PEACH COBBLER BREAD

This bread takes advantage of the fresh peaches now in season... and it tastes just like peach cobbler!
Ingredients
1/3 cup butter or margarine, softened
1 cup sugar
2 eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup peeled, sliced peaches
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans
TOPPING:
2 tablespoons chopped pecans
2 tablespoons brown sugar
Directions
1.In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool or 10 minutes before removing from pan to a wire rack.

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• Peach Cake (gothamgal.com)

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SIRLOIN TIPS AND GRAVY

This is a delicious and easy meal, perfect for dinner with friends.....





1 1/4 lb. sirloin, cubed 1 inch
2 tbsp olive oil
1 clove minced garlic
3/4 lb. fresh mushrooms, sliced
1/3 c. water or beef broth
1/2 c. dry red wine
1 1/2 tbsp. soy sauce
2 tbsp. Dijon mustard
1 tbsp. cornstarch
1/2 c. whipped cream
Chopped parsley
Brown meat in.olive oil using an electric skillet . Add garlic, as pieces brown remove to casserole
with cover. Add 1/4 cup wine to skillet and saute mushrooms,
add to meat. Cover. Bake in oven at 350 degrees for 1 hour
until meat is tender.
Add water or broth and remaining wine and soy sauce to skillet
in which the meat was browned. Boil, stirring up the
drippings. Blend in mustard, cornstarch and cream. Simmer
until thick. Pour off juices from meat into the sauce in
pan. Simmer, whisking until smooth and thick. Blend with
meat. Sprinkle with parsley. Serve over hot rice or mashed potatoes.

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MANGO PINEAPPLE COLESLAW

I found this recipe in an issue of Woman’s World magazine. It is both easy and delicious. If you want a little different taste, you could add ¼ tsp curry powder. Either way is tasty. I recommend that you refrigerate the salad and dressing separately and combine when ready to serve.
Salad
Combine in large serving bowl:
1 32 oz bag of coleslaw mix from the produce section
1 ripe mango peeled and cubed
½ cup chopped dried pineapple
1 scallion, finely chopped
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
Dressing
Combine and refrigerate:
½ c mayonnaise
2 tsp sugar
2 tbsp apple cider vinegar
¼ tsp kosher salt
¼ tsp fresh ground black pepper
Enjoy!

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• Crunchy, Creamy, Cool: 8 Summer Recipes for Coleslaw (thekitchn.com)

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READER RECIPE SUNDAY

CROCKPOT LASAGNE
Thanks to Donna Murphy of Orlando Florida for this delicious recipe. I made it for dinner last night and not only did it taste great, my kitchen stayed cool!

Approx 3 cups favorite spaghetti sauce
8 oz box of oven ready(no boil) lasagna noodles
13 oz container of ricotta cheese
8 oz bag of shredded mozzarella or Italian blend cheese

Spray inside of crock pot with Pam. Cover bottom of crock pot with 1 cup of sauce. Add a layer of noodles next, breaking up the noodles so that the area is covered. Layer 1/3 cup of sauce, 1/3 cup of ricotta, 1/3 cup of shredded cheese. Repeat noodles, sauce, ricotta, shredded cheese until ricotta is gone. Top layer will be noodles, 1 cup of sauce and 1/3 cup shredded cheese. Cover and cook on LOW for 3 - 4 hours.

You can add browned hamburger to the spaghetti sauce if you wish. Or for a vegetarian version, add a few layers of spinach.

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Thai Salad

I found this recipe on about.com, Thai Food.. It is a cool and extremely delicious salad... perfect for summer. I have never used the edible flowers, however.



1 small head romaine or leaf lettuce, or enough salad greens for 2-3 people
2 green (spring) onions, sliced
1/2 to 1 cucumber (see cutting instructions below)
1 cup fresh coriander /cilantro, roughly chopped
1/2 cup fresh basil, roughly chopped
optional: edible flowers to garnish, such as pansies, nasturtiums, violas, or rose petals
SALAD DRESSING: (double the recipe if serving 4 or more)
3 Tbsp. coconut milk
1 Tbsp. lime juice
1 Tbsp. fish sauce OR vegetarians use 1+1/2 Tbsp. soy sauce
1-2 cloves garlic, minced, OR 1/2 tsp. pureed garlic
1 tsp. brown sugar
optional: 1/2 fresh red chili, finely minced, OR 1/4 to 1/2 tsp. dried crushed chili
(I use 1 tbsp sweet Thai chili sauce)

Place lettuce in a salad bowl along with the spring onions and basil.
If you're in a hurry, simply slice the cucumber as you would for a regular salad. For more formal occasions: Use a potato peeler and peel the cucumber into long, thin ribbons (see photo). If the slices turn out too long to eat easily, cut them in half or in thirds.
Add the cucumber and coriander to the salad bowl and toss together.
To make the dressing, stir the salad dressing ingredients together in a cup until sugar dissolves. Tip: If you're making a larger salad, consider doubling the dressing recipe (you can keep any extra in the refrigerator for up to 2 weeks - just place it into a covered jar).
Pour the dressing over the salad and toss well to combine. Top with the sliced green onion and basil. Edible flowers can also be added to dress up the dish. Serve

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CROCKPOT BANANA BREAD

This is a great recipe to make in the summer. By using your slow cooker, you can have delicious baked goods without heating up the kitchen!



2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts, lightly toasted
1/2 cup butter, softened
1 cup sugar
2 eggs
4 small ripe bananas, mashed
2 tablespoons plus 2 teaspoons milk
1 teaspoon vanilla
Preparation:
Turn crockpot on high. Grease and flour a crockpot baking insert or foil loaf pan.
Mix flour, baking soda and salt in medium bowl. Add nuts and set aside. In another bowl, cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Mix completely. Stir in bananas until well mixed. Gradually add flour mixture. Stir until just combined. *Place insert into crockpot. Carefully add batter. Cover. Put lid on crockpot and bake for 2 to 3 hours or until done. Be sure not to check on bread until it's cooked at least 2 hours.

*If using a foil loaf pan, either place a rack or crumpled aluminum foil at bottom of crockpot. Place pan on top. After adding batter, top pan with several paper towels. Make sure crockpot lid is loose and bake for regular amount of time.

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SPUMONI CAKE

This is a delicious and very pretty cake... Nice for potlucks or cookouts...









1 yellow cake mix
4 eggs
1-cup sour cream
3/4-cup oil
1 pkg. instant vanilla pudding
1/2 cup chopped toasted walnuts
1 cup chopped maraschino cherries
2 oz. unsweetened chocolate melted
4 drops each red and green food color
1/2 tsp. almond extract
1 tub extra creamy whipped topping (ie Cool Whip)
1 tsp rum extract or ½ tsp almond extract
Sliced almonds
Shaved chocolate curls

Beat items 1-5 together for 2 minutes.
Divide into 3 bowls.
1. Add nuts and green food color.
2. Add cherries and red food color.
3. Add chocolate and almond extract.
Grease and flour 10 inch tube pan .
Pour 1st batter, then 2nd , and then 3rd .
Do not swirl together
Bake at 350 for 1 hour.
Cool 10 Min.
Remove from pan, cool on wire rack
Stir rum or almond extract into whipped topping
Frost cake and decorate top with almonds and chocolate shavings
Refrigerate

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