Therapy

It's been a challenging summer.  The Drummer Guy has been a little off his groove (drum humor).  He is on some routine medications that he has taken for years and back in the spring, a decision was made to try to a different medication.  I told his sister that he has been like the poster child for every medication related side effect one could experience for this drug.  Unfortunately, it wasn't a medication one could just start and stop.  He had to titrate on to the drug, wait for it to build up in his system to evaluate the effect, see that it made him feel terrible, then wean back off.  It has been physically draining for The Drummer Guy and emotionally draining for both of us. But God has seen us through it and he is good as new - maybe better!!!

I haven't done any blogging over the summer, but it seems that  I used cooking as my therapy to see me through this time.  I looked through my recipe stack and see that I have about 10 new recipes that I tried over the summer.  I intend to see The Resolution through, so I will be posting them over the next few weeks.

We have been going to an area fruit market to buy fresh peaches.  They are the best peaches I've ever eaten.  They are wonderful sliced up for a yummy snack.  I have also eaten a few standing over the kitchen sink with juice running down my arms.  They have been fantastic for baking.   Here are a couple of peach recipes.

Recipe #14:

Peach Crisp

Table of Contents:
-  Peaches - peeled and sliced
- 2 c. flour
- 1 1/2 c. sugar
- 1 1/2 t. cinnamon
- 1 c. chilled butter

How To:
Pre-heat oven to 350 degrees.  Layer peaches in a 9x9 baking dish ( I think I used 5 or 6).  In large bowl mix flour, sugar, salt and cinnamon.  Cut butter into flour mixture with pastry blender until it looks like pea-size crumbs.  Sprinkle crumbs over peaches.  Bake 30-40 minutes until lightly golden.

The Outcome:
This recipe was good, but just not quite what I was hoping for.  I cut the flour to 1 cup and put in 1 cup of oatmeal.  I used half white sugar and half brown sugar.  Also I couldn't make myself use a whole cup of butter, so I cut that in half.  Perhaps a less than perfect outcome was my fault???

So, I kept searching for another peach dessert recipe.  Here is my next try - Recipe #15:

Southern Peach Cobbler

Table of Contents:
- Peaches - peeled and sliced (I used 6 large peaches)
- 1/4 c. white sugar
- 1/4 c. brown sugar
- 1/4 t. ground cinnamon
- 1/8 t. ground nutmeg
- 1 t. lemon juice
- 2 t. cornstarch

- 1 c. all-purpose flour
- 1/4 c. white sugar
- 1/4 c. brown sugar
- 1 t. baking powder
- 1/2 t. salt
-  6 T. butter
- 1/4 c. boiling water

How To:
Preheat oven to 425 degrees.  In large bowl combine peaches, 1/4 c. white sugar, 1/4 c. brown sugar, spices, lemon juice, and cornstarch.  Toss to coat evenly.  Pour into a greased 2 quart baking dish.  Bake in preheated oven for 10 minutes.  Meanwhile, in large bowl, combine flour, 1/4 c. white sugar, 1/4 c. brown sugar, baking powder, and salt.  Cut in butter with pastry blender until mixture resembles coarse meal.  Stir in water until just combined.  Remove peaches from oven and drop spoonfuls of flour mixture over them.  Sprinkle entire cobbler with a mixture of 3 T. white sugar and 1 t. ground cinnamon.  Bake until topping is golden, about 30 minutes.

The Outcome:
This is sooooo good.  I have made it 3 times now and am hoping to get a few more rounds of fresh peaches for whipping up another recipe or two of this.

I threw out the 1st peach recipe and kept this one.

Be back someday soon with The Other White Meat and maybe more!

Cherry Coffee Cake

Two facts:

1. Today was Picnic Day at our church.
2. I haven’t made any progress in the new recipe venture for a few weeks.

I considered those two facts together. I don’t know if this will qualify me for the “bravery” or the “what was she thinking” award, but I decided to try a new recipe to take to the picnic. I couldn't hide the fact that I brought it – our name is in big black letters on the side of the pan. But good or bad - the way I had this figured is it could have a good outcome either way:

1. If it was not so great, they could just think, “Oh, that poor thing can’t cook. She’ll be our go-to gal when we need someone to bring a bag of chips or a bottle of soda.” Or . . .
2. If it was a success and super fantastic: “Wow, what a great cook! We’ll call her whenever we need a tasty dish!”

(Oh, wait – was that second outcome a good thing?!?!?)

Today’s recipe is Cherry Coffee Cake. I found the recipe posted on one of my favorite blogs – Controlling My Chaos. It is probably a favorite because I have control issues also! Check out her blog for the cute little recipe cards she posts with all of her recipes. (My recipes are written on napkins, torn out of a magazine, or just bookmarked online in my favorites file.)

CHERRY COFFEE CAKE

Table of Contents:
1 yellow cake mix
1 cup flour
1 pkg. (2 ¼ tsp) active dry yeast
2/3 cup warm water
2 eggs, lightly beaten
1 (21 oz.) can cherry pie filling
1/3 cup cold butter

Glaze
1 cup powdered sugar
1 Tbsp. corn syrup
1-2 Tbsp. water

How To:
Combine 1 ½ cups of the dry cake mix with flour and yeast. Add water and mix until smooth. Stir in eggs until well blended. Pour into greased 9x13 pan. Spoon pie filling over top. Place remaining cake mix into a bowl and mix with butter until crumbly. Sprinkle over top of cake. Bake at 350 degrees until lightly browned, 40-50 minutes. Combine glaze ingredients and drizzle over baked cake.

The Outcome:
This recipe goes in the “keep” file. I think this cake would be one that is even more moist the second day because of the pie filling. But there was none left, so I guess we will have to wait until next time to find that out!

Recipe #6 - Orange Juice Cake

When I was young I had an aunt who always made this fabulous cake with orange flavored frosting for birthdays. It was so yummy. So I was really excited when I found this recipe for:

Orange Juice Cake

Table of Contents:

1 yellow cake mix

1 pkg. instant vanilla pudding

1 tsp. orange extract

3/4 cup orange juice

1/2 cup oil

4 eggs

(There really are 4 eggs in that bowl!)

How To:

Mix all ingredients. Beat for 2 minutes. Baked in greased bundt pan for 50-60 minutes at 325 degrees. Cool on baking rack for 10 minutes and remove from pan. Allow to cool completely and top with orange juice glaze.

Glaze:

1 cup powdered sugar

1-2 Tbsp. orange juice

Mix and drizzle over cooled cake.

The Result:
This cake was pretty good, but lacked the intense orange flavor I was hoping for. It just tasted like a moist yellow cake and really didn't have much of an orange taste at all. I took it to my Mom's for Easter and we ate about 1/2 of it. The rest goes to work with Mark tomorrow. Would I make this again? Probably not!