Blueberry-Peach-Pecan Scones with Lemon Glaze
Makes 1 dozen
I have always thought of scones as fancy sweet biscuits, and I love them with lots of butter and decadent jams. Traditional scones are plain, but with the addition of peaches, there is no need to add anything else to this delicious treat. These scones are perfect with hot tea in the late afternoon to tide you over until dinner.
2-3/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 cup (1 stick) butter
1/2 cup buttermilk or heavy cream
1 large egg
1 lemon, zested
1 teaspoon almond extract
2 medium peaches, peeled and chopped (about 1 cup)
1/2 cup pecans, toasted and chopped
1/2 cup frozen blueberries
1/4 cup milk, for wash
Lemon Glaze
1/4 cup freshly squeezed lemon juice
1 cup confectioners’ sugar, sifted
Preheat oven to 400 degrees F.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and cardamom. Using two knives or a pastry blender, cut in butter until mixture resembles coarse meal. (This step can also be done in the food processor).
Combine the buttermilk, egg, zest, and almond extract. Stir into flour mixture with the peaches, pecans, and blueberries until just combined.
On a lightly floured work surface, use a rolling pin to roll dough to 3/4 inch thick. Cut into 4-inch squares using a cookie cutter; then cut each square diagonally, ending with 12 wedges. Place on a parchment-lined baking sheet. Brush with milk and bake for 20–25 minutes, until golden brown.
Lemon Glaze
Mix the juice and sugar together in a bowl, stirring until sugar dissolves. If glaze is too thick, add more lemon juice, 1/2 teaspoon at a time. If too thin, add more sugar, 1 tablespoon at a time, until desired consistency. Drizzle over warm scones.
Old-Fashioned Tea Cakes with Peach-Almond Glaze
Makes 2 to 3 dozen
(depending on size of cookie cutter)
Everyone has childhood memories of something that was just so delicious they have never forgotten about it. For me it was teacakes. My aunt, Lillie B., who lived in Memphis, would always bring them to us when she came to visit. Needless to say, we always looked forward to her visits with great anticipation.
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup light molasses
1 cup (2 sticks) unsalted butter
1-1/2 cups sugar
3 large eggs
Peach-Almond Glaze
2 cups confectioners’ sugar, sifted
2 tablespoons peach brandy
1/2 teaspoon almond extract
In a bowl, sift together the flour, baking powder, and nutmeg. Pour the buttermilk into a measuring cup and add the vanilla and molasses to it. In the bowl of a stand mixer, cream together the butter and sugar. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture, 1 cup at a time, to the butter mixture, alternating with the buttermilk, until a smooth dough forms. (Add additional flour, 1 to 2 tablespoons at a time, if dough is still very sticky.)
On a generously floured surface, knead the dough until soft and smooth. Shape into a disc, wrap with plastic wrap, and refrigerate for 1–2 hours.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Roll out the dough to 1/2 inch thick. Cut with a cookie cutter, and place tea cakes onto the baking sheets. Bake for 8–10 minutes, until lightly golden brown. Remove the tea cakes from the oven and allow to cool on the pans for 5 minutes. Transfer cakes to a wire rack to cool completely before adding the glaze.
Peach-Almond Glaze
Place confectioners’ sugar into a medium bowl and make a well in the center. Add the brandy and almond extract and stir until thick and smooth. Drizzle or spread over tea cakes. When glaze is set, store in an airtight container for up to 1 week.
Peach-Pecan Breakfast Muffins
Makes 12 muffins or 24 mini muffins
If you are in a hurry to get out the door in the morning, grab one of these to go. Better yet, put a few in your briefcase or backpack to munch on during the day.
1-1/2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 large egg
3/4 cup milk, plus more if needed
1/2 teaspoon vanilla extract
2 tablespoons honey
5 tablespoons unsalted butter, melted
1 cup peeled and chopped peaches
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. In a small measuring cup with a spout, combine the egg, milk, vanilla, honey, and butter. Make a well in the middle of the flour mixture and pour in the milk mixture. Stir until just combined. Fold in the peaches and pecans. Batter will be slightly stiff.
Using a scoop or spoon, divide batter evenly among the prepared muffin cups. Bake for 25 minutes, or until a cake tester inserted in the middle of the muffins comes out clean. Serve warm with Honey Butter and preserves; or enjoy them as they are.
Cast Iron Peach Cornbread
Serves 8
Cornbread is always better when made in a cast iron skillet! Cast iron ensures you get that crispy outer crust time after time. Transport it straight from the oven to the table. For an extra treat, serve it with lots of Honey Butter.
