lavender .  If you don’t have any and don’t know where to get some, try your local health food store or order online.  Buy lavender that is suitable for culinary use.

Hopeful Homemaker’s Lavender Shortbread Cookies 1 cup (1/2 pound) unsalted butter, room temperature (do NOT substitute margarine!)
1/2 cup sugar 1 teaspoon vanilla 2 teaspoons dried or fresh lavender buds 2 cups flour 1/2 tsp. salt In mixing bowl, beat butter until light and fluffy, and almost white in color.  Add sugar, lavender and vanilla.  Beat for 2 more minutes.  Sift flour and salt together and add to butter mixture.  Mix until flour is incorporated and dough is sticky.

On a long sheet of waxed paper, pat and form the dough into a log that is 12 to 14 inches long.  Carefully roll up, shaping into whatever shape you wish as you roll.  Note:  for shapes like the bird cookies pictured above, put dough between two sheets of parchment paper and roll out to 1/4 inch thickness before chilling.  Chill dough for at least 2 hours.  Preheat oven to 325.  Carefully slice dough into 1/4 inch slices, or if you rolled it out, carefully cut dough into shapes using cookie cutters.  Line baking sheet with parchment paper and place cookies in rows with 1 inch of space between each cookie.  Bake for 17 to 18 minutes or until firm and just barely beginning to turn golden brown at edges.  Cool completely.  If desired, dip in chocolate and chill again to set.

Store in airtight container for up to 3 weeks, or freeze (if they last that long, around here they’re gone in minutes!)
Makes 3 to 4 dozen cookies if rolled into log.  If cut with cookie cutters, your yield will depend on the size of your shape.


I hope you love these like we do.  They’re our #1 cookie.
Jennifer

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Black Bean Casserole

Main Dishes

This has been a favorite family standby for years.  It’s healthy, meatless, and inexpensive.

black bean casserole
Chop 1/2 cup onion and one green pepper, and saute in 1 tsp oil until crisp-tender.

chopped onion and green pepper
Rinse and drain two cans of black beans.

black beans in red colander
When the veggies are tender and the onion is translucent and just beginning to brown, add one can diced tomatoes, the black beans, and 1 1/2 cups of your favorite salsa.

sauteed onion and green pepper






Mix together and add 1 tsp. cumin.


Cover the bottom of a 9×13 inch baking dish with corn tortillas.  Then layer with 1/3 of the bean mixture.  Sprinkle 2/3 cup mozzarella cheese over the beans.  Then repeat the layers twice more.








Sprinkle the top with some sliced olives if you like them.  Bake at 350 for 20 minutes or until casserole is heated through and cheese is melted.  Serve with sour cream.

black bean casserole
Black Bean Casserole 1/2 cup onion, chopped 1 green bell pepper, chopped 1 can diced tomatoes 2 cans black beans, rinsed and drained 1 1/2 cups salsa 1 tsp. cumin 18 corn tortillas (I usually use 6 per layer, and have them overlap a bit) 2 cups shredded mozzarella cheese sliced olives sour cream In pan, saute onion and bell pepper in 1 tsp. olive oil.  Add tomatoes, black beans, salsa and cumin.  Cover bottom of 9×13 inch pan with tortillas.  Spread 1/3 bean mixture over the tortillas, then layer 2/3 cup cheese over beans.  Repeat layers twice more, ending with cheese.  Sprinkle with sliced olives, if desires.  Cover and bake at 350 for 20 minutes or until casserole is heated through and cheese is melted.  Serve with sour cream.

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