Double-crusted Peach Cobbler

This is somewhere between a deep-dish pie and a cobbler, but so good!  I've only made it with a peach filling, but apple, blackberry, etc. would also be good. You'll need time to chill the dough and to cool the filling before assembling to bake.  Takes a little time, but worth the effort. The crust is very forgiving and doesn't need to be picture perfect!

Ingredients:

2 1/2 cups flour
3 tablespoons sugar
1/4 cup shortening (COLD)
12 tablespoons butter, cold and sliced
1/4 teaspoon salt
1/4-1/2 cup ice water
10 ripe peaches, peeled, pitted and sliced 1/4 inch thick
1 cup sugar
1 cup water
1/4 cup butter
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
pinch salt
3-4 tablespoons flour
1-2 tablespoons tapioca, optional
1 tablespoon milk and sprinkle of sugar

Directions:

• Sift together, flour, sugar and salt into large bowl.
• With pastry cutter, cut in shortening and cold butter.  
• Add the water until dough is moistened.
• Use hands to work dough into a ball.  Don't overwork--there should still be some marbling.
• Cut dough in half and wrap each half in plastic wrap. Chill 30 minutes.
• Melt 1/4 cup butter in large saucepan over medium heat.
• Add the sugar and water and cook until sugar is dissolved
• Add nutmeg, cinnamon, salt, peaches and flour and cook 5-8 minutes until thickened.  
• If mixture needs additional thickening, add tapioca.
• Cool filling.
• Preheat oven to 375 degrees and spray a 9x13 baking dish with cooking spray
• Roll each disk of dough into a 9x13 rectangle about 1/4 inch thick.
• Roll bottom crust into baking dish and use fingers to press into place.  Bring up the sides about an inch.
• Pour the cooled filling into crust and roll top crust into place.  Pinch sides to seal
• Cut 4-6 slits in top to vent. Brush with milk and sprinkle with sugar,
• Bake until crust is golden (about 45 minutes).
• Let cool for 1 hour before cutting and serving.

New York Cheesecake

If you want a perfect top (no cracks) on your cheesecake, you'll need to use a water bath.  If you're okay with a great tasting cheesecake with a less than picture perfect top, this is for you!

Ingredients:
1 1/2 cups crushed graham crackers
6 tablespoons melted butter
1/2 cup sugar
6 eggs
1 1/2 cups sugar
4 8ounce packages of cream cheese
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 tablespoon vanilla
2 heaping tablespoons flour

Directions:

• Preheat oven to 425 degrees
• Mix crust ingredients (crumbs, melted butter, sugar) in small bowl.  Press into a 9" springform pan.  Chill in refrigerator for 15 minutes
• Add remaining ingredients ro mixing bowl of a large stand mixer.  Beat on low to low-medium speed until completely smooth.  DO NOT MIX AT HIGH SPEED!  This step may take several minutes.
• Pour batter into chilled crust.  Let it rest for 5-10 minutes
• Place baking sheet on bottom rack of oven to catch any leakage.
• Bake cake in center of oven on 425 for 15 minutes.  Turn oven down to 275 and bake for 1 hour.  Turn off oven.  DO NOT OPEN DOOR FOR 2 HOURS 
• After two hours, remove cake and refrigerate for at least 3 hours.

Better Broccoli and Cheese Casserole

I was craving the church potluck version of Broccoli Cheese casserole, but not the pound of butter and Velveeta, when I happened upon this lighter version

Ingredients:
2 (10 ounce) packages frozen chopped broccoli
1/2 teaspoon minced garlic
5 tablespoons butter, divided
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 (3 ounce) package cream cheese, softened
3/4 cup shredded cheddar cheese
3/4 cup crushed Ritz crackers

Directions:

• Place broccoli in greased one quart baking dish. Set aside
• Melt 2 tablespoons butter in pan over low heat; add flour and stir until smooth
• Gradually add milk and cook over medium heat, stirring until thick and bubbly
• Add salt, pepper and cream cheese, stirring until well combined.  Add half the cheddar cheese.
• Pour sauce over broccoli and sprinkle with remaining cheese
• Melt remaining butter and combine with cracker crumbs; Sprinkle over casserole
• Bake at 350 degrees for 40 minutes until thoroughly heated

Creamy Mushroom Sauce and Pasta

The best thing about this easy mushroom sauce is that it uses no cream!  I make it with skim milk--fewer calories, but every bit as tasty!  It's great over any pasta.  We love it over my Cheesy Chicken Meatballs

Ingredients:
1 pound pasta
3 tablespoons of olive oil
12 ounces of mixed mushrooms, sliced
2 cloves of garlic, minced
4 green onions, chopped
2 tablespoons flour
1 1/2 cups milk
2/3 cups shredded parmesan, plus more for garnish
1/4 cup fresh chopped parsley

Directions:

• Cook pasta in salted water according to package directions.
• Heat oil in large saucepan over medium heat
• Add mushrooms, garlic, onion, salt and pepper and saute about 4 minutes.  Add another tablespoon of oil if too dry
• Add flour to pan and stir.  Cook for 1 minute
• Add 1/2 cup milk and stir to break up any lumps.  Add remainder of the milk and stir to combine
• Bring to a simmer and cook about 5 minutes until thickened
• Remove sauce from heat and stir in parmesan cheese and parsley
• Garnish with extras and serve over pasta immediately

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Whole Wheat Sandwich Bread

I love homemade wheat bread, but the density of the typical loaf doesn't feel like "real" bread to me.  This softer version is a good combination of the two.  This recipe makes two loaves--one for now and one to freeze.

Ingredients:
6 cups of whole wheat flour
2 1/2 cups warm water
1 1/2 tablespoons instant yeast (Rapid Rise)
1/3 cup honey
1/3 cup oil
2 1/2 teaspoons salt
1 1/2 tablespoon vital wheat gluten

Directions:

• Combine water, yeast and 2 cups of flour in a large mixer bowl and let sponge for 15 minutes
• Add honey, oil, salt, gluten and 4 cups of flour to yeast.  
• Mix on low speed with paddle until dough starts to clean sides of bowl
• Switch to dough hook and knead for 6-7 minutes.  
• Form dough into two loaves and place in greased 9x5" pans
• Cover and let rise for 60 minutes until 1-2 inches above pan sides
• Bake in a 350 degree oven for 15 minutes.  Rotate loaves.  Bake 15 minutes more
• Remove from pans and let cool completely on wire racks.