Apricot-Almond Tart
Broadcast date 7/23/07
For the crust, combine in a food processor:
1-1/4 c flour
1/4 c powdered sugar
1/2 t lemon zest
Then add:
1 cube butter in chunks
Add & process to form a ball:
1 egg yolk
2 T cream or evaporated milk
1 T Amaretto or half vanilla and half almond flavoring
Wrap ball in plastic wrap and CHILL at least 1-hour
Roll into a 13-inch round on waxed paper and place in an 11-in tart pan with a removable rim. Cut off excess at rim. FREEZE 15-minutes.
For the filling, combine:
1 c ground almonds
3/4 c sugar
2-1/2 t lemon zest
1 t almond extract
1 large egg plus 1 yolk
Spread onto crust.
For the topping, place:
25 canned Apricot halves, cut-side-down (or use peaches, thinly sliced)
Dot with 2 T butter
Sprinkle with 1 T sugar
Bake 55 minutes at 350. Cool thoroughly before removing the rim. Dust with powdered sugar. Serve at room temperature.
Serves 6-8.
Two-Cheese Squash Casserole
Broadcast date 7/24/07
4 yellow squash, sliced
4 T butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2-1/2 c soft breadcrumbs, divided
4 c shredded Parmesan cheese, divided
1 c shredded Cheddar cheese
1/2 c chopped fresh chives
1/2 c minced fresh parsley
1 8-oz container sour cream
1 t salt
1 t freshly ground pepper
2 large eggs, lightly beaten
1/4 t garlic salt
Cook squash in boiling water just until tender, 8-10 minutes. Drain well; gently press between paper towels.
Melt 2 T butter in skillet over med-high heat; add onion and garlic and sauté 5-6 minutes or until tender. Remove skillet from heat; stir in squash, 1 c breadcrumbs, 3/4 c Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13x9 baking dish.
Melt remaining 2 T butter. Stir together melted butter, remaining 1-1/2 c breadcrumbs, 1/2 c Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
Bake at 350 for 35-40 minutes or until set.
Makes 8-10 servings.
Peach Crisp
Broadcast date 7/25/07
4 c peaches, peeled, pitted and sliced
1-1/2 c light brown sugar, divided
1 t orange juice
1 t vanilla extract
1/8 t ground ginger
1/8 t ground cinnamon
1 c self-rising flour
1 egg
1/2 c butter, melted
Coat a 9x9 casserole dish with cooking spray, set aside. In a large bowl, combine peaches, 1/2 c brown sugar, orange juice, vanilla, ginger and cinnamon. Spoon peach mixture into prepared dish.
In a medium bowl, combine remaining 1 c brown sugar, flour and egg. Crumble evenly over peaches. Pour butter over topping. Do not stir.
Bake at 375 for 30-35 minutes or until topping is golden brown. 6 servings.
Fresh Peach Pound Cake
Broadcast date 7/26/07
1 c butter, softened
3 c sugar
6 eggs
1 t vanilla extract
1/4 t run extract
1/2 c sour cream
1 pkg (3-oz) peach-flavored gelatin
3 c all-purpose flour
1/2 t salt
1/4 t baking soda
1/4 t ground cinnamon
1/8 t ground nutmeg
2 c chopped fresh peaches
Grease and flour a 10-inch tube pan. In large bowl, beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and rum extracts.
In a small bowl, combine sour cream and gelatin; set aside.
In a separate bowl, combine flour, salt, baking soda, cinnamon, and nutmeg. Gradually add flour mixture to butter mixture, beating well to combine. Fold in sour cream mixture and peaches. Spoon batter into prepared pan.
Bake at 325 for 1 hour. Cover loosely with foil to prevent excessive browning and bake for an additional 40-50 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan for 10 minutes; remove to wire rack and cool completely.
Peach Enchiladas
Broadcast date 7/27/07
2 pkgs (8-oz each) refrigerated crescent-roll dough
4 firm peaches, peeled, pitted and quartered
1-1/2 c sugar
1 c butter, melted
1 t ground cinnamon
1 12-oz can citrus-flavored soda, such as Mountain Dew
Coat a 13x9x2 pan with nonstick spray; set aside.
Unroll crescent roll dough and separate into triangles. Place 1 peach quarter on wide end of 1 dough triangle. Roll up from large end to small end to encase peach slice. Place in prepared pan. Repeat with remaining dough triangles and peach quarters.
In a small bowl, combine sugar, melted butter and cinnamon. Pour mixture over rolls. Pour soda on top.
Bake at 350 for 45 minutes.
