Peach Crisp

Sorry, no picture. Before I could remember to take one it was all gone, it's seriously that good!

Glaze:

6-8 fresh peaches- peeled, pitted, sliced

1 1/2 Tbsp cornstarch

1/2 cup brown sugar

1/2 cup water

1 Tbsp lemon juice

1 Tbsp butter

Topping:

2 cups oats

1 cup brown sugar

2/3 cup melted butter

2 tsp cinnamon

1 tsp salt

2/3 cup flour

Preheat oven to 375, and begin preparing glaze. Combine cornstarch, brown sugar, and water in saucepan over med high heat. Whisk until thickened (about 5-7 minutes), then add butter and lemon juice. Place peaches in 9 x 13 pan, and pour glaze over top, coating peaches well. In a separate bowl, combine topping ingredients, pouring butter on last. Mix well and spread over peaches. Bake 20-25 minutes.

Kneaders Bakery French Toast

Okay, so I know the topic this month is desserts, but this SHOULD be a dessert. These are amazingly decadent and exactly like the Kneaders french toast. I hope it's okay to post this month! :)

Kneaders Bakery French Toast

1 Loaf Kneaders Chunky Cinnamon Bread cut into 8 slices

6-7 eggs

2 1/2 cups milk

1 Tbsp brown sugar

3/4 tsp salt

1 Tbsp vanilla

2 Tbsp butter

Butter a glass 9x13 pan. Place slices flat in pan. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the tops. Refrigerate overnight. Bake 45-50 min at 350.

Bonnie's notes: First off, I can't fit it all in a 9x13, I end up using a 9x13 plus an 8x8. Also, I like it best when I refrigerate it overnight and then turn the pieces of bread over and let them sit an hour before you bake it in the morning so both sides really soak up the egg mixture. It is great with maple syrup or with strawberries and whip cream!

Paradise Bakery Lemon Zest Cookies

I went to Paradise Bakery last night and just couldn't get enough with one lemon cookie, so I found a recipe to be able to make more! It's not from the restaurant, but they're pretty darn close! Here you go:

Paradise Lemon Zest Cookies

2 cups sugar
1 cup butter
Zest of 4 lemons
2 tsp. vanilla
2 tsp. lemon extract
¼ cup lemon juice
1 egg + 2 egg yolks
3 cups flour
1tsp baking soda
1 tsp baking powder

Cream butter and sugar till light and fluffy, at least 5 minuets. Add lemon zest and extracts, mix to combine. Add egg, mix, add egg yolks one at a time mixing after each. Sift flour, baking soda, and baking powder into bowl and mix, add lemon juice to form a soft dough. Refrigerate for 30 minuets to an hour. Bake for 8-15 minuets. Cookies should be very soft and not browned. Let cool on cookie sheet for 5 minuets, then transfer to wire rack to cool completely.

*note: I added a few drops of yellow food coloring to achieve the lemon color.

Ooey Gooey Chocolate Trifle

So, I'm not a chocolate fan, but every once in a while I break down just to keep the rest of the fam happy. This is a recipe that Dave's family makes, and it's more word of mouth so here goes...

Devils food cake

Cool Whip (2 tubs)

Chocolate Jello pudding (1 big box)

Hersheys syrup

3-4 Skor bars (or other candy bar for crumbling)

Bake a devils food cake in 9 x 13 pan according to directions (boxed or homemade)

Cut cake into 2-3 inch cubes.

Layer in glass dish as follows:

1. Cubed cake

2. Drizzle with chocolate syrup

3. Layer of pudding

4. Cool whip

5. Crushed candy bar

Continue layering until you've filled the dish. I suggest a flat bottomed bowl to get enough layers. Refrigerate 1-2 hours. Serve cold.

Corn on the cob cupcakes

I am making these this week. Here's the book's Photo. I got this recipe from " Hello Cupcake!".

-1 can store bought frosting (homemade just doesn't hold up as well) use food coloring to make it a light yellow
-24 cupcakes wrapped in yellow wrappers
- 3 1/2 cups yellow, creme, or white jelly beans
- 4 pieces yellow fruit chews, like starburst or laffy taffy
-1 Tablespoon black decorating sugar
-1 Tablespoon white decorating sugar
-8 sets of corn holders

You arrange the cupcakes into groupings of 3, giving you 8 'ears' of corn. You frost the cupcakes and make 5 rows of jelly beans per cupcake. You then pinch the laffy taffy slightly on one side to flatten it. (giving it a melting look). and you finish out by topping the cupcakes with the sugar, and adding the corn holders.

I have made other cupcake ideas from this book, and this one is the simplest one. It looks really fun. I'll let you know how it goes.