1 stick (4 ounces) butter, melted
· 1 cup plus 3 tablespoons granulated sugar, divided
· 1 cup all-purpose flour
· 2 teaspoons baking powder
· 1/4 teaspoon salt
· 1 cup milk
· 1 teaspoon vanilla extract
· 3 to 4 ripe peaches, peeled, pitted, thinly sliced
· 1/2 teaspoon cinnamon
Preheat oven to 375°.
Pour melted butter into a 2-quart baking dish (11x7 or 8-inch square). In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream. Serves 6.
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved ( or fresh pineapple)
1 jar (6 oz) maraschino cherries without stems, drained
1 box yellow cake mix
Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven.
Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes
This rosemary Asian pear crisp is a fun twist to the normal fruit crisp. Packed full of sweet ripe Asian pears, golden raisins, minced rosemary and finished with a super crunchy oat topping. Perfect when served plain, sprinkled with powdered sugar or a big scoop of ice cream.
FOR PIE FILLING
1/3 cup brown sugar
For topping: In a medium sized bowl add brown sugar, flour, unsalted butter, baking powder, apple pie spice and kosher salt. Mix until crumbly and stir in rolled oats. For pear crisp: Preheat oven to 350 degrees and spray 8x8 pan with non-stick spray.In a large bowl combine all ingredients together and stir to evenly coat. Add pears to the prepared dish and top with prepared topping.Bake for about 40 minutes or until the topping is golden brown and the pears are soft.
Posted by NUTMEGNANNY
INGREDIENTS Serves 10
4 large ripe persimmons
1 1/2 teaspoons baking soda
1 3/4 cups sugar
1/2 cup butter,room temperature
3 extra large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup chopped walnuts, toasted
3/4 cup dried currant
Position rack in center of oven and preheat to 350°F.
Butter and flour Bundt pan.
Press pulp through coarse sieve into medium bowl.
Measure 1 1/3 cups persimmon puree into small bowl.
Mix baking soda into puree and set aside.
Beat sugar and butter in large bowl until blended (mixture will be grainy).
Add eggs, 1 at a time, beating well after each addition.
Mix in vanilla
Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
Mix in persimmon mixture, walnuts and currants.
Transfer batter to prepared pan.
Bake cake until tester comes out clean, about 55 minutes.
Cook cake in pan on rack 5 minutes.
Turn out cake onto rack; cool completely.
Sift confectioners’ sugar over cake
Recipe by Evelyn/Athens
My Persimmon Story
If you're lucky enough to have a persimmon tree, you're guaranteed to have plenty of gorgeous persimmons come autumn. Or, if you have a neighbor with one, you're bound to find a bag of persimmons on your doorstep one fall day. The prolific trees are especially striking when the leaves drop and the traffic-stopping bright-orange orbs are still clinging to the bare, gnarled branches, silhouetted against a clear autumn sky.
Even if you don't have a tree, or a neighboring one that you can benefit from, you might have seen persimmons at the market. Most likely they were Hachiya persimmons, the most common, elongated-shape variety. It's the one I recommend for this cake. They must be squishy soft before they can be used. If you buy them rock-hard, leave them at room temperature until they feel like water balloons ready to burst. When ready, yank off the stem, slice each persimmon in half, then scoop out the jellylike pulp and purée it in a blender or food processor.
Pop's Tomato Sandwich - 1 Serving
2 - slices Italian semolina bread
1 medium-sized to large New Jersey Tomato sliced
2 or 3 thin slices sweet onion
salt and freshly ground pepper to taste.
For this sandwich, you need the best semolina bread, perfectly ripe new jersey tomatoes, and the best olive oil. ( We always had olive oil and vinegar in the truck). If we were near a delicatessen or general store, sometimes my father would buy a little jar of mayonnaise and use that too. If you're using mayonnaise , spread a thin layer on both slices of bread. Then cover one piece with a thick layer of tomato slices, then thinlysliced onions. Sprinkle some hot pepper on top( as i got older i cut out the hot pepper)Dress with olive oil, vinegar, oregano, salt and pepper. Top with second slice of bread.
TAKE A BITE AND YOU WILL KNOW IT'S SUMMER !!!
We have all kinds of upscale restaurants, and there is a lot of interest in complicated cuisines, but sometimes it's the really simple things that give you the most pleasure. When I was a kid, I had to help my father sell produce out of the back of his truck. At lunchtime he'd stop at some little store and buy a loaf of Italian bread. Then we'd find a place where we could pull off to the side of the road. He'd put down a piece of cardboard for a cutting board, slice the bread, cut up a tomato and an onion, and make tomato sandwiches. Sometimes when I come home from work and I'm too bushed to prepare or even eat a full meal, I'll make myself a tomato sandwich. Food brings back memories. You can sit down with the most ordinary things on your mind and eat something good and it will bring back memories - things you haven't thought about in years. Even memories that might not start out being so good seem to improve as time goes by. At the time I hated peddling fruits and vegetables out of that truck with Pop, but now I wish I had the time to pull off to the side of the road they way we did then. We don't have the luxury of slowing down - everything is geared to working and being productive. Produce, produce, produce! Wouldn't I love to be able to take my son and go sit by the side of the road and have a tomato sandwich? With the perfect ripe red tomato and good bread, there's nothing better.
1 3/4 cups graham cracker crumbs
1/4 cup chopped walnuts
2 teaspoons ground cinnamon
1/2 cup unsalted butter or margarine, melted
1/4 teaspoon salt
1 pound cream cheese, at room temperature
1 cup sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
3 cups sour cream
1 1/2 cups fresh cherries, pitted and cut in half
Preheat the oven to 375*F
In a bowl, mix together all the crust ingredients, then press mixture on the bottom and sides of an 8 or 9-inch springform pan.
In a large bowl, beat the eggs, salt, cream cheese, sugar, vanilla, and almond extract until smooth. Blend in the sour cream. Pour the filling into the prepared crust and bake for 35 minutes, or until a knife inserted into the center comes out clean.
Top with cherries, then chill for 3 hours, and ENJOY