Recipe: Ginger Peach Muffins

Earlier this summer I made a Gingerbread-Peach Upside Down Cake and awoke this morning craving muffins with the flavour combination of ginger and peaches.  After a brief search I found a recipe for these beauties.  These were so tastey with the bite of ginger and earthy sweet peaches.

A kitchen I would die for.

Love the combination of lime green with cream.

Our MOMS Club had a breakfast potluck and everyone brought beautiful and tastey dishes.  Our host recently moved into their renovated vintage home and I couldn't stop taking pictures of the beautiful details throughout the house..

They built in this pantry & broom closet.

Look at those slate floors!

GINGER PEACH MUFFINS
adapted from Grouprecipes.com

2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tp ginger
1/4 tsp cinnamon
1/4 cup butter
1/2 cup apple sauce
1/2 cup granulated sugar
1 egg
1 cup milk
1 1/2 cups peeled diced peaches
2 tbsp brown sugar
1 tsp flour
1/2 tsp ginger
1/4 tsp cinnamon

Mix flours, baking powder, baking soda, salt, first amount of ginger and first amount of cinnamon in a large bowl. Make a well in the centre.

In a smaller bowl cream together butter, apple sauce, egg, and sugar. Mix in peaches and milk.

Pour into flour mixture, and stir just to moisten (it will be lumpy).

Fill greased muffin cups 3/4 full.

Mix together brown sugar, and second amount of flour, ginger and cinnamon.  Sprinkle mixture over top of muffins in tins.

Bake in 400 F oven for 20 - 25 minutes, let rest in pan 5 minutes then remove.  Serve warm.

The outside of these muffins came out crunchy. 

Perfect with the soft moist inside.

Printable Recipe

Happily submitted to Family Friendly Fridays over at Mommy Cooks!

Enjoy!

from the book "Richard Scarry's Best Story Book Ever"

pictures and story by Richard Scarry

1968, Golden Press

I purchased this book from a local thrift shop.

Recipe: Blueberry Peach Salad with Thyme

Make this fruit salad to celebrate the first day of summer or anytime.  Made with fresh peaches and blueberries with ginger, lemon and thyme.  A perfect salad to take with us in the cooler for our Father's Day ride on the boat yesterday. 

The kids loved this salad and all asked for seconds.  The ginger and thyme are very pronounced but the sweetness from the peaches and blueberries add balance to this salad.

BLUEBERRY PEACH SALAD WITH THYME
from Simply Recipes

4 peaches

4 nectarines (I used 8 peaches)

1 cup of blueberries
2 teaspoons of fresh, chopped thyme (I used 1 -1/2 teaspoons dried thyme, will use less next time)
1 teaspoon of grated ginger
1/4 cup of lemon juice
1 teaspoon of lemon zest
1/2 cup of water
1/4 cup of sugar  (I used 2 packets of Truvia)
Or 1 tablespoon of agave syrup in lieu of water and sugar

If using water and sugar place them into a saucepot and bring to a boil and liquid is reduced by half into a simple syrup. Allow to cool.

Chop up the peaches and nectarines and place them in a bowl with the blueberries. Pour over the cooled simple syrup or agave syrup. Add the thyme, lemon juice, lemon zest, and ginger.

Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour. Serve.  Serves 4-8.
(I made this in the morning, then placed it into a plastic container, and we put it in the cooler until late that afternoon.  It still tastes great this morning).

Printable Recipe

Enjoy!

from "Betty Crocker's Kitchen Gardens"

by Mary Mason Campbell

pictures by Tasha Tudor

1971, Western Publishing Company

Recipe: Cowboy Caviar (Bean Salad)

Packed full of nutricious beans, peppers, tomatoe, celery and red onion this salad is delicious.  I'm glad it's called Cowboy Caviar because I don't think my kids would eat it if it was called bean salad.  My husband brought home this recipe from a lady at his work who brought some in to share.

A gift for a friend.  Isn't it pretty in the jar?

This salad takes a little time to make as there's alot of chopping, but it lasts 2 weeks in the fridge.  Perfect for a pot luck, camping, to pack in a cooler, lunches for the week, or to give as a gift to a neighbour.  Yes, you don't always have to give baked goods as gifts.  This recipe makes a huge batch.

I served this with homemade turkey burgers and buns and I'll post those recipes next week.  Let me tell you, they were awsome!  You can also serve this on tortilla chips, pita bread, flat bread crackers or simply with a spoon like we did.

COWBOY CAVIAR (BEAN SALAD)

Boil the oil, vinegar and sugar, and let cool
1 cup oil
1/2 cup sugar
1 cup cider vinegar or red wine vinegar

Dice and place in large bowl
4 stalks celery, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1 yellow bell pepper, diced
3-4 roma tomatoes, diced

Drain, rinse and place in a large bowl with diced vegetables
1 can (15 oz) shoped or white corn
1 can (15 oz) pinto beans
1 can (15 oz) black eyed peas
1 can (15 oz) black beans
1 can (15 oz) chick peas

Salt and ground black pepper to taste.

After oil, vinegar and sugar mixture has cooled, mix it together with the diced vegetables and beans.  Store in the refrigerator for up to two weeks.  This gets better by the day, if you can keep it that long.

Printable Recipe

Enjoy!

1952, Harper and Row

Recipe: Herbed Shrimp Skillet with Lemon Parsley Potatoes

My family loved this light, lemony, herb-infused meal.  Tender red potatoes served with corn, shrimp and savoury herbs.  Everything is made quickly on the stovetop and can be thrown together easily at the last minute.  I served ours with a nice crusty bread. 

I originally read a good recipe for Shrimp and Corn with Fresh Basil over at One Perfect Bite but didn't have all the ingredients on hand.  So, I found a similar recipe on the Taste of Home website along with the potatoes recipe.

HERBED SHRIMP SKILLET
adapted from Taste of Home

1 small onion, chopped

1 small green pepper, chopped (I used half a cucumber)
3 tablespoons butter
3 cups frozen corn (or fresh when in season)
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3/4 pound uncooked medium shrimp, peeled and deveined

In a large skillet, saute onion and green pepper (or cucumber) in butter for 2 minutes.

Stir in the corn, sugar, salt, basil, thyme and pepper. Cover and cook over medium-low heat for 5-8 minutes or until corn is tender.

Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Yield: 4 servings.

Printable Recipe

LEMON PARSLEY POTATOES
from Taste of Home

3 pounds small red potatoes

1/2 cup butter
1/3 cup minced fresh parsley (I used 1/4 cup dried parsley)
1 tablespoon lemon juice

With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat. Yield: 8 servings.
 
Printable Recipe
 
Enjoy!
 

1965, The Children's Press

Recipe: Fruity Crab Pasta Salad

Our boat was slipped and docked this weekend, so it's time to gear-up for recipes that can easily be prepared and packed into a cooler.  This healthful recipe is made with yogurt to replace most of the mayonnaise and sweetend with honey and a subtle ginger flavour.

FRUITY CRAB PASTA SALAD
from Taste of Home

3/4 cup uncooked spiral pasta
1 package (8 ounces) imitation crabmeat
1 snack-size cup (4 ounces) mandarin oranges, drained
1/4 cup halved seedless red grapes
1/4 cup halved seedless green grapes
1/4 cup plain yogurt
2 tablespoons mayonnaise
1-1/2 teaspoons honey
1/4 teaspoon ground ginger

Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the pasta, crab, oranges and grapes.

Combine the yogurt, mayonnaise, honey and ginger; pour over salad and toss to coat. Refrigerate until serving. Yield: 2 servings.

Printable Recipe

Enjoy!