Sweet, delectable peaches are on the orchard trees in and around the Lynchburg, Virginia area. Have you been to Saunders Brothers Nursery, Orchard and Farm Market or Gross’ Orchards? They have a multitude of peaches, in all varieties, available to purchase. If you’re lucky you may be able to pick your own. Once you get your bushel bring the peaches home and make this easy peaches and cream muffin. The muffin is somewhere between a biscuit and a muffin in taste. Surprise your family or invite some friends and neighbors to share in your bounty.
- non-stick cooking spray
- 2 cups self-rising flour
- 2 sticks unsalted butter, melted
- 1 cup sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 2-3 peaches, peeled, sliced and cut into ¼-inch pieces (about 16 ounces)
- Preheat oven to 350°F. Coat cups of a 12-cup muffin pan with non-stick cooking spray and set aside.
- In a large bowl, mix together the flour, butter, sour cream, sugar and vanilla. Gently fold in the peaches.
- Divide the batter evenly among the prepared muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean, about 30-35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.
- You must use self-rising flour, as this recipe does not include any leavening agents.
- The amount of peaches may change, due to the size of the peaches you have purchased.
- I used muffin cup liners, which eliminated the need to spray the muffin cups with non-stick cooking spray.
- These muffins are not sweet. They are tasty, but not sweet. We think their consistency, when baked, is a blend of muffin/biscuit.
This breakfast sweet is being served, during the month of July, while raspberries are in peak season, as our fourth course when serving a savory entreé. The recipe takes about 20-25 minutes to make, but the results are delicious and our guests at The Carriage House Inn Bed and Breakfast have asked for more, plus a copy of the recipe. I think you could make this using any fruit preserve–strawberry, blackberry, fig or peach. Have fun with it…..experiment!
- 2 cups packaged baking mix
- 3 ounces cream cheese
- 1/4 cup butter (cold)
- 1/3 cup milk
- non-stick cooking spray
- 1/2 cup red raspberry preserves
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons milk
Heat oven to 350°F. Place baking mix in medium bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk. Turn dough onto a lightly floured surface; knead lightly 10-12 times.
Spray a baking sheet with non-stick cooking spray. Roll dough into a 12×8-inch rectangle. Place on prepared baking sheet. Spread preserves lengthwise down the center 1/3 of dough. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over preserves in a criss-cross fashion.
Bake 12-15 minutes or until lightly browned.
Combine powdered sugar, almond and vanilla extracts. Add enough milk for desired drizzling consistency. Drizzle over coffee cake.
Our recipe blog post this month is for a delicious strawberry muffin. Strawberries are plentiful in the Lynchburg, Virginia area at this time of year. There are several “you pick” farms within a few miles of Lynchburg where you can pick your own, bring them home and make them into many delightful and healthy dishes–sweet, savory, sauces, jams, jellies and more. At The Carriage House Inn Bed and Breakfast we have been serving these as our last course, of four, when serving a savory entre´. Guests have been raving!
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons ground cinnamon
- 1 1/4 cups milk
- 2 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted
- 2 cups diced fresh strawberries
- 1 1/2 cups sugar
- Preheat oven to 375°. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl. In a 2-cup measure, combine the milk, eggs and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20-25 minutes, until a cake tester comes out clean and the tops are nicely browned. Serve warm or at room temperature.
I used a silicon muffin cup tin. Make sure the muffins have cooled sufficiently before attempting to empty this type of muffin tin or they stick. I sprayed the muffin cup tin with non-stick cooking spray after my first batch. That also helped them leave the tin cleanly.
Don’t overmix the batter at either mixing step. Overmixing will cause the muffins to be tough.
I baked my muffins between 25-30 minutes to get them a nice brown on top. I checked them with the cake tester at 20 and 25 minutes, then left them in just a bit longer. They are still very moist (I guess it’s all of the butter) but now have a pretty light brown top.
So, it’s now May. It has been over 70 degrees and recently over 80 degrees for several days. Does that means it’s summer already? It may well. If that is the case I have news for you. It’s time for “S’mores!”
Those of you who follow our blog know we post a recipe each month. The recipe usually pertains to the month, a holiday during the month or foods that are seasonal to the month. Along those lines we were going to post this recipe during the summer months. But since it seems as though summer is here now the S’mores On a Stick recipe is available for your cookouts, campouts, hikes or bike trips, or just to eat in your own backyard around your fire pit. They are delicious, easy and fun…..even if you don’t need an actual fire to make them.
