Fresh Peach-Blueberry Crisp

Print Friendly, PDF & Email

Thank you to Jill Paulsen Harrison (my cousin from Missouri) who is the first to send a “SHARE” recipe to my blog.  When I received this recipe I immediately thought about the blueberries that Lee had just brought in from the garden.   The peaches I had on hand were canned from last summer.  I used one quart canned peaches and all the juice that went with them.  I added 2 tablespoons of tapioca in order to thicken the extra juice from the peaches.   I chopped up the peaches just as Jill suggested.  The great thing about this recipe is that there is no sugar added to the fruit, only to the crisp topping.  The fruit flavors meld together leaving a really fresh fruit taste.   I agree with Jill, this is a really fast and easy summer dessert!  Thank you so much for sharing and I look forward to more of your recipes 🙂

Fresh Peach-Blueberry Crisp

Submitted by Jill Paulsen Harrison


This recipe combines contrasting colors and flavors for a delectable dessert.  Top with vanilla ice cream or frozen yogurt.

  • 5 large peaches, peeled and chopped into bite-size pieces or cut in half, whichever you prefer (I prefer the peaches chopped)
  • 1 ½ pints (3 cups) blueberries

Topping:

  • ½ cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ¾ cup firmly packed brown sugar
  • ½ cup butter or margarine, at room temperature

Preheat oven to 350 degrees.

Place peaches and blueberries in a greased 7 ½ x 11 ¾ inch glass baking dish.

To make topping, combine all ingredients (can be done in a food processor using off-on pulses until crumbly or combine ingredients in a bowl and using a pastry blender cut in butter until crumbly).  Sprinkle topping evenly over fruit.

Bake until fruit is bubbly and topping is lightly browned, about 40 minutes.  Serve warm or at room temperature with ice cream.

Serves 6 to 8.

Notes:

  • To peel peaches, drop in boiling water for 15 to 20 seconds, drain, and then slip off skin.
  • I have also used raspberries in this recipe, and they are also delicious

When a country is rebellious, it has many rulers,  but a ruler with discernment and knowledge maintains order.

“You can’t live wisely if you don’t examine how you live, the choices you make and how you spend your time.”    Pastor Jim Wideman


Italian Bread Dough with a Herb Twist

Print Friendly, PDF & Email

Yesterday’s recipe, Baked Oatmeal really hit home with several of you.  I told you it would be a “healthy surprise” and it is.  However, I received two comments that are great suggestions and I am going to try both next time I bake this.

Baked Oatmeal with Blueberries

My eldest son said, “That sounds delicious. But I am my Mother’s son and I think I might tweak it a little too. I’m going to try it with coconut oil for an even healthier boost!”

And then I heard from my dear friend Toni who said, “…this looks really good .. I am going to try it very soon — only I will use Stevia — just don’t need that sugar in such an otherwise very healthy recipe…”


I know you can read these under the comments of the recipe but I think they are both such good suggestions that I wanted to make sure you know about them! J

Moving on, as promised, soon I am going to post my recipes for Cabbage Burgers, Italian Burgers, and Veggie Burgers.  But before I do that, I need to give you the second bread recipe that you may want to use in making the burgers.  You can find the first recipe under My Best Dinner Yeast Rolls.  The second, Italian bread dough is a very multi-functional recipe.  I have made this recipe into dinner rolls, into a beautiful round loaf of herb bread, and our favorite – as the dough for Italian Burgers!

Boy oh boy do I love to bake bread!  I love the feel of it in my hands, the smell of the yeast rising, the look of the bread all happy and puffed up just before baking, and … oh the smell of fresh bread in the oven!  Wow, I don’t know if I can finish writing this recipe, I may need to leave for a bit and go put some bread in the oven.

Every since I began baking bread when I was 18 years old, I have enjoyed it.  But, I have had many failures.  In the early years I would often times end up with a brick instead of a loaf  — it would be too heavy, too dry, too moist and the list goes on.

