JAMSquared

I had bookmarked this recipe as soon as I read it. It sounded delicious. I had planned to bake it the first time it was my turn to bring something for MYC, but I couldn’t remember which cookbook (yes, I have a cookbook obsession) I had found the recipe in, so instead it had to wait until the second time I brought something for MYC this past week. It was a smashing success. All the ladies loved it as I received numerous compliments.

Now, when I think of peaches and dessert, I think of my Mom’s peach cobbler. And this recipe is nothing like that, but when I ate it, it still brought back fond memories of summer cobblers. So bring summer a little early to your house this year.

Upside-Down Peach Bread, Yum!

Upside-Down Peach Bread

Source: Country Woman Christmas 2009

Ingredients:

• 1 package (16 ounces) frozen unsweetened sliced peaches, thawed
• 1/4 cup butter, melted
• 1/4 cup packed brown sugar
• 1 1/2 cups chopped pecans, divided
• 1 1/2 teaspoons ground cinnamon, divided
• 3/4 cup butter, softened
• 4 ounces cream cheese, softened
• 2 cups sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

Thinly slice half of the peaches; chop remaining peaches. Set aside. (I think this step would be easier before thawing the peaches and I will try that next time.)

Pour melted butter into two greased 9-in. x 5-in. loaf pans (I actually melted butter in pans in oven); sprinkle with brown sugar. Arrange peach slices cut side down in a single layer over brown sugar. Sprinkle with 1/2 cup pecans and 1/2 teaspoon cinnamon; set aside.

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs and extracts; mix well.

Combine the flour, baking powder, baking soda, salt and remaining cinnamon; add to creamed mixture. Fold in chopped peaches and remaining pecans.

Transfer batter to prepared pans. Bake at 350°F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto serving plates. Serve warm (I served the next morning).

Yield: 2 loaves, 12 slices each

I made these for breakfast when we had company at Thanksgiving. I got the idea for them from Green Lite Bites, a blog I found about when James directed me to read an article about the lady who writes the blog that was on CNN’s website a little while back. Of course, I couldn’t make purely whole wheat pancakes if I wanted James to enjoy them. As it was, he thought they were just okay. I thought they were pretty good, even as leftovers a couple days later.

Cooking First Side

Apple-Cinnamon Pancakes

Ingredients:

• 1 cup unsweetened applesauce
• 2 eggs
• 1 cup skim milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 cup whole wheat flour
• 1 cup all-purpose flour

Directions:

In medium bowl, whisk together applesauce, egg and milk. In smaller bowl, add the flour, baking soda, baking powder and cinnamon. Sift into apple mixture; mix until just blended.

Heat a skillet over medium heat. Spray with non-stick cooking spray. Using about 1/4 cup of batter, form pancakes. Cook about 1-2 minutes per side (small bubbles will form but not as many as traditional pancakes).

Yield: approximately 6 (16-18 3-inch pancakes)

After Flipping

Of course, my flipping skills need work.

Earlier in the month, we had out of town guests, the perfect opportunity to try something new for breakfast. The picture (thanks Mona for snapping a pic) doesn’t do the ooey-gooey breakfast justice. It was delicious. And it was even great a few days later reheated.

Chocolate Chip Cinnamon Roll Coffee Cake

Chocolate Chip Cinnamon Roll Coffee Cake

Source: Pillsbury Christmas 2008 (Yes, I know. I have a cookbook addiction.)

Ingredients:

• 1/2 cup butter or margarine, softened
• 2 12.4-oz. cans Pillsbury refrigerated cinnamon rolls with icing
  
• 1 3.4-oz. package vanilla pudding and pie filling mix (not instant)
  
• 1/2 cup firmly packed brown sugar
  
• 1/4 cup miniature semisweet chocolate chips
  

Directions:

Preheat oven to 375°F. Using 1 tablespoon of the butter, generously grease 12-cup fluted tube pan. Place remaining butter in small microwaveable bowl. Microwave on high for 1 minute or until melted when stirred.

Separate both cans of dough into 16 rolls; cut each in half crosswise. Place half of roll pieces in greased pan. Sprinkle with half of the pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat layering with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.

Bake for 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in the pan 2 minutes. Invert onto a serving platter.  (Don’t use a regular dinner plate as your serving platter unless you want icing to drip off the edges of the plate.) Cool 15 minutes.

Remove lid from icing. Microwave icing on high for 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Cut into wedges. Serve warm.

Yield: 16