A peach tree will be a welcome addition to our backyard in the near future, but until that tree is planted and starts growing my favorite fruit, I am thankful for generous friends who share with me! Is there anything better than a warm, sweet-smelling, juicy peach fresh from the tree? I think not.
I found this book, Unplugged Kitchen by Viana La Place when my soon-to-be-fourteen-year-old was just a baby, and I was getting into cooking for the first time in my life. Browsing the aisles of a small bookstore, this one seemed to jump into my hands and I knew I had to take it home with me so I could read all the stories behind the recipes and admire the pretty photographs. I believe this book is out of print now, but if you love cookbooks like I do, snap this one up if you can get your hands on a copy. The artist in me appreciates the graphic design of the book, the wanna-be world traveler in me enjoys exploring the Italian countryside through the text, and the food-lover in me wants to try every recipe! It’s a well-loved part of my kitchen, now with a slightly rippled cover from a spilled glass of water, torn paper bookmarks scattered throughout its pages, and an accidental smattering of watercolor paint along its spine.
Little did I know when I bought it, that inside I would discover a little treasure called “peach sandwich.” Peach sandwich? Why hadn’t I thought of that before? I had to try it as soon as possible. I’m pretty sure I had a peach sandwich every day for breakfast that summer. Here’s the recipe for you while peach season is still in full swing!
2 slices sturdy rustic bread
a little butter
1 ripe, fragrant peach, sliced (peeling is optional)
sugar to taste
Toast the bread slices, and, while warm, lightly spread with butter. Arrange peach slices on 1 slice of bread and sprinkle with desired amount of sugar. Cover with the other bread slice and very gently press down to bind.
I can’t tell you how often this mix has simplified a morning with a houseful of kids begging for pancakes. And let me just say you will never go back to Bisquick! This is SO much better. Mix up a double or triple batch and save yourself a bunch of time.
When you cook the pancakes, add blueberries or bananas if you feel like it, or a teaspoon of vanilla for a little more flavor.
Preheat oven to 350 degrees. Mix oats, coconut and almonds together. Add oil and honey and stir to combine. Spread on parchment lined baking sheet and bake 30 minutes, stirring every 10 minutes. Let cool, then add dried fruit.
Combine all dry ingredients. In separate bowl combine egg yolks, milk, pumpkin, butter and vanilla. Add to flour. Beat egg whites to stiff peaks. Fold into waffles. Cook in a waffle maker, and serve with Buttermilk Syrup.
1/2 c. butter
1 c. sugar
1/2 c. buttermilk (no substitutes, use the real thing here)
1 tsp. Karo syrup
1 tsp. baking soda
1 tsp. vanilla
In a large saucepan combine and heat all ingredients but baking soda and vanilla. Dissolve sugar. Stir in soda and vanilla. Mixture will fizz and double in height (beware, it boils over easily and makes a sticky mess!). Stir occasionally until fizz is gone and syrup is thick and caramel like. Serve hot over Pumpkin Waffles (or ice cream if you have any leftover!).
I like mine best just sprinkled with a little sugar and rolled up, or with strawberry freezer jam. The traditional way of serving them with sour cream and lingonberry preserves is pretty good too, but I’m the only one in this house that will even try that. My husband likes them best with maple syrup. And of course, the kids like them best with sugar, jam, AND maple syrup.
4 cups milk
2 1/2 cups flour
1/2 cup sugar
1/4 tsp. salt
1/2 cup (1 stick) butter
Beat the eggs lightly in a large bowl, and add the milk, flour, sugar and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days.
Heat a skillet and lightly coat it with oil. Pour in a small amount of batter, then swirl the pan to create a very thin pancake. Cook for about 20-30 seconds per side.