Banana Peach Quick Oat Bread (Mini’s)

The peaches sitting in my stoneware bowl on our dining room table were ripe and fragrant.  Overly ripe bananas in our freezer were falling out every time I opened the door.  The combination of both of those things could only mean one thing; it was time to bake. 

Sometimes when I decide to bake I’m not quite sure which direction I’m headed in when I pull my mixing bowl and measuring cups out of the cupboard.  All I know is that my impromptu creativity could ultimately prove success or disaster in the kitchen.

This bread definitely falls within the perimeters of success.  The bananas make this bread sweet, but the peaches give it a slightly tart finish that makes you want just one more slice. The oats give it a hearty texture so you feel like it’s good for you – even if it’s not the most healthy choice on earth, and it’s super moist.  So moist, you can hear it when you cut into it.

 Banana Peach Quick Oat Bread (Mini’s)

1 cup of diced peaches

3 very ripe mashed bananas

1/4 c. brown sugar

1/2 c. granulated sugar

1/2 c. margarine, or butter

1 egg

1/2 tsp. salt

2 tsp. baking powder

1/2 tsp. vanilla

1/2 c. old-fashioned oatmeal

1 1/2 c. all-purpose flour

Spray four mini loaf pans with non-stick cooking spray.  Preheat oven to 325 degrees.

In a large bowl, add fruit, sugar, eggs, and margarine; beat with electric mixer on medium speed.  Add salt, baking powder, and vanilla; mix thoroughly.  Beat in flour and oatmeal until all ingredients are completely blended together.  Pour batter into prepared mini loaf pans.  Bake for about 30 minutes, or until a toothpick comes out clean when inserted into the center. Cool before removing from pans.

I would have loved to add some nuts to this recipe.  If you were going to add nuts to this bread what kind would you choose?


A Peachy Summer Dessert – Lemon Cheesecakes with Peach Glace’ Topping

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I couldn’t wait to buy my first quart of fresh peaches of the season because I knew exactly what I wanted to make with them. 

And while I’m not convinced they came from the Finger Lakes Region quite yet,  I am convinced they are from Pennsylvania – just over the border.

I strongly envy the folks in Georgia, or the South for that matter, who have fresh peaches far more often than we do here in New York.

This recipe is simple to make, yet so delicious. 

This cheesecake recipe was passed onto me by a co-worker quite a few years ago.  I substituted lemon juice for the vanilla extract that the recipe originally called for, and I cut the recipe in half.  *Warning – these are extremely dangerous to have in the house if you are lacking in the willpower department.

The peach glace’ topping is a slightly modified version of a peach glace’ pie my mom use to make every summer.

The two are a match made in heaven!

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Mini Lemon Cheesecakes

Preheat oven to 350 degrees.  Line 12 regular sized cupcake tins with paper cupcake liners.

1  (8oz.) package of light cream cheese, softened

1/2 c. granulated sugar

1 egg, beaten

1-2 tbsp. of lemon juice (I use 2 tbsp. for a stronger lemon flavor)

12 vanilla wafer cookies

Place one vanilla wafer in the bottom of each paper liner.  In a medium sized bowl, add cream cheese, sugar, and beaten egg.  Mix until smooth and creamy.  Add lemon juice and mix thoroughly.

Pour batter into each paper liner; filling about 2/3 full.  Bake about 20 minutes until toothpick comes out clean when inserted into the center.

Remove from oven and allow the cheesecakes to cool completely in the cupcake tin.  Refrigerate until ready to serve.

Peach Glace’ Topping

2 ripe peaches

1/2 c. water

1/2 c. granulated sugar

1 tsp. butter

2 tsp. lemon juice

2 heaping tbsp. corn starch

Peel and dice one peach; set the other aside for later use.

In a small bowl, add sugar and cornstarch; mix thoroughly.

In a medium saucepan, add water, 1 tsp. of lemon juice, and diced peaches. 

Bring  to boil; continue boiling for 1 minute.  Temporarily remove from heat.

Remove half the boiled liquid from the saucepan and add to the bowl of sugar and cornstarch.  Stir quickly, and until all cornstarch and sugar are dissolved.

Return the saucepan to the burner on medium heat and pour the sugar mixture into the saucepan.  Stir constantly until mixture thickens. 

Remove from heat, add butter and 1 tsp. of lemon juice. 

Peel and dice 2nd peach and add it to the glace’; stir thoroughly.  Cool slightly before serving, or refrigerate until ready to use.

Homemade Whipped Cream

1 c. heavy cream

2-4 tbsp. powdered sugar

1-2 tsp. vanilla

Chill small bowl and beaters for 15 minutes in freezer. 

Add cream, powdered sugar, and vanilla to bowl.  Beat until stiff peaks are formed.  Keep refrigerated until ready to use.

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And lastly, don’t forget to spread the love on Pinterest, Twitter and Facebook!



Peach Rum Cake Parfait’s


I was in an experimental mood.  Like the mad scientist I worked furiously in the kitchen.  My master plan, to create a peach rum cake.   The cake looked and smelled wonderful  until I took it out of the oven, and then it…. collapsed!! 

Like the saying goes.  ‘When life gives you lemons, make lemonade’.  In this case, I made peach rum cake parfait’s.

Even though the cake collapsed, it was actually very moist and tasty.  To fix my disaster I cubed the cake, whipped up some homemade whipped cream which I added chopped peaches to, and sliced extra peaches to add as layers in the parfait.   It all seemed so natural, no one would have guessed that my mad scientist experiment went completely awry! 

In the end, I  shared the parfait’s with our neighbors who actually contemplated sneaking back to our house to raid the fridge for more.  You see what a little rum will do to you…

Canning, Photography and Wine…

Ready to can peaches


I have canned a few things over the years.  Most of my canning was done when my mom was around.  She tried to teach me the art of canning, and I’m glad she did.  When a friend offered us a box of fresh, homegrown peaches I eagerly accepted.  For the last few years I’ve had the urge to can peaches and put them away for the cold winter months we have here in upstate New York but never got around to it.   

Saturday morning was the day.  Armed with all of my ingredients, a few cookbooks for comparison, and lot’s of time I set out to do some canning.  

Now, the other part of this adventure involved using my new camera.  I love to blog, and one of the areas where I think my blogging could use a little improvement is my photos.  If you seriously stop and think about taking a good photo, not just snapping the button, there are a lot of factors to consider.  Lighting, background, shadows, blurs, angles, etc.  I swear sometimes it takes me as long to take a good photo as it does to prepare my recipe.   

To assist me in that area I bought a new camera a few weeks ago.  My old one was a Kodak digital (over ten years old), my new one is a Sony Cyber-shot.  It’s a point and shoot with a lot of options to choose from including manual operation (to a certain degree).  I have spent countless hours exploring the features, and practicing with this thing.  I’m still not comfortable with it, but then again I’m not always the most patient person.  

To make a very long story short, the peaches canned beautifully except next time I need to pack the jars more fully to avoid air space.  I have enough jars to put away for those cold anticipated days I mentioned earlier – yea!  The photo’s – well here they are too.  Each picture was challenging.  The biggest challenge was the lighting issue.  It took some work to get a true color representation of the peaches, jars, wine and bottle.   

Jars of canned peaches


Cropped image


Peaches galore!


Americana Vineyards Crystal Lake

Oh, you’re probably wondering what the wine has to do with canning peaches.  It was a reward for a very productive day in the kitchen, and working with the camera.