With the continuing rise in the price of groceries I have promised myself that I will make a couple of recipes each week using contents from my freezer. I had some frozen peaches and so I tried this peach crisp recipe and I really liked it. It can be easily doubled. I used chopped walnuts, but I think almonds or pecans would be good, also. The filling was nice and gooey and had a nice crunch on top. When I make it again I will increase the amount of the topping by half again, though.
Judy Moore has shared recipes with us previously and when I talked with her last week she told me about this turkey pot pie so, of course, I asked for her recipe. She has made it using cooked chicken and has also added both canned and raw mushrooms.
I got the recipe for glazed carrots from an old Women’s World magazine and thought it looked interesting. I used maple syrup when I made it and when I gave some to Judy and her partner Tony to taste test, they both agreed that it was a bit too sweet. I will try making it again and will add extra lemon and orange zest and see if that makes a difference. I think it would be good if garnished with chopped green onions, too.
Random Acts of Kindness – My neighbour, Tammy, brought some mango salad dressing and dark chocolate to me from her trip to Punta Cana. My friend ordered a copy of ‘Spare’ for me. A reader, Marg, got groceries for her neighbour.
Peach Crisp
Base
- 3 cups of peeled, sliced, frozen peaches
- 1 tsp. vanilla
- ¼ cup brown sugar
- 1/8 cup flour
- 1 generous tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. salt
Topping
- ½ cup old fashioned oatmeal
- ½ cup flour
- ½ cup chopped nuts
- ½ cup brown sugar
- 1 tsp. vanilla
- ¼ tsp. cinnamon
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- Pinch of salt
- 1/3 cup melted butter
Thaw peaches. Preheat oven to 350. Grease a 9-inch baking dish and set aside. Put the oatmeal, nuts, sugar, vanilla, cinnamon, baking powder, baking soda, salt, and melted butter together and stir until well combined, adding a bit more butter if necessary. Gently toss the peaches with the brown sugar, flour, vanilla, cinnamon, nutmeg, and salt until evenly coated. Pour into a prepared dish. Sprinkle the topping mixture evenly over it. Bake for 30 to 45 minutes, until peaches are tender. Let sit for 15 minutes to thicken slightly before serving.
Judy’s Turkey Pot Pie
- 1 cup water
- 1 box stove top stuffing
- 3 cups chopped cooked turkey
- 2 cups thawed frozen vegetables
- 1 can cream of mushroom soup
- Half soup can of milk
Preheat oven to 350. Add water to stuffing mix and stir until moistened. Set aside. Place turkey in bottom of sprayed pan. Evenly spread vegetables over the turkey. Whisk soup together with the milk and pour over it all. Place stove top stuffing evenly over the top. Cook for 30 minutes. Enjoy!
Glazed Carrots
- ½ cup chicken broth
- 2 tsp. orange zest
- ¼ cup orange juice
- ½ tsp. lemon zest
- 2 Tbsp. lemon juice
- 1 Tbsp. butter
- 1 ½ lbs. baby carrots
- 1 Tbsp. maple syrup or honey
In a skillet over medium heat combine the broth, orange juice, lemon juice, and butter and bring it to a boil. Add the carrots and reduce the heat to low. Cover them and cook about 5 minutes, until tender. Remove carrots with a slotted spoon and cook the orange juice mixture for about 5 more minutes until reduced to about ¼ cup. Stir in the orange and lemon zests and maple syrup or honey. Return the carrots to the pan and cook until glazed, about 2 minutes. Serve.
HINT: I previously shared a hint of adding an apple chunk to your brown sugar container to keep it from going hard. It also works if you put in a piece of lemon peel or a marshmallow.
FOOD FOR THOUGHT: Each day brings the opportunity to make new choices, to give yourself a fresh start or a second chance, and to take brave steps forward. We can all make a difference, no matter how young or old we are.
