Recipes

Easy Peach Cobbler

From the Kitchen of Kimberlee Mendoza

Ingredients:

8 large (or 12 small) peaches, pitted & sliced

zest of 1 lemon

juice of 1 1/2 lemons

1/4 cup sugar

1/4 tsp ground cinnamon (optional)

1 (18.25 oz) package yellow cake mix

12 oz. softened cream cheese

1/2 cup melted butter

Directions:

1) Preheat oven to 350 degrees

2) In a large bowl, combine peach slices, lemon zest, lemon juice, and sugar. Stir and allow peaches to sit a few minutes to macerate. Stir in cinnamon if using

3) In a separate bowl, with a fork or pastry cutter, cut the softened cream cheese into the cake mix until it is worked in well and clumps together

4) Butter or spray a 13'' x 9" casserole dish. Spread peaches into the dish. Cover with the cake mix & cream cheese. Drizzle melted butter over the top.

5) Bake in preheated oven 45-50 minutes, until golden brown. Serve with sweetened whipped cream, coffee, and friends

Granola

Courtesy: Tina Burke

3 cups rolled oats

1 cup almonds, chopped 

1 cup pecans, chopped

3/4 cup sweet coconut, chopped fine

1/4 cup plus 2 tablespoons brown sugar

1/4 cup plus 2 tablespoons maple syrup

1/4 cup vegetable oil

3/4 teaspoon salt

1 cup dried cranberries

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Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour, stirring every 15 minutes to achieve an even color.

Remove from oven and let cool. Transfer into a large bowl and add dried cranberries and mix until evenly distributed.

(I add about a cup of yogurt chips and/or chocolate mini chip)

Sour Cream Coffee Cake

Courtesy: Vanessa Gallego

From the Sunrise Church Community Cookbook

Cake:

12 T. unsalted butter at room temperature

1 ½ C. sugar

3 extra large eggs at room temperature

1 ½ tsp. vanilla extract

1 ¼ C. sour cream

2 ¼ C. cake flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

• Preheat oven to 350. Grease and flour a 10-inch tube pan. Cream butter and sugar 4-5 minutes or until light and fluffy. Add eggs one at a time, and then add vanilla and sour cream.  In a separate bowl, mix dry ingredients. Add to batter and mix until just combined.

Streusel:

¾ C. light brown sugar

½ C. flour

1 ½ tsp ground cinnamon

¼ tsp. salt

3 T. cold butter, cut in pieces

¾ C. chopped walnuts, optional

• Place all ingredients in a bowl and mix with fingers until butter is in pea-sized pieces. Spoon half the batter into the tube pan and spread top evenly. Sprinkle with ¾ C. streusel. Spoon rest of batter on top and scatter remaining streusel over top. Bake 50-60 minutes, until cake tester comes out clean. Let cool on wire rack for 30 minutes. Transfer streusel side up to a serving plate.

Glaze:

½ C. powdered sugar

2 T. maple syrup

Water,if necessary

• Whisk together powdered sugar and maple syrup.  Add a few drops of water to make glaze runny if necessary.  Drizzle over cake and serve warm. 

Homemade Chicken Soup

By Tina Burke

2 tablespoons extra-virgin olive oil 

2 medium carrots, peeled and chopped 

1 parsnip, peeled and chopped 

1 medium onion, chopped 

2 ribs celery, chopped 

2 bay leaves, fresh or dried 

Salt and pepper 

8 cups good quality chicken stock 

1 pound chicken breast diced 

1/2 pound spaghetti noodles, broken up 

A handful fresh parsley, chopped (I sometimes use dried) 

A handful fresh dill, chopped 

• Place a large pot over moderate heat and add olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed. 
• Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat. 
• Stir in parsley and dill, remove bay leaves and serve.