Breakfast Archives - Page 17 of 20 - Garden Seeds and Honey Bees

Peach Crisp

Peach Crisp

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Peaches

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*3-4 cups fresh sliced Peaches, skins removed
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Peach Crisp Filling

*1 cup Sugar

*4 tablespoon Cornstarch, more if peaches are very juicy

*1 cup Water

*2 teaspoons Vanilla Extract

*1/4 teaspoon Almond Extract

*2 1/2 teaspoons Cinnamon

*pinch Sea Salt

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In a sauce pan on medium heat add the sugar, cornstarch and water. Cook and stir until mixture thickens and becomes translucent. Then add cinnamon, vanilla extract and almond extract. Remove from heat and add to the sliced peaches.

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Crumble Crust and Crumble Topping

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*2 cups Brown Sugar, lightly packed

*2 cups All-purpose Flour

*1 cup Quick Oats

*1 cup Old Fashion Oatmeal

*1 cup Butter, melted

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Melt butter in a large measuring cup in the microwave for 30-40 seconds or until melted.

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Whisk together flour, brown sugar and then mix in the oats/oatmeal and melted butter until combined crumble.
In a round baking dish sprayed with cooking spray, sprinkle on 1/2 the crumble crust mixture evenly spread into the bottom of the baking dish, add filling (make sure to only fill the dish 3/4 full) and then top with the remaining crumble topping.

* Note: You could use a ready-made pie crust for the bottom of the peach crisp. Roll out pre-made crust and place in round baking dish and bake pie crust 6-7 minutes in a 350*F. Note: Poke holes in the pie crust dough with fork before baking. Remove from oven and add peach filling and top with crumble topping and bake the same as the crumbled crust.

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Bake in a 350*F. oven for 25-35 minutes or until the top of the crumble Browns slightly.

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For Variation: Use two ready-made pie crust cut out 14-16 circles with a round cookie cutter and press into cooking sprayed muffin tins. Poke using a fork holes in the bottom of each muffin crust cup. Bake them in a 350*F. oven 6-7 for minutes, now remove from oven and scoop in peach filling about 1/4 cup and sprinkle on the crumble topping. Bake another 20 minutes or until tops of the crumbles brown slightly.
Peach Crisp

Peach Crisp

Peach Lemonade

See Peach Lemonade

Peach Crisp

Enjoy!

Lindy

Brown Sugar Cinnamon Drop Bread

Brown Sugar Cinnamon Drop Bread

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Makes 4 medium pan loaves of bread

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Ingredients:

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*2 cups Hot Water

*2 cups Cold Water with 1/2 cup Dry Milk Added

*1 tablespoon Instant Yeast

*2 cups Brown Sugar

*3 tablespoons Honey

*1/2 cup Butter, room temperature

*2 tablespoons Extra Light Olive Oil

*1 Egg

*5 cups Bread Flour, more as needed

*3 cups Wheat Flour

*1 tablespoon Sea Salt

*1 1/2 cups Cinnamon Chips

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Directions:

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In a stand mixer with dough hook add the hot water, cold water with dry milk and then add the yeast to bowl. Let this mixture sit for 5 minutes.

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Add to the yeast mixture brown sugar and two cups of the flour. Turn the mixer on low-speed until combined and add butter, sea salt and egg, continue to mix.

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Add the remaining flour, a cup at time and knead 2-3 minutes, if the dough is very sticky add another 1/4 cup flour until it forms a sticky dough, continue kneading with dough hook for another 3-4 minutes.

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Allow the dough to rise 1 hour, cover with a damp flour sack towel or with plastic wrap.

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Note: This will be sticky dough.

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Divide dough into fourths by putting dough on a flat floured surface and divide with a Pam sprayed pastry cutter and then scoop up one at a time individual dough sections and place into the 4 dough Pam sprayed bread pans, press if need to get a sticky flat surface. Allow the dough to rise in pans 1 more hour in pans, covered with a damp flour sack towel.

Bake in a 350*F. oven for 40 minutes.
Brown Sugar Cinnamon Drop Bread