Baked Summer Peaches

Today I stopped by the farmer’s market and picked up a few fresh peaches.  These are so sweet and delicious, that I couldn’t resist.  Peaches are versatile and easy to work with.  I like to simply bake the peaches with a few ingredients and top them off with freshly made whipped cream.  This recipe is great for entertaining or for a quick and tasty dessert during the week.

Baked Summer Peaches:

• 3 ripe, firm peaches
• 3 tsp unsalted butter
• 3 tsp sugar
• 1 1/2 oz. cinnamon graham crackers
• fresh whipped cream (optional)

Directions:

Preheat oven to 375 F.  Butter the bottom of an 8″ baking dish, set aside.

Cut peaches in half.  Remove the pits, and scrape the hard red flesh from the center of each peach.  Place the peaches, cut side up, in the prepared baking dish.

Place the graham crackers in a food processor, and pulse until coarse crumbs are formed.  If you do not have a food processor, place crackers in a plastic baggie, and crush with your hands or a rolling pin.  Fill the center of each peach with the crumbs.  Sprinkle 1/2 tsp of sugar over each, and dot each peach with 1/2 tsp of butter.

Bake uncovered until peaches are tender and filling is crisp on top (about 30 minutes).  Serve warm and top with freshly whipped cream (optional).

Yield: 6

Whipped Cream:

• 1/2 cup whipping cream
• 2 TBSP powdered sugar
• 1 tsp good vanilla extract

Directions:

In a large mixing bowl, beat the cream until thick (with an electric mixer).  Add sugar and vanilla.  Continue to beat until cream holds soft peaks.  Serve immediately, or cover with plastic wrap and store in the refrigerator until ready to serve.

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Lavender Lemon Cookies

After tasting the Lavender shortbread cookies at Willowfield Lavender Farm, I fell in love with the floral flavor.  I tested my own take on this tasty treat, and decided to add some lemon and mint aromas. The balance of flavors and the shortbread crunch were savored with each bite.

These cookies make a delightful dessert and are great paired with your afternoon tea.

Lavender Lemon Cookies:

• 1/2 c. unsalted butter, room temp.
• 1/2 c. confectioners sugar, unsifted
• 1 c. unbleached flour, unsifted
• 1/8 tsp cinnamon
• 1 1/2 tsp dried lavender blossoms
• *1 tsp fresh spearmint leaves, finely chopped
• 1 Tbsp lemon zest

Directions:

Preheat oven to 325˚F. Line baking sheet with aluminum foil and coat lightly with veg. oil spray.

Cream butter in stand mixer/electric mixer until light and fluffy. Stir in sugar, lavender, lemon zest, spearmint, and cinnamon.  Gradually work in the flour and blend until the mixture is crumbly.  Form small balls of dough in your hand, and then flatten with your palms.  Place on prepared baking sheet.

Bake 20-25 minutes, or until lightly golden around the edges.  Remove cookies from the baking sheet and place on rack to cool.

Yield: 1 dozen

*items from Midwest Vegetarian Garden

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