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

Peach French Toast

Ingredients

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

Instructions

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!

MUSTARD~DILL POTATO SALAD

A new twist on an old favorite!

2 pounds new red potatoes
Salt
1/2 cup finely chopped celery
1/3 cup finely chopped red onion
2 hard-cooked eggs
1/2 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard

1 tablespoon fresh dill
Salt and pepper
Lettuce
Cherry tomatoes

Scrub the potatoes and cut into large chunks. Do not peel. Place in a saucepan and cover with salted water. Cover and bring to a boil; reduce the heat and cook until tender, about 15 minutes. Drain and transfer to a bowl. Let cool.

Add the celery, onion hard-cooked eggs, and dill to the potatoes and toss. Combine the mayonnaise, vinegar and mustard. Add to the potatoes and toss. Season with salt and pepper to taste. Serve on a bed of lettuce and garnish with cherry tomatoes.

Serves 6

note: This potato salad is delicious! Everyone wants the recipe. That's why it's here!

Biscuits and Jam!

Today I am making plum jam and don't try to talk me out of it!

I know it will take all day. I know it will be hot and messy and in the end I'll probably have only a dozen little jars of jam, and a sticky kitchen floor! (Beth! I do wish you were here to help me.)

But what else was I going to do today?

Except paint, plant, unpack and pick up.

And besides the plum tree in our back yard is dropping ripe plums all over the ground and it simply seems like the right thing to do!

I'm also making bread today. I bet you wish you could be here this afternoon when warm jam collides with hot bread....and butter, of course. Well, feel free.

In case you prefer biscuits with you jam. I just posted a recipe for Cream Biscuits on my recipe blog. Which I made for the first time last night. They were quick, fun and delicious...a winning combination.

In closing, I want to thank Rachel Lake for letting me use this photo. I don't know Rachel and she doesn't know me but I appreciate her sharing!

Cream Bicuits

2 CUPS ALL PURPOSE FLOUR

1 TEASPOON SALT

1 TABLESPOON BAKING POWDER

2 TEASPOONS SUGAR

1 CUP PLUS 2 TABLESPOONS HEAVY CREAM

1/3 CUP UNSALTED BUTTER

Preheat the oven to 425 degrees. Mix the flour, salt, baking powder and sugar in a mixing bowl. Add the cream to the dry ingredients and mix. Gather the dough together and knead a few times in the bowl. The dough should feel tender. On a lightly floured surface, knead for one additional minute. Pat the dough into a 1/2" thick round. Cut into 12 pieces with a biscuit cutter or a glass. Place biscuits on an ungreased cookie sheet. Brush the tops of the biscuits with melted butter. Bake for 15 - 17 minutes or until light golden brown.

note: I don't usually make biscuits. I've convinced myself that the ones in the freezer section are just fine, and they are! But tonight just as I was beginning to cook spaghetti, my husband walked through the kitchen, took one look at the potatoes I was frying (I know you don't usually serve potatoes with spaghetti but never mind that!) and said, " What you got going on there? You cooking breakfast? A little stunned, yet realizing it was a legitimate question (with a skillet full of sizzling potatoes), I replied, "Is that what you want?" He was most excited so I quickly called role. Eggs? check. Biscuits? silence.....FROZEN BISCUITS? absent. uh, bread? No bread, either. The crackers were eagerly waving their hands, anxious to be of service but I knew there was no way I could serve 'Hungry Jack' scrambled eggs and fried potatoes with crackers. Determined to make my man happy, I tied on my favorite apron, threw open the closest cook book and gave this new recipe a try. I'm pleased to say, they were a pleasure to make and most importantly tasted 'delish'! So even though they are not a 'tried and true' family favorite, they will most definitely make an appearance again in the near future. Just between me and you, they are significantly better than frozen and took less than 10 minutes to make (plus 15-17 more to bake) and would be a perfect accompaniment to any meal....especially spaghetti! :) You know I'm kidding, right?

Mexican Chocolate Ice Cream

You won't believe how delicious this is! Perfect for backyard cookouts, birthday parties and summer days! Warning! They'll be begging for more.

Mexican Chocolate Ice Cream makes 6 quarts

• 6 eggs
• 2 cups sugar
• 3 cups light whipping cream (3 1/2 pints)
• 3 tall cans of Pet milk
• 1 16 oz. can of Hershey's Chocolate Syrup
• 1 T. of vanilla extract
• 1 t. almond extract
• 1 t. cinnamon

In a large mixing bowl, beat eggs and sugar together. Then add whipping cream, Pet milk, Hershey's syrup, vanilla and almond extract, and cinnamon until well combined. Pour into chilled, freezer can and freeze according to manufacturer instructions. If there is any left over ( I seriously doubt it) put it in lidded freezerware and hide in your standing freezer.

Chiles Rellenos Casserole

8 whole Roasted, Peeled, And Seeded Green Chiles
1-½ cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
½ teaspoons Paprika
¼ teaspoons Cayenne Pepper

Preheat oven to 325 degrees.Mix together eggs, milk, salt, pepper, paprika and cayenne.Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.Top chilies with half the grated cheese.Repeat with another layer of chilies and another layer of cheese.Pour egg mixture all over the top.Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.Cut into squares and serve with warm corn tortillas!