Peach Cake With Pecan-Oat Streusel Topping

Ingredients:

Base Dough

• 1 cup unsalted butter, softened at room temperature for
• 1/2 packed cup dark brown sugar
• 2 tsp vanilla
• 2 1/4 cups flour
• 1 tsp salt
• 1/2 tsp ginger
• 1/8 tsp cinnamon

Peach Filling

• 2 pounds peaches, unpeeled (about 8 peaches)
• 1 tbsp sugar
• 1 tbsp powder sugar
• 1 tbsp cornstarch
• 1/4 tsp salt

Pecan Oat Topping

• 1/2 cup unsalted butter, softened at room temperature for 1 hour, divided
• 1 cup old-fashioned oats
• 1/2 cup flour
• 1 cup pecans, finely chopped
• 1/4 tsp cinnamon
• 1/4 tsp salt

Glaze

• Juice of 1 lemon
• 1 to 1 1/2 cups powdered sugar

Heat the oven to 350°F and lightly grease a 9x13-inch baking dish.

In the bowl of a stand mixer (or in a large bowl, using a hand mixer) cream the butter with the brown sugar and vanilla until light and fluffy. Turn off the mixer and add in the flour, salt, ginger, and cinnamon. Mix dry ingredients in just until the dough is soft and pulled together. Press the dough firmly into the bottom of the prepared baking pan and refrigerate while preparing the filling and topping.

 

 Roughly chop the peaches into 1/2-inch pieces and toss with the sugar, cornstarch, and salt. Set aside.

Mix 1/4 cup softened butter with the oats, flour, pecans, cinnamon, and salt until soft and crumbly. Melt the remaining 1/4 cup butter and set aside to cool.

Spread the chopped peaches over the chilled dough base. Evenly crumble the topping over the peaches, and drizzle with the melted butter.

Bake for 45 minutes or until the topping is lightly browned.
Whisk together the lemon juice with enough powdered sugar to make a thin glaze.
Drizzle over the bars.
Cool for at least an hour before slicing and serving.

Pumpkin Spice Latte

Ingredients:

• 4 cups whole milk
• 1 1/2 cups strong coffee
• 8 tbsp canned pumpkin puree
• 3 tbsp white sugar
• 4 tbsp vanilla extract
• 1 tsp pumpkin pie spice
• whipped cream

Add the milk, pumpkin, sugar, vanilla extract and pumpkin pie spice to a sauce pan over medium-high heat.
Bring to a boil.

Remove from heat and add to a blender. Blend on high until the milk begins to froth, about 3 minutes.
Pour milk mixture between 3 coffee cups.
Add the coffee slowly down the side so you don't disturb the milk froth.
Add some whipped cream and pumpkin pie spice on top and enjoy :)

original recipe: farmgirlgourmet

Sore Throat Tea

Ingredients:

• 2 lemons
• 1 ginger root
• 2 cups organic honey

In a jar combine lemon slices, sliced ginger and organic honey.
Close jar and put it in the fridge, it will form into a "jelly".
To serve, spoon jelly into mug and pour boiling water or your favorite tea over it.
Store in fridge 2-3 months.

Spicy Thai Noodles With Peanuts & Sesame Seeds

Ingredients:

• 1 box linquine
• 2 tbsp crushed red peppers
• 1/2 cup vegetable oil
• 1/2 cup sesame oil
• 6 tbsp honey
• 6 tbsp soy sauce
• 2 green onions
• cilantro
• 3/4 cup peanuts
• 2 tbsp toasted sesame seeds

Boil the noodles, drain.
Chop the green onions, cilantro and peanuts.

Heat both oils and crushed red peppers over medium heat in a small pan.

Strain out peppers and reserve oil.
Whisk together honey, soy sauce and oil.
Pour the oils mixture over the noodles and toss together until the noodles are well coated.
Before serving, sprinkle peanuts, green onions and cilantro on top as well as the toasted sesame seeds.
Toss everything together and serve.

Pumpkin Pie Shooters

Ingredients:

• 1/2 cup canned pumpkin
• 2 graham crackers, crumbled
• 1 tbsp melted butter
• 1/4 tbsp pumpkin pie spice
• 1/4 cup sugar
• whipping cream
• 1/2 tbsp brandy
• 8 chocolate covered almonds, chopped

Stir together crumbled graham crackers and melted butter in a small bowl until well combined. Cover the bottom of your shot glasses with a spoonful of the graham cracker mix. Set aside.
In a medium bowl, thoroughly combine canned pumpkin, pumpkin pie spice and sugar until well blended. Add a heaping spoonful to each shot glass on top of the graham cracker mix.
Whisk the whipped cream and brandy in a small bowl.
Top the shot glasses with a dollop of whipped cream and a sprinkling some chopped almonds on top.
Place in refrigerator for 10 more minutes to chill, then serve.

Mouth-Watering Breakfast Buns

Ingredients:

• 1 tube Pillsbury Grands buttermilk biscuits 
• 3 Tbsp. butter, melted
• 1/2 C. pancake syrup
• 1/2 tsp. cinnamon
• 1/4 C. chopped pecans, optional
• 1/4 C. chopped almonds, optional

Spray a fluted pan with non-stick spray. 

Combine the melted butter and syrup in a small bowl and set aside. 

In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). 

Place about half of the syrup mixture in the bottom of the pan.

Then sprinkle half of the brown sugar mixture on top.

 Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.

 Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 

 Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Golden Fruit 'n' Nut Granola

Ingredients:

• 1/4 