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PEACH CRISP WITH OATMEAL

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PEACH CRISP WITH OATMEAL

Baking tips for Peach Crisp

Be sure to prepare the topping first and refrigerate it while you make the filling.

You can use fresh, frozen, or canned peaches or a combination of types of peaches in this recipe.  If using fresh peaches, you’ll need about 6-7 medium peaches.  If using frozen peaches do not thaw them.  If using canned peaches, make sure to use sliced peaches that are canned in juice (not syrup) and drain them completely first and slice as desired.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6 servings

Ingredients

For the topping:

1/2 cup (65 grams) all-purpose flour,

3/4 cup (150 grams) brown sugar (can reduce sugar to ½ cup)

1 1/2 teaspoon ground cinnamon

1/4 teaspoon salt (optional)

1/2 cup (115 grams) cold unsalted butter, cubed into small pieces

11/4 cup (100 grams) old-fashioned rolled oats or quick oats (oatmeal)

Optional: ¼ cup or as desired oat bran and/or wheat germ

For the filling:

5 cups sliced peaches* about 6-7 medium peaches

1/3 cup (65 grams) granulated sugar

1/4 cup (31 grams) all-purpose flour

1 ½ teaspoon cinnamon

1 Tablespoon Minute tapioca

¼ cup Quick oats (oatmeal)

Instructions

Preheat oven to 350°F. Spray or oil a 9-inch pie plate (an 8 or 9-inch square baking dish should work fine too) with nonstick cooking spray and set aside.

To make the topping:

In a mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt, oats (and optional ingredients if being used) until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly. Transfer to the refrigerator while you make the filling.

To make the filling:

Add the peaches to a large mixing bowl and sprinkle the flour, tapioca, cinnamon and sugar on top. Stir until all of the peaches are well coated with these ingredients. Scoop the peaches into the prepared baking dish, remove the topping from the refrigerator and sprinkle on top of the filling.

Bake at 350°F for 40-50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges. I used my convection oven and a glass pan – heat setting 325 degrees and baked it for 30 minutes.

Remove from the oven and transfer to a wire rack to cool slightly before serving. If serving cold, you can top with whipped cream or topping.

This is a wonderful, healthy dessert that is so refreshing and easy to make.

Salad Nicoise

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SALAD NICOISE

1 lb.                 New potatoes

2                      Eggs

4 oz.                French beans

6                      Tomatoes

1 can               Anchovies

1                      Crisp head of lettuce

3 Tbl.              Olive oil         

3 tsp.               Wine vinegar

1/2 tsp.            French mustard

Pinch               Salt

Pinch               Pepper

14 oz. can        Tuna

2 oz.                Pitted black olives

Egg piercer

Vinegar and salt for eggs

Jar with cover for dressing preparation

Scrub the potatoes.  Cook them in boiling water for 15 minutes until tender.  Drain them and let them cool. 

Pierce the eggs.  Add vinegar and salt (generous amounts) to egg cooking water.  Boil the eggs for 10 minutes. Rinse and put them in a bowl of cold water (keep slowly running water running into the bowl) to let them cool.  Tap them and peel off the shells under cold running water.

Trim the ends off the beans.  Cook them in boiling water for 5 minutes.  Rinse them with cold water. 

Cut the tomatoes into quarters. Slice the potatoes.  Drain the anchovies and cut them in half lengthwise.

Wash the lettuce leaves in cold water.  Pat them dry and arrange them in the bottom of a large salad bowl.

Put the potatoes on top of the lettuce.  Drain the tuna and put it on top.  Add the bans, tomatoes and anchovies. 

For the dressing, put the olive oil, vinegar, mustard, salt and pepper into a jar.  Screw on the lid and shake really well. 

Drizzle on the dressing.  Slice the hard-boiled eggs and put them into the bowl, along with the olives.

This salad can be served in a roll or piece of bread.

