Tender sweet peaches bring a delicious twist to this classic comfort dessert. Susbtitute an equal amount of fresh peaches for the frozen if they’re in season. Serve warm, with the softly whipped cream or vanilla ice cream if desired.
Baking
This bread is moist, sweet with a hint of tartness and the cardamom glaze really makes this one stand out in a crowd! A perfect way to use up your remaining rhubarb.
This is a great dish to make for a herd, or to plan for leftovers. It’s a feed, to be sure. It is also a great way to use up a lot of produce from the garden, as it can be frozen if you like.
The addition of Worchestershire sauce is a quirky taste that I was reluctant to try at first, but adds an interesting dimension that I now wonder how I ever did without.
Casserole
This is a basic dish, tasty, and easy to make.
Baking
Every cookbook needs a simple pumpkin pie recipe, so here it is. This one came straight out of The Encyclopedia of Creative Cooking. which I inherited from my Mother. Published in 1985 and 800 pages thick, it weighs about 6 pounds! Though I’ll never throw it away, a tablet is a little lighter.
The picture above is what I get when I’m not even trying. Deeeeeelicious!
Basic pumkin pie. Works every time.
After about 1/2 hour, the pie is set and still warm. I feel this is the perfect time to cut into it and chow down. Some whipped cream on top, or ice cream on the side, make a nice addition. Cover leftovers with tin foil. Refrigerate if you feel it’s necessary, but chances are slim it will survive a full day after baking.
I’ll add a picture once I get the fluting of the shell down a little better.