Peach Crisp

I haven't posted a recipe in quite awhile! My main reason for posting recipes here is so that I can find them again later. This peach crisp recipe started from a recipe I printed off allrecipes.com. But I then changed almost everything!

This recipe made an 8 x 8 pan. For a 9x13, add more peaches.

6 peaches, peeled and sprinkled with about 1 tsp cinnamon and 1Tbl flour. Lightly grease pan and pour in peaches.

To peel peaches, dip in boiling water for about 30 seconds, then immerse in cold water. The peels will slip right off.

Crumb topping:

1 cup flour
1 cup oats
1/3 - 1/2 cup granulated sugar
1/3 - 1/2 cup brown sugar
dash salt
1 tsp cinnamon

Combine all topping ingredients, then cut in 1/2 cup margarine or butter until topping is about pea size.

Add desired amount of topping over peaches. Bake 350* for 35 - 40 minutes.

I had extra topping for my 8x8 pan. Next time, I might reduce flour and oats to 3/4 cup each and use about 6 Tbl butter. I used 1/2 cup sugars this time and will cut it down to 1/3 each next. My peaches were wonderfully ripe and juicy. Enjoy!

Is it dinner yet?

I've been using my crockpot a lot lately. I work from home. Which usually means that I don't have set working hours. I really appreciate the convenience of dinner being ready whenever I'm hungry! Finding the Crockpot Love group on Ravelry has been a lot of fun. And finding the Crockpot 365 blog has been great! I just made the Salsa Chicken and black bean soup recipe. Oh.my.gosh. That is so good. The smell made me hungry and it was tough waiting until dinner time! I used dry beans that I soaked overnight. And you do need to remember one thing with dried beans - salty or high acid foods will not let the beans get tender. I cooked the beans and broth alone for several hours on high before adding the rest of the ingredients. I also added some chopped onion, garlic, bell pepper and some sliced carrots. Absolutely yummy.

70. Now with recipes!

I've decided to start adding a few recipes. Now, nothing earth shattering. Or even original. But tried and true recipes that I use again and again - and don't want to lose. This cookie recipe is very good. Not my most requested cookie recipe, but I'll save that for another day. The recipe originally came from a woman's magazine several years ago, but I lost that copy. So I did an allrecipes.com search. Since I usually double the recipe when I make it, I did so here with the ingredients. These also make wonderful thumb print cookies!

No Roll Sugar Cookies

1 cup unsalted butter, softened
1 cup margarine
1 cup granulated sugar
1 cup confectioner's sugar
2 eggs
4.5 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons vanilla extract
1 teaspoon cream of tartar
Optional: sprinkles of choice

1. Preheat oven to 375 degrees F. Lightly grease baking sheets (I use my baking stone).
2. Cream butter, margarine, and sugars together until light and fluffy. Beat in the egg and vanilla.

3. Sift flour, baking soda, salt and cream of tartar together. Add the flour mixture to the sugar mixture and blend.

4. Shape dough into walnut-sized balls and place on prepared baking sheets. Dip a glass in white sugar and press balls flat. (I slightly flatten in my hand and press the tops into sprinkles - or make thumbprint for jam.) Bake at 375 degrees F for 10 to 12 minutes or until lightly browned. Cool on racks.