One of the great things about cooking is that you can really let your creativity shine. All you need is a bit of imagination, some quality ingredients, a little time and a smidgen of confidence.
Such is the case with this week's sweet treat of the week. A crate of beautiful late harvest peaches courtesy of Trader Joe's, a package of frozen raspberries and a favorite tried and true recipe we've used with other fruit morphed into what's become one of our favorite "go to" desserts.
Beginning with a shortbread style crumb mixture of butter, flour and sugar sprinkled into the bottom of a ramekin, along with a simple custard of egg, sugar, sour cream and a touch of half and half, we've made this recipe into aromatic little Plum puddings and gorgeous company worthy Maple Pear confections too, all using the same basic recipe. It's a JBug original and a cross between a crisp, a cobbler and a kuchen.
Best of all, a simple tweak here and there with the addition of spices and/or flavorings to match your chosen fruit and you can enjoy a fabulous tasting oohhh and awwww producing sweet treat that'll blow the socks off your tastebuds.
Best of all, your family's going to think you're a flippin' kitchen magician and what could be better'n that? I mean really!
By the way, in case you're wondering what we had for dinner last night, here you go...pan fried skinny pork chops with mushroom marsala gravy, mashed spuds and asparagus - simple, down home, uncomplicated, utterly delicious and officially a 30 minute meal courtesy of JBug's Kitchen. OK - so now I'm bragging.
Peach and Raspberry Pudding (an original from JBug’s Kitchen)
3/4 cup all-purpose flour
2 tablespoons sugar
Dash of salt
6 Tablespoons cold butter
Combine flour, sugar and salt in a small bowl. With a pastry blender, cut butter into dry ingredients until small crumbs. Set aside.
1/2 cup sugar
1/2 cup sour cream
1 tablespoon half and half
2 teaspoons vanilla
4 peaches, peeled, pitted and cut into wedges
1 cup fresh or frozen raspberries
In a small bowl whisk together sugar, eggs, sour cream, half and half, vanilla and salt until well combined. Spray 4 – 10 ounce ramekins with cooking spray and place on a sheet pan to catch any drips. Sprinkle 2 heaping tablespoons of the shortbread crumb mixture into the bottom of each ramekin and top with peach wedges and raspberries. Pour custard mixture over top of fruit, splitting the liquid between the ramekins. Top with remainder of the crumbs, divided evenly between the ramekins. Bake in preheated 350 oven for 30 minutes or until the top is golden, filling is set and bubbling. Makes 4. Best served cold.
A year ago - Chicken and Stuffing Meatloaf with Cider Gravy
Two year's ago - Grilled New York Steak with Mushroom Sauce