This is the season for peaches and now is the time to make good use of them with an updated recipe.
You will need:
- 6 peaches, halved
- 1/4 cup melted unsalted butter
- 3-4 tbsp. dark brown sugar
- 1 tsp. cinnamon
- 1/2 block of Philadelphia cream cheese (not lite)
- 1/4 cup sugar
- 1 egg yolk
- 1 1/2 tsp. vanilla
- 1/2 cup chopped, toasted pecans
Preheat oven to 350 degrees. Line a 15 x 10 inch pan with parchment paper and set aside.
Trim a very thin slice off the bottom of each peach half (so they will stand straight). Dip each half in the butter to coat and sprinkle the cut sides with the cinnamon-sugar mixture. Set aside.
In a medium bowl, beat the cream cheese, sugar, egg yolk and vanilla untill well mixed and light and fluffy. Spoon this into each peach half centre. Sprinkle pecans on top.
Bake uncovered until lightly browned and softened. (about 25-30 minutes) Serve warm.
This is truly yummy-yummy!
French Breakfast Puffs
This recipe is from my cookbook “The B & B Cookbook”.
This makes 6 Puffs
- 1 1/2 cups flour
- 1/2 cup sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. ground nutmeg
- pinch of salt
- 1 large egg
- 1/2 cup milk
- 1/3 cup melted butter
- 1/4 cup sugar
- 1/2 tsp. ground cinnamon
- 1/4 cup melted butter
Preheat oven to 350 degrees. In a mixing bowl combine first five ingredients and make a well in the center. In another bowl, beat egg slightly, add milk and melted butter. Mix together and add to the dry ingredients. Stir only until moistened (will be lumpy).
Grease muffins tins, fill with batter. Bake 20-25 minutes or until golden.
Combine 1/4 cup sugar and cinnamon together. Immediatly dip the baked muffins into the melted butter and then into the sugar-cinnamon, Serve warm.
Truly a real winner. ALMOST like a beignet only without the deep frying.