Easy Baked Peach Recipe On Scrumptious Sunday

You too can have baked peaches in the middle of the summer when you use my trick. I bake in my toaster oven. It doesn't heat up the entire kitchen and the small size allows for faster baking too. This recipe couldn't be simpler so even someone who doesn't cook much can get great results.

Joy's Easy Baked Peaches
Ingredients for EACH peach half
1 peach, peeled and halved
1 splash of dark Jamaican rum
1 tablespoon dark brown sugar
1 big dollop sour cream
Garnish such as: cookie crumbs, chocolate or cinnamon powder, slivered almonds, grated chocolate or a sprig of mint.

Directions
Set your oven to 350 degrees F. Butter your dish, add the peach halves and splash the rum over the peaches. Sprinkle the brown sugar and add a big dollop of sour cream to each. Bake for about 10-15 minutes. Sprinkle on the garnish and serve.

Voila! For this picture, my garnish was a sprinkle of sugar cookie crumbs and roughly grated Toblerone which is a Swiss milk chocolate with honey and almond nougat.

It was good! ;-)

There are more peach recipes gathered at Scrumptious Sunday, so be sure to visit there too.
Here's a few more of my previous Scrumptious Sunday recipes in case you missed them.
Noodles For Dessert With Applesauce Kugel
Cream Cheese & Lemon Flan Is Gourmet Fast Food
Fruity Drinks For A Scrumptious Sunday
Buñuelos -- Traditional Mexican Fiesta Dessert
This Takes The Cake! A Mother's Day Video
Fruit Pies -- It's Mostly In The Presentation
A Centered, Peaceful, Sweet, But Not Fake, Oatmeal Raisin Cookie
It's Party Time! Let's Have Strawberry Cream Pie!

Click for details
on the
Bread Round-Up

Blueberry Cream Cheese Fool

A fool is an English dessert dating back to the 17th century, made with sweetened whipped cream and a fruit puree.

It was also very popular with the American Colonists and it is finding renewed popularity in part thanks to the latest craze of "verrines," desserts served in glasses. Verre is the French word for glass.

Today I'm adding cream cheese to the whipped cream which will make it a bit firmer and very tasty. It is equally delicious and easy using only sweetened sour cream with fruit puree, sauce or jam. Just about any berry or fruit will taste great, so as you can see this dessert is extremely versatile too.

Blueberry Cream Cheese Fool
1/2 cup blueberries plus a few whole for decorating each serving
1/2 cup cream cheese
1/2 cup whipping cream
1/4-1/2 cup brown sugar (to taste)
1/4 cup of your favorite dessert alcohol such as rum or Grand Marnier (optional)

Puree or crush blueberries and simmer with alcohol and sugar until the sugar has completely dissolved.

Whip the cream, incorporate the cream cheese and continue whipping until fluffy. Fold in the blueberry puree creating swirls of white and blue. Do not mix in completely as you want to see the swirls. Alternatively, you can create layers of white and blue.

It will be pretty served in glasses, in white or dark chocolate cups or in tuile cookie cups. Top with a few whole blueberries and a sprig of mint.

Bon Appetit!

My blueberry links:
True blue, All-American Stars: 13 Blueberry Facts
Martha's Summer Shortcake
My Scrumptious Sunday Desserts:
Beef! It's What's for ... Dessert!!??!!
Noodles For Dessert With Applesauce Kugel
Cream Cheese & Lemon Flan Is Gourmet Fast Food
Fruity Drinks For A Scrumptious Sunday
Buñuelos -- Traditional Mexican Fiesta Dessert
This Takes The Cake! A Mother's Day Video
Fruit Pies -- It's Mostly In The Presentation
A Centered, Peaceful, Sweet, But Not Fake, Oatmeal Raisin Cookie
It's Party Time! Let's Have Strawberry Cream Pie!
This recipe is shared with Patti's Comfy Cuisine Blueberry Roundup. 

Many more Scrumptious Sunday recipes are listed at Mercedes Rocks.

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for complete details.

Quick & Easy, Fancy Watermelon Dessert Recipes

When most of us eat watermelon, we just eat a slice, maybe someone went to the trouble of balling the watermelon, but rarely does it go any farther.

Yet watermelon can make a very refreshing dessert as a granita or sorbet, and my dad loved watermelon jam. Here are some ideas for great watermelon desserts where presentation makes a huge difference without much effort at all.





