Looking for the Perfect Summer Dessert?

PEACH POUND CAKE

Peaches are in the spotlight right now and this peach pound cake recipe is a winner for your summer entertaining. I found the recipe on Taste of Home and baked it for a party we attended last week. Comments were complimentary all around. I used fresh peaches I found at our local farmers market but frozen peaches can be used to make this cake a year round pleasure.

Ingredients: 

1 cup softened butter

2 cups sugar

6 large eggs, room temperature

1 teaspoon EACH almond and vanilla extract

3 cups all purpose flour

1/4 teaspoon EACH baking soda and salt

1/2 cup sour cream

2 cups sliced fresh peaches (frozen can be used)

Confectioners sugar

Directions:

Preheat oven to 350. In a large bowl, beat butter and sugar until light and fluffy, about 5-7 minutes. Add eggs one at a time while continuing beating after each addition. Beat in almond and vanilla extracts.  Next, add the flour, baking soda and salt while you alternate adding the sour cream.  Fold in the peaches with a spoon.

Pour into a greased and floured 10 inch fluted tube pan.  Bake until done about 50-70 minutes.  Cool for 10 minutes before you remove from the pan onto a serving platter.  When cooled and before serving, dust with top with confectioners sugar, slice and enjoy. Happy Summer!

Butternut Squash Soup in the Slow Cooker

Photo and Recipe by Taste of Home

This is an easy recipe that will make 14 servings (great for the next day too!) in your slow cooker.

Takes 30 minutes prep time.  Gives your family a hearty dinner with little prep time when you are busy preparing for the upcoming Thanksgiving holiday.

Ingredients:  1 chopped medium onion, 2 tablespoons butter, 1 medium butternut squash (about 4 pounds), peeled and cubed, 3 (14 1/2 ounce) cans vegetable broth, 1 tablespoon brown sugar, 1 tablespoon minced fresh ginger root, 1 minced garlic clove, 1 cinnamon stick, and 1 (8 ounce) package of cream cheese, softened and cubed.

In a small skillet, saute onion in butter until tender.  Transfer to a 5-6 quart slow cooker and add squash.  Combine the broth, brown sugar, ginger, garlic and cinnamon and pour over squash.  Cover and cook on low for 6-8 hours or until the squash is tender.  

Cool slightly.  Discard the cinnamon stick.  In a blender, process the sop in batches until smooth to remove lumps.  Return all to slow cooker and whisk in the cream cheese.  Cover and cook 15 minutes longer or until the cheese is melted.  

   

Thanks for stopping by Soup Tuesday.

Slow Cooker Tuesday: Reuben Brat Sandwich

Fall brings back Slow Cooker/Soup Tuesdays and I feel ready for it.  I have never liked a Reuben sandwich until now.  I saw this easy recipe to make in your slow cooker with brats (a true love of mine). It's a combination Reuben/Brat that your family and friends are sure to love and it's perfect for Sunday Football games. 

This recipe serves 10 and prep time is just 30 minutes.  

You will slow cook them in your crock pot for 7 -9 hours.

Ingredients:

10 uncooked bratwurst links

 3 cans (12 ounces each) light beer (you can use nonalcoholic beer)

1 large sliced sweet onion

1 can (14 ounces) sauerkraut, rinsed and well drained

3/4 mayonnaise

 1/4 cup chili sauce

2 tablespoons ketchup

1 tablespoon finely chopped onion

 2 teaspoons sweet pickle relish

1 garlic clove minced

 1/8 teaspoon pepper

10 split Hoagie buns or Brat buns

10 slices Swiss cheese

1) In a large skillet, brown bratwurst in batches and drain.  

2) In a 5 quart slow cooker, combine beer, sliced onion and sauerkraut, top with browned bratwurst.  

3) Cook, covered on low 7-9 hours or until the sausages are cooked through. 

4) Preheat oven to 350

5) In a small bowl, mix mayo, chili sauce, ketchup, chopped onion, relish, garlic & pepper until blended

6) Spread over cut sides of buns, top with cheese, bratwurst and sauerkraut mixture

7)  Place on an ungreased baking sheet.  Bake 8-10 minutes until cheese is melted

This recipe goes great with a medium-bodied wine...Try a chilled Riesling.    

Thanks for stopping by......