Light 'N Lovely...Peach Smoothie

The term smoothie is fairly new to me.  In my day, these frosted concoctions were called shakes or frosties and they were fairly simple and uncomplicated, unlike the ones they serve today.  Perhaps because we were thinner in a world of smaller portions and real food we were not as concerned with what we put in our mouths!

Weight was always a concern and one of the things I remember about going to Weight Watchers (even though I was not THAT fat) was the peach shakes we were allowed ocassionally.  These were made out of frozen skim milk, peaches and Equal or that other pink sugar substitute.  That was it, but they tasted divine, particularly when it was hot and muggy.

I had a couple of peaches sitting in my counter begging to be made into a smoothie and I thought I would share with you my 2011 version of the Weight Watcher's Peach Shake

Ingredients

2 small ripe Georgia peaches

1 Yoplait peach yogurt

1/2 cup 2% milk

1 cup of ice

Pour everything into a blender and turn it on!

I did not use any sugar or artificial sweetener as the peaches were very ripe and there was enough in the yogurt.

Yields 1 very large serving or 2 regular servings

Bourbon Peach Cobbler

The base also works for a crumble

Yield 6 to 8 servings


Ingredients

8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, divided, plus more for dusting
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, plus 2 tablespoons for skillet
Heavy cream, plus more for brushing

Directions

Heat the oven to 375 degrees F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. Mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 2 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling

Recipe courtesy of Tyler Florence 

End of Summer Peach Crumb Pie

Every year I do the same thing...come peach season I can't resist buying a big box of peaches and when I come home, pandemonium! I always think they will ripen in sequential pairs, but of course this isn't going to happen. Last night we had them marinaded in Prosecco, this morning I had some for breakfast, and tomorrow I will cheat, as they are not white peaches, and make a bastard Bellini. That still isn't going to cut it, so today I decided to make a pie, an easy pie. What makes it easy is the ready made pie shell and the crumb topping...no flour to mess with!

This pie should satisfy everybody. It's relatively tart on the inside ( I hate gooey over sweet fillings) but I went to town on the crumble. The result, the best I've had so far, seriously. Don't worry about the high temperature in the beginning and check on the pie after 20 minutes. If the edges are getting too dark, cover them with tin foil and return to oven. I have a gadget that you put over just the edges, and its great.



Ingredients

9- inch prebaked pie shell according to package directions

FILLING:

4 c. peeled and sliced peaches

1/4 - 1/2 c. sugar*

1/4 c. plain flour

2 tbsp. lemon juice


Combine all ingredients. Mix gently. Pour into a prebaked 9-inch pie shell


TOPPING:

1/2 c. cold butter

3/4 c. plain flour

1/2 c. brown sugar

1/4 c. regular sugar


Instructions

Cut up butter in about 8 pieces. Process butter, sugar and flour until crumbly in a food processor (pulse about 5 times). You want the mixture crumbly! Spread over pie filling. Bake at 450 degrees for 10 minutes, then at 350 degrees for 30 minutes more. You might need to cover the edges about 10 minutes before pie is done. Serve warm.

*Cooks Note I've given you a range depending on the fruit and how sweet or tart you like your filling. I used 1/4 c in mine.

Labor Day Weekend...The Menu

Well, it's here, the last weekend of the Summer. Fall is in the air, even in Miami!

For us here in Florida it is really a non event, but I remember how much I used to hate it when I lived in New England. Even though the beautiful Fall season is just around the corner, Labor Day and September always mean the end of grilling, weekends at the beach, dinner on the patio, gardening and all the outdoor things we like to do. And if you are a kid, yucks, back to school time. Here in Florida, it is a time for hurricanes, boarding up and stocking up. Hopefully, it will be a quiet season just like the last two. No, Labor Day is definitely not worth the extra day off.

For this holiday, the main dish is Baby Back Ribs. For the sides I suggest a couple of salads already posted, and for dessert, well it's got to be peaches, so take your pick!

Don't despair, Fall is around the corner and apple season is about to begin. You can have a drink on that!

Here are some of the recipes I suggest you consider for this holiday:


Labor Day Menu & Suggestions


The Perfect Bloody Mary

Fiesta Salsa & Tortilla Chips

Irresistible Clam Dip

Ted's Baby Back Ribs

My Mother's Potato Salad

Bobby Flay's Cole Slaw

Tomatoes with Balsamic Olive Oil & Basil

Corn on the Cob

Peach Blueberry Crumble

Peach Crumb Pie

Peaches & Raspberries & Blueberries in Prosecco
with
Amaretti Cookies


The Baby Back ribs will be up Monday 8/24 after 3:00 am for subscribers and the Peach Crumb Pie on Wednesday 26th.