Sunday, August 29, 2010

Peach Jam Scones

If ever you find yourself in Fredericksburg Texas, be sure to eat lunch at Rebecca Rather's, Rather Sweet Bakery and Cafe. However, if you find yourself at home and want to try something new, be sure and try her Peach Jam Scones.

Peach Jam Scones
as written in the Pastry Queen cookbook

6 cups of flour
1 1/4 cups of sugar

1/4 cup baking powder1/4 teaspoon salt

1 1/2 cups (3 sticks) chilled unsalted butter

1 1/2 to 2 cups buttermilk

1/2 cup peach jam

3 fresh peaches, peeled and sliced,
1 (8-ounce) package frozen peaches,
defrosted and drained
Preheat the oven to 425. In the bowl of a food processor fitted with a metal blade, process the flour, 1 cup of the sugar, the baking powder and salt for about 30 seconds. Cut the butter into 1/2 inch cubes and add it to the flour mixture. Pulse about 15 times, until the butter-flour mixture is crumbly. With the processor running, slowly pour 1 1/2 cups of buttermilk through the feed tube. Stop the food processor as soon as the buttermilk has been added. If the dough has begun to stick together in a ball, remove it. If not, add more buttermilk, 1 tablespoon at a time, and pulse until the dough begins to clump up and form a ball.

Place the dough on a lightly floured flat surface. Use your hands to pat the dough into a 1/4 inch thick rectangle about 12 x 15-inches. Spread a thin layer of jam lengthwise over half the dough and arrange the peach slices in a single layer on top of the jam. Fol the plain dough over the peaches to make a 6 x 15-inch rectangle with the jam and peaches folded inside. Cut the dough into 8 triangles and sprinkle the top of the sconces with the remaining 1/4 cup sugar.

Bake on an ungreased baking sheet for 10 -15 minutes, until the scones are light brown. Serve warm or at room temperature.
They freeze and reheat well too!
Purple Peach by Roxanne Spradlin....acrylic

Wednesday, August 4, 2010

Peach French Toast


cooking spray
1 large whole wheat baguette (8 oz)
4 large eggs
4 large egg whites
1 cup non-fat milk
1 teaspoon vanilla
5 cups ripe peaches
2 tablespoons firmly packed brown sugar
1/4 teaspoon cinnamon
* optional 1 1/2 cups plain yogurt
3/4 cup pure maple syrup
Spray 13 x 9. Slice baguette into 1/2" slices. Arrange in a single layer. In a medium bowl, whisk eggs, milk and vanilla and pour over bread. Scatter peaches and sprinkle with sugar and cinnamon.
Cover with plastic and refrigerate over night.
Preheat oven to 350 degrees and bake uncovered until slightly puffed and bread is golden brown.
* optional - Serve with a dollop of yogurt and pure maple syrup.

This is Jenny! Jenny married our son Clint, last March. She is an amazing young woman. She is my one and only daughter-in-love! We are thrilled she's a part of our family! One of her many talents( seriously they'd go to the bottom of the page) is cooking. Last weekend Coach and I visited Clint and Jenny and had the best time. On Saturday morning, Jenny popped this delicious surprise out of the oven and served it with turkey bacon, pan fried potatoes and hot coffee. It was scrumptious and nutritious!

...a little humorous side note: This recipe is also intended to be low in fat. I however, like Paula Dean, have always cooked with butter and cream (and have the figure to prove it!), so when I was helping Jenny put this together on Friday night, I was a little bit sneaky. I was asked to get 1 cup of milk, but the only milk in their 'fridge' was non fat! So, I did what any self-respecting southern cook would do, I helped out the 'new little bride'....and I spiked her 1 cup of non fat milk with a little bit of HEAVY WHIPPING CREAM! I swear I didn't realize she was intentionally wanted this Peach French Toast to be 'non fat'! I'm not that bold and rebellious! Unfortunately, she caught me and will never let me forget it. Thanks Jenny, for going easy on me and making it a fun memory. A BIG thanks for showing me that something doesn't have to be high in calories , to be delicious!