Peach Kuchen

South Dakota Peach Kuchen

Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder

1/4 teaspoon salt
1/4 teaspoon ground nutmeg or cinnamon

1/4 cup butter
1 egg, lightly beaten
1/2 cup milk
2 cups sliced fresh peaches or frozen unsweetened peach slices, thawed and well drained on paper towels
1/3 cup packed brown sugar
1 tablespoon light-color corn syrup
1 tablespoon butter
1 teaspoon lemon juice
Vanilla or peach ice cream

Directions:
Grease and flour a 9x9x2-inch baking pan. Set aside.

In a medium bowl, mix flour, sugar, baking powder, salt and nutmeg. Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl, combine egg and milk. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Spread batter into prepared pan. Halve any large peach slices. Arrange peach slices in a single layer on top of batter.

For topping, in a small saucepan, combine brown sugar, corn syrup, the 1 tablespoon butter and the lemon juice. Bring to boiling. Quickly drizzle over peach slices.

Bake in a 350 degree F oven for 40 to 45 minutes or until a toothpick inserted in the center of cake comes out clean. Cool in pan on wire rack 20 minutes. serve warm with ice cream. Makes 9 servings.

Bourbon Glazed Carrots

Bourbon Glazed Carrots

Ingredients
1/4 cup butter
1 -1 1/2 pounds carrots, bias-sliced into 1/2-inch thick slices
1/4 cup packed brown sugar
3 tablespoons fresh ginger

3 tablespoons bourbon
1/4-1/3 cup orange juice
1 teaspoon salt
Ground black pepper

*

Directions:

In a large skillet, melt butter over medium-high heat. Add carrots. Cook and stir for 4 minutes.
Add brown sugar and ginger, cook until sugar melts, about 2 minutes. Add bourbon and orange juice. Cook and stir until carrots are tender and liquid has thickened, about 8 minutes more. Season with salt and pepper.

Jumbo Coffee Cake Muffins

Jumbo Coffee Cake Muffins

Ingredients:

Nonstick cooking spray

1 1/2 cups all purpose flour

2 teaspoons baking powder
1/4 teaspoon baking soda

1/4 teaspoon salt
1/4 cup shortening
1 8-ounce carton dairy sour cream or plain yogurt
1/2 cup granulated sugar
1/2 cup milk
1 beaten egg
Nut Mixture:
1/4 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
                                         *

Directions:

Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.

In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.

In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.
Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.

Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.

Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.

note:

 For standard-size muffins, use twelve regular (2-1/2-inch) muffin cups; divide batter evenly as above. Bake in 400 degree F oven for 15 to 18 minutes. Cool 5 minutes. Remove from pans and serve warm.