S’mores On A Stick–Recipe below photos
- 2 cups graham cracker crumbs
- 4 cups semisweet chocolate chips
- Special equipment: toothpicks
- Line a baking sheet with parchment paper. Place the graham cracker crumbs into a shallow dish and set aside. Spear the marshmallows with a toothpick.
- Melt the chocolate chips in a double boiler, over medium heat, stirring occasionally. Dip the marshmallow sticks into the chocolate, one at a time, letting any excess drip off. Roll in the graham cracker crumbs and place on the prepared baking sheet. When finished preparing the s’mores place the baking sheet into the refrigerator for about an hour to allow the chocolate to set.
- Gently peel off the parchment paper to serve. Enjoy in your backyard or in the wilds, or for a summer treat anytime during the year.
Sounding French and fancy, these soufflés are easy and fun to make. If you can whisk, you can make this dish!
At The Carriage House Inn Bed and Breakfast we alternate between a savory and sweet dish each day, giving guests a variety of tastes, textures, flavors and dishes they probably don’t cook at home. This egg dish sounds exotic, looks interesting and is delicious.
- 4 teaspoons butter, softened
- 2 tablespoons plus 2 teaspoons flour
- 2 eggs, separated, plus 2 egg whites, at room temperature
- 3 1/2 oz.sharp cheddar, gruyere, Swiss cheese or any combination
- 1/2 cup milk
1. Position a rack in the middle of the oven; preheat to 375°. Coat each of four 8 oz. ramekins with 1 teaspoon butter. Add 1/4 teaspoon flour to each, then tilt to coat, shaking out excess.
2. Fill a large saucepan with 1 inch of water and bring to a simmer over medium heat. Place the egg yolks in a small bowl and the 4 egg whites in a large metal bowl.
3. Toss the cheese, the remaining 2 tablespoons flour and a pinch of salt and pepper in a large metal bowl; stir in the milk. Place the bowl over the simmering water; stir until the cheese melts and the mixture is steaming, about 5 minutes.
4. Add 2 tablespoons of the cheese mixture to the yolks, stirring with a small whisk. Whisk the yolk mixture into the hot cheese mixture and remove from the heat.
5. Whip the egg whites, using a large whisk or an electric mixer, until stiff but not dry, about 1 minute. Fold one-third of the whites into the cheese mixture, then fold in the remaining whites; mix gently.
6. Spoon the mixture into the prepared ramekins, filling three-quarters full. Place on a baking sheet; transfer to the oven. Bake, without opening the oven, until the soufflés are puffed, about 15 minutes.
7. Remove the soufflés from the oven with a spatula; transfer the ramekins onto serving plates. Serve immediately.
Helpful hint: Light, fluffy soufflés start with light, fluffy eggs. For maximum loft, start with room temperature egg whites, which will whip up higher than chilly ones. This recipe calls for the egg whites to be at room temperature. Eggs are, however, much easier to separate when cold. To warm up just the egg whites, separate eggs while cold and place the whites into a small bowl. Place the small bowl into a slightly larger bowl of warm water and allow to sit for about 10 minutes. or, let them sit, covered, at room temperature for 30-60 minutes before using.
***Having cooked these a couple of times now I am going to start adding a bit more cheese. The cheese is tasty, but I have decided I would like them “cheesier.” Just a thought you might like to consider. Enjoy!
Winter is winding down here in Central Virginia. Luckily Lynchburg hasn’t had much snow this season. When serving savory breakfast entrees this month, at The Carriage House Inn Bed and Breakfast, we have been adding this crunchy and irresistibly sweet, tart and tangy side dish. We are presenting this recipe during March as cabbage is plentiful and colorful. It would be good any month of the year for a cookout, potluck or interesting salad. What about serving it for a Saint Patrick’s Day celebration, it’s cabbage….just a bit different?
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 lime, juiced
- 1 very small purple cabbage, cored and thinly sliced and coarsely chopped, about 2 cups
- 8 radishes, stems and ends removed, finely sliced and coarsely chopped
- 2 medium Granny Smith apples, thinly sliced and coarsely chopped
- loose 1/2 cup (total) chopped parsley and fresh mint
- Salt and pepper to taste
- In a large bowl, whisk together the ingredients for the dressing: olive oil, mustard, honey and lime juice.
- Toss the chopped cabbage, radish and apple into the bowl. Using your hands, thoroughly toss the chopped ingredients with the dressing. Add salt and pepper to taste.
- Cover and chill for one hour. Mix in the parsley and mint just before serving. Best eaten within 1 day.
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