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Archive for June, 2014

4C sweetened iced tea

3C bourbon

2C bottled peach nectar or fresh-squeezed peach nectar/juice

1C fresh lemon juice

Fresh or frozen sliced peaches

In a pitcher, combine tea, bourbon, peach nectar & lemon juice.  Pour over ice or refrigerate to chill.

Add peach slices.  Serves 10

Every Day with Rachel Ray, Cocktails A to Z
Recipe by Rob Ortenzio, beverage director at Yardbird Southern Table and Bar, Martini

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Cherry Shortcakes

Makes 6

4C fresh sour or sweet cherries, stemmed and pitted
½ C plus 1 T sugar
2 C cake flour
2 tsp baking powder
¼ tsp salt
6 tbsp cold unsalted butter, cut into small pieces
1 pint heavy cream
½ tsp pure vanilla extract

  1. Position a rack in the center of the oven; preheat to 400 F. Line a large baking sheet with parchment. In a bowl, toss the cherries with ¼ cup sugar; let sit while you make the shortcakes.
  2. In a large bowl, whisk the flour, ¼ cup sugar, the baking powder and salt. Using your fingertips, work the butter into the flour mixture until it forms fine crumbs (it should look like cornmeal). Make a well in the center of the mixture; pour in ¾ cup cream. Using a rubber spatula, stir the dough until it just comes together.
  3. Turn out the dough onto a lightly floured work surface. Knead twice, then pat into a 3-by-9-inch rectangle. Using a thin, sharp knife, cut the dough into 3 squares. Cut each square diagonally into 2 triangles, creating 6 biscuits. Transfer to the prepared baking sheet. Brush the biscuit tops with about 1 tbsp cream. Bake until golden and springy to the touch, about 15 minutes. Transfer to a rack. Brush them with another 1 tbsp cream; let cool.
  4. Whip the remaining cream with the vanilla and remaining 1 tbsp sugar until soft peaks form. Split the biscuits horizontally; place the bottoms on plates. Top with the cherries and their juices. Dollop (liberally!) with the whipped cream; cover with the biscuit tops. Serve immediately.

From the July/August 2012 issue of Everyday with Rachel Ray

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Crumble topping:

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup butter, softened

Cake:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 3 cups fresh, pitted dark sweet cherries (or frozen, but do not thaw!)

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.

In another medium bowl, stir together the flour, baking powder, salt and cinnamon. In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth.

Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the cherries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!) Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

Source: Facebook and Examiner New England Food Click Share to save for later! Join facebook group  https://www.facebook.com/groups/Downsizingwithginabean/ For more!!  http://GinaBean.SkinnyFiberPlus.com/?SOURCE=FB

 — with Sharon Ross and Nancy Tornillo-Harris.

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