Watermelon Coconut "Cake"

• Quick and Easy Watermelon Pie
• Watermelon Heaven
• Watermelon Creme Supreme Trifle
• Watermelon Granita-Filled Lime Cups

• Watermelon Petit Fours

• Watermelon Tartelettes

• Watermelon Pyramids

There's more watermelon lovers gathering at Scrumptious Sunday, so be sure to visit them too.
Here's a few more of my Scrumptious Sunday recipes in case you missed them.
Noodles For Dessert With Applesauce Kugel
Cream Cheese & Lemon Flan Is Gourmet Fast Food
Fruity Drinks For A Scrumptious Sunday
Buñuelos -- Traditional Mexican Fiesta Dessert
This Takes The Cake! A Mother's Day Video
Fruit Pies -- It's Mostly In The Presentation
A Centered, Peaceful, Sweet, But Not Fake, Oatmeal Raisin Cookie
It's Party Time! Let's Have Strawberry Cream Pie!

Click for details
on the
Bread Round-Up

Noodles For Dessert With Applesauce Kugel

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for complete details.

This recipe is part of Scrumptious Sunday’s Pasta Edition where you’ll find more delicious dishes.

For another Kugel recipe, don't miss Tamy's Pineapple Noodle Pudding which she just added as a bonus recipe for today's Scrumptious Sunday. She has three new Scrumptious Sunday recipes waiting for you at 3 Sides of Crazy.

If you are not Jewish, you might not be familiar with Kugel, but it is a deliciously sweet dessert made with egg noodles.

I remember my first Kugel. It was at a bittersweet party. It was a great party, but it was a good-bye party for my best friend, our son’s Godmother, who was moving across the country to Michigan. One of her co-workers, as stereotypical a Jewish mother as you can get in real life, brought the Kugel.

At first I wasn’t sure about noodles with sugar. Would it be like chicken with sweet chocolate sauce, which makes me run away at the mere thought of it? Or would it be as delicious as a creamy rice pudding?

Even our son loved it. He was nearly 3 years old at the time, and after a full dinner was ravenously eating more than his own weight in Kugel if he ate a spoonful.

It is a dish full of goodness, fat, calories and sweetness, so leave all thoughts of dieting behind. My wish for you is that you enjoy it as much as we have.


Applesauce Kugel
1 (16 oz.) package wide egg noodles
Apple juice (optional)
2 Tablespoons sugar (optional)
~*~*~
½ Cup golden raisins
½ Cup applejuice
~*~*~
6 Eggs
1 Cup softened butter (2 sticks)
½ Cup sour cream
½ Cup cream cheese
1-2 Cups sugar (see note ***)
1 teaspoon lemon juice
1 Tablespoon vanilla extract
1 Cup chunky, spiced applesauce
1 teaspoon ground cinnamon or to taste
~*~*~
For Crumble
1 ½ Cup graham crackers, matza OR corn flakes, crumbled
½ Cup brown sugar
1 heaping teaspoon cinnamon
½ Cup melted butter (1 stick)

Preheat oven to 350 degrees F. (175 C.).
Coat a 9”X13” or larger baking dish with butter or spray.

Cook noodles according to package directions, but slightly undercooked. (Omit any salt or broth suggested!! Optionally you can substitute apple juice and 2 Tablespoons sugar for the broth and salt.)

Let golden raisins simmer in ½ cup apple juice until plump, about 10-15 minutes. (You could also plop them in with the noodles and skip this step.)

Beat eggs in large bowl. Add remaining ingredients mixing well between each addition. Incorporate into drained noodles and add raisins. Pour into baking dish.

Combine all ingredients for the crumble and spread over noodles.

Bake for 45-60 minutes. (Cover with foil if your oven has a tendency to burn, removing foil for the last 10-15 minutes of baking time for a nice golden brown color.)

Kugel can be served warm or cold. If you have leftovers, they will taste even better the next day.

***Nota Bene: Kugel is meant to be very sweet so 2 cups of sugar is not too much. However many of us are not used to so much sweetness so 1 ½ Cups of sugar will still be enough. You can lower the sugar to as little as 1 Cup, but not any less unless you have special dietary restrictions.

Beef! It's What's For ... Dessert??!!??

Here's the official Hot Beef Sundae recipe from the Beef: It's What's For Dinner folks.

Now I think the good beef folks should get together with the good folks of Gilroy, California and add a scoop or two of garlic ice cream to their Hot Beef Sundae, and THEN they could really call it a sundae! They can send all the royalties for the new recipe right here to me. ;-)

If you haven't tried or even heard of a good scoop of Stinking Rose or Garlic Ice Cream, it is a lot like very cold and creamy horseradish, without too much sting, and would go very well with meats. Most people eat it for dessert after a very garlicky meal though. The Gilroy Garlic Festival is celebrating its 30th anniversary this July 25-27. Gilroy is the world's garlic capital and in season you can smell that lovely Stinking Rose for miles.





