Fresh Peach Pound Cake

This is a recipe I found in my mother's collection and it's a keeper.

It's mild with a very nice peach flavor.  Use ripe peaches.

I usually add a dash of nutmeg to the batter for that little extra something.

 

Fresh Peach Pound Cake

 

1 cup butter, softened

1 1/2 cups sugar

4 eggs

1 t vanilla

3 cups all purpose flour (reserve 1/4 cup)

1 t baking powder

1/2 t salt

2 cups fresh peaches, pitted, peeled and chopped

dash of nutmeg (optional)

 

* Pre-heat oven to 325 degrees.

Spray bundt pan with cooking spray & sprinkle with sugar

 

1. In a large bowl beat softened butter and sugar until fluffy.

2. Add eggs 1 at a time, beating well after each addition

3. Stir in vanilla

4. Sift the 2 3/4 cups flour, baking powder and salt together

5. Add flour mixture to butter mixture a little at a time

6. Mix (reserved) 1/4 cup flour and peaches together

7. Fold peaches into cake batter

8. Spread evenly into prepared pan

9. Bake for 50-65 minutes, or until tester comes out clean

10. Cool 15 minutes in pan before removing

11 Serve with a dollop of cool whip after cool.

 

Ciao! Amy 

Multi Colored Pepper Taste Test

 

On our trip to the Blue Ridge Parkway we stopped at one of the state line markets.

The market had a variety of colored peppers we bought some of the purple ones,

& the ivory ones.  The red ones are from our weekly CSA box.

 

We were chopping them up to put in the freezer and taste tested each one.

 

The ivory is very, very mild and barely tastes at all.

The purple is very tasty and even has a bit of a kick at the end of the bite.

The red ones are sweet and very tasty.

 

We use them a lot in omelets, frittatas, fajitas, etc.

 

 

They got mixed together and created very colorful freezer bags of peppers to use later.

In the picture below you will also see cherry and grape tomatoes prepped for freezing,

along with some bigger tomatoes headed to the freezer.

 

Ciao! Amy 

No Bake Key Lime Pie

No Bake Key Lime Pie

 

This is one of our favorites during those hot days when it is too hot for the oven.

Light and refreshing.

 

 

No Bake Key Lime Pie

1/4 cup boiling water

1 small box lime jello

1 container 6 oz of key lime yogurt

1 container of cool whip

1 graham cracker crust (or homemade works well too)

 

1. Heat water to boiling

2. Stir in jello and stir until dissolved, cool slightly

3. Stir in yogurt

4. Fold in cool whip

5. Spoon into graham crust

6. Chill 4 hours or overnight before serving.

Keep leftovers in fridge.

 

 

* You can change this around by using different flavors of jello and yogurt.

 

Ciao ~ Amy

Menu Plan 8/26-9/1/12

 

It's time to get back to the grind now.  My week of vacation was great.

Relaxing, fun, spending quality time with my two favorite fellas.

Playing with Alpacas, picnics in the park and on the Blue Ridge Parkway

& watching movies with my fella.

 

Isn't this guy adorable.  So mild and funny! Feeding and interacting with them great.

They have huge teeth and sneeze a lot.  HA!

 

Sunday, 8/26/12

Breakfast - Prosciutto, hash browns, eggs, toast and fresh peaches

Lunch - Clean out the fridge

Dinner - Roast pork loin, carrots, celery and onion

 

Monday, 8/27/12

Dinner - Gyros - using left over pork loin, Freezer Tzatziki Sauce & pasta salad

 

Tuesday, 8/28/12

Grilled Ribeyes, baked potato and salad

 

Wednesday, 8/29/12

Parmesan Crusted Flounder, wild rice and veggies

 

Thursday, 8/30/12

Homemade Vegetarian Pizza on Homemade Sourdough Crust

Friday, 8/31/12

Patty Melts with pita chips

 

Saturday, 9/1/12

Open

 

This post is linked up at

Org Junkie Menu Plan Monday & On the Menu Monday @ Stone Gable

 

What's on your menu this week?

Ciao! Amy