1 cup cornmeal
1 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1/2 teaspoon kosher salt
2 large eggs
1 cup buttermilk
4 tablespoons unsalted butter, melted, divided
2 cups chopped unpeeled peaches
Honey Butter, for serving (recipe follows)
Preheat oven to 400 degrees F. Put a 9-inch cast iron skillet into the oven.
In a large bowl, mix the cornmeal, flour, baking powder, baking soda, sugar, and salt. In a medium bowl or large measuring cup, combine the eggs, buttermilk, and 2 tablespoons of the butter. Mix the wet ingredients into the dry; do not overmix. Fold the peaches into the batter.
When the oven has reached the desired temperature, carefully remove the skillet and add the remaining butter. Pour the mixture into the skillet and bake for 25–30 minutes, until brown on top. Test the center for doneness. It will be firm to the touch. If brown on top but still soft in the center, cover loosely with aluminum foil, and cook for an additional 5 minutes. Serve with Honey Butter if desired.
Honey Butter
Makes approximately 1 cup
1 cup butter, room temperature
1/4 cup honey
Pinch of cinnamon
In a medium bowl, thoroughly combine butter, honey, and cinnamon. Store leftover butter in an airtight container and refrigerate for up to 1 week.
Buttermilk Peach Waffles
Makes 6 (8-inch) round waffles
When we were growing up, waffles were always a treat in our house. It took the three of us kids to lift the heavy waffle iron—it seems they weighed a ton back then. My mother would let us make the batter and then look away as we loaded way too much batter onto the iron. My brothers and I thought the batter was supposed to ooze over the sides and spill onto the countertop!
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3 tablespoons sugar
3 large eggs, beaten
4 tablespoons unsalted butter, melted
2 cups buttermilk, plus more if needed
1-1/2 cups finely chopped peaches
Preheat waffle iron according to manufacturer’s instructions.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In another medium bowl, beat together the eggs, butter, and milk; then add to dry mixture. Fold in the peaches and let batter rest for 10 minutes.
Spray the waffle iron with nonstick cooking spray. Ladle batter onto the iron. Close top and cook until the waffle is golden brown on both sides. Remove and serve immediately; or keep warm in a 250-degree oven.
Spinach-Peach Omelet
Makes 1
Contrary to what you might think, omelets are not difficult to make. By following the easy steps below, the omelet just went from a fancy Sunday brunch kind of an event to an everyday possibility. You could easily substitute canned peaches in this recipe and eliminate the step of having to cook the peaches first.
1 peach, pitted and thinly sliced, plus additional slices for garnish
2 tablespoons sugar
2 tablespoons water
2 large eggs
1 tablespoon milk
1 teaspoon chopped fresh basil
Kosher salt, to taste
Chef Belinda Grains of Paradise or freshly ground black pepper, to taste
1 teaspoon butter or olive oil
1/4 cup packed spinach leaves
In a saucepan over medium-low heat, cook the peaches, sugar, and water until peaches are soft but not falling apart. Drain and set aside.
In a medium bowl, whisk together the eggs, milk, and basil; season with the salt and spice blend.
In an 8-inch omelet pan over medium heat, add the butter. Add egg mixture and reduce temperature to medium low. Let eggs cook for about 30 seconds until just starting to set. With a heat-resistant spatula, lift the sides of the omelet and tilt the pan to let uncooked eggs run under the omelet. Do this all the way around the omelet until it is set (no longer runny). Spread the spinach on one side of the omelet and place the sliced peach on top of the spinach. Using the spatula, fold the other side of the omelet over onto the peach slices. Transfer to a plate and serve. Garnish with additional peach slices.
Hot Curried Peaches
Serves 6 to 8
This versatile recipe is an adaptation of one I received from my good friend Kathy Huff Cunningham. It works for breakfast served over pancakes or for dessert atop a big scoop of vanilla ice cream or a slice of pound cake. You can even serve it as a side with grilled pork chops or chicken. Canned or frozen peaches can easily be used if fresh are not available.
6 medium peaches, peeled and sliced
1 cup dried cherries or cranberries
5 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
2 teaspoons curry powder
1-1/2 teaspoons Chef Belinda Moroccan Blend or cinnamon
Pinch of kosher salt
Preheat oven to 325 degrees F.
Place peaches and cherries in a 9 x 9-inch baking dish. In a small saucepan over medium-low heat (or in the microwave), melt the butter. Remove from heat and stir in the brown sugar, curry powder, spice blend, and salt. Spoon over the peaches and cherries. Bake for 45 minutes to 1 hour, until peaches are soft and syrupy.
To make ahead, cover and store in the refrigerator. Reheat in 350-degree oven for 30 minutes.