Now if you are looking for more beef recipes, and I'm pretty sure I can promise you won't find any other desserts, go visit Mercedes' Scrumptious Sunday Beef Edition.

My previous Scrumptious Sunday Desserts:
Noodles For Dessert With Applesauce Kugel
Cream Cheese & Lemon Flan Is Gourmet Fast Food
Fruity Drinks For A Scrumptious Sunday
Buñuelos -- Traditional Mexican Fiesta Dessert
This Takes The Cake! A Mother's Day Video
Fruit Pies -- It's Mostly In The Presentation
A Centered, Peaceful, Sweet, But Not Fake, Oatmeal Raisin Cookie
It's Party Time! Let's Have Strawberry Cream Pie!

Click on thumbnail
for complete details.

Fruity Drinks For A Scrumptious Sunday

Happy Sunday to all!!

Scrumptious Sunday is having a Fruity Drink Edition just in time for the warm, sunny days of late Spring and of Summer, so you can follow the link to more great refreshing recipes.

The first three recipes are non-alcoholic which I prefer, especially when we are drinking outdoors, under the hot sun, however you can easily add your favorite alcohol to these. Rum goes well with fruits and sweets. Champagne would go great with the Orange Sparkler (skip the ice). You can add a touch of honey if you want a bit more sweetness.

Virgin Pina Colada Smoothie (Non-Alcoholic)
1 Cup Coconut Yogurt
1 Cup Pineapple Juice
2 Tbsp. Coconut (baking section)
***(OR replace juice and coconut with Pineapple-Coconut juice if it is available in your area)
1 Frozen Banana, sliced

Put all ingredients in a blender and blend until smooth. Makes about 2 glasses or 1 giant pineapple as pictured.

Virgin Strawberry Sunrise Smoothie
(Non-Alcoholic)
1 Cup Vanilla or Vanilla Honey Yogurt
1 Cup Frozen Strawberries
1 Frozen Banana, sliced
1/2 Cup Orange Juice
1 Dash of Vanilla Extract (optional)

Put all ingredients in a blender and blend until smooth. Makes 2 large glasses.


Virgin Orange Mango Sparkler (Non-Alcoholic)
1 Cup Orange Juice
1 Kiwi, peeled & quartered
1/2 Mango, peeled & sliced
Sparkling Mineral Water OR Sparkling Apple Cider

Put juice and fruit in blender and blend until smooth. Pour over ice and add enough sparkling water to fill glasses. Makes 2-4 large glasses depending on how much ice and sparkling water you add.

I cannot take credit for the following recipe. I found both the photo and the recipe on Flickr's public files. This one comes to us from Italy. I haven't tried it out, but I know what each of the ingredients tastes like and you can trust me that it will be GOOD.

Oh My Darling Clementine (Alcoholic)
Franciacorta brut rose, chilled (12.5% vol.)
or other sparkling rose if you cannot find
Clementine Juice
Mandarin Liqueur

You can make this drink to taste with as little or as much alcohol as you prefer.

Tunisian Fruit Salad With Orange Butter Sauce

My grandfather was in the French Air Force and he was stationed in many places all over the world including Tunisia, so I have a few exotic recipes which have become family favorites. This one is easy, delicious and quite refreshing. It's something my paternal grandmother used to make in the summertime and uses some of my dad's favorite ingredients.

As you can see, all it is is slices of oranges, diced dates and chopped (or whole) pistachios. The sauce is very French though. I don't know if it is because Tunisia was once a French colony or if it was my grandmother's own French touch which was thrown in, but it really doesn't matter as long as our palates love it.

Here's how to make the Orange Butter Sauce for 2-3 people
1/2 a stick of butter
1/4 cup of sugar
Juice of 1 orange
Grated zest of 1 orange
Juice of 1 lemon
Grated zest of 1 lemon
2 Tablespoons of Grand Marnier
2 Tablespoons of dark Jamaican Rum

Make sure your orange and lemon skins are free of wax before zesting (finely grated).
In a skillet, melt the butter and add all the liquids and sugar. Simmer and let bubble up. You can also flambe (flambe how-to) your sauce to remove all traces of alcohol. Remove from heat and stir in grated zest. Serve over the orange slices, dates and pistachios.

Visit Mercedes for more participants in Scrumptious Sunday.

