On Sun, 21 Aug 2016 13:38:19 -0400, jmcquown >
wrote:

>'Tis the season. For Peaches!
>
>There's a (sort of) local show where the host of the Very Vera show
>recently prepared several things using peaches.
>
>A twist on Peach Cobbler using rye flour:
>
>For the cobbler filling
>
> 6 peaches, sliced
> 1/3 cup brown sugar
> 2 tablespoons cornstarch
> 1/2 teaspoon cinnamon
> 1/4 teaspoon nutmeg
>
>For the crumble
>
> 1/3 cup rye flour
> 2/3 cup all-purpose flour
> 2 tablespoons granulated sugar
> 3/4 tablespoon kosher salt
> 1/4 teaspoon nutmeg
> 4 tablespoons unsalted butter, in 1/4 inch dice
> 1/2 cup whipping cream
>
>Instructions
>
> Preheat oven to 400°.
> In a medium bowl, toss together peaches, brown sugar, cornstarch,
>cinnamon, and nutmeg. Pour into a buttered 9 x 9 baking dish.
> In another bowl, whisk together the flours, sugar, salt, and
>nutmeg. Toss in the butter and rub each cube between your fingers to
>flatten.
> Add cream and stir to loosely combine. Press cobbler crumble
>together and spread over the top of peaches.
> Bake for 35 minutes or until golden brown and juices are bubbling.
> Serve warm with vanilla ice cream.
>
>French Toast with peaches:
>
>Ingredients
>
> 1/3 cup whole milk
> 1 peach, thinly sliced
> 4 tablespoons mascarpone cheese
> 1 teaspoon vanilla extract
> 1/4 teaspoon nutmeg
> 1/4 teaspoon cinnamon
> 1/2 teaspoon salt
> 3 tablespoons granulated sugar
> 2 large eggs
> 1/3 cup heavy cream
> 1/3 cup whole milk
> For serving: soft butter, maple syrup, powdered sugar, and crisp bacon
> 8 thin slices of English muffin bread
>
>Instructions
>
> In a wide shallow dish, whisk together the whole milk, cream eggs,
>sugar, salt, cinnamon, nutmeg, and vanilla extract.
> Preheat a griddle to medium heat.
> Spread 4 slices of bread with 1 tablespoon of mascarpone each and
>cover with slices of peach. Top with another slice and press down.
> Dip each sandwich in milk mixture on both sides.
> Add to hot buttered griddle and cook for 2-3 minutes per side until
>golden brown.
> Serve with soft butter, maple syrup, powdered sugar, and crisp bacon.

There's been peaches around here for close to a month, and I buy a
basket every time I'm at the grocery store. I've been slicing a lot of
them up and freezing them in Ziploc bags - I've got about a dozen now.

At this very moment, this is in the oven:

http://cooking.nytimes.com/recipes/1...ch-skillet-pie

Unfortunately, I forgot the cinnamon in with the peaches, so I'll have
to sprinkle on extra cinnamon sugar when it comes out of the oven.

Doris