Amaretto-Peach Sauce

This recipe is from the 1001 muffin cookbook

                 Amaretto-Peach Sauce

                     Makes about 1/4 cup

1/4 cup Peach Preserves
2 Tablespoons Amaretto

    In small saucepan, set over low heat, warm peach preserves for 3-4 minutes before stirring in the Amaretto liqueur. Remove from heat, transfer to small bowl and serve at room temp.

Fresh Peach Muffins

Im truly sorry about not posting a bread recipe, but I was out having a family day...I think from now on, I might be having what you call a family day on Saturday ,maybe Fridays as well, depends on what goes on during the week...and if I can get two recipes done in one day , due to my knees...( in which are in bad shape)....

I was going to do a truly vintage week...like recipes from an old Newspaper, but with me buying 1/2 bushel of peaches , I really don't know what process me to buy that many....lol.....I know I was hungry for peaches...anywho...this week we will be focusing on fresh peaches...

        First recipe is from the 1001 muffin cookbook, and as usual has an extra recipe that goes along with it.....

                           Fresh peach Muffins
                             11-12 muffins

                           Now lets get started with this recipe

                                      Place 1 cup fresh chopped peaches ( about 2 medium)
                                    in a small bowl, sprinkle with 1 teaspoon lemon juice
                                  and 1 Tablespoon sugar,; set aside

                                        In large bowl, blend together the dry ingredients;
                                          2 cup all-purpose flour,
                                         2/3 cup sugar ( minus ! T
ablespoon, used it earlier)
                                         1 Tablespoon baking powder
                                         1/2 teaspoon cinnamon,

 

In medium bowl, beat 1 large egg

until thick and light -colored

 

 

Beat in 1 cup milk,

1/4 cup margarine, melted

before stirring in the peaches

 

 

combine the wet into the dry

and mix just until the dry is moistened

 

 

Spoon batter into prepared muffin cups

( lightly grease or use the paper baking cups)

filling each about 3/4 full

Then Bake for 15-20 minutes in a 450 degree oven

 

 

Let cool for 5-7 minutes

 

 

Serve warm or cool

and serve with Amaretto -peach sauce

 

 

 

 

 

Poppy Seed Butter

This recipe is from the 1001 muffin cookbook.....

                     Poppy Seed Butter
                    makes about 1/2 cup

1/2 cup butter , at room temp.
1/2 cup toasted poppy seeds

  In small bowl, blend together butter and poppy seeds, blending until mixture is smooth and poppy seeds are evenly distributed thru-out butter. Refrigerate until ready to serve.

Poppy-Seed -and- Buttermilk Biscuits

Boy oh  boy that was a long word to type.......anywho this recipe is keeping with my biscuits them for the week.....
   This recipe is from my favorite cookbook, at least right now it is....yup, you guessed it  1001 muffin book

                                  Lets start;

                                             In large bowl
                                                    ,blend together;
                                                             2 cups all-purpose flour,
                                                             1 1/2 teaspoon baking powder,
                                                             1/2 teaspoon baking soda,
                                                             1 1/2 teaspoon sugar,
                                                              and lastly 1 teaspoon salt

                                        

 

work in 6 Tablespoon of butter or margarine

until mixture resembles a fine meal

 

 

Add 2/3 cup buttermilk all at once

mixing just until dough holds together

( Do Not Over mix)

 

 

Place dough on lightly floured surface

knead 7-8 times

then using a rolling pin ,

roll out to 1/2 inch

 

 

using a 2-inch cutter,

cut out as many as possible,

rework scraps

 

 

place in un-greased baking sheet

Brush with some melted butter,

sprinkle with poppy seeds

( ya thought I forgot the poppy seeds , didn't ya?)

 

 

Bake for 10-12 minutes  or until

tops are golden brown

at 425 degrees.

         

 

Serve warm

and with Poppy Seed Butter

 

 

 

 

 

 

 

Chicken spread

Here's the recipe as I promised.....This recipe is from the 1001 muffins

                         Chicken Spread

                          Makes about 1 1/2 cup

one 8- oz package cream cheese , at room temp
one 5-oz can prepared chicken spread
2 Tablespoon mayonnaise
1/2 teaspoon prepared horseradish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon prepared mustard

    In medium bowl, combine all ingredients, blending until smooth .
      Refrigerate until ready to use.

Cheddar Cheese Biscuits

In keeping with my biscuit theme for the week , I didn't make the chicken spread ,but I will be posting that recipe as well....As usual this recipe is from the 1001 muffin cookbook

                                     So lets get started....

                        Cheddar Cheese biscuits

                            lets start with the dry

                                        In large bowl , blend together;
                                               2 cups all-purpose flour,
                                              4 teaspoon baking powder,
                                              2 teaspoon sugar,
                                              1/2 teaspoon salt,

                                       now the wet ;

                                                  In medium bowl beat;
                                                       1 large egg,            
                                                       2 Tablespoon butter or margarine ,at room temp.
                                                      3/4 cup milk
                                                before stirring in
                                                          1/2 cup grated cheddar cheese

                                                  Combine the wet into the dry,
                                                but don't over-mix,
                                                          mix just until dough holds together
                                           

 

Turn out the dough out onto a lightly floured surface

Knead 7-8 times,

then roll out to 1/2 inch thick

 

 

Using a 1-inch biscuit cutter

( Im bad I used a 2-inch one, use what you have)

to cut out biscuits,

Rework scraps

 

 

place on an ungreased baking sheet

1-inch apart

 and bake 10-12 minutes at 425

 

 

serve warm with Chicken Spread, Recipe to follow

 

 

 

 

Prune Spread

This recipe is to be used with some of the recipes from the 1001 muffin book or you can use it anyway ya want.

                                                   Prune Spread
                                          Makes about 1/2 cup

1/2 cup finely chopped pitted dried prunes
2 Tablespoon heavy cream
1/2 teaspoon ground cinnamon
1-2 Tablespoon sugar

   In container of a blender, combine all ingredients and process on medium speed until smooth. Chill before serving.