It’s peach season and we adopt a tree from Masumoto’s Farm each year. This year, we had an abundance of peaches. This bar was a total hit with the hubby as it was sweet and hearty with a tinge of salt – just like him. Hahahahaaa. I crack myself up.
2 1/2 cups peeled fresh peaches, diced (I bet you could use frozen but I haven’t tried yet)
3 TBSP sugar
3 tsp cornstarch
1 1/2 tsp fresh lemon juice
1 1/2 tsp almond extract
Nuts for the top if desired
Preheat oven to 350 degrees. Grease a 11×7 or 13×9 baking pan. line with parchment paper so you can pull the bars out of the pan once cooled.
In a medium bowl, mix peaches, lemon juice, extract. Then add cornstarch and sugar. Set aside.
In another bowl, mix everything but the melted butter. Then add the melted butter.
Using half the oat mixture, line the bottom of the pan. Add the peaches but not the liquid. I actually drained each scoop of peaches to make sure the liquid was left in the bowl.
Then squeeze walnut sized chunks of the remaining oat mixture and drop it on top of the peaches. It’ll clump together and make a crunchy top. I also added sliced almonds. I think pecans would be really good too.
Bake for 33-35 mins or until the top is light brown. Cool completely before trying to cut.
Today is all the breads with fruits day. Bread #2 is this pecan peach loaf. It freezes really well. You’ll just want to save the frosting until after it thaws. This bread is great for breakfast, brunch, or even a snack. Adults and kids loved it.
Have friends stopping by around breakfast? Have kids complaining they’re starving right when they wake up? Or do you just want to enjoy your morning with a delicious smelling kitchen and a flakey, buttery scone with your favorite filling? Make these and freeze some for when unexpected needs for comfort arise.
Buttermilk Scones (Peach)
Recipe supplied by one of my BFFs
3 cups all purpose flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup unsalted cold butter, cut into pea sized chunks
3/4 fresh fruit, dried fruit or combo of fruit and nuts
1 tsp almond extract (if it compliments your fruit and nut combo)
1 cup buttermilk
1 TBSP half and half
1/4 tsp cinnamon mixed with 2 TBSP sugar for topping
Shaved nuts of choice for topping, if desired
Preheat oven to 425 degrees with rack in upper third.
In a large bowl, mix flour, sugar, baking powder, baking soda and salt. Add butter and using a pastry cutter or your fingers, mixed the butter into the dry ingredients until it looks like corn meal. Try not to let the butter melt.
Add in your fruit and nuts if using. I used chopped peaches. Make a well and add the buttermilk and almond extract. Mix using a fork until the dough comes away from the bowl.
Dump the dough onto a floured surface and mold into a dough ball. Then flatten to about 3/4” tall circle. Cut into 12 pie slices. Move to a parchment lined cookie sheet for those you’re baking playing the “pie slices” about 2” apart. You can also freeze them now.
For the ones you’re baking now, If you’re using soft fresh fruit, you can stuff the scones. To do this, simply cut off the top and reassemble the bottom shape, place thinly sliced fruit on top of the bottom. Reassemble the top and smoosh it on top of the fruit. You can skip this step. Brush with half and half. Add shaved nuts (I used almonds) if you’re using. Sprinkle with cinnamon sugar.
Ok, ya’ll. This is not the whole wheat, semi-healthy loaf of bread that’s full of fiber and good for … well, you know. No. This is the stuff we used to savor as cinnamon toast or flanking some bologna (the kind with a name). Yep. This is the good stuff with sugar and canola oil. YOLO! This is how I’m using my precious yeast.
Wondrous White Bread
2 TBSP yeast
1/4 cup sugar
1 cup warm water
3 1/2 cup flour (maybe less)
1 1/2 tsp salt
1 egg + 1 egg and 1 Tbsp water for egg wash
1/3 cup canola oil
In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes.
Mix the canola oil, egg, and salt in a measuring cup. Add to the yeast mixture. Then slowly add enough flour to form a soft dough. I usually add 3 cups then slowly sprinkle more as the dough sticks to my fingers or the bowl. Knead for 5 minutes. Make sure you do this for a full 5 mins.
Form dough into a smooth ball. Keeping the dough in the bowl, spray with non-stick spray and cover bowl with plastic wrap. Let rise in a warm place (70-80 degrees) for 15 minutes.
Punch down the dough. Knead for 1 minute. Take the dough and cut it in two. This can make a full loaf and a mini one. I would do 2/3 and 1/3.
Form each into a loaf by rolling it into an oblong shape then tucking and pinching the ends under the loaf.
Line loaf pans with parchment. Place each loaf in a pan. Brush thoroughly with egg mixture.
Let loaf sit while oven is preheating to 400 degrees F, or about 10 minutes. I arrange the rack to the upper part of the oven because my burner is on the bottom.
Carefully put the loaves in the oven. Bake for 20-25 minutes, until outside is golden brown and internal temperature of loaf registers 195 degrees. If the top starts to brown too much, lightly place foil over the top to stop browning.