Tennessee peaches, gooey chocolate cake, lemon blueberry bars

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The peaches are wonderful now. Be sure to try this first recipe.
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Tennessee peaches
Filling:
5 C peaches, peeled and diced, fresh or frozen
2 C all-purpose flour
1 C sugar
1 C whole milk
4 tsp. baking powder
1 tsp. sea salt
1 tsp. cinnamon
1 tsp. vanilla extract
1/4 tsp. nutmeg
Topping:
3/4 C brown sugar
3/4 C sugar
3 tbsp. unsalted butter
3 C water
1/2 tsp. nutmeg
ice cream/whipped cream/cool whip, optional
Preheat oven to 400 degrees and lightly grease a 9×13-inch baking dish with butter or non-stick spray. In a large saucepan over medium heat, whisk together brown sugar, sugar and nutmeg, then mix in butter and water and bring to a boil, stirring until sugar is fully dissolved. Remove from heat and set aside.
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg until combined. Whisk in milk and vanilla extract until smooth, then fold in diced peaches. Pour filling into greased baking dish, then pour topping on top. Place in oven and bake for 50-55 minutes, covering with aluminum foil, if necessary, until cooked through. Remove from oven and let cool 15 minutes before serving.
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Gooey chocolate cake
2 sticks butter, melted
1 pkg. chocolate cake mix
3 eggs (one egg for bottom cake layer, two eggs for filling layer)
1 8-oz. pkg. cream cheese, softened
1/4 C cocoa powder
16 oz. Confectioners sugar
1 tsp. vanilla extract
Heat oven to 350 degrees and prepare a 9×3-inch round cake pan or 9×13 dish. Combine cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
In a stand mixer on medium speed (or using a hand-held mixer), beat cream cheese until smooth. Add remaining 2 eggs and cocoa powder. Lower speed of mixer and add powdered sugar. Slowly add remaining 1 stick of melted butter. Add vanilla and continue to beat mixture until smooth. Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (Check at 30 minutes with 9×13 dish.) Be careful not to overcook cake – center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
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Lemon blueberry bars
1/2 C butter
1 pkg. (2-layer size) yellow cake mix
2 eggs, divided
2 pkgs. (8 oz. each) cream cheese, softened
1/2 C sugar
1 tbsp. zest and 3 tbsp. juice from 1 lemon
2-1/2 C fresh blueberries
Heat oven to 350 degrees. Line 13×9-inch pan with aluminum foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on high 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of dough onto bottom of prepared pan. Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer. Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
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She said, “So, the CIA can hack into my TV and listen to every word I say, but McDonald’s can’t hear me say, ‘No pickles,’ through their drive-through speaker.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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