Have you heard about the Need to Knead Bread Roundup? Tamy of 3 Sides of Crazy, another Scrumptious Sunday regular and I are co-hosting this bread Roundup on October 15th. We will roundup all types of bread recipes. We already have a number of people signed up and it promises to be great. You are all invited to participate. We would love it if you would join us, and we would love it if you would help us spread the word by putting this button in your sidebars or even writing a short post about the roundup.
Many thanks in advance! :-)
Joy

It's Party Time! Let's Have Dessert!

Welcome to my blog party!

Look I have a new blog all about desserts and it's already party time!

I love to have fun and I love desserts, so please join me at Joy of Desserts. I am French and have lots of great recipes, so Just add me to your feed reader and you won't miss a single delicious dessert recipe.

I've already shared Sprinkles Bakery's Strawberry Cupcakes that everyone is lining up all the way down the street in Beverly Hills to pay $3.25 for each one. Even Martha Stewart and Oprah Winfrey rave about Sprinkles Cupcakes and they will soon open more bakeries all around the country, so be sure to grab their ONLY RECIPE EVER PUBLISHED!

And just for this party, I want to share a French dessert (oui, oui) with you. The picture shows it in a heart shape and that's very appropriate because I love every single one of you and hope you'll come back to JOY OF DESSERTS often. You can make it for a wedding anniversary, or you can use the puff pastry sheets right out of the box and make it square. A circle would also be very easy and you can use the left over corners for decoration. My bloggy friend, Melanie over at Monday Through Sunday gave me this recipe to make for Valentine's Day, and boy was it good! Mmm! Mmm! Mmm! So be sure to jot down that recipe.

And just because today is a special PARTY day, I'm giving you another one;
one of my all-time favorites!!

STRAWBERRY CREAM PIE

4 Egg yolk
1/4 Cup Sugar
A Pinch of salt
1 Tablespoon of natural flavoring
such as vanilla, lemon, rum, or
Grand Marnier

1 Pre-baked pie or tart shell
1 Basket of strawberries

Gently beat the yolks, add sugar and salt. Slowly bring to almost a boil while stirring. DO NOT BOIL or it will curdle. Add flavoring and let cool.

While you are waiting for the custard to cool, wash and cut your strawberries in halves. Gently stir in a few teaspoons of sugar to macerate (marinate for fruits). When cool, add the custard to your favorite pre-baked pastry shell. Line the macerated strawberries all around on top of the custard, covering it completely. Pour all sugar syrup over the top. Voila! Simple as Strawberry Pie!

Be Sure To Leave Me A Comment So I Can Visit YOU!
I hope we'll be friends and visit each other often!!


******************************************************

I've just been invited to post at
Scrumptious Sunday's FRUITY DESSERT EDITION!
Thank you Mercedes!

Buñuelos -- Traditional Mexican Fiesta Dessert

I don't make these at home, but I've had them at Mexican Fiestas and even American County Fairs since here in California we have such a very large and growing Mexican population. When done well, they are very good and light. At school, one of our son's teachers taught the children to make an easy version by using a regular store-bought tortilla and just a bit of butter and oil in a frying pan. It's obviously not the same, but it tasted great, the kids loved it and it's something that even they can make anytime (some of them are now even making it in the microwave with just the sugar and cinnamon. It's a further degradation of the original, but it is safe, faster and easier for them.)

Mexican Desserts and Drinks
by Socorro Munoz Kimble & Irma Serrano Noriega

Recipe Ingredients:
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
3/4 cup milk
1/2 cup butter or margarine
oil for frying

Recipe Instructions:
In a large bowl, mix flour, baking powder and salt. In a small bowl, beat one tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes. Heat oil one-inch deep in large skillet to 360 F. Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm, or drizzle with syrups. These can be frozen. Wrap separately in freezer bags. Defrost and place in a 350 F. oven for a few minutes to crisp. (20 fritter)

This post is entered in the Scrumptious Sunday Mexican Edition. Be sure to visit for more Mexican recipes.

Happy Sunday
and
Happy Cooking To All!
:-) Joy

Thirteen To Try This Thirteenth Thursday Thirteen

Boy that headline is a tongue twister!

Even if you can't say it fast 13 times, here's

13 FUN Things You Can Do On My Blog

This is my 13th Thursday Thirteen!!
Visit other Thursday 13 participants.

1. Enter a great giveaway. Five WINNERS!!
2. Read the book review of this great giveaway;
   
3. Join the Need To Knead Bread Roundup;
4. Participate in the 100 For The Sweet Tooth Meme;
5. Check out all the great recipes from July's Ice Cream Roundup;
6. Take a look at the beautiful dessert related pictures and verses from Word-Filled Wednesday;
7. Don't miss a single of my THIRTEEN Thursday 13s;
8. Look at what I did to celebrate my 100th post;
9. Try Scrumptious Sunday recipes;
10. See who earned Joy Of Desserts Awards and why;
11. Slide over to some of the awards I received (more in my sidebar ;-);
12. Become one of my Blogger Followers;
13. Leave me a comment.

