Raising a Family on a Budget

Home Economics for Real Life

Peach Season is Upon Us! Summer Peach Crisp Recipe

PeachCrisp

Last week, I received a long awaited email from Schober Orchards in Monroeville, NJ.  It announced that their home market would be opening for the season on Friday, July 11 – and the reason for the opening – PEACH SEASON IS HERE!

I absolutely love Jersey Fresh Peaches, and for the last decade (possibly longer) our family has gotten peaches from Schober Orchards.  Before I could even email my parents to make plans to head down this week some time, my father sent me a text saying he was going on Saturday, and how many peaches did I want.  He knows me well. 

So on Sunday, my parents came to visit, and dropped off about a dozen of the most beautiful peaches – soft and fuzzy, some still with leaves on them – and the aroma was the essence of summertime.

I couldn’t help myself, and immediately put together a quick Summer Peach Crisp for dessert.  The children and I enjoyed it so much, that the leftovers then became breakfast.  Its fruit, oats, nuts – all breakfast food – so I figured why not! 

Philadelphia Style Vanilla Ice Cream

And if you want to have your Summer Peach Crisp a la Mode, and really who wouldn’t want to add ice cream to just about everything this time of year,  then you should also check out this recipe for Philadelphia Style Vanilla Ice Cream.  It was so easy to throw together with ingredients that we already had on hand, and really was a nice creamy compliment to the warm peach crisp.

Summer Peach Crisp
Serves 6
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Cook Time
45 min
Cook Time
45 min
Fruit
  1. 6 cups of fresh sliced peaches
  2. 1 Tbsp AP Flour
  3. a sprinkle of cinnamon
Topping
  1. 1/2 cup of oats
  2. 3/4 cup of AP flour
  3. 1/4 cup of coconut
  4. 2 T sliced almonds
  5. 2 T flax meal
  6. 1/2 cup packed brown sugar
  7. 1/4 tsp cinnamon
  8. 1/3 cup butter, melted
Instructions
  1. Preheat your oven to 375.
  2. Mix the sliced peaches with the flour & cinnamon. Pour the fruit mixture into a 9x9 baking dish.
  3. Combine all of the topping ingredients together. You may need to use your hands to fully incorporate the butter. Once combined, pour over top of the fruit.
  4. Bake for 40-45 minutes, or until the fruit is bubbly and the crisp topping is evenly browned. Serve warm or at room temperature.
Notes
  1. If almonds aren't your thing, you can include whichever nuts you choose. Pecans also pair nicely with the peaches.
Raising a Family on a Budget http://www.raisingafamilyonabudget.com/

Philadelphia Style Vanilla Ice Cream

Philadelphia Style Vanilla Ice CreamAn entire month dedicated to the celebration of ice cream?! Yes please!

July is National Ice Cream Month, and I’ve partnered with Nielsen-Massey Vanillas to bring you one of my favorite vanilla ice cream recipes.

Nielsen-Massey Vanillas is still a family run business, operated by the 3rd generation of Nielsens. They offer three different types of vanilla: Madagascar Bourbon, Mexican, and Tahitian, and all products are Gluten-Free, Allergen-Free, GMO-Free and Kosher.

Usually, I go for chocolate ice cream, but when it comes to topping a fruity dessert like peach crisp, vanilla ice cream is the only way to go. Its delicious, and pairs beautifully with so many other flavors turning a regular dessert into something extraordinary.

Philadelphia style ice cream is one of the simplest to make and uses just a few basic ingredients – milk/cream, sugar, and flavoring – all things I have on hand in my kitchen. With a few basic ingredients, you can make your own homemade ice cream whenever that sweet tooth gets the better of you, and since it is homemade you control the quality of the ingredients.

For this ice cream, I am using my favorite – Madagascar Bourbon Vanilla. This is my go to vanilla for that classic vanilla flavor – Sweet, creamy and mellow with velvety after-tones.

 

Philadelphia Style Vanilla Ice Cream
A deliciously creamy vanilla ice cream.
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Ingredients
  1. 2 cups Half & Half
  2. 1 cup of milk
  3. 3/4 cup sugar
  4. 1 Tbsp Nielsen-Massey Madagascar Bourbon Vanilla
Instructions
  1. Mix the ingredients together in a bowl. Make sure the sugar is fully dissolved so that your ice cream is not gritty. Chill the ice cream base for at least 3 hours.
  2. Prepare your ice cream maker according to the manufacturer's instructions. Add your ice cream base to bowl of your ice cream maker and process until it reaches the desired creaminess.
  3. Serve immediately, or transfer into a container and freeze for 3-4 hours until it firms up.
Notes
  1. Do not use homemade vanilla extracts when making ice cream. The alcohol content of homemade extracts is higher, and will prevent the ice cream from freezing properly.
Raising a Family on a Budget http://www.raisingafamilyonabudget.com/
     

Enter below for a chance to win a bottle of Nielsen-Massey Madagascar Bourbon Vanilla.

 

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Tiramisu Italiano

I had the hardest time deciding which recipe to share for today’s Tasty Tuesday.  A few people chimed in and said that they were interested in the Tiramisu recipe I had mentioned so I’m going to go with that. I am making this for a dinner party this weekend, so a photo will be up on Saturday.  For now just use your imagination!

Tiramisu Italiano

7 egg yolks
1/2 cup sugar
1/3 cup marsala, plus 2 tablespoons marsala
8 ounces mascarpone, softened
1 cup heavy cream
1 cup brewed espresso
1 ounce dark chocolate
1/4 cup rum
1 teaspoon vanilla extract
48 ladyfingers (usually 2 packs)
1/4 cup cocoa powder (for the top) or 1/4 cup chocolate curls (for the top)

Cream together egg yolks & sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until the mixture is thick and doubled in volume (I use my hand mixer for this so I don’t get tired of whisking, and it gets more air into the eggs). Remove from heat, and stir in the mascarpone until completely blended.

In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture to lighten.

In a small saucepan, combine the espresso, chocolate, rum, vanilla, and remaining 2 Tbsp of marsala. Heat gently and stir to melt and incorporate the chocolate. Then, chill the mixture to cool it down, about 15 minutes.

Quickly dip each lady finger into the coffe mixture and arrange ina single layer on the bottom of a 9×13 inch glass baking dish. Do not soak the cookies or they will become too moist. Spread half of the mascarpone cream evenly over the dipped lady fingers. Repeat with a second layer of dipped lady fingers and remaining macarpone cream.

Top with either cocoa powder or shaved chocolate. Refrigerate for at least 2 hours before serving so everything will set up. You can even make it the day before and the lady fingers will get soft and cake-like.