Peaches & Cream Parfait

Sunflowers, corn and fresh peaches...the delights of the season.  We have been enjoying peaches for breakfast almost daily...in a parfait with yogurt and granola. But here's a recipe for a dessert parfait...done up in wee mason jars and perfect for your next gathering on the patio.

Crumbs:

• 1 cup ginger-snap cookie crumbs
• 4 tablespoons melted butter

Cream Filling:

•  1 cup whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 4 oz. / 125 ml cream cheese
• 1/2 cup icing sugar (confectioners sugar)

Topping:

• 4 peaches (Fruit Fresh or lemon juice, optional)
• 1/2 cup brown sugar
• 1/4 cup water
• 1 tablespoon peach or apricot brandy  

1.  Prepare a simple syrup for the peaches by combining the brown sugar and water in a small saucepan.  Bring to a boil. Remove from heat and cool.  Stir in brandy.  Soak peaches in boiling water for about 10 seconds.  Transfer to a bowl of ice-water for a few moments.  Peel and slice the peaches, tossing with a little 'fruit fresh' or lemon juice if desired (to prevent browning).  Mix syrup and peaches and refrigerate for several hours.
2. To prepare the base, combine cookie crumbs and butter.  Pack crumbs into the bottom of 10 parfait glasses (or 10 x 125 ml. mason jars).
3. For cream filling...combine whipping cream, sugar and vanilla and beat until stiff.  In a separate bowl, combine cream cheese and icing sugar; beat until smooth.  Add the whipped cream to the cream cheese mixture and whip to combine well.  Carefully add cream layer to the parfait glasses.  Refrigerate.
4. Just before serving, top each parfait with marinated peach slices.  Drizzle with a spoonful of syrup.  Garnish with lemon balm or mint sprig. 

Serves 10.

Garlic Cheese Biscuits

Do you need something to go with all those summertime salads?  While on a recent road trip we enjoyed dinner at the same restaurant on several occasions.  Each time we were served a basket of delicious hot-from-the-oven garlic cheese biscuits. I tweaked my biscuit recipe somewhat and came up with these mini garlic biscuits.  Serve fresh...and then freeze any leftover biscuits to accompany another meal. 

Biscuits:

• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup butter
• 1 cup grated cheddar cheese
• 1 cup buttermilk
• 1 egg

 Topping:

• 1/4 cup butter, melted
• 1/2 teaspoon garlic salt
• 1/2 teaspoon parsley flakes

Method:

In a large bowl, combine flour, baking powder, baking soda, salt and sugar.
Grate cold butter and combine evenly with flour mixture.
Stir in grated cheese.
Combine buttermilk and egg; stir into flour mixture.
Work with hands to form soft dough.
Drop by spoonfuls (rounded tablespoon)on a large parchment paper lined cookie sheet. 
Bake at 400°F for about 10-12 minutes.
Combine topping ingredients, and brush over hot biscuits.
Yield: 24

I used the Pampered Chef cookie scoop to form mounds.  It works well!

Sparkling Watermelon Lemonade

It has been rather warm here lately...and we have been enjoying watermelon in salads, for dessert and even in our drinks. A nice cold glass of watermelon lemonade on a hot day is the perfect refresher!

• 1/2 cup sugar
• 1 cup water
• 8 cups watermelon, cubed and seeded
• 2/3 cups lemon juice (or juice from 2 large lemons)
• crushed ice
• Sprite (or other citrus flavored soda pop)

1. Combine sugar and water in small saucepan.  Bring to boil, stirring to dissolve sugar.  Cool.
2. Puree watermelon cubes in blender.
3. Add fresh lemon juice.
4. Strain watermelon/lemon puree.
5. Add cooled sugar solution.
6. Chill.
7. Fill drinking glass with crushed ice.
8. Pour watermelon lemonade over crushed ice until glass is about 3/4 full.
9. Top with Sprite. 

Yield: Two quarts of lemonade.