Sunday, August 28, 2016

How to Freeze Peaches and Make Peach Sauce / #SundaySupper

If you dream about fresh peaches in the middle of the winter, this recipe is for you! How to Freeze Peaches and Make Peach Sauce is a a great way to enjoy fresh peaches all year long. This sauce is rich and tasty, full of flavor and perfect for topping ice cream, putting on biscuits, adding to shortcake, cheesecake, or anything you like to enjoy with fresh peaches. The best thing about this recipe, besides the yumminess, is the fact that you can freeze peaches from the summer, and make this recipe in the winter. The peaches freeze quickly and easily, and the "how to" for freezing follows the recipe at the end of this post. 

 Peach Sauce
 (printable recipe)
 Make approx. 4 servings

2 Fresh Peaches, peeled and sliced
1/2 cup Water
1/2 teaspoon Cornstarch
bit of water
2 teaspoon Dark Brown Sugar
1/2 teaspoon Cinnamon
pinch of Nutmeg
1/4 teaspoon Vanilla


Chop the sliced peaches into bite sized pieces.
In a medium pan, add the peaches and 1/2 cup of water. Heat on medium heat. In a small bowl mix together the corn starch and just enough water to make the corn starch liquid. Set aside. Add the brown sugar, cinnamon, nutmeg and vanilla. Pour the corn starch liquid in the pan, and turn heat up until mix begins to boil. Stir constantly as mixture thickens. Once sauce becomes thick, turn the heat to low and let cook for 5 minutes. Remove from heat and cool.
To freeze peaches, peel and slice and place them on a tray so they are not touching. Place tray in freezer. Freeze for 1 hour, or until frozen solid. 
Place peaches in to plastic bag and place in freezer. When you are ready to use, take out and defrost as needed. Then follow directions above!
Thanks for stopping by today! Scroll down to see what other recipes the #SundaySupper family created!
A huge shout out to Caroline from Caroline's Cooking for hosting this tasty #SundaySupper event!




Condiments
Main dishes
Sides
Snacks
Dessert
Beverage
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Thursday, August 25, 2016

Celebrate It! Link Party!!!

It's time for Celebrate It!
Hi everyone!
I am so happy you are here!
I know everyone is busy this time of year with summer winding down and the school year winding up, so I appreciate you taking the time to stop by, link up and celebrate with us!
So lets get to it!

Here are last weeks 3 most clicked links:

Copycat Chick-fil-a Sauce
from

Saint Lucian Chocolate Cheesecake
from

Yaki-Udon Recipe
from


Here are a few ways to make the party fun for everyone: 

1. It is so much more fun when someone clicks
 on your link and visits your page, so visit other blogs 

if you can.

2. I pin each of your link ups to the Celebrate It! board,
 and I will also pin them to another one of my
 boards that fits the pin.
 Your link up will get tweeted both times also!


3. By linking up you are giving me permission to feature
 your post on social media.  Proper credit is always given.
Let's get the party started!

Tuesday, August 23, 2016

No Cook, Refreshing Tropical Torte

The heat of the summer is starting to wear on me a little. How about you? I am definitely looking forward to fall! But it is still summer, and I needed a little after dinner dessert for a party I hosted last week. The entire meal was grilled, and I didn't want to heat up the kitchen with the oven, so I made this No Cook, Refreshing Tropical Torte! I used some fun fruit, like carambola (star fruit), kiwi, and mango, a favorite pound cake, and some yummy whipping cream. Sprinkle it with a bit of toasted coconut and dessert is in the fridge!
 Tropical Torte 
Makes 1 cake

2 Star Fish
2 Kiwi 
1 Mango
2 cups Heavy Duty Whipping Cream
1/4 cup Powdered Sugar
1 Pound Cake
1/4 cup Sweetened Coconut Flakes

Use a veggie peeler to cut the edges off of the star fruit, then use a sharp knife to cut thin slices of the star fruit.
Cut the ends off the kiwi, then peel it and cut into thin slices.
Mangos are slippery, so using a corn cob holder as a handle helps to stabilize them a little while they are peeled. Once peeled, cut around the center seed to get the fruit off. Cut the pieces of fruit into small bite sized pieces.
Pour heavy whipping cream into mixer. Add sugar. Mix cream on high until whipping cream becomes thick and becomes slightly stiff. You want it spreadable. Often when I am mixing liquid on high speed, it can splash out of the bowl. To fix the problem, I cover the mixer with a couple pieces of saran wrap,and the splash hits the wrap instead of the wall!
Cut the pound cake into three long slices.
Spread whipped cream onto the top of the bottom slice of cake. 
Place coconut in small pan on medium heat. Swirl coconut around in the pan until the desired color is reached.
Place a mix of the fruit on top of the whipped cream. Double stack the fruit to make it even, so the next layer will be flat. Repeat with the middle layer, and then cover with top layer of cake. 
Decorate top of cake with pieces of fruit. Sprinkle coconut on top. Refrigerate until ready to use, at least 2-3 hours.


Thursday, August 18, 2016

Celebrate It! Blog Link Party!

Welcome to Celebrate It!
Thanks for stopping by!
Link up what you have been creating! 
We want to celebrate with you!