Today, while I have more successes than failures, I can still end up with an experiment gone awry from time to time.

A couple years ago I was visiting with my brother’s family in Kansas City and my niece, Jaeme, made the most delicious Italian bread to go along with a fabulous chicken and shrimp Caesar Salad!  When I asked Jaeme for the recipe, she admitted that she started with a basic Italian bread recipe and by this time had “tweaked” to the point she wasn’t sure of exact measurements.

Well her wonderful bread sent me home to experiment!  While I don’t think I can match the memories from that evening, this recipe is now one of our favorites.  I hope you will do some experimenting of your own and let me know how it turns out!

Basic Italian Bread with a little herb twist! 

  • 1 cup water, lukewarm (ideal temp is 95 to 120 degrees) – I always check with an instant read thermometer)
  • 1 Tablespoon and 1 teaspoon yeast
  • 2 ½ cups bread flour (adjusted as necessary)
  • 1 Tablespoon brown sugar (dark or light)
  • 1 Tablespoon extra-virgin olive oil
  • ½ Tablespoon salt
  • 1 egg white, lightly beaten
  • 1 Tablespoon Italian Herb Seasoning
  • 1 Tablespoon sesame seeds (optional)
  • Place the water and yeast in a bowl or in the bowl of an electric mixer, food processor, or Kitchen Aid.  Allow the yeast to bloom for about 5 minutes.  Using a dough hook attachment, add the flour and sugar to the water/yeast mixture.  Mix on low speed until the dough starts to leave the sides of the bowl.
  • Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes or until a smooth, firm, elastic dough is formed.  If the dough remains sticky, add a little flour just 1 tablespoon at a time until the dough is smooth.  Do not over-add flour or the bread will end up too heavy.
  • Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray.  Wrap the bowl with plastic wrap or a towel and set aside to proof in a warm, draft-free place for 1 ½ hours or until doubled in size.
  • Remove the plastic, punch down and flatten the rounded dough with the heel of your hand.  Roll the dough up tightly, sealing the seam well with each roll.  The dough should be elongated and slightly oval shaped, with rounded and tapered (but not pointed) ends.
  • Place the dough on parchment paper or baker’s peel heavily dusted with semolina flour or cornmeal.  Allow the dough to proof, loosely covered with a moist paper towel, for about 30 minutes or until doubled in size.  Don’t let the time get away or the loaf with get too large and too airy.
  • Brush the dough with the egg white and sprinkle on sesame seeds (optional).  Using a razor blade or sharp knife, score 3 (1/4 inch deep) slashes across the top of the dough at a 45 degree angle.  This allows the bread to rise and the air to escape.
  • If you have a pizza stone, preheat the pizza stone in a 400 degree oven.  Alternately, an inverted cookie sheet may be used in place of the stone.
  • Mist the dough generously with water from a water bottle and place on the preheated baking stone.  Put back in oven and bake for 3 minutes.  Open the oven door and mist spray the dough again with the water.  Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time.
  • Bake dough for about 20 to 25 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon.
  • Allow bread to cool before slicing and serving.

A few things I have learned:

  • Misting the dough with water will ensure a crisp golden brown crust.
  • Temperature of the water to mix with yeast is critical enough to invest in a quick read thermometer.
  • This recipe is a good one to use for Italian Burgers a recipe I plan to post next week!

Psalm 7:17
I will give thanks to the LORD because of his righteousness; I will sing the praises of the name of the LORD Most High.

Proverbs 25 – These are more proverbs of Solomon, compiled by the men of Hezekiah king of Judah:

Baked Oatmeal – A Healthy Surprise!

Print Friendly, PDF & Email

Living in the country is a real delight and a surprise for me.  I have always lived in the city, some as small as a couple thousand people and several as large as a million souls!  When we moved to the country I did wonder how, or if, I would ever meet any of our neighbors.  With acreage surrounding us it was evident to me I wouldn’t be chatting over the garden fence!  As it turned out, I needn’t have worried … because our wonderful neighbors found us!

