Peach Kuchen Recipe

Sweets are my favorite thing in the world and I've always loved to bake. It's so satisfying to make something with your own two hands that makes the lucky taster say, "Yuuuuummmmmm..." and roll their eyes in bliss.

I was chatting with a friend about springform pans and remembered a great recipe that I haven't made for a few years. It is so easy to make, looks beautiful and tastes fantastic. Kuchen is the German word for cake and this particular version is a very pie-like pastry. The one special piece of equipment you need is a 9" springform pan, which is a 2-piece pan where the side snaps shut and the bottom is removable. The silver you can see underneath the kuchen in the photo is the bottom of the pan. It's a great dessert to make for company ... if you decide to share!

Peach Kuchen

serves 8


2 cups flour
2 tablespoons sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
8 peach halves, canned (29 oz. can, drained) or fresh
1 cup brown sugar
1 teaspoon cinnamon
2 egg yolks
1 cup heavy whipping cream

Preheat oven to 400 degrees. Grease 9" round springform pan.

Put flour, sugar, baking powder and salt together into mixing bowl. With pastry blender or 2 knives, cut in butter to consistency of cornmeal. Sprinkle mixture into prepared pan and press into place against sides and bottom with knuckles.

Place peaches, cut side down, over dough. Combine brown sugar and cinnamon and sprinkle over peach halves. Bake for 15 minutes.

Combine egg yolks and cream in small bowl; pour over peaches and bake for an additional 30 to 35 minutes, or until browned. Cool in pan. Serve with whipped cream or ice cream, if desired.

*****

And in the category of You Can Teach An Old Dog New Tricks, one thing I'd never made before in all my many baking years is soufflé. Not withstanding how utterly amazing it looks all steamy and puffed up right out of the oven, it even sounds intimidating. Slap on your beret and say it with me in your best snooty French accent: "Soooooooflaaaaaay!" 

Well, I took the Soufflé Workshop at Sur La Table recently ~ So Much Fun ~ and, people, I no longer fear the soufflé. 

In fact, the very next evening, I made lemon soufflé with raspberry cream for my hubby of 28+ years and he said to me, "If we weren't already married, I would propose to you right now." Now that's what I'm talking about!

Happy baking!

Mini Caprese Salad Recipe

One of my favorite dishes to order in Italian restaurants has always been Insalata Caprese, a salad made of sliced tomatoes, buffalo mozzarella, basil and olive oil.

Forever on the look out for "new" ways to perk up dinner, I was staring into the refrigerator recently trying to come up with something to go with barbequed burgers and the light bulb went on. Not just the fridge light, my happy little chef light too. We always have grape or cherry tomatoes, prepared pesto and extra virgin olive oil on hand, and we had some grated mozzarella. I decided to try my hand at a Mini Caprese Salad to serve on the side.

Mini Caprese Salad
serves 4

24 grape or cherry tomatoes (figure 6 per person)
1 T. pesto
1/3 cup finely grated mozzarella
1 T. olive oil

Halve the tomatoes and mix in a bowl with pesto.
Stir in the mozzarella, then the olive oil.
Put in a pretty bowl and chill.

This is so refreshing and delicious. It goes well with everything ... chicken, steak, fish, burgers. And who am I kidding? It tastes great all by itself right out of the bowl and the real trick is not eating it all before whatever you're serving it with is done. Although it's so fast and easy to make, it's not a problem to stir up more before the family realizes what you did.

Bon appetit!