I have always treasured summer nights; the long, warm evenings, barbecues in the backyard, bike rides to the nearest park. Or just laying on your green grassy carpeted cathedral, listening to the cheerful yells of neighborhood kids, the smell of freshly mowed grass, the comforting buzz of busy bees, and having a happy contented feeling that you are home! This is how I like to spend my summer evenings! To top off this wonderful day, we had a resplendent barbecue, just my family and me! We had some juicy barbecued shrimp, accompanied with a jazzy horseradish dipping sauce ( SOOOOOO YUMMY!!), some roasted red potatoes, and a fresh green salad, dressed in a light refreshing vinaigrette. For dessert we had warm peach cobbler, topped in vanilla ice cream. (My little sister Ronni made the dessert with me at baking class today.) So all and all we had a summery feast. I will post some pictures and the recipes! You've got to try this sauce!!!
Outback Dipping Sauce
• 1/2 cup mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons creamed horseradish
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1 dash black pepper
• 1 dash cayenne
Peach Cobbler
Peach Mix:
• 2 peaches, diced
• 2 tablespoons butter
• 1 vanilla bean /1 tsp vanilla
• 1/4 cup light brown sugar
Topping:
• 1 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• Pinch salt
• 4 tablespoons unsalted butter- melted
• 1/3 cup buttermilk
• 1/2 teaspoon vanilla extract
Directions
Preheat the oven to 375 degrees F.
Sauté peaches in butter, then add vanilla bean and sugar.
Mix all dry ingredients with the melted butter, buttermilk, and vanilla until dough is formed. Fill ovenproof dish with peach mixture, top with biscuit mixture, sprinkle brown sugar then bake for 15 to 20 minutes at 375 degrees until golden brown.
Serve with vanilla ice cream.
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