09-23-2008, 11:36 PM
Last weekend I had a group of people (mostly single) from my church over for Sabbath lunch. I will share two recipes that were excellent!
Peach Crisp (can use other fresh fruit)
Make the topping ahead of time and cool:
1/3 c flour
1/4 to 1/3 c brown sugar, packed
1/3 c margarine
1 cup of rolled oats (not quick oats)
Mix together spread thinly on cookie pan and put in oven. When you see it browing, mix it up and turn it over with a spatula or turner. Continue until krisp.
Peel peaches by puting in hot water for a few seconds. Slice peaches and put on dessert plate or bowl, spoon the crisp over peaches, top with dab of whipped cream or scoop of ice cream and serve. Delicious! Makes approx. 6 servings
Here's a very good recipe for fresh cooked corn on the cob:
Herb Butter
4 tbsp margarine or butter
1 tbsp fesh herbs, chopped or 1/2 tbsp dried herbs
Cream butter and herbs together. Store in small container. Cover and refrigerate. Will keep up to three months. Spread on hot steaming corn on the cob.
Good herbs to use: parsley, savory, chives, basil, thyme, etc.
Can also be used as a sandwich spread.
Peach Crisp (can use other fresh fruit)
Make the topping ahead of time and cool:
1/3 c flour
1/4 to 1/3 c brown sugar, packed
1/3 c margarine
1 cup of rolled oats (not quick oats)
Mix together spread thinly on cookie pan and put in oven. When you see it browing, mix it up and turn it over with a spatula or turner. Continue until krisp.
Peel peaches by puting in hot water for a few seconds. Slice peaches and put on dessert plate or bowl, spoon the crisp over peaches, top with dab of whipped cream or scoop of ice cream and serve. Delicious! Makes approx. 6 servings
Here's a very good recipe for fresh cooked corn on the cob:
Herb Butter
4 tbsp margarine or butter
1 tbsp fesh herbs, chopped or 1/2 tbsp dried herbs
Cream butter and herbs together. Store in small container. Cover and refrigerate. Will keep up to three months. Spread on hot steaming corn on the cob.
Good herbs to use: parsley, savory, chives, basil, thyme, etc.
Can also be used as a sandwich spread.
