Cooking Last Week

I tried my Friend Ana's way of cooking bacon last week. Wonderful. She bakes it. Lay strips of bacon on foil-lined pan with sides and bake about 20 minutes at 400 degrees. Wow! Easy!

We finished up our Dilly Beans. We got 25 pints done. Yum! This recipe is from Friend Linda, and the recipe is here. http://artteajannell.blogspot.com/2010/08/dilly-beans.html


Our weekend guests got to try this Almond Peach Crisp with ice cream. I had not made this favorite recipe for years. Here it is.

Almond Peach Crisp

Crumble:
1 1/4 c. flour
1/2 c. sugar
1/4 tap. nutmeg
1/2 tsp. salt
8 Tbsp. butter, softened
1/2 c. sliced almonds

Butter a 9 " square baking pan. Combine flour, sugar, nutmeg and salt. Cut in 8 Tbsp. butter until the mixture is crumbly. Mix in almonds. Refrigerate mixture.

peach filling:
3 lbs. peaches (about 5 whole peaches)
1 tsp. lemon juice
1/2 c. sugar
1/4 tsp. nutmeg
1 Tsp. cornstarch
1/4 tsp. almond extract

Slice peaches (peel if desired). Toss with lemon juice, sugar, nutmeg, cornstarch, and almond extract. Put peach mixture into prepared pan and sprinkle crumb topping on top. Bake until top is golden and juices are bubbling, about 45 minutes.

I double the recipe and put into a 9 x 13 pan or jelly roll pan. Bake in jelly roll pan for a bit less time.