This delicious tuna salad which was first made in Nice in the South of France, so its name means “salad from Nice”.  It includes local ingredients, such as tomatoes, anchovies and juice black olives.  Serve this salad with fresh French bread.  It can be served on a plate or as a sandwich.

Creative Cooking

By

Lydia Critchley

608-240-9773

creativecook@creativecookingbylydia.com

www.creativecookingbylydia.com

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Herbed Cottage Cheese Salad for Four

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Herbed Cottage Cheese Salad for Four

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Ingredients

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Ingredients


Instructions
  1. In a bowl combine cottage cheese, sour cream, cucumber, green pepper, onion, basil, pepper, and tarragon.

    Serve cottage cheese mixture on lettuce-lined plates. Top with vegetable strips.

    Yield: 2 servings or 4 servings if recipe is doubled

    Nutritional information per serving:
    Calories: 183
    Protein: 13g
    Carbohydrate: 10g
    Fat: 10g
    Cholesterol: 26mg
    Sodium: 391mg
    Potassium: 431mg


  2. I am available to do food presentations or sales presentations of products in stores, food shows, etc.

    Contact me at the following e-mail address:
    creativecook@sbcglobal.net
    608-240-9773

    Interactive questions, comments, suggestions, etc. can also be posted on this website. I can also be reached at 608-240-9773.


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Melting Moments

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A tender and delicious cookie that is easy to make.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a medium mixing bowl stir (or use a sifter to blend) together the flour, baking powder, and baking soda. Set aside. In a large mixing bowl beat the margarine or butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, egg yolk, and vanilla. Beat until thoroughly combined, scraping the sides of the bowl occasionally. With the mixer on low speed, gradually add the flour mixture, beating until well mixed. Shape the dough into 1-inch balls. Roll in the egg white, then in the cornflakes. Place coated balls 2 inches apart onto ungreased cookie sheets. Top each ball with half of a candied cherry. Bake in a 375° oven for 8 to 10 minutes or until set and slightly browned. Remove cookies and cool on wire racks. Yield: 28 cookies approximately Nutritional information per cookie: 68 calories, 1g protein, 8g carbohydrate, 6g fat (1g saturated), 8mg cholesterol, 63mg sodium, 10mg potassium.
Recipe Notes

As noted, use ungreased cookie sheets to save excess spreading.

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Maple Glazed Carrots

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So tasty and quick, yet healthy.

Maple-Glazed Carrots

Hands-On Time: 15m | Total Time: 30m

     2 lbs             Carrots

     1/3 cup       Water

1/4 cup            Maple syrup

2 Tbl.              Unsalted butter (you can also used salted)

½ tsp.              Kosher salt

¼ tsp.              Black pepper

In a large skillet or kettle, combine the carrots, syrup, butter, water, and salt. Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)

8 servings

Thanks. for visiting my website. You can contact me with any questions of if you are looking for someone to do enhanced food demos, via my e-mail: creativecook@sbcglobal.net.

Lydia Critchley

Carrots with Green Grapes

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CARROTS WITH GREEN GRAPES

1 pkg. (14 oz.)            Frozen tiny whole carrots

OR

14 oz.                          Fresh whole carrots, pared and sliced in large pieces

2 Tbl.                          Margarine or butter

2 cups                         Seedless green grapes

1/2 cup                       Sour cream

1/4 cup                       Brown sugar

Cook the carrots until desired tenderness (don’t over cook), drain.

Melt margarine or butter in 10-inch skillet, over medium high heat.  Add carrots.  Sauté until heated through.

Add grapes.  Remove from heat.

Blend sour cream and brown sugar and pour over carrots and grapes.

Yield:  4 servings

Creative Cooking By Lydia Critchley

608-240-9773

creativecook@sbcglobal.net

www.creativecookingbylydia.com


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Carrots with Green Grapes

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Peanut Butter Playdough

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PEANUT BUTTER PLAYDOUGH

 3/4 cup                        Peanut butter

3/4 cup                        Toasted wheat germ

1/4 cup                        Honey

1/4 cup                        Powdered milk

Decoration:     Raisins, nuts, sunflower seeds, coconut, etc.

