A Peach of a Day.

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Today was Ontario Peach day at our house.  I now have 13 sweet golden jars of fresh peach jam and a nice home made from scratch Peach Upside Down cake.

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These cakes are crazy easy to make.  You really don’t need a mix with all the ‘additives’ and artificial flavours, msg’s and what have you.  This is an easy yet totally successful way to do it.

You will need:

Preheat oven 350 F.

3 peaches (you can also sub just about any fruit here including pineapple, apricots, kiwi….)

I cup of brown sugar

3/4 cups milk

1 egg

2 tsp baking powder

1/4 tsp salt

1 1/3 cup pastry flour

1/4 butter

3/4 cups sugar

1 tsp vanilla

1 8” cake pan preferably one with the turning arm for easy release, or a newer coated pan.

Sift together: the pastry flour, baking powder and salt in a large bowl, set aside

Cream until light and fluffy the butter and sugar add the vanilla and egg (well beaten)

Add to this the milk 1/4 cup at a time alternately with the flour mixture until all is used up, stir well.

Now, in your baking pan:  coat well with butter…generously.  Carefully spoon onto this the brown sugar.  Do not pack it down or stir.

Boil a good amount of water.  Pour over the peaches in the sink.  Cool with cold water.  Now they will be easy to peel.  Peel and carefully cut in half removing the pit on all three peaches.  You know have 6 peach halves.  Lay each half in the brown sugar round side down. 

Carefully….spoon batter onto this, very gently patiently spread the batter without stirring or compressing.

Bake for about 40 minutes, until a toothpick comes out clean and the center is done.

Let cool for about 1/2 hour.  Now turn your arm on pan or loosen sides will with a butter knife.  Lay your service plate on the cake pan.  Turn both upside down.  Tap top. Carefully lift off.   And, there you have it.  You can serve cold or warm, a dollop of fresh whipped cream is nice on the side.  Click the pics to get a good look…..


Every once in a while, Peter and I take a Sunday morning and get together in the kitchen.  Usually this happens during the winter months, but today, we are taking a break.  Peter found yet another recipe for pannekoeken and we made this together.  To date this is the best one yet.  I made fresh whipped cream to go with it.  This pannekoeken is so smooth, dreamy and really really just plain good.  Peter said for him this is ‘comfort food’.  I agree.

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I’m going to add the link to this recipe as we followed it word for word.  Maybe this winter I’ll tinker with it and add my own spin.  For now, here it is:  http://www.foodnetwork.com/recipes/pannekoeken-recipe.html

Enlarge to get the full eye candy effect.  Bon appetite! 

Now That’s a Full Day!

I absolutely cannot believe how much has been stuffed into this one single day!  It’s been a wonderful Monday and a great start to the work week.  This morning we were so pleasantly surprised when my nephew and his wife announced that they are now expecting baby number 4, due this Christmas.  These two make great babies and we couldn’t be happier for them.  Then a friend dropped by with her cute little power-house baby and we had a nice visit.

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Then the day’s work really got started.  I had to bake bread this morning and while my dough was rising I prepped enough cucumbers, onions and peppers for a 3 hour brine.

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While that was in the brine, and after I punched my dough and got it for the second rise in the pans.  I went back out to the garden and picked enough corn, 32 cobs, to can 14 pint jars and have enough left over for corn on the cob for supper.

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The corn of course had to be done in my pressure canner and for a while my oven and stove top worked over time.  It was busy! 

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In the end of my crazy busy day….I ended up with 2 perfect loaves of bread, 14 more pints of corn done giving me 22 jars in all and 14 fine pints of bread and butter pickles.  We finished the day with an evening business meeting and now I am sitting with my feet up.  I will sleep well and dream of wholesome food and bouncing babies.  Click to enlarge the pictures and hit the back button to return.  Night all!

Couscous Stuffed Zucchini

If you are looking for a way to take advantage of our fresh zucchini that are so plentiful locally this time of year, here is a recipe that is so yummy and different you are sure to enjoy!

Cut in half one 11 – 13 inch zucchini and scoop out the inside.  (two six inch zucchini will work also)  Set aside, discard what you scooped out.

In a sauté pan cook a medium onion that has been finely chopped in 2 tablespoons butter.  Add 2 slivered cloves of garlic and stir in quickly.  Add one cubed large tomato.  Cook for a couple of minutes.  Now add 3/4 cups of uncooked couscous and 1 1/4 cups of chicken broth.  Stir well.  Add 3/4 tsp of black pepper.  Simmer and stir occasionally until your couscous is nice and tender but not over cooked, about 20 minutes.  You may need to add a bit more broth.  Now when your couscous is done, stir in 3/4 cup of freshly grated parmesan cheese. 

Fill your zucchini halves with this mixture.  Top with lots of freshly grated mozzarella cheese.  Bake at 375 F for about 30 minutes or until the zucchini is tender.  I have a convection oven so you may need to adjust your time. 

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This was totally delicious and different.  Click the pics for the full yumminess.