Peach Crisp photos

First, let me apologize for the quality of these photos. They were taken in my somewhat dimly lit kitchen using Photobooth on my MacBook. I usually use my Canon Elph with is a real gem but my husband needed it for work tonight and knowing my penchant for procrastination, I decided to use Photobooth. Fun little application.

Above the blanched, peeled peaches that have been tossed with 1/4cup brown sugar and 1tsp flour are waiting for the crumb.

Above, the crumb has been sprinkled on and dish is about to be put into a 350F oven for about 45min.

Fresh out of the oven. This picture doesn't do it justice. Believe me, the crisp was still bubbling and the smell was amazing. Fresh peach smells wonderful but cooked peach makes me swoon.

Peach Crisp

It's peach season so naturally I made a crisp. This is my favourite way to eat peaches besides  fresh and nicely ripe.

I used my good ol' Joy Of Cooking, changing the recipe a bit. Here it is:

4 cups fruit (5-6 peaches, more or less depending on size)
tossed with 1/4cup brown sugar and 1tsp flour.
Blanch to peel (blanching: in a pot, bring some water to a boil. Leaving it on high, place the peaches in the boiling water for a minute exactly and remove with a slotted spoon. Once cool, slip the skins off. If you've never done this, the skins might not look like they'll slip off but a bit of encouragement with a pairing knife will start it. It's so satisfying that you'll want to blanch more peaches and do tomatoes next. Seriously)

In a food processor:

1/2 cup oats
1/2 cup whole wheat flour (use whole spelt if you have it)
1/2 cup white flour (use white spelt if you have it)
1 cup brown sugar
1/2 tsp salt
1/2 cup cubed cold butter.
Process until crumbly.

Butter a baking dish, any will do as long as it has a 8-9" diameter or 8" square dish. I usually use one of my pottery bowls but today I used a baking dish I (sort of) inherited from a dear friend who passed away last Fall; we call it the Stewart Dish (in a booming echoey voice). Notice the green handles in the photo. Be still my heart.

Pour the prepared fruit in the bottom of buttered dish. Sprinkle the crumb on top and bake for about 45 minutes in a 350*F oven. (175*C for you Metrics out there)

Note: adding cinnamon is a nice touch. Add 1tsp to the crumb and 1/2 to the fruit with 1/4tsp of freshly grated nutmeg (or 1/2 tsp pre-ground but frankly, nutmeg is amazing freshly grated, get yourself a little grater and discover what nutmeg is supposed to taste like)

Enjoy!!

pizza

I make this pizza once a week, it's a big treat in our home. My 7 yo loves it and when given a choice would rather I make it than order one. And he's a picky eater. My 2yo (almost 3) acts excited but will let her piece sit there until bed and then ask for a banana. She won't let anybody eat her piece either. She's funny.
I use a pizza stone-- I love it. I use it for many things but it does make a great pizza. I'll need to buy a second one soon, my 7yo eats almost a whole half while DH and I eat 1/4 each. But then we usually have salad alongside. Salad keeps me happy.

Notice how one half has yummy vegetables while the other, well, has only broccoli. That side usually also has pepperoni but we were out. Guess which side my 7yo prefers?


Toppings:
Pizza sauce, canned. (gasp! but who has time to make it??)
Broccoli: cutting off the tiny florets to sprinkle on--originally a trick to get more greens in my picky eater but he saw me doing it the next time I made this pizza so I told him it was the secret ingredient that made it so yummy last time. I now sprinkle it on generously.
Mushrooms thinly sliced.
Red peppers, thinly sliced.
(Zucchini usually but not this time, ran out. Too bad because it adds a lovely flavour)
Top with grated mozzarella. See below for baking temperatures and time.

Pizza dough
(makes one 10-12" pizza)

1 cup spelt flour (I use half whole, half white--Hockley Valley makes a truly white spelt) with extra white for kneading
1 tsp sugar
1 tsp yeast (rounded)
1/4 tsp salt
1/2 cup warm water

Mix yeast with the warm water, let dissolve. In a medium bowl, mix flour, sugar, salt and then add yeast. Mix well, ending by kneading, adding flour when necessary. Knead until soft, about 5 minutes.

shape/flatten/roll to make pizza, add toppings and bake at 425*F for about 10-12 minutes or until bottom is lightly browned.

Yum!

Queen Elizabeth Cake

This is one of those cakes that when people hear the description,  they say "hmmm interesting " (aka yuck) and after tasting it, can not believe how incredibly delicious it is. I love this cake. I love making it.

I am not posting the recipe, there are many online you can find. Mine lists only ingredients. The cake part is simple but the topping is double cooked.

This one in particular was made for a friend's father who is also a friend. I made it for his birthday, he turned 83.  

Pumpkin Chocolate Chip Muffins

These are one of our favourite muffins. My two love them and I have to freeze them as soon as they are cool so I can exercise my willpower. 20 seconds in the microwave or left frozen for a school lunch; perfect.

Pumpkin Chocolate Chip Muffins

(12 large muffins)

1&1/2 cups brown sugar

1/2 cup olive oil

2 eggs

1/2 cup pumpkin 

1/2 cup mashed banana 

1/3 cup water (or juice or milk)

~~~~~

1&3/4 cups whole spelt

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp cinnamon

1/4 tsp cloves

1/2 cup chocolate chip

Bake 350*F/ 20 minutes

Enjoy!!

milk with an egg and oil for blueberry muffins.

I was making some blueberry muffins and when I put the egg, milk and oil together I thought it was pretty. They are in my 1-cup measure.