[aside title="GOGGIES Peach Pudding"]Serves 4
5 cups diced Peach Crest Farm Fresh Peaches
1 cup Flour
1 cup Sugar
1 Tbs Baking Powder
3 Tbs Soft Butter, divided
Instructions: Mix dry ingredients well, set aside. Mix egg and butter. In large bowl, mix together the wet and dry ingredients then mix in the diced peaches. Pour into an 8″ x 8″ glass baking dish and sprinkle with 1/4 cup sugar mixed with 1 tsp of cinnamon, then dot with 2 Tbs of butter. Bake at 350 degrees for 30 minutes. Serve with half and half or ice cream.
[aside title="Peaches and Cream Pie"]Serves 6-8
2 cups sliced Peach Crest Farm Fresh Peaches
3/4 cup Flour
1 tsp Baking Powder
1/2 tsp Salt
3 1/2 ounces Vanilla Pudding (not instant)
3 Tbs Softened Butter
1/2 cup Milk
Instructions: Drain the peaches but save 3 Tbs of the peach juice. Using a mixer, mix all ingredients above together (except the peaches) at medium speed for 2 minutes, then spread into a pie pan. Spread the peaches over the batter in the pie pan. Mix together 8 ounces of Cream Cheese, 1/2 cup flour and the 3 Tbs of saved peach juice. Spoon peach mixture on top of the batter within 1 inch of the pan edge. Sprinkle cinnamon and sugar over the top. Bake at 350 degrees for 30 minutes and chill.
[aside title="Squash and Onion Casserole"]Serves 6
3 to 4 Summer Squash
1 large Onion
Salt, Pepper, Garlic Powder and Basil to taste
1 1/2 cups Bread Crumbs
1/2 cup Parmesan Cheese
Tomato and Zucchini (optional)
Instructions: Preheat oven to 350 degrees. Spray casserole dish with non-stick cooking spray. Thinly slice squash and onions (and tomatoes and zucchini if desired). Drain tomatoes on paper towels. Layer the vegetables in the dish and sprinkle with spices and 1 – 2 Tbs of olive oil. Repeat until finished. Top with bread crumbs and Parmesan cheese. Dot with butter and bake for 30 minutes.
[aside title="Battered Squash Blossoms"]Serves 4
1 cup Flour
1/2 cup Cornstarch
1/2 tsp Salt
1 cup Fat-Free Chilled Milk, Beer or Water
Cheese-Mushroom Stuffing Ingredients:
1/4 cup Ricotta Cheese
1 Garlic Clove, minced or pressed
1/4 tsp each Salt and Pepper
2 Tbs Mushrooms, finely chopped
1 Tbs Fresh Basil or Parsley, minced
16 Large Squash Blossoms, washed
Canola Oil for frying
Instructions: Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days. If it is too thick after refrigeration, add a few drops of water to return to original consistency.
Meanwhile, prepare the stuffing. In a bowl combine the ricotta cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.
Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.
[aside title="Classic Basil Pesto"]Serves 4-6
3 cloves Garlic, cut into pieces
2 cups Fresh Basil Leaves
Salt and Pepper, to taste
1/2 cup Extra-Virgin Olive Oil
3/4 cup Parmigiano-Reggiano, grated
2 Tbs softened (room temperature) Unsalted Butter
1 Tbs softened Butter (for serving with the pasta)
Instructions: In a blender or food processor, place all the ingredients except the cheese and the butter. Blend to a smooth puree (do not overblend). Transfer to a bowl, add the Parmesan and beat the cheese in using a wooden spoon. Add the butter and beat the mixture until it is smooth. Cover and set aside. At this point you can refrigerate the pesto and it will keep, refrigerated for at least a week.
[aside title="Cucumber Avocado Soup"]Serves 6
14 Cucumbers (about 8 pounds)
1/4 cup Honey, divided
1/4 cup Rice Wine Vinegar
1 Ripe Avocado, peeled and seeded
2 tsp Fresh Dill, chopped
1/4 tsp Salt
1/4 tsp Black Pepper, freshly ground
Instructions: Cut 7 of the cucumbers into 3-inch chunks. Place half of cucumber chunks and 2 tablespoons honey in a blender or food processor; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks.
Cover and chill at least 8 hours.
Peel, seed, and thinly slice remaining 7 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.
Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out the juice. Discard the solids.
Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice. Stir in chopped dill, salt, and pepper. Place 1 1/2 cups soup into each of 6 bowls. Top with avocado, cucumber and tomato cubes to finish.
Garnish with cracked black pepper and dill sprigs, if desired.