Last Weeks 3 most clicked links:

Jalapeno Poppers Quesadilla
from

Gingham Baby Quilt Tutorial
from

DIY Wedding Coffee Stirrers
from


Here are a few ways to make the party fun for everyone: 

1. It is so much more fun when someone clicks
 on your link and visits your page, so visit other blogs 

if you can.

2. I pin each of your link ups to the Celebrate It! board,
 and I will also pin them to another one of my
 boards that fits the pin.
 Your link up will get tweeted both times also!


3. By linking up you are giving me permission to feature
 your post on social media.  Proper credit is always given.
                      

Let's start sharing all your amazing projects!













Apple Streusel Bundt Cake / #BundtBakers

It is beginning to look a little like fall! Well, ok, not outside, but here at #BundtBakers, where this month we are baking bundts with apples! This Apple Streusel Bundt Cake has streusel mix on the top, and cooked apple slices in the middle. I drizzled the cake with melted caramel to get a bushel of flavor in every bite!
Apple Streusel Bundt Cake
 
(makes 12 mini bundt cakes)



Cake:
2 1/2 cups Flour
2 1/2 teaspoons Baking Powder
Pinch of Salt
2/3 cup Butter
1 3/4 cups Sugar
1 1/1 teaspoons Vanilla
2 Eggs
1 1/4 cups Milk

Cooked Apple:
1 tablespoon Butter
1 Granny Smith Apple
1/4 teaspoon Cinnamon
1/2 teaspoon Sugar

Streusel Topping:
3 tablespoons Flour
3 tablespoons Brown Sugar
1/4 teaspoon Cinnamon
4 teaspoons Butter

Drizzle:
1/2 cup caramel bits

Preheat oven to 350 degrees.




Stir together the flour, baking powder and salt. Set aside. Place the butter in the mixer and begin to mix. Add the sugar and vanilla. Mix in until well combined. Add eggs, 1 at a time. Add flour and then milk alternating between the two, and mixing after each addition, just until combined.
Cut into slices.
 Melt butter in a small frying pan. Let it sizzle in pan until it starts to brown. Add apple slices, cinnamon, and sugar. Let cook until apples are tender.
 Mix together the flour, brown sugar, cinnamon, and butter.
   Grease and flour the bundt pan. Add streusel to bottom of each pan.
Place several apple slices on top of batter.
Cover with more batter and sprinkle more streusel on top.
Bake for 15-20 minutes.
Let cool. Remove from pan.
Isn't that ring of streusel pretty?
Melt caramel bits in a double boiler. Drizzle with caramel!
Enjoy your Apple Streusel Bundt Cake! 


The Bundt Bakers all made apple bundt cakes this month! Scroll down and find all the variety of yummy recipes!
 

BundtBakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Tuesday, August 16, 2016

Southwest Noodle Stir Fry

If you are not a fan of stir fry meals, I know this dish will change your mind! This Southwest Noodle Stir Fry is packed full of so many flavors, you will want to make it again and again. From the roasted corn, to the chayote squash, to the soft and luxurious noodles, this dish will leave you wanting more! With a little prep, this dish comes together quickly. Be sure to make extra for left overs!

Southwest Noodle Stir Fry
 (printable recipe)
Serves 2

 
1 raw Corn Cob
 
Chipotle Seasoning
 Black Pepper
1 medium Chayote Squash
1 each, Red, Yellow, Orange Pepper
1 medium Sweet Onion
10 ounces Chicken Breast
1 package
Yaki-Soba Japanese Stir Fry Noodles
1 tbl Extra Virgin Olive Oil
Sprinkle of Adobo Sauce




Heat up your grill. Sprinkle the corn cob with chipotle seasoning and black pepper. I use Mrs. Dash chipotle seasoning, which I love. But, use your favorite. Grill over high heat, turning every 3-4 minutes, until the corn is nicely roasted with light and dark colors.
Remove from grill. When cool, use a sharp knife to cut the corn off the cob. Set aside.
Slice chayote squash, and cut slices into thin matchsticks. Set aside.
Cut and slice peppers into thin matchsticks. Set aside. I used the mini peppers that come in bags. You can also use large peppers and just use a little. Cut onion into very small slices, and then cut the rings into quarters. Set aside.
Trim and slice your chicken into small, thin strips. I used approx. 5 ounces per person. Sprinkle chicken with chipotle seasoning.
Heat noodles under hot water according to the package directions. The hot water break the noodles apart.
 Aren't these noodles gorgeous?!
 
Heat 1 tablespoon of extra virgin olive oil on medium heat. Add the chicken, and start to cook over medium high heat.
Add corn, chayote, peppers and onions. Stir as they cook. Cook until chicken is done, but be careful to not overcook.
Add noodles and continue to cook. Keep stirring to insure even cooking. Check a piece of chicken and a pepper to make sure they are done.
The stir fry will look fresh and vibrant. Sprinkle a little adobo sauce over the stirfry.
So beautiful and full of flavor!


This Southwest Noodle Stir Fry is my entry in the Fortune Asian Noodle Blogger Recipe Challenge, which is being sponsored by JSL Foods.
 I was given these noodles as part of the contest.  They are available for purchase at Target.
Check out their pages on Facebook and Twitter

I hope you enjoy this Southwest Noodle Stir Fry! You can find a link to the printable recipe directly under the title in the list of needed ingredients! Thanks for stopping by and visiting The Freshman Cook!



Here are some past recipes that might make you hungry!:




Thanks for visiting!