Peachy Keen French Toast - ABC 4.com - Salt Lake City, Utah News

Peachy Keen French Toast - ABC 4.com - Salt Lake City, Utah News

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I'm Still Here . . . Kinda

For a long time now I've neglected this blog. My life has gone in a much different direction than when I wrote and promoted Peach 101. Now I'm writing novels and illustrating children's picture books. Lots of good things are on the horizon. But life keeps taking me back to Peach 101 and I'm thankful there is still such an interest in the book. A large publisher has requested to take over the rights, give it a much needed edit and new cover, and republish it next year. I'm still in negotiations and haven't decided what to do. I've been asked if I will do a second cookbook and the answer is yes, I'm working on it now--but don't look for it until late next year.

In the meantime I'll try to post on this blog more often. If you can't find me here come visit my other blogs:

www.heartsandhands.blogspot.com
www.forethoughtandpurpose.blogspot.com
www.lorinawyn.blogspot.com
www.lorinawyn.com

This coming weekend, September 11-12, is Peach Days in northern Utah's Brigham City--my hometown. If you're up this way the book will be available at our local Chamber of Commerce building downtown.

Peach Cream Cheese Pie

1 (8-ounce) package cream cheese
3/4 cup powdered sugar
1 teaspoon vanilla
1 cup whipping cream or Cool Whip
1 cup peach pie filling, chilled
1 pie shell

Combine cream cheese, sugar, and vanilla. Blend thoroughly. Whip cream and fold into cream cheese mixture. Pour into cooled pie shell. Top with peach pie filling and chill well before serving.

Julian's Spiced Peach Jam

5 cups (approximately 3 lbs.) pureed peaches, leave skins on
9 cups white sugar
1/4 cup lemon juice
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon Ginger
1 package liquid pectin (3-ounces)

Puree peaches in blender. Combine with remainder of the ingredients in a large saucepan. Bring to a boil then boil for 1 minute stirring constantly. Remove from heat. Add pectin. Stir for 5 additional minutes, skim off foam. Pour into jars and seal. Yields about 10 1/2 pint jars of wonderful spiced peach jam!

Peach Custard Divine

1-1/2 cup sifted flour
1/2 cup butter
1 (15 ounces) can sliced peaches, well drained, reserve 1/2 cup juice
1/2 cup white sugar
1/2 teaspoon cinnamon
1 egg, well beaten
1 cup evaporated milk

Mix flour and butter with a pastry blender until mixture resembles coarse meal. Press dough firmly onto the bottom and halfway up the sides of a well buttered 8 inch square baking dish. Arrange peaches on top of dough. Sprinkle with sugar and cinnamon. Bake at 375 degrees for 20 minutes. Combine egg, evaporated milk, and peach juice and pour over the top of the peaches. Bake for 30 minutes, or until set.

Thanks Good Things Utah!

I love the ABC Channel 4 morning show Good Things Utah!

I'm honored to have been a guest today in the GTU kitchen where I had fun making my Gingerbread Peach Cake with GTU host Marti Skold. Like her co-hosts, Nicea Degering, Angie Larsen, and Reagan Leadbetter, Marti is not only super talented but also a down-to-earth, super nice person.

This marks my second visit to the show. I want to thank the hosts and crew for always making me feel right at home. Special thanks to producer Carol Medworth. Carol has a wonderful knack for making everything on the set look spectacular and for taking a genuine interest in her guests.

With fall right around the corner and fresh peaches on the trees, my Gingerbread Peach Cake is great topped with a little Cool Whip and served with a cup of warm apple cider. You can use fresh or canned peaches. If you use fresh peaches, and they're a little tart, bump up the brown sugar a bit to about 1/2 cup instead, of the 1/4 cup you would use with canned peaches.

Here's a link to the recipe:

http://www.abc4.com/content/gtu/recipes/story.aspx?content_id=391c3857-73ac-46fb-a03f-55c6e4bb433a



Thanks Good Things Utah. You are all phenomenal!

Back After Summer Vacation

I decided to take a break from some of my blogs for the summer but now I'm back and the great news is that peach season is here!

I just recieved word from Carol Medworth of Utah's Channel 4 that I've been invited to appear on Good Things Utah again. Thanks, Carol. I had such fun with everyone there last year. You guys are wonderful! I'm also going to do the morning show on KUTV 2 sometime after Labor Day.

I'm so excited to be traveling and promoting Peach 101 again and to be developing all new peach recipes to share. Stay tuned for new recipes each week!

All the best,

~lori

Shiloah Baker's Peachy Keen Chicken

We're still a few months away from what we all crave -- fresh peaches! But this mouth watering recipe from Shiloah Baker of North Carolina is yet another delicious way to utilize the peaches you already have in your pantry.

Shiloah is the multi-tasking super-mom of seven who owns The Homemaking Cottage, a website dedicated to supporting homemakers. The site is packed with ideas on how to maintain home and family! Be sure to check it out at: http://www.homemakingcottage.com/

Peachy Keen Chicken
by
Shiloah Baker

1-1/2 pounds of boneless, skinless chicken breast
Peel of one orange, zested
Juice of one orange
1 T. Soy sauce
1 T. honey
1-1/2 tsp. ground ginger
1 large can peaches

Preheat the oven to 435 degrees Fahrenheit. Place all ingredients in a 9X13" baking dish (or stoneware dish). Bake until the juices run clear (about 1 hour).

Enjoy!

Shiloah describes this fruity sweet chicken dish as "perfection for the taste-buds." I agree! Thanks, Shiloah. I'll be heading to the kitchen to make your wonderful recipe for Sunday dinner.