Peach harvest cake

This is a recipe from America's test kitchen. It tastes very similar to peach cobbler, but the consistency is much better and is not runny like cobbler.

Ingredients:

2 1/2 lb ripe peaches

1/3 cup + 3 tbsp white sugar

1/2 cup brown sugar

3 tsp lemon juice

1 cup flour

1 cup flour

3/4 tsp salt

1 1/4 tsp baking powder

2 eggs

8 tbsp butter, melted

1 1/2 tsp vanilla

1/4 cup sour cream

1/3 cup panko bread crumbs

Directions:

1.Set aside 24 1/2" slices of peaches (for the top). Add 1 tbsp sugar and 2 tsp lemon juice. Stir and set aside.

2. Dice remaining peaches and add 2 tbsp sugar and 2 tsp lemon juice. Next, spread peaches on a lined & sprayed cookie sheet in a single layer. Roast in a 425 degree oven until juices thicken and begin to carmelize--about 20-25 minutes (this helps to reduce the liquid from the peaches making a firmer cake). Let cool to room temperature. Then toss with panko bread crumbs.

3. Combine 1 cup flour, 3/4 tsp salt and 1 1/4 tsp baking powder and set aside. 

4. Mix 2 eggs, 1/3 cup sugar, 1/2 cup brown sugar. Once combined add butter, sour cream and vanilla extract. Once well combined add sifted dry ingredients and mix well.

5. Place half the batter in a grease 9" spring form pan. Next, add the roasted peaches. Top with the remaining batter and spread evenly. Next arrange peach slices on top and sprinkle a few tbsp of sugar on top. Bake at 350 degrees for 45-55 minutes, or until a tooth pick comes out clean. Let rest for 5 minutes, then use a knife around the outside and remove spring.

Mile-high strawberry pie

This recipe is from America's test kitchen. It's easy and delicious. After eating a large slice McKay commented, "this is the best pie I've ever had."

Ingredients:

2 1/2 - 3 lb fresh strawberries, hulled
3/4 cup sugar
2 tbsp corn starch
1 1/2 tsp low sugar pectin (in the pink box)
-pinch of salt
-1 pre-cooked pie crust

Directions:

1. Puree 6 oz of strawberries in a food processor until liquid. Add pureed strawberries, sugar, corn starch, pectin and salt in a sauce pan and whisk until combined. Bring to a boil and cook for 2 minutes. Remove from the heat and let cool to room temperature.

2. Combine strawberry sauce to 2 lb of whole, hulled strawberries. If you are using a deep-dish pie pan I recommend using 2 1/2 lb strawberries. Once strawberries are evenly coated place in the pre-baked pie crust. Use your fingers to arrange strawberries in an eye-pleasing manner.  Refrigerate for at least 3 hours prior to serving.  *When serving use a serrated knife to cut the pie and remove with a pie spatula. It's amazing how it holds its shape and it looks fabulous. Top with whipping cream.

Antipasto pasta salad

This recipe is from allrecipes, with some alterations. Really, you could do so many combinations and still come out with a delicious salad.

Ingredients:

1 lb pasta
1/4 lb salami, chopped
1/4 lb pepperoni, chopped
1/2 lb Asiago cheese, diced
1/4 cup parmesan cheese, grated
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 large cucumber, chopped
1 package cherry tomatoes sliced in half
1 (0.7 oz) package dry Italian salad dressing mix
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tbsp dried oregano
1 tbsp dried parsley
salt & pepper to taste

Directions:

1. Cook the pasta to al dente, drain and set aside to cool to room temperature.
2. In a large bowl combine: pasta, salami, pepperoni, Asiago cheese, peppers, cucumbers and tomatoes. Stir in salad dressing mix and Parmesan cheese. Cover and refrigerate for an hour.
3. For salad dressing whisk together olive oil, balsamic vinegar, oregano, parsley, salt and pepper. Stir into salad. I served this after about 5 hours in the fridge. However, all the reviewers said it's really best to let it sit overnight. It may need a touch more vinegar right before serving.