Happy Thursday All!!

Hot Dessert On The Barbecue For A Sizzling Time

There are few summer cooking pleasures more fun than being outdoors and grilling on the barbecue. Of course most people grill meats and some will even bake casseroles on their barbecue, but the finishing touch to a complete meal prepared on the barbecue is to carry it through to dessert with those same smoky flavors or grill marks.

This is a recipe we created on the spur of the moment on our last camping trip. We picked wild blackberries, but any berry will work.

Berry Chocolate Burritos
Ingredients (per person)
Large flour tortilla
Handful of chocolate chips
Handful of berries
1 pat of butter
A sprinkle of cinnamon, nutmeg or allspice
1 to 2 teaspoons of brown sugar

If it is your first night camping, or you are making these at home, you can serve these burritos with ice cream and whipped cream too, and at home maybe even with a tiny splash of Chambord raspberry liqueur for the grown-ups.

Let the tortillas warm inside some foil, on the side of the barbecue, away from the coals or wood, (low heat) until they are soft and easier to fold. When ready (just a minute or so), add all ingredients inside each tortilla and fold burrito style, making sure that your filling will not ooze out. If you are unsure, you can place the burritos over a sheet of foil to prevent any spills into the flames. Otherwise, you can place the burritos directly on the grill and you'll even get the coveted grill marks. It doesn't take very long at all. Figure about 1-3 minutes depending on the heat of your barbecue. Don't let it burn!

You can also make these in a panini press, an indoor grill or in a skillet for days when you don't want to go to the trouble of firing up the barbecue. To make it a bit more French, use crepes or a baguette. Remember crepes are much thinner than tortillas, so be sure to use foil and not to over cook.

This recipe is entered in Scrumptious Sunday's Barbecue Edition.

Banana Yogurt Cake To Celebrate The Royal Banana Blog Yumminess Award

Woo Hoo! I'm going bananas over my first blog award! Mercedes has honored Joy of Desserts with The Royal Banana Blog Yumminess Award and I'm celebrating with a Banana Yogurt Cake and participating in her cake edition of Scrumptious Sunday. I'm so excited to get an award and to get it so quickly. This blog is only a couple of weeks old. Thank you, Mercedes!!

And to pass along the blog love, I am in turn awarding a few blogs. I haven't met too many bloggy friends through this site yet, but I've had a great response with comments (which I L.O.V.E.), so I am giving this award to three very nice bloggers: Beloved Mama, Joyfull and Twinklemom. Be sure to go visit them and tell them I sent you!

I'll give this award to a few more people next time I post too, because 4urpets has also given me this Royal Banana Blog Yumminess Award and I'll have to have another celebration for that award too!! We just can't pass up a good time when there's a good excuse like an award, right?

So, on to the Banana Yogurt Cake recipe. I've never made this recipe before, but it should be super moist because there are four ingredients which add lots of moisture, the bananas, the yogurt, butter and honey. It sounds really good and it's a great way to use those overripe bananas you may have sitting on your kitchen counter. The overripe bananas will give your cake more flavor too. Let me know how it turns out.

Banana Yogurt Cake
Cake Ingredients
* 1 stick of butter
* 1/2 cup brown sugar
* 2 tablespoons honey
* 2 eggs
* 2 very ripe bananas, mashed
* 1 cup plain yogurt (or vanilla or honey yogurt)
* 1 1/3 cups flour
* 1 ½ teaspoons baking powder

Icing Ingredients
* 8 0z. cream cheese, at room temperature
* 1/3 cup confectioner’s sugar
* 1 tablespoon pure vanilla extract
* 2 tablespoons mashed banana or honey

1. Preheat oven to 355F. (180C.). Grease and flour a spring-form pan. Line the base with baking paper.
2. Cream butter, brown sugar and honey in a bowl with an electric mixer until pale and creamy.
3. Add eggs one at a time and beat well.
4. Add mashed banana and yogurt and fold into mixture.
5. Add flour and baking powder. Fold into the mixture gently until just combined.
6. Pour mixture into prepared cake pan and bake for 40 to 50 minutes.
7. Remove cake from oven and let stand for five to ten minutes before removing from pan. Allow to cool completely on a wire rack before icing.

Icing: Beat cream cheese, confectioner's sugar, vanilla and banana together until smooth and creamy. Spread over cake.

BON APPETIT!