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Tuesday, June 15, 2010

Peach Cobbler

1 1/2 cup all purpose flour
1/4 tsp salt
5 Tblsp. unsalted butter
4 Tblsp. cream cheese
4 to 5 Tblsp. ice water

7 very large ripe peaches, peeled and chopped coarsely
1 cup sugar
1/4 cup (1/2 stick)unsalted butter

Preheat the oven to 450 degrees. Lightly grease a deep 7 x 9-inch ovenproof dish. Set aside.

Place the flour and salt in the bowl of a food processor fitted with a metal blade. Add the butter and cream cheese. Process until mixture is the size of small peas. Add ice water and process until mixture begins to form a ball. Remove and shape into a ball. Meanwhile, cut the peaches into thick slices and set aside.

To assemble the cobbler, roll the dough out into a large, ragged rectangle on a floured surface. Dust with flour and roll back onto the rolling pin. Unroll over the prepared dish, lining the bottom and sides and allowing excess dough to hang over sides. Heap peaches into the dish. Sprinkle with sugar and dot with the butter pieces. Fold the loose ends of the pastry over the top.

Put cobbler into the oven and turn temperature to 425 degrees. Bake for 45 minutes, or until top is golden.

Saturday, June 12, 2010

Onion Marmalade

                         Jeff's smoked hog
            (slow smoked with no seasoning)


* 1 tablespoon extra-virgin olive oil
* 6 medium yellow onions, thinly sliced
* ½ cup Port wine (this caused mine to be dark - use sherry if lighter in color desired)
* ½ cup vinegar
* 2 tablespoons sugar
* 2 tablespoons dried cherries
* ½ teaspoon yellow mustard seeds
* 1 bay leaf
* 20 black peppercorns, cracked


Place all ingredients in a non-reactive, thick-bottomed pot over low heat. Simmer until almost all liquid has evaporated and onions are translucent. (30-40 minutes) Set aside to cool.

Place in glass jars and refrigerate.

Sunday, June 6, 2010

Zuchini Cake - 2 layers with cream cheese frosting


1 cup butter
2 cup sugar
3 eggs
2 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
2 cups shredded zucchini
1 cup walnuts


Mix butter and sugar. Add eggs, one at a time beating well after each addition; blend in vanilla. In a separate bowl, sift together the flour, baking powder, cinnamon, and baking soda. Add sifted dry ingredients to first mixture; alternating with zucchini. Fold in chopped nuts. (Batter will be a bit thin.)

Pour into greased and floured 8” round cake pans. Bake at 350° for 55 minutes.

Frost with cream cheese frosting when completely cooled. Garnish with walnuts.

Cream Cheese Frosting


8 ounce packages cream cheese, softened
1 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


In a medium bowl, cream together the cream cheese. Mix in the vanilla, then gradually stir in the confectioners' sugar beating until smooth and fluffy