Even before we moved into our country home we were acquainted with several families.  And now, just a short time later, we not only have neighbors we know well, but I am hoping, life-long friends.  One such friend is my sister-in Christ, Gaye.  She is one of the most genuine and loving women I have ever known. We both quickly discovered our love for homemaking and cooking.

The following recipe is just one of many I have already received from Gaye.  It is a great twist on an old breakfast standby – oatmeal! If you haven’t ever tried baked oatmeal, you are in for a treat!  I was skeptical – but not anymore.  As is my nature I have “tweaked” this one with some suggestions at the end of the recipe.  Have fun, give this a try this weekend!


Baked Oatmeal

Fresh out of the oven!
  • 3 eggs
  • ½ cup oil
  • ½ cup sugar (white or brown)
  • 3 cups oats (instant or old fashioned)
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ¾  cups milk
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon vanilla  (optional, but a very good addition)
  • 1 cup fresh blueberries (optional, but shown in these pictures)

Topping:

  •  1/4 cup brown sugar

Preheat oven to 350 degrees. Beat together eggs, oil, and sugar. Add dry ingredients and milk. Beat together well. Pour into a greased 9” by 13” pan or baking dish. Bake for 30 minutes then spread ¼ cup brown sugar on top. Bake for 15 minutes more.

My notes:  Add raisins, nuts, chopped apple, chopped dates, blueberries, or any other favorite ingredient.  You may also top with brown sugar mixed with cinnamon – my husband’s favorite!

Baked Oatmeal

Breakfast is ready!

1 John 3:1

See what great love the Father has lavished on us, that we should be called children of God! And that is what we are! The reason the world does not know us is that it did not know him.

Yummy Vidalia Onion Tart

Print Friendly, PDF & Email

While recently visiting our friends Cheryl and Todd, Cheryl treated us to some really fine meals.  She is a good cook, plans everything ahead and through the years we have enjoyed many great meals with them.  Our dinner is almost always followed by several hours of belly laughing and card games.  It is so good for our body and our soul to spend time with Todd and Cheryl — what a blessing is this friendship.   On this particular visit I came away with several new recipes including this Vidalia onion tart.  Cheryl served this tasty tart with steak from the grill and a side salad.  It made for a simple meal that was very filling, beautifully prepared, and just down right delicious!  I hope you will find time to treat your friends and family to this little tart.  It will go well with just about anything from the grill – a perfect summer meal.

Vidalia Onion Tart

Serves 6 to 8

  • 1 refrigerated ready-to-bake pie crust circle from 15 oz. package
  • 2 Tablespoon butter
  • 2 ½ pounds Vidalia onions, sliced (about 8 cups)
  • ¼ cup diced sweet red bell pepper
  • 1 teaspoon salt
  • ½ to ¾ teaspoon thyme leaves, crushed
  • 1/8 teaspoon ground black pepper

Preheat oven to 375 degrees.

In a 10” tart pan with a removable bottom, or a 9” pie plate, follow the directions on the package, press in pie crust (flute edges if pie plate is used.)  Set aside.

In a large skillet over med-low heat, melt butter.

Add onions, red peppers, salt, thyme, and black pepper.

Cook and stir until onions are soft, 12 to 15 minutes.

Place onion mixture in pie crust.  Bake until onions are crisp and golden, about 40 minutes.

Garnish with sprig of fresh thyme.

Serve immediately or at room temperature.

Today’s Scripture

Proverbs 22: 1-3

1 A good name is more desirable than great riches;
to be esteemed is better than silver or gold.

2 Rich and poor have this in common:
The LORD is the Maker of them all.

3 The prudent see danger and take refuge,
but the simple keep going and pay the penalty.

Read all of Provers 22

Read all of Psalm 22, a Psalm of David

Related Posts Plugin for WordPress, Blogger...

Jesus said, "Feed my sheep." John 21:17

Get Adobe Flash player Plugin by wpburn.com wordpress themes
%d bloggers like this: