Peach Dessert for One...or Two...

Inspired by two recipes seen on Allrecipes website.They were:

1. Peach Beehives with Hard Sauce 
2. and
3. Peachy Bread Pudding with Caramel Sauce

The idea for wrapping the unpeeled peach in dough for baking came from the first recipe; and the basic ingredients for a simple caramel sauce from the second.

 The peach I used was really big. I don't know what kind it was, but it was at least four inches in diameter.

You'll need one large peach, enough phyllo dough strips to wrap the peach loosely, either some melted butter or some butter flavored cooking spray to help moisten the dough for wrapping and to prepare the baking dish. For the caramel sauce, you need brown sugar, butter, light corn syrup, and your flavoring extract of choice (like vanilla, brandy, rum, orange, etc.) Cooking foil to tent the cooking peach after the phyllo begins to brown.

Wash and dry the peach. Do not peel it. Either spray or brush the phyllo dough, which you've cut into strips, with cooking spray or melted butter. Wrap the peach loosely, placing it in a lightly greased baking dish. Put dish in oven and THEN preheat to 350 degrees Fahrenheit. Cook for an additional 35 minutes beyond the time required to preheat the oven.  Watch closely in the early minutes of cooking, as you will need to make a foil tent to protect the crust from browning too quickly. Once it begins to brown (after about 5 minutes...this may happen in the preheat stage of things), tent the peach in foil for the remainder of the cooking time.

Once it is tented and baking, get a saucepan and combine 1 Tablespoon brown sugar, 1 Tablespoon butter, 1 teaspoon light corn syrup, and 1/2 teaspoon flavoring. Cook on medium heat till it boils and thickens.

I sauced the peach straight out of the oven, but you could wait until you split and pit it. This is where you decide if it is to be one or two servings. You can put the pitted peach in a bowl and pour the sauce over it. I know that vanilla ice cream or whipped cream would be good on this. However, with the sauce, it really is fine without the extra calories, if that's an issue.

Of course, too, you could be waaaay more fancy with the dough wrap. It's too bad that peach season is a while away now. I think I may have bought the last one of the summer.

Smelled too great to go crazy with presentation. Yum.

My Favorite Strings

Aprons on mothers and sometimes on daughters,

Guys wear 'em, too; or at least sometimes ought-er.

Pockets in front, and backs tied up with strings,

Here's what makes 'em the handiest things:

Wipe down the counter, and dry off those fingers.

Dab away tears, a sweet memory that lingers.

Carry in eggs, apples, pine cones and mail;

when they get old they can be your kite’s tail.

                 //When the door knocks!//

            //When the grease pops! //
//And your clothes stay clean!//

       The apron’s your friend ,

you can so, “tie one on”;

So, why stop at one?

Get sixteen!

♥♥♥♥♥

_Thanks to Gitano, fellow-AllRecipes member who inspired me to think about aprons through her Sept. 7 "The History of Aprons" blog entry. The first draft of this poem appears as my (Hezzy_tant_Cook's) comment beneath her blog.
_Also, of course, inspired by the rhymes and rhythms of Sound of Music's "A Few of My Favorite Things".

Sushi: not all fish; not all raw.

Not all of it's fish

Nor is it all raw

So grab your chopsticks

And open your jaw!

This week in the AR pictures I noticed someone having made sushi. Looked very good. The recipe they used from AR site is:  Mom's Sushi Rice

Here are pics from a recent office party for a sushi combo you may not have considered:

Yes, that's sushi with a side of pizza...or pizza with...? Where East meets West, gastronomically speaking. By the way, one of the pizzas is seafood pizza.

I tend to steer clear of the seafood pizza since it is generally heavily decorated with mayonnaise. Though, pizza is not really my "fave" for sushi days. I take a slice to be polite; especially since I think it is ordered on our behalf...so, we'll "have something we'll like".

The salad had heads...and not of lettuce. Can you find all three in this photo? I'm told they are calcium rich. Anyway, the "eyes" have it. ;o)

And the gelatin/pudding/cereal/brownie cup is my b'day tribute. Make a wish!

On Top of Spaghetti

Okay. This is how much I always loved spaghetti. I learned how to spell it. 

     Yes, I knew early in life there was an "h" in the "ghet" of "spaghetti". Mother knew not to ask me what I wanted for supper, or lunch, or breakfast, for that matter. She was probably the laundry queen when it came to removing tomato stains from pinafores.

   Mother did not follow a recipe when making her sauce. She would start by sauteing equal amounts of chopped white onion and green pepper in either corn oil or bacon grease until tender. To this she would add a pound of ground beef, breaking up and cooking until brown. This was before the days of draining the fat, though she probably did spoon some off into the emptied two 8 ounce cans of tomato sauce which were next in the list of ingredients. Tomato sauce added, then a good sprinkling of garlic powder and oregano (maybe 1/2 tsp. each), and salt and pepper to taste. Actually, the oregano came along later, as it began appearing in ladies' magazine recipes as key to good Italian sauces. I think initially our sauce had only garlic powder, salt and pepper. This meat sauce was served up in a bowl, alongside a steaming bowl of 12 minute variety spaghetti and a plate of shredded cheddar. Always good. Every time.

     My kitchen uses much less meat these days, fresh garlic, olive oil, 4 minute spaghetti, freshly grated Parmesan cheese, and lately we're leaning toward meatballs (!). Who ever would have thought?

    Pictured is a combination of Mother's and my latest "go to" recipe, having added green peppers to my sauce.

Is Oatmeal "Mush"?

Once, having watched an episode of "The Lil' Rascals" with each rascal in turn pulling a face at their serving of something they disdainfully referred to as "mush", I asked Mother if oatmeal was perhaps the same thing as "mush". It turns out that "mush" is a thick porridge made by boiling cornmeal in water or milk, and Mother assured me it was not the same thing as oatmeal. No, not at all. Still.
Understand, please. I wanted to like oatmeal. My sister liked it, after all. She absolutely loved it. Try as I might, however, by the time I could talk myself into putting a spoonful in my mouth, it was cold, and there were lumps. My throat would close up and seems there was actual gagging involved.

I'm not sure if Mother just followed the directions on the box, or if she did something else in the preparation process. At any rate, now that I have added oatmeal to the list of foods I heartily approve, I do think that it does not hold on the stove well, and should be dished out just as soon as it is ready, and consumed in the narrow corridor between, "Ouch! I burnt my tongue!" and "Here, see if Mikey will eat it."

Following stovetop box instructions (except for my use of chopsticks) to prepare two servings:

Boil 1 and 3/4 cup water (which has 1/8 tsp. salt added), then stir in 1 cup (90 grams) oatmeal, the "quick- 1 minute" variety. Turn heat to medium and cook for one minute. Remove from heat, dish it out, add your favorite toppings and some milk, if you like. Craisins and blueberries, a sprinkle of brown sugar and splash of milk is nice. I've also served with yogurt and honey, omitting the milk. Using chopsticks to stir helps keep lumps from forming, and putting the points of the chopsticks into the bowl you are about to fill, then pouring the oatmeal over the tips of the sticks prevents splatter. Oh! By placing the Craisins in the bowl before rapidly pouring the oatmeal over them, they disperse themselves around the edges. [see bottom right corner of photo.] Top with blueberries in the middle, and milk, it becomes a red white and blue start for your day!

My sister still likes oatmeal and on a visit to her house in recent years, she gave her seal of approval to the microwave method for single serving preparation. Consistency is good and there's no boiler to clean!

Meatloaf --- It's "What's for Dinner"

One of the heartier meals Mother served up was meatloaf with steaming side bowls of vegetables. Often as not the bread served would be loaf bread on which we were free to spread the, then thought to be healthier than butter, margarine. Cannot remember any dramas connected with meatloaf. No. Maybe that's why so many folks include it on their "comfort" food list.  I know I thought Mother the cleverest of cooks for her magically delicious concoction of ketchup, mustard, and brown sugar used to top the meatloaf with a tangy sweetness that was, to my taste, sweet perfection.
                                     

Mother's Meatloaf

1.5 pounds ground beef                     1/2 cup finely chopped onion
1 Cup medium cracker crumbs
2 beaten eggs                                     2 Tablespoons green pepper
1 eight oz. can (1 cup) seasoned        1.5 tsp. salt (optional)
  tomato sauce                                    1 medium bay leaf, crushed                                                      Dash of thyme                                     Dash of marjoram

Combine all ingredients; mix well. Shape mixture in a loaf in shallow baking dish. Press two green pepper rings and an onion ring atop meatloaf, if desired. Bake at 350 F. about 1 hour.   6 to 8 servings

The Cook's Cleverly Concocted Glaze:

Optionally, mix 1/2 cup ketchup, 1 tsp. prepared mustard, and 2 Tablespoons brown sugar (or to taste). Brush on meatloaf after having baked an hour, and bake an additional 10 minutes.


Note: An interesting idea for leftover meatloaf is to cube it, adding to spaghetti sauce and serving over pasta as a cubic version of meatballs. Of course, first you have to have some leftovers!