 

Put peanut butter, wheat germ, honey, and powdered milk in a small bowl and mix them together thoroughly.  Shape the playdough as desired.  Set out raisins, nuts, sunflower seeds, coconut, etc. for decorating the dough.

 

Yield:              6 servings, 3 tablespoons each

 

Hint:                To save money, purchase raw wheat germ instead of toasted, and toast it yourself in a dry, hot skillet.

Creative Cooking by Lydia, LLC

608-358-7880

creativecook@sbcglobal.net

Pumpkin Pie Bars

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PUMPKIN PIE BARS

 BOTTOM LAYER

 1 can (29 oz.)  Pumpkin

1 cup               Milk

1 cup               Sugar

2                      Eggs

1/2 tsp.          Cinnamon

1/2 tsp.          Nutmeg

1/2 tsp.         Ginger

1/2 tsp.         Salt

 TOP LAYER

 1   15oz box   Yellow cake mix

3/4 cup         Pecans, chopped

1 1/2 sticks     Butter or margarine, melted

Preheat oven to 350 degrees.

In large bowl, mix together all ingredients for the bottom layer.  Spread mixture into a glass 9×13″ pan.

Pat dry yellow cake mix over bottom layer.  Spread walnuts over dry mix.

Cover dry mix with melted butter.

Bake 45-55 minutes, or until golden brown.

Yield:  Depends on how large you cut the bars.

Creative Cooking

By

Lydia Critchley

608-240-9773

creativecook@creativecookingbylydia.com

www.creativecookingbylydia.com

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Quick easy and tasty for fall and holiday baking and serving. Healthy and not overly sweet like many cookies tend to be too sweet.
Prep Time 10-15 minutes
Cook Time 45-55 minutes
Passive Time 30 minutes to cool
Servings
servings
Prep Time 10-15 minutes
Cook Time 45-55 minutes
Passive Time 30 minutes to cool
Servings
servings
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Raw Apple or Pear Cake

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Raw Apple or Pear Cake
READY IN:

1hr 5mins

 SERVES:

12
YIELD:

1 cake 9×13

 UNITS:

US

Ingredients Nutrition

Directions

  1. Cake:
  2. Mix all cake ingredients by hand in order given.
  3. Pour in a greased 9 x 13 inch pan or springform pan.
  4. Bake at 350 degrees for 45 minutes and remove.
  5. Topping:
  6. In saucepan mix all ingredients and bring to a slow boil for 3 minutes.
  7. Pour over cake and return to oven for 4 minutes

 

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Tips for Potato Salads

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To cook potatoes for salads, scrub and wash potatoes (red potatoes work best); remove any eyes or sprouts. Place whole unpeeled potatoes in a large kettle. Cover with cold water; add 1-2 teaspoons salt for each quart of water. Cover and boil until fork-tender, yet firm. (Cooking times vary with size and variety – small potatoes may cook in 15 minutes (these are best) while larger ones may need 30 minutes.) Drain potatoes; allow to cool enough to peel. Use a knife to peel if desired. Slice or cut potatoes into chunks or slices.

Chill salad overnight for best flavor – so the dressing and onion flavors can penetrate the potatoes. Be generous with the dressing, as the potatoes absorb dressing and you do not want a “pasty” salad. Add lots of boiled eggs for good flavor. Chopped chives or fresh parsley gives it a nice touch of color. Paprika over the top of the finished salad is pretty.

Red potatoes are especially good for salads because they don’t absorb excess dressing or break apart as easily as other varieties. Because of their thin edible skin, they don’t need to be peeled, if so desired.

Lydia Critchley

608-240-9773

Creativecook@sbcglobal.net

Creative Cooking by Lydia, LLC

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