"Thank you again for a wonderful experience for Hazel yesterday!”
Beth W., Southboro, Massachusetts
Wednesday, August 23, 2017
Tuesday, August 15, 2017
Peach Upside-Down Cake
© "So Easy, So Delicious"
Topping:
½ C brown sugar
1 T butter or margarine, softened
2 C peach slices, fresh or canned, well drained
Grease or spray an 8-inch pan with nonstick cooking spray. Combine brown sugar and butter or margarine and pat into bottom of the cake pan. Arrange peaches on top.
Cake:
1¼ C flour
1¼ tsp baking powder
Dash salt
¾ C sugar
2 eggs
¼ C butter or margarine, softened
⅔ C milk
1 tsp vanilla
Combine all ingredients in a large mixing bowl and blend on low speed until well mixed. Turn mixer onto high speed and continue mixing for 3 to 4 minutes, or until everything is well blended. Pour batter over peaches. Bake at 350° for 35 to 40 minutes, or until a toothpick, inserted in the center, comes out clean. Cool cake in pan for about 10 minutes. Invert onto a serving plate. Serve warm, garnished with ice cream, frozen yogurt or whipped cream, if desired.
Hint: Although this is best when served warm, it is still tasty at room temperature.
Topping:
½ C brown sugar
1 T butter or margarine, softened
2 C peach slices, fresh or canned, well drained
Grease or spray an 8-inch pan with nonstick cooking spray. Combine brown sugar and butter or margarine and pat into bottom of the cake pan. Arrange peaches on top.
Cake:
1¼ C flour
1¼ tsp baking powder
Dash salt
¾ C sugar
2 eggs
¼ C butter or margarine, softened
⅔ C milk
1 tsp vanilla
Combine all ingredients in a large mixing bowl and blend on low speed until well mixed. Turn mixer onto high speed and continue mixing for 3 to 4 minutes, or until everything is well blended. Pour batter over peaches. Bake at 350° for 35 to 40 minutes, or until a toothpick, inserted in the center, comes out clean. Cool cake in pan for about 10 minutes. Invert onto a serving plate. Serve warm, garnished with ice cream, frozen yogurt or whipped cream, if desired.
Hint: Although this is best when served warm, it is still tasty at room temperature.
Tuesday, August 1, 2017
Basil and Spinach Salad
© "So Easy, So Delicious"
6 C spinach leaves
1½ C basil leaves
1/4 C olive oil
3 cloves garlic, crushed
1/3 C pine nuts (pignoli)
Salt and pepper, to taste
1/3 to 1/2 C fresh Parmesan cheese, grated
Toss the spinach and basil together in a large bowl. Heat the oil in a skillet and add garlic and pine nuts. Sauté until the nuts begin to brown slightly. Pour oil mixture over the greens and sprinkle with Parmesan cheese. Toss immediately and season to taste with salt and pepper.
6 C spinach leaves
1½ C basil leaves
1/4 C olive oil
3 cloves garlic, crushed
1/3 C pine nuts (pignoli)
Salt and pepper, to taste
1/3 to 1/2 C fresh Parmesan cheese, grated
Toss the spinach and basil together in a large bowl. Heat the oil in a skillet and add garlic and pine nuts. Sauté until the nuts begin to brown slightly. Pour oil mixture over the greens and sprinkle with Parmesan cheese. Toss immediately and season to taste with salt and pepper.
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