Warm Summer Peach Coffee Cake with Cinnamon-Ginger Glaze
INGREDIENTS
1-1/2 cups all purpose flour
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup apple sauce
1 egg
1/3 cup milk
2 teaspoons vanilla extract
1/2 cup dark brown sugar
3 tablespoons unsalted butter, softened
1.5 teaspoons cinnamon powder
2 teaspoons ginger powder (can be purchased at the dollar store rather than pay supermarket prices)
3 or 4 large, ripe peaches and/or nectarines: pealed, pitted and diced
OPTIONAL:
1/3 cup, plus 1/4 cup sliced (not slivered) almonds
3/4 cup fresh raspberries: rinsed, drained and gently patted dry
fresh mint leaves for garnish
GLAZE: (establish a "drizzle-able" consistency ... add more conf sugar if too wet; add more drops of milk if too dry)
approximately 3/4 to 1 cup confectioner's sugar
1 tsp vanilla extract
several drops of milk, perhaps one tsp
1.5 tsp cinnamon powder
1.5 tsp ginger powder
Directions
Preheat oven to 350F.
In large bowl, cream softened butter, dark brown sugar, vanilla extract, cinnamon and ginger powders.
Submerge diced fruit into bowl with #2 mixture and let "stew" while managing remaining recipe.
In a second (large) bowl, combine flour, white sugar, salt and baking powder.
In third bowl, mix applesauce with egg and milk.
Fold fruit stew into dry-ingredient bowl.
Spray entire inside of bundt pan with Pam's baking spray (shake can intermittently and use tiny, little baby-spritzes over entire inner surface of bundt pan - I do this over a sink or trash can as can become sticky mess but works awesome!)
Sprinkle 1/3 cup sliced almonds evenly around deepest well of pan, which form the rounded peaks of the bundt cake
Immediately pour batter into pam-sprayed bundt pan (the almonds will get baked into the top of the cake - visible once removed from pan)
Bake in preheated oven for 55 mins; then cool 15 mins before inverting bundt pan to release cake onto lovely serving platter.
Glaze: establishing balanced consistency can take longer than expected - ok to glaze cake when still warm
Use fork tines to drizzle glaze in diagonals or criss-crosses across top of cake; allow to "drip" down sides
Sprinkle remaining sliced almonds on top of glaze before glaze 'sets' (best to glaze cake in sections, sprinkling almonds as you progress)
Serve cake warm or at room temperature with coffee or tea - INCREDIBLE warm, with vanilla bean ice cream and coffee or Earl Grey tea!!
In order to serve warm, prepare your timing such that the glaze-portion is completed precisely 1/2 hour before you sit for dinner.
Optional:
If using fresh berries for presentation/garnish: add to center of ringed cake JUST before bringing to table; also -place berries in odd number (three or five) spots around outer perimeter of cake on top of clean, dry, mint leaves.
Short Ribs
4 to 5 lbs beef short ribs, cut into pieces (for four servings)
1 tsp salt
1 tsp black pepper (I prefer fresh ground)
1 12-oz bottle chili sauce
1/2 cup beer
2 TBSPNS minced onion
2 TBSPNS Worcestershire sauce
1 TBSPN chili powder
2 tsp sugar
Salt and pepper the rib pieces
Combine remaining ingredients in saucepan; bring to boil; reduce heat and simmer 5 mins -then set aside.
Grill for 20 minutes on med-high, turning frequently.
Baste liberally with sauce; continue grilling/turning additional 20 mins.
Serve on platter with final slather of sauce prior to serving.
Baby Back Ribs
3 to 5 lbs. baby back ribs (makes 4 servings)
2 tsp salt
1 tsp black pepper
1 cup hoisin sauce
1 cup grape jelly
2 TBSPNS Worcestershire sauce
2 TBSPNS dry mustard
1 TBSPN brown sugar
2 tsp garlic powder
2 tsp Tabasco sauce
Juice of one lime
Sprinkle ribs with salt and pepper and set aside while grill preheats.
Place ribs on preheated grill over medium heat (use disposable drip pan directly beneath ribs, or make one from heavy-duty foil) -this will keep ribs from drying out
Cover and cook approx 1 hour (until tender)
While cooking, combine remaining ingredients in saucepan; bring to boil; reduce heat and simmer 5 mins.
When ribs are tender, remove drip pan, exposing ribs to direct heat; continue to grill uncovered, basting with sauce, turning until crisp on both sides - about 5 mins.
cut ribs into sections; serve with remaining sauce.
Sauteed Sweet Potato Slices
Sauteed Sweet Potato Slices
INGREDIENTS
1-2 Tbsp. olive oil
1 Dallop of butter
1 onion sliced
1 sweet potato sliced
PREPARATION
First you add 1-2 tablespoons of olive oil in a pan with a dallop of butter. Melt the butter completely and mix it around the pan in the olive oil. When completely melted, add your sliced onion. Slice enough onion to cover the entire pan. Sautee the onion until lightly brown, then lay over your sweet potato slices ontop of the onion and cover. Reduce the heat to a medium/medium-high. Let cook for a few minutes. Then toss everything, it's ok if the onions look brown as they are burning a little. Once tossed make sure the potato slices are flipped on the opposite side than before and recover to let them cook on the other side. They will be ready in a few minutes or when you feel like they are soft enough. They are very delicious and full of flavor from the onions. Even the cooked/burnt onions are delicious.
Orange Pesto Chicken
INGREDIENTS
2 Tbsp. olive oil
1 ib. boneless, skinless chicken breast, cut into thin strips
2 Tbsp. orange juice
1-1/2 cups milk
1 package Knorr Creamy Pesto sauce mix
1/2 cup grated Parmesean cheese
8 ounces your favorite pasta, cooked and drained
PREPARATION
Heat olive oil in a large skillet, over medium-high heat and brown chicken, stirring occasionally. Stir in orange juice and cook 1 minute. Stir in milk and Knorr® Creamy Pesto sauce mix and bring to a boil. Stir in cheese. Reduce heat and simmer, stirring occasionally, until chicken is thoroughly cooked, about 3 minutes. Toss sauce with hot pasta.
Smoky Chipotle Parmesan French Fries
Serves 4
Prep Time: 10 minutes
Cooking Time: 45 minutes
3-1/2 tablespoons olive oil
1 tablespoon finely chopped chipotle peppers in adobo sauce
2 tablespoons finely grated Parmesan cheese
1 teaspoon smoked paprika
1/2 teaspoon lemon juice
1-1/2 teaspoons sea salt
1-1/3-pound Idaho Russet Potatoes
Preheat the oven to 425 F.
In a large mixing bowl, combine the oil with the chipotles, Parmesan, paprika, lemon juice and salt, and set it aside.
Peel, wash, and dry the potatoes. Then, cut them into french fry-sized pieces, about 1/4-inch sticks. Add the potatoes to the bowl with the chipotle mixture and toss them until they’re completely coated.
Spread the sauced potato sticks on a baking sheet in a single layer, and place them in the preheated oven for approximately 45 minutes, or until both sides are golden brown and crispy. They should be flipped about half way through the cooking process, with a flat-bottomed metal spatula. Leave them on the baking sheet to cool.
Notes:
Exactly what are chipotle peppers in adobo sauce? Well, they’re smoked jalapeño chiles that are canned in a sauce that typically contains tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. And a little goes a long way. It’s hot! For less heat, you can just use the sauce and for extra heat be sure you use one of the peppers, and keep a few seeds in there!
