Showing posts with label Ice cream. Show all posts
Showing posts with label Ice cream. Show all posts

Tuesday, September 17, 2013

Fresh Peach and Apple Crisp

Buying the most beautiful and perfect peaches deserves a photo 'prop'...don't you agree?
The reason that I'm featuring these gorgeous peaches is...we are in the midst of being able to get Georgia peaches here, in S. Florida and they are quite affordable at this time of the year, and also...organic as well.

Fruit crisps, are the easiest things are to make when you just want a quick dessert to serve with a scoop of ice cream, or just by itself...even, cold!
It looks like a 'ray of sunshine' all around the dish, made in my vintage pink Pyrex that used to belong to my mother from the sixties. I also have the matching bowl with it. Taking photos of it in the natural light with a 'ray of sunshine' also helps to feature this easy and yummy quick homemade dessert! The recipe is so very simple and easy, you just have to remember the basic equivalent measurement of everything ...except the butter.

I served this right out of the oven and the aroma with the apple, peach, cinnamon and brown sugar was totally incredible and intoxicating. Actually you have to wait at least 15 minutes for the fruit crisp to settle and the juices thicken as it cools, otherwise it gets so juicy...which is not a bad thing as long as the topping stays crunchy!

Topping it with your favorite ice cream really is scrumptious and heavenly!

After a few minutes, the ice cream starts to melt over the warm crisp and you'll also need a spoon with your for...better yet, just scoop up all the yummy goodness with your spoon!

Fresh Peach and Apple Crisp
recipe by; Elisabeth

1/2 cup quick cooking rolled oats
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
dash of salt
1/3 cup butter
zest and juice of 1 lemon
4 medium peaches peeled and sliced
3 medium apples peeled and sliced thin



In mixing bowl, combine oats, flour, cinnamon, salt, and brown sugar (leave 1 Tbsp. sugar for mixing into the fruit.) Cut the butter into small pieces and crumble them into the flour and oats mixture. Set aside

In a large bowl, add the peeled, sliced peaches, the peeled slice apples, the grated lemon zest, the juice of the 1 lemon, and the 1 Tbsp. brown sugar. Place fruit in a 10x6x2 inch baking dish, Sprinkle the flour mixture over the fruit, Bake in a 375 degree F. oven for about 45 minutes or until fruit liquid starts to bubble.
Serve warm over ice cream.

Here are some photos to share with you from this past weekend...

Linking to:Thursday Favorite Things @ Katherine's Corner

sail boat on the beach...
view from our private beach...
view of the moon in the background...
at sunset, across the street on the Intracoastal water...
just down the street from me...
well manicured public lawn, and well kept trees...Palm Beach
Gabby taking photos...as well!
 
 
 

Wednesday, September 29, 2010

Recipe for the: Light and Easy Spaghetti and Meatballs

 Light and Easy Spaghetti and Meatballs
for the meatballs
  
1 lb ground sirloin
1/2 lb ground chuck
1 whole onion chopped
2 cloves garlic chopped
2 eggs
1/2 cup cracker meal (or 1/2 cup breadcrumbs)
1 handful chopped parsley, (or about 1 teaspoon dry parsley)
a few fresh basil leaves (or 1 teaspoon dry)
1/2 cup grated Parmesan, Romano (I used grated Granana Padana)
2 bay leaves
2 Tablespoons olive oil for frying meatballs, and onion
salt and pepper to taste


22 uniform sizes, no getting your hands all dirty, and just gently roll them together with wet palms, ready to brown them in olive oil, and throw them into the sauce. You don't have to use all of them. After frying, you can freeze probably half, it's up to you.
Meatballs should look like these, nice and brown. They're ready to go in the sauce when all pink is browned evenly. 

Combine all your ingredients for the meatball, and just lightly form them, scooping them out with the 1 1/2 inch scooper. If you like, use 1/2 of the onions in the meatball mixture, and use the other half to saute them to put into the sauce.

Easy Spaghetti Sauce 

In a blender, blend each 28 oz can of Marzano tomatoes, one at a time, give it a whirl, and it's done. Pour into a med.large sauce pan, just like that, and start heating it at med.high. Saute half the onions if you like, and add them in the sauce, along with some of the parsley, the basil, bay, leaf and a small amount of chopped garlic. A generous grinding of fresh black pepper, kosher, or sea salt...PLEASE NO SUGAR! Tomatoes are sweet as honey...HONEST! When meatballs are browned, just throw them in there, partially cover the pot, and on med.low cook for about 4 minutes, or until you see the liquid evaporating. You won't be sorry you followed this method, because sometimes you just want to make a vegetarian sauce, and leave out the meat. Serves 6.



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The easiest way to chop garlic and onion, is to first, buy a plastic jar container of whole peeled garlic, and put them into a food processor, larger than this size, and process them till they're finely chopped, and spoon them into a small mason jar, fill them with canola or vegetable, and use them for whatever your garlic calls for. Sure beats all that chopping by hand. This little food processor I got at Goodwill  $2.99, and whenever I just want to chop onion in it, just quarter the pieces and drop them in there. For meatballs, or meat loaf, they are especially goo, because you don't have all the large unwanted pieces in there, that usually don't cook all the way. This is such a time savor. The garlic will last you at leas a good whole month.


Sunday, August 29, 2010