6 peaches, halved and pitted, don’t peel (It is really important to get freestone peaches, so they separate easily.)
¼ C butter, melted
3 Tbsp cinnamon-sugar mixture
4 oz cream cheese, softened
¼ C sugar
1 egg yolk
1 ½ tsp vanilla
¼ C sliced almonds
Dredge peaches through melted butter and set cut side up in a 9X13-baking dish. Sprinkle with cinnamon and sugar. Beat together cream cheese, ¼ C sugar, egg yolk, and vanilla. I use a mini food processor. Dollop filling in the center of each peach, filling the hole. Sprinkle almonds on top. Bake for roughly 30 minutes at 350, just until the cheesecake starts to lightly brown and puff up a little. I serve these at breakfast but they would be good with a scoop of vanilla ice cream for dessert.
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My sister Lisa forced something healthy on us at Christmas in between eating holiday cookies and cakes! She got the recipe from Cook’s Country magazine/America’s Test Kitchen.
- 3 tbsp. lemon juice
- 2 tbsp. Dijon mustard
- 1 small shallot, minced
- 1 clove garlic, minced
- Salt and pepper
- 6 tbsp. extra virgin olive oil
- 2 lbs. Brussels sprouts, trimmed, halved and sliced very thin
- 4 oz. (1C.) shredded cheese (Gouda or Cheddar recommended)
- ½ dried cherries or 1 Granny Smith apple, cored and cut into ½ inch pieces
- ½ C. pecans, toasted, skinned and chopped
- Whisk lemon juice, mustard, shallot, garlic and ½ tsp. salt together in a large bowl. Slowly whisk in oil until incorporated.
- Trim the stem end of each sprout then cut each sprout in half through the cut end. With the flat surface on the cutting board, slice up very thin. We used a food processor. They need to be as thin as possible.
- Toss sprouts in with the vinaigrette and let sit for at least 30 minutes, up to 2 hours. Fold in cheese, fruit and nuts. Season with salt and pepper to taste.
Gracehill Bed and Breakfast, Townsend, TN
1 ½ C sugar
¼ C cornstarch
¼ C flour
1 ½ C water
1 C orange juice
½ C lemon juice
4 egg yolks
4 Tbsp butter, softened
2 Tbsp lemon zest
2 C whipping cream
In a 3 to 4 quart pot mix together sugar, cornstarch and flour. Blend in water, orange juice, and lemon juice until smooth. Over medium heat, bring mixture to a gentle boil, stirring constantly with a wooden spoon. Simmer for 1-2 minutes. It will be thick. In a small bowl beat with an electric mixer the 4 egg yolks. Gradually beat in ½ C of the heated mixture into the egg yolks, and then dump the egg mixture into the pot on the stove. Cook over low heat to a second boil. Remove from heat and blend in butter and lemon zest. Transfer mixture to a bowl and cover with a buttered piece of wax paper. Cool. It can be put in the fridge overnight at this point. The next morning, whip the whip cream until firm and blend into cooled lemon mixture. Refrigerate until ready to use. This recipe makes a lot. I layer in a parfait glass, the crème, fresh blueberries, and the granola two layers each, ending with a third dollop of crème on top. You would have enough crème to do possibly 16 of these. The crème will hold for several days in a tightly sealed container in the fridge.Read More