Banana-Peach Cobbler

Frozen peaches are easier to use here - and less work - than fresh.

Batter
1/2 cup melted butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 room temperature egg

Filling

1 large can sliced peaches (or frozen) and drained
1 banana - 1/4 inch sliced
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Instructions:

1. Melt butter in a 9 x 13 inch pan.
2. Mix together flour, sugar, baking powder& salt.
3. Stir in milk and egg.
4. Pour evenly over melted butter.
5. Combine peaches and banana, sugar and spices and spread over batter-DO NOT STIR!
6. Bake 30-40 minutes at 350 degrees until batter rises and is golden brown.


Spoon into individual dishes, and serve warm or cold with ice cream or whipped cream, Or both :-)
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Sole Florentine

Sole is a very mild, sweet salt water fish. The lemon/cucumber sauce(*Below) adds a wonderful dimension to this dish. Serve with baked potato and steamed asparagus.

4 tsp. butter
1/2 cup onion, chopped
Pinch of rosemary crushed or powdered
8 ounces frozen chopped spinach (optional)
1/2 cup chopped almonds
2 tsp. lemon juice
1 lb. Sole fillets
toothpicks
2/3 cup lemon/cucumber white sauce
2 Tbs. plus 2 tsp. water
Sprinkling of smoked paprika

Preheat oven to 350F. Melt butter in a saucepan over medium heat. Saute onions and rosemary 4-5 minutes until onions are tender. Add next 4 ingredients. Heat 5 minutes, stirring occasionally. Let cool. Place 1/4 cup mixture on each fish fillet. Roll up and secure with toothpicks. Arrange fish rolls in a shallow buttered baking dish. Bake 20 minutes. Combine soup and water in a bowl. Pour white sauce over baked fish. Bake another 15 minutes, or until heated through. Sprinkle with paprika and serve.

Lemon-Cucumber Sauce

3 TBS Butter
3 TBS Flour
1/2 Medium Cucumber – Peeled and sliced in ½” thick slices
1 Cup Chicken Broth
1-1 ½ Cups milk or cream
2 Large Lemon Myrtle Leaves

Make the white sauce (roux) by melting the butter. Remove from heat. Whisk in the flour. Add the milk, cream, and chicken broth. Place on medium flame until it starts to bubble; turn to very low. Add cucumber slices and the lemon myrtle leaves. Simmer on very LOW HEAT UNTIL THE CUCUMBER FALLS APART. Blend into the sauce for a smoother sauce, or leave the chunks.

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Rum Pudding-Cake Filling

This recipe is hard to beat for a devil's food cake filling. Topped with whipped cream or raspberries - or both, it is a superb dessert.




Ingredients:

2 Tablespoons unflavored gelatin
1/2 cup cold water
1 cup boiling water
2 cups whipping cream
1/3 cup white or golden rum
1/2 cup powdered sugar (granulated for a sweeter filling)
1 teaspoon vanilla

Dissolve gelatin in cold then add hot water; cool until partially set. Whip cream, then add to gelatin with sugar, rum and vanilla. Lete cool in a large bowl. Refrigerate. When ready to use, coat the bottom cake layer. Place second layer on top, then frost top layer and sides of the cake with rich, fudge icing.

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French Coconut Pie

I don't know of too many people who do NOT like coconut in one form or another. This pie is quick to make and is a wonderful way to finish off a meal - especially with a cup of breshly brewed hazelnut coffee. Permission was given to me by the author - creator to publish this recipe; she is an encyclopedia of cooking and baking knowledge on the King Arthur Baking Circle, as well as being a mainstay to the message board, and the question and answer point person if you ever have inquiries about cooking and baking or equipment/ingredient resources.

Ingredients:

• 3 eggs, beaten
• 1 1/2 cups white sugar
• 1 stick butter, melted
• 1 Tbsp. vinegar
• 3 cups coconut

Instructions:

Combine well, and pour ingredients into unbaked pie shell. Bake at 350 degrees until firm...about 1 hour. This is much like pecan pie.

An extra addition - a topping - for this pie that goes really well is an ALMOND praline.

Almond Praline Crunch:

3/4 cup Butter
1/2 cup Sugar
1 cup coarsely chopped and toasted almonds.

Stir all together in a heavy duty pan until the sugar is completely dissolved and the mixture comes to a boil. Remove from heat. Once the mixture solidifies and cools, remove from the pan and place the chunks between several folds of waxed paper and break it up with a heavy rolling pin (marble works the best) and crush the chunks into very small pieces. Sprinkle over pie before serving. If you REALLY want more calories and want to be decadent, a few dollops of whipped cream on top is delicious.

Posted by Il Fornaio (The Baker) at 9:57 AM 1 comments
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Easy Enchiladas

A delicious meal in no time flat!!






2 Lbs shredded beef
1 TBS Chili Powder
4 Garlic buds crushed and finely diced
½ Large Onion Chopped
2 tsp Cumin
1 Cup Taco Sauce
1 Cup Sliced Black Olives
1 Can (16 Oz.) Refried Beans
1 Cup Corn Niblets (Optional)
2 Cans Green Enchilada Sauce
1 ½-2 Cups Shredded Cheddar Cheese

Cook beef in crock pot overnight on low. Cool and shred coarsely in food processor; remove to large bowl. In a separate pan, sauté the garlic and onion. To the bowl with the shredded beef, add onion and garlic, refried beans, chili powder, cumin, taco sauce, corn and olives. Mix well so all is blended.

In a heatproof casserole dish, pour one (1) can of the enchilada sauce. Place meat filling in the center of a tortilla, then roll up and arrange in dish. Pour remaining can of enchilada sauce over the rolled up tortillas. Sprinkle the shredded cheese over the filled tortillas. Bake in a preheated 375F. oven for 20-25 minutes.

Serve as is, or with chopped tomatoes, shredded lettuce, sour cream, and guacamole.

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Lemon Myrtle/Banana White Sauce

3 TBS Butter
3 TBS Flour
1 Medium banana mashed
1 Cup Chicken Broth
¼ Cup Slivered almonds
¼ Cup shredded coconut
1-1 ½ Cups milk or cream
1 Lemon Myrtle Leaf
¼ tsp curry
½ tsp Accent
1 Dash of Angostura Bitters


Sautee mashed banana in melted butter on medium heat. Remove from heat and whisk in flour. Add all remaining ingredients. Return to low heat whisking constantly. Keep on low heat until thickened and the flavors develop.

Serve this over boneless/skinless chicken with orzo or Jasmine rice pilaf.

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