Peach & Blackberry Cornmeal Cobbler

This dessert is quite delicious, especially with a scoop of vanilla ice cream on top. I used raspberries in place of the blackberries, as I couldn't find blackberries at the grocery store. Also, the recipe says 7 cups of sliced peaches. This seemed a bit much for an 8x8 pan, so instead I used one 28 oz tin of sliced peaches.

7 cups sliced pitted peeled firm ripe peaches
1 cup blackberries (or raspberries)
1/3 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice

In a large bowl, gently toss together peaches, blackberries, sugar, cornstarch and lemon juice; scrape into 8-inch square glass baking dish.

1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup granulated sugar
1 tsp grated lemon rind
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup cold unsalted butter, cubed
2/3 cup milk

In large bowl, whisk together flour, cornmeal, sugar, lemon rind, baking powder, baking soda and salt; using a pastry blender or 2 knives, cut in butter until crumbly. Drizzle with milk, stirring to form soft, sticky dough. Drop topping by 1 tbsp onto peach mixture.

Bake in 375F oven until bubbly and biscuits are golden and no longer doughy underneath when lifted, about 50 minutes.

Lemon Asparagus Pasta

I thought this recipe sounded interesting. I love asparagus and I love pasta, so I thought I'd try it out. Turns out its really good!

8 oz (250 g) angel hair pasta
2 1/2 cups asparagus (cut into 1-inch pieces)
1 tbsp butter
1/2 cup green onion, chopped
1 1/2 tsp lemon peel, grated
3 tbsp lemon juice
3/4 cup milk
2 eggs
1 tbsp fresh dill, chopped (or 1 tsp dried)
1/4 tsp salt
1/8 tsp ground nutmeg

Cook pasta in boiling water for 4 minutes. Add asparagus and cook 2 minutes longer or until tender. Drain.

While pasta cooks, melt butter in large frypan over medium heat. Add green onions and lemon peel and saute 1 minute. Add lemon juice and cook until liquid is almost evaporated.

Beat eggs and milk together. Add with pasta and asparagus to pan with green onions. Cook over low heat until milk mixture is slightly thick, about 4 minutes. Do not boil.

Stir in dill, salt and nutmeg. Serve immediately.

*From Simply in Season

Hamburger Soup

I actually made this a couple days ago. So good on a chilly day!

1 1/2 lb ground beef
1 medium onion, chopped
1 - 28 oz can stewed tomatoes
2 cups water
2 cups beef broth
2 - 10 oz cans tomato soup
8 tbsp pot barley
4 carrots, sliced
1 bay leaf
3 stalks celery, chopped
1/2 tsp thyme
2 tsp parsley
pepper to taste

Brown ground beef and drain. Add all ingredients to soup pot and simmer for an hour or cook on low in a slow cooker all day.

Sweet Potato Quesadillas

1 1/2 cups onion, minced
4 cloves garlic, minced
2 tsps dried oregano
1 1/2 tsps each dried basil, marjoram, chili powder, cumin
4 cups sweet potatoes, cooked and mashed
8 tortillas
1 cup cheddar cheese, shredded

Saute onion and garlic in large pan in 1 tbsp oil until translucent.

Add spices and cook another minute.

Add sweet potatoes to pan and heat through, frequently stirring to prevent sticking.

Spread about 1/2 cup filling and 2 tbsps cheese on half of each tortilla, leaving a 1/2 inch border on the sides. Fold tortilla in half. Place on oiled baking sheets. Brush tops with oil. Bake in preheated oven at 400F until brown, 15-20 minutes. Serve with sour cream and salsa.

Variation: Use shredded raw sweet potatoes, sauteed with the onions and garlic until soft.

*From Simply in Season

Cinnamon Buns

Dough:
1 cup warm milk
2 eggs, room temperature, beaten
1/3 cup margarine, softened
2 1/2 cups white flour
2 cups whole wheat flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsps yeast

Frosting:
125g cream cheese, softened
1/4 cup margarine, softened
1 1/2 cups icing sugar
1/2 tsp vanilla
1/8 tsp salt

Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough cycle, turn out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine 1 cup brown sugar with 2 1/2 tbsps cinnamon.

Roll dough into a rectangle. Spread dough with 1/3 cup softened margarine and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees.

Bake rolls in preheated oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, margarine, icing sugar, vanilla and salt. Spread frosting on warm rolls before serving.