I love the fruits of summer, and I try to use them in sweet and savory recipes.

This simple cake is one of my favorites. It’s simple, quick and uses ingredients you have on hand.

It’s similar to the old classic pineapple upside cake, using peaches. Experiment using different fruits and flavorings.

This cake will have your family and friends asking for seconds, add a scoop of vanilla ice cream, and you have a

dessert for causal or special occasion gatherings. I make this cake for Summer potlucks or home barbecues.

Melt the butter before adding the fruit, then add the sugar until melted and golden in color, layer your fruit, if you don’t like peaches

try other Summer stone fruit.

You can make an easy, quick camel sauce to drizzle over the ice cream by cooking one cup of sugar with 1/2 cup water

until golden brown about 10 minutes, add 1/3 cup heavy whipping cream last 5 minutes. The caramel sauce will keep for about 1 week refrigerated.

To warm the caramel sauce heat over a double boiler or put the container in hot water. I store my desert sauces in plastic  squirt bottles.

Makes it easier to pour and you can heat the sauce right in the  bottle by leaving it in hot water for a few minutes.

Try this cake I’am sure it will become one of your family favorites too, and let me know what you think.

Leave me a comment, that’s my favorite part you experiences cooking my recipes.

Happy cooking my Dears!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. sliced, peeled peaches

4 Tbls butter

1/2 cup brown sugar

11/2 cup flour

1 cup sugar

1/3 cup shortening

11/2 teaspoon baking powder

3/4 cup milk

1 egg

Instruction

Heat oven to 350 degrees

Melt butter and brown sugar in cast iron skillet

Arrange peach slices in pretty circular pattern

Mix liquid ingredients until light

Add dry ingredients mix just until well blended

pour batter over  peaches

Bake 45 minutes in iron skillet

Cool invert pan on plate to release cake

sprinkle with powder sugar and almonds….Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This dessert comes together in about 30 minutes, if your making the cookies at the same time.

I make this when I have cookies that are a few days old and are getting a little stale.

If you use cookies that you already have this dessert can be on your table in half the time.

Another one of my versatile recipes, the combinations on this  simple and quick dessert are many.

Try it with oatmeal cookies or peanut butter cookies and chocolate ice cream.

Try different toppings like whipped cream and caramel sauce, sprinkle almonds, walnuts or coconut, it’s easy to make it your own.

I make the chocolate sauce by melting 1 cup of semi-sweet chocolate chips with 1/3 cup manufacturing cream.

In keeping with my simple, quick recipes you can use Hersey chocolate syrup.

I like simple easy recipes that come together with things I have on hand avoiding waste by using the same ingredients indifferent ways.

Try your version of this simply delicious dessert,  leave me comment let me know if you tried it.

 

 

 

Ingredients

For four cookie ice cream sandwiches

8 extra large homemade chocolate chip cookies

1/2 gallon reduced fat vanilla ice cream

Chocolate syrup for drizzle

Toppings you choose…….

Process….

Bake your cookies

Let cool completely

Fill with vanilla ice cream as shown

Wrap in plastic wrap and freeze

Remove from freezer just before serving

Top with additional scoop of ice cream, almonds and chocolate syrup drizzle……ENJOY

 

It’s both exciting and scaring starting something new, but a lot easier if you have a passion and  knowledge doesn’t hurt.

I know and love food. It’s the common thread the brings people together.I grew up in a family that eat together everyday and dinner was always and the same time, and you were expected to be there. It was a wonderful time forming lasting bonds.

In this hurried , busy times of instant almost anything, we grab a coffee through a drive through and we’re on our way.

These Chai pudding jars topped with banana avocado mash can be made the night before, topped with your favorite toppings and breakfast is ready!Ingredients

4 cups milk of your choice,,,,shown with coconut milk

2 cups chai seeds

1 teaspoon each vanilla, powdered ginger and cinnamon

2 tablespoons honey or agave

For the mash

2 ripe bananas ripe or frozen  (freeze overripe fruit to use in smoothies or fruit mashes)

2 ripe avocado

Process

Mix all ingredients for the chai pudding together, stirring occasionally to prevent lumping

mash the bananas and avocado with 1 teaspoon of lemon juice to prevent browning

Put pudding in 2 mason jars top with mash cover refrigerate over night top with your favorite toppings and ENJOY!!!!