Peach Buttermilk Cobbler

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Peach Buttermilk Cobbler

  • Author: Alexandra Thurlow
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Desserts

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Ingredients

68 Summeripe peaches (enough to fill a 9-inch square baking dish) peeled, pit removed , cut into small bite size slices

1 cup plus 2 tbsp. wheat flour or all purpose flour, divided

½ cup plus 3 tablespoons turbinado sugar (such as Sugar in the Raw) or granulated sugar, divided

½ cup almond flour

2 teaspoon baking powder

½ teaspoon salt

4 tablespoons cold unsalted butter

¾ cup whole buttermilk


Instructions

  1. Preheat oven to 375 degree F. In a 9 -inch square baking dish, toss together the peaches, 2 tablespoons wheat flour and 2 tablespoons of sugar until coated. Set aside.
  2. In a medium bowl, stir together almond flour, baking powder, salt, remaining 1 cup of wheat flour and ½ cup sugar. Grate cold butter using largest holes of a box grater into the flour mixture. Toss together flour mixture and butter with your fingertips or fork. Gradually add buttermilk, mixing together again using your fingertips or fork until dry ingredients are just moistened. Shape the sticky dough into 6 thin (1/2inch) patties. Arrange the patties to cover the peach mixture in the baking dish. Sprinkle the remaining 1 tablespoon of sugar on top.
  3. Bake in preheated oven until topping is golden brown about 50 – 60 minutes. Let cool slightly and serve warm with our Summeripe Peaches and Cream Ice Cream.

Notes

Serve with our Summeripe Peaches and Cream Ice Cream  (optional and recipe located under desserts) or Vanilla Ice Cream.

Peach Banana Bread

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Peach Banana Bread

  • Author: The Kitchen at Summeripe
  • Prep Time: 00:15
  • Cook Time: 00:25
  • Total Time: 40 minutes
  • Yield: 18 1x
  • Category: Breakfast
  • Method: Baking

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Ingredients

2 very rip yellow peaches, peeled and finely diced

2 very ripe bananas, peeled

2 Tbsp fresh lemon juice (About 1 lemon)

1/2 cup brown sugar

1/2 cup butter

1 1/2 cup whole wheat flour

1/2 cup wheat germ

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

Optional:

1 cup walnuts, chopped


Instructions

  1. Preheat oven to 375 degrees.
  2. Mash bananas and peaches and mix them with the lemon juice.
  3. Cream butter and sugar together and add the banana peach mixture, stirring well.
  4. In a separate bowl stir together the dry ingredients. Add to the banana peach mixture and stir in nuts if desired.
  5. The dough will be very stiff. Turn into 4 small loaf pans and bake for 20-25 minutes. Or turn into 1 large loaf pan and bake for 30-45 minutes.
  6. To test for doneness, insert a knife into the load; if it comes out clean, the bread is done. 

Keywords: peach banana baking bread breakfast dessert

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Apricot Chocolate Chip Cookies

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:15
  • Cook Time: 00:12
  • Total Time: 27 minutes
  • Yield: 48 1x
  • Category: Dessert
  • Method: Baking

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Ingredients

1 cup or 6- 8 Apricots, peeled, pit removed, finely diced
1/2 cup butter at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/4 teaspoon vanilla
1 cup flour
1 cup wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1 cup chopped walnuts

Instructions

  1. In a large bowl mix butter, granulated sugar, brown sugar and vanilla until creamy. Add egg and stir into the mixture.
  2. In a separate bowl add both flours, baking soda and salt and mix. Add to the the creamy mixture and stir together.
  3. Stir in apricots, chocolate chips and walnuts.
  4. Drop onto ungreased baking sheet by rounded tablespoons.
  5. Bake for 12 minutes 

Keywords: Apricot Chocolate cookies fruit baking

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Peach Lemon Poppy Seed Bread

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:15
  • Cook Time: 00:45
  • Total Time: 1 hour
  • Category: breakfast
  • Method: baking

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Ingredients

1 cup coarsely blended Summeripe peaches. About 2 or 4 peaches peeled, pit removed and quartered
1/2 cup butter – room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup plain Greek yogurt
1 egg – slight beaten
2 Tablespoons lemon zest
1 Tablespoon fresh lemon juice
1 1/2 cup flour
1 1/2 cup wheat flour
2 Tablespoons poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

  1. Preheat oven 375 degrees
  2. Place peach slices into a food processor or blender, blend until slightly chunky or if desired until smooth puree. Measure out 1 full cup of mixture and set aside.
  3. In a large bowl, mix butter, granulated sugar and brown sugar until creamy. Add egg, yogurt, peach puree, lemon zest and lemon juice and mix together.
  4. In a separate medium size bowl mix the flours, baking powder, baking soda and salt.
  5. Add dry ingredients to the peach mixture and stir only until the dry ingredients is mix – don’t over mix.
  6. Turn into a greased loaf pan and bake 30 to 45 minutes. To test for doneness, insert a toothpick or knife into the loaf; if it comes out clean, the bread is done.

Notes

Makes 1 loaf or 4 small loafs. (Bake 20 – 25 minutes for small loaf)

Keywords: peach lemon bread

Mandarin Bundt Cake

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Mandarin Bundt Cake

  • Total Time: 30

Description

Want to take your bundt cake from ordinary to extraordinary? Easy! Just add in some Rascal Mandarin juice and a little bit of zest.


Scale

Ingredients

  • 1012 mandarins
  • 1 box Golden Butter cake mix
  • Eggs
  • Butter
  • ½ cup powered sugar
  • Powdered sugar for dusting

Instructions

  1. Prepare cake batter according to instructions but substitute mandarin juice for the water. Add the zest of 2 mandarins to the cake batter.
  2. Bake according to instructions.
  3. Make mandarin glaze by adding the juice of 1 mandarin to 1/2 cup powdered sugar, stir to combine.
  4. Dust the bundt cake with powdered sugar and finish with a drizzle of mandarin glaze.

Nutrition

  • Serving Size: 12

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Almost-Instant Plumcot Sherbet

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 120
  • Total Time: 135

Description

Our Almost-Instant Plumcot Sherbet is incredibly delicious and shockingly simple. All you need are four ingredients, a blender and a freezer!


Scale

Ingredients

  • 1 1/2 pounds Summeripe Plumcots, peeled and sliced
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • Kosher salt

Instructions

  1. In a blender or food processor, combine plumcot slices, sweetened condensed milk, vanilla, and a generous pinch of salt.
  2. Puree until smooth, scraping down any chunks on the side of the blender.
  3. While fruit is blending, cover a metal baking pan with wax paper.
  4. Transfer puree to the baking pan and freeze until firm.

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Summeripe White Stone Fruit Salad

  • Author: The Kitchen at Summeripe
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20

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Ingredients

  • 5 Summeripe White Peaches and/or Nectarines, cut into bite size chunks
  • 12 fresh strawberries, stems removed & quartered
  • 1 cup blueberries
  • 1 1/22 Tbsp honey
  • 1 Tbsp fresh lemon juice
  • 6 mint leaves, thinly sliced
  • Handful or crushed candied pecans or walnuts

Instructions

  1. Toss the Summeripe white peaches/nectarines and strawberries together in a large bowl with the honey and lemon juice.
  2. Let sit for 10 minutes so the fruit has chance to macerate.
  3. Before serving, add mint and candied nuts, tossing gently to combine.

Notes

  • Don’t worry if the salad is too tart or too sweet. Simply add more honey or sprinkle with sugar to sweeten. If too sweet, add more lemon juice.

Summeripe Fruit Salad

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Summeripe Fruit Salad

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Total Time: 15
  • Category: salads

Description

Talk about simple & healthy! This Summeripe fruit salad features all of your favorite stone fruits with a little berry twist.


Scale

Ingredients

  • 2 Summeripe peaches, sliced
  • 2 Summeripe nectarines, sliced
  • 2 Summeripe plums, sliced
  • 2 cups strawberries, hulled and sliced
  • 2 cups grapes
  • 1 ½ cup blueberries
  • 3 tablespoons lemon juice, about 1 lemon
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • Handful of crushed candied pecans

Instructions

  1. In a large serving bowl, combine peaches, nectarines, plums, strawberries, grapes, and blueberries.
  2. In a small bowl, combine lemon juice, maple syrup, and balsamic vinegar.
  3. Drizzle dressing onto the fruit and gently toss to combine. Adjust dressing to taste if needed. Sprinkle candied pecans on top.
  4. Serve immediately or let chill in the refrigerator for later.

Notes

  • Serve as a side dish or add some whipped cream for a tasty dessert.

Keywords: salads

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Brilliant Meyer Lemon Cake Batter Cookies

  • Author: The Kitchen at Summeripe
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 45

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Ingredients

  • 1 box lemon cake mix
  • 3 Brilliant Meyer Lemons
  • -1 lemon, juiced
  • -1 Tablespoon zest, 1-2 lemons
  • 1/2 cup salted butter, softened
  • 1/2 tsp vanilla
  • 8 oz cream cheese, softened
  • 1 egg
  • powdered sugar

Instructions

  1. Pre-heat oven to 350 degrees
  2. Beat butter, vanilla, egg, cream cheese,Brilliant Meyer Lemon juice, and zest together until fluffy.
  3. Mix in cake mix.
  4. Chill for 30 minutes.
  5. Using an ice cream scooper, scoop mix on baking sheet. Shake powered sugar onto cookies. Bake for 10-12 minutes

Keywords: 107151

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Brilliant Meyer Lemon & Blueberry Donuts

  • Author: Lisa Huckabay, The Kitchen at Summeripe
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 18 1x

Scale

Ingredients

Batter

  • 2 Meyer Lemons
  • -1 tsp Meyer Lemon zest (about 1 lemon)
  • -1 tsp Meyer Lemon juice
  • 1 1/2 cups + 1 Tbsp. all-purpose, divided
  • 1 cup low fat vanilla Greek yogurt
  • 1 cup sugar
  • 1 1/2 cups blueberries (fresh or previously frozen)
  • 2 eggs
  • 2 egg whites
  • 2 Tbsp. coconut oil
  • 2 tsp. baking powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp pure vanilla extract

Glaze

  • 1 cup powdered sugar
  • 2 to 3 Tbsp. Meyer Lemon Juice, about 2 lemons

Instructions

  1. Preheat oven to 350 degrees
  2. Coat donut pan with cooking spray
  3. In a small bowl, mix dry ingredients together and set aside
  4. In a large bowl, mix remaining ingredients together, expect for blueberries
  5. In a separate small bowl, coat blueberries with 1 Tbsp flour. This will keep the berries from sinking to the bottom of your donut pan.
  6. Gently mix blueberries into your batter and put the batter into a ziplock bag. Cut off one corner of the bag just big enough to allow a blueberry to slip through and pipe your batter into your donut pan. Fill to about 2/3 full.
  7. Bake about 10-15 minutes. Check every two minutes after the first 10 minutes. Donuts are done when they spring back to the touch and not brown.
  8. Let cool for 2 to 3 minutes.
  9. Turn donuts out of the pan and onto a cooling rack.
  10. Make glaze by mixing powered sugar and lemon juice in a bowl. The glaze should be thick but not runny. Add more sugar or lemon juice to adjust consistency.
  11. Glaze donuts by dipping top half into glaze.
  12. Enjoy!