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Peach Crepes

Serves 6 (2 crepes per person)

Crepes:
1 C. all purpose flour
2 T. sugar
¼ t. salt
3 eggs
1 C. milk
1 t. vanilla extract
3 T. melted butter, plus extra for brushing the pan

Filling:
4 large, ripe peaches
¼ C. sugar
1 t. vanilla
1 t. cinnamon
½ t. nutmeg

Preparation:
Heat oven to 300 Fahrenheit.

In a mixing bowl, combine flour, sugar and salt. In a separate bowl, combine eggs, milk and vanilla. Add wet ingredients to dry, and then stir in melted butter.

Cut the peaches into 1″ pieces. In a mixing bowl, combine peaches, vanilla, sugar, cinnamon and nutmeg. Set aside.

Heat a crepe or non-stick sauté pan on medium-high. Brush some of the melted butter into the pan. Holding the pan away from the heat, add about 3 T. of batter and swirl around until bottom is completely covered. Loosen sides of crepe, and flip when bottom is brown. Cook second side until brown and slide out of pan onto a plate. Keep crepes separated by plastic wrap, wax paper, or paper towels.

In a second, large, sauté pan, heat about 2 T. of butter on medium and add the peach mixture. Cook until peaches are warmed through.

Using a greased cookie sheet as a surface, place about 1/3 cup of peaches into each crepe and roll up. When all the crepes are rolled, place cookie sheet into oven and heat for about 5 minutes, just until crepes are very warm.

Serve 2 crepes per plate. Dust with a little powdered sugar before serving.

Pumpkin Bread

1 lb. 2 oz. sugar
4 oz. safflower oil
4 eggs, slightly beaten
14½ oz. pumpkin puree
4 oz. all-purpose flour
7½ oz. cake flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
½ tsp. baking powder
2 tsp. baking soda

Preparation:
Preheat the oven to 325°F. Grease and flour two loaf pans. In a mixing bowl combine the sugar, oil, eggs, and pumpkin puree. Mix 1 minute. Sift the flours, baking powder, and baking soda in a separate bowl. Add the spices to this bowl and whisk together. Add the dry ingredients to the wet ingredients and mix until combined. Scrape the bowl as needed. Add to the loaf pans and bake for 1 hour or until golden brown and has slightly pulled away from the sides of the pan. I prefer a higher loaf, so I put more in one pan and less in the other. I pull the smaller loaf out of the oven after approx. 40 minutes. Serve hot and enjoy.

Raspberry Cream Cheese Coffee Cake

Batter:
2½ C. All purpose flour
¾ C. sugar
¾ C. butter
½ t. baking powder
½ t. baking soda
¼ t. salt
¾ C. sour cream
1 egg
1 t. vanilla extract

Filling:
8 oz. cream cheese
¼ C. sugar
1 egg
½ C. raspberry jam

Topping:
½ C. sliced almonds

Preheat oven to 350 degrees Fahrenheit.

Preheat oven to 350 degrees. In a large bowl, combine the flour and the sugar. Cut the butter in using a pastry blender until the mixture resembles coarse crumbs. Reserve 1 cup of the crumbs for the topping. To the remaining crumb mixture and the baking powder, baking soda, salt, sour cream, egg, and vanilla extract. Blend well. Spread the batter over the bottom and 2″ up the sides of a greased and floured 9″ springform pan. (I used and 8″ square and it worked fine). The batter should be ¼” thick on all sides.

For the filling: In a small bowl, combine the cream cheese, sugar, and egg and blend well. Pour it over the batter in the pan. Spoon the jam evenly over the cream cheese. Combine the reserved crumbs and the almonds, and sprinkle over the top of the cake. Bake 55-60 minutes or until browned. Cool, and serve. (best at room temp)

Late Harvest Crust-less Quiche

Serves 8

  • 10 large eggs
  • 1 C. heavy cream
  • 1 C. milk (2% is best)
  • 1 t. salt
  • pepper to taste.
  • 1 T. olive oil
  • 1 large or 2 small summer squash (any kind you like), halved and thinly sliced
  • 1 large ear corn, kernels removed with a knife
  • 2 medium tomatoes, halved and thinly sliced
  • ¼ fresh basil leaves, rough chopped
  • 1 C. crumbled Feta cheese
  • 2 T. grated parmesan cheese
  • Salt and pepper

Preheat oven to 325.

In a skillet, heat olive oil over medium high heat. Add summer squash and sauté until
just tender. Turn off heat and add in corn kernels and basil, stirring to combine. Season

lightly with salt and pepper. Set aside.

Crack eggs into a large bowl and beat until combined. Add in cream, milk, salt and pepper.
Grease a high sided quiche pan with non stick spray or butter. Pour veggie mix onto
bottom. Sprinkle half of the feta cheese on top. Pour egg mixture over veggies and,
using your fingers, agitate the vegetable layer, so it doesn’t stay at the bottom of the pan.
Sprinkle remaining Feta on top. Place in oven and bake until all is set but the very top.
Before it’s finished cooking, pull the quiche out and layer the tomatoes in a circular
pattern on the top of the quiche. Sprinkle with parmesan and place back in oven to finish
cooking.

Quiche is finished when a knife inserted comes out clean.