Preheat oven to 375°F. Pour melted butter into a 9×13-inch baking dish.
Place peaches into pot of boiling water for 30 seconds. Turn off heat and, with a slotted spoon, transfer peaches to a bowl of ice water. Once cool enough to handle, remove skins with a paring knife. Slice peaches and set aside.
Combine granulated sugar, flour, baking powder, and salt, stirring until well blended.
Slowly stir in 1 cup milk until mixture comes together into a batter. Pour batter over butter in baking dish.
In a saucepan, combine peaches, cinnamon, brown sugar, vanilla, and lemon juice. Bring to a boil, stirring frequently. Turn off heat and pour peaches over top of batter.
Bake for 40 minutes or until top crust has become a golden brown color.
14 ounces sourdough bread (crusts trimmed, if desired), cut into 1-inch cubes (6 cups)
2 1/2 cups fresh or frozen blueberries
Finely grated zest of 1 lemon
2 cups whole or low-fat milk
1/2 cup heavy cream
4 medium eggs (may substitute 3 large eggs)
1/2 cup sugar, plus 1/3 cup for sprinkling
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
Grease a 9-by-13-inch baking dish with cooking oil spray.
Toss together the bread cubes, blueberries, rosemary and lemon zest in a mixing bowl. Spread in the baking dish.
Whisk together the milk, heavy cream, eggs, 1/2 cup of the sugar, the vanilla extract and salt in the same bowl you just used, until well blended. Pour over the mixture in the baking dish and stir gently to moisten all the bread cubes. Cover and refrigerate for at least 1 hour and up to overnight.
Preheat the oven to 350 degrees.
Stir together the remaining 1/3 cup of sugar and the nutmeg in a bowl, then sprinkle that mixture over the bread pudding. Bake for 1 hour or until nicely browned.
4 oz unsweetened chocolate
4 oz butter
½ t salt
2 c sugar
2 t vanilla
1 c flour
1 c walnuts, chopped
Preheat oven to 350.
Heat the chocolate and butter in the saucepan until almost completely melted. Remove from heat.
Beat eggs and salt until foamy. Gradually whisk in sugar until thickened. Add vanilla and chocolate, then flour, then walnuts.
Butter the baking pan and spread the brownie batter into it. Bake for 25 minutes, then insert a toothpick into the center. If it comes out nearly clean, the brownies are ready. If it’s very chocolately, bake another 5 minutes.
4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
8 Tablespoons butter, melted (I used Land O’Lakes unsalted butter)
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake
Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
2 1/4 cups whole milk 6 tablespoons sugar
2 tablespoons cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
1 large egg
2 large egg yolks
5 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, at room temperature and cut into 4 pieces
1 teaspoon pure vanilla extract
Bring 2 cups of the milk and 3 tablespoons of the sugar to the boil in a heavy-bottomed saucepan.
While the milk is heating, toss the cocoa, cornstarch and salt into the bowl of a food processor and pulse to blend; turn the dry ingredients out onto a sheet of wax paper. Place the egg, yolks and remaining 3 tablespoons sugar in the bowl and process for 1 minute. Scrape down the sides of the bowl and add the remaining 1/4 cup milk. Process for a few seconds, return the dry ingredients to the bowl and pulse, just until blended.
With the machine running, slowly pour in the hot milk, processing to blend. The mixture will be foamy, but the bubbles will disappear when the pudding is cooked. Return the mixture to the saucepan, set the pan over medium-high heat and, stirring without stop, cook for about 2 minutes, or until the pudding thickens and one bubble rises to the surface – the pudding should not boil. Scrape the pudding into the processor, add the remaining ingredients and pulse until everything is evenly blended.
Pour the pudding into six 1/2-cup bowls. If you don’t want a skin to form on the tops of the puddings, press a piece of plastic wrap directly against the surface of each pudding. (As you can see, I let the skin the form – we like it that way chez us.)
Chill for at least 4 hours before serving plain or topped with heavy cream, whipped or not. Makes 6 servings
1 1/4 cups sugar
1/2 cup cocoa
1/2 cup oil
1/2 tsp. salt
1 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1 cup hot water
1 tsp vanilla
Preheat oven to 350. Mix first 4 ingredients; mix in rest of dry ingredients; add vanilla to hot water and mix into other ingredients. Bake in 8″ round cake pans or pour into cupcakes, or bundt pan. Check with toothpick after 25 minutes. Delicious, rich, moist, versatile batter – passed down through generations! I use a mixmaster. Makes the perfect birthday cake!
1.5 pounds raspberries (5 cups)
3/4 cup confectioners’ sugar
1/4 cup fresh orange juice (from 1 large orange)
10 ounces mascarpone (1 1/3 cups)
1 1/4 cups cold heavy cream
1/2 teaspoon pure vanilla extract
20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
3/4 pound blueberries (2 1/2 cups)
In a medium bowl, combine raspberries with 1/4 cup confectioners’ sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners’ sugar until smooth.
Whisk in cream,vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream.
Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.