1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, optional
1/2 cup milk
3 cups sliced peeled fresh or frozen peaches
1-1/2 cups water
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon butter
1/4 teaspoon ground nutmeg
In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
In a large saucepan, combine the water, sugars, butter and nutmeg. Bring to a boil, stirring until sugars are dissolved. Pour over top. Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean.
Serve warm or cold with cream.
1 ½ cups sugar
2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 cup chopped nuts
2 cups fruit cocktail with syrup (16-oz. can)
2 tsp. baking soda
¼ cup brown sugar
1 stick butter
1 cup coconut
¾ cup brown sugar
½ cup evaporated milk or half-and-half
Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
Pour into greased and floured 9×13” pan or baking dish.
Combine brown sugar and nuts; sprinkle over batter.
Bake at 325° for 40 minutes.
Spread icing on cake while hot.
Combine icing ingredients in saucepan and boil for 2 minutes.
Spoon over cake while hot.
Let cool; cut into squares.
4 tablespoons butter
4 pounds Vidalia onions (cut into wedges)
salt and black pepper
3 tablespoons white wine
1 1/4 cups half-and-half
3 tablespoons flour
2 tablespoons melted butter
1 cup panko (Japanese breadcrumbs)
2 tablespoons chopped chives
salt and pepper
Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stove proof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.
3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract
In a small bowl, combine the raisins and rum. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.