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Blackberry-Lemon Pudding Cake
"As the dessert bakes, a light, spongy cake forms over a delicate bottom layer of custard."
1/4 cup all-purpose flour
2/3 cup granulated sugar
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 cup lowfat buttermilk
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice (from about 2 lemons)
2 tablespoons butter, melted
2 large egg yolks
3 large egg whites
1/4 cup granulated sugar
1 1/2 cups blackberries (or blueberries or raspberries)
3/4 teaspoon powdered sugar
1. Preheat oven to 350.
2. Combine flour, 2/3 cup sugar, salt and nutmeg in a large bowl; add buttermilk, lemon rind, lemon juice butter and egg yolks, stirring with a whisk until mixture is smooth.
3. Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture. Gently fold in remaining egg white mixture. Fold in blackberries.
4. Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a large baking pan filled with water to a depth of 1 inch. Bake at 350 for 35 minutes or until cake springs back when touched lightly in the center. Sprinkle with powdered sugar and serve warm. Makes about 5 servings
Light Peach Ice Cream
3 cups chopped peeled peaches (about 1 1/2 pounds)
1 cup half-and-half
1/2 cup whole milk
1/2 cup sugar
1 teaspoon vanilla extract
1. In a food process or blender puree peaches until smooth. Combine with the other ingredients in a large bowl.
2. Pour mixture into freezer bowl of ice cream machine and process according to machine directions. Pour soft ice cream into an airtight container and freeze in freezer for at least 2 hours.
Wild Berry Bread
2 cups flour
1 cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
6 tablespoons soft butter, in ½-inch pieces
1 tablespoon orange peel
½ cup orange juice
½ cup raspberries*
½ cup blackberries*
1 cup blueberries*
(*You can do any combination of berries as long as you have 2 cups total)
1. Preheat oven to 350°F. Grease a 9x5 loaf pan.
2. In a large mixing bowl combine dry ingredients.
3. Add the soft butter in with your fingertips until it is like flakes of coarse meal.
4. Add the egg, juice, peel and berries; combine but do not over mix.
5. Bake for 1 hour or until done.
Peach-Glazed Barbecue Pork Chops and Peaches
3 cups chopped peeled peaches (about 1½ pounds)
1 cup dry white wine
¼ cup sugar
1 teaspoon salt, divided
¼ teaspoon black pepper, divided
2 tablespoons white wine vinegar
2 tablespoons molasses
1 teaspoon chili powder
½ teaspoon paprika
¼ teaspoon ground red pepper
6 (6-ounce) bone-in center cut pork chops (about ½- inch thick), trimmed
6 peaches, halved and pitted
1. Combine first 3 ingredients in a small saucepan, bring to a boil. Cover, reduce heat, and simmer 25 min. Uncover and simmer 5 min. Place peach mixture in food processor, process until smooth. Add ¾ tsp salt, ⅛ tsp pepper, vinegar, and next 4 ingredients; pulse to combine. Let stand 5 min. Place half of peach mixture in a large heavy duty ziploc bag; reserve other half for basting. Add chops to bag; seal and refrigerate 30 minutes to 4 hours.
2. Preheat grill. Remove pork from bag; discard marinade. Sprinkle pork with ¼ tsp salt and ⅛ tsp pepper. Place pork and peach halves on grill rack coated with cooking spray, and grill 10 min or until the pork is done and the peaches are tender, turning once. Baste pork and peach halves with reserved mixture every 2 minutes during the first 6 minutes of cooking.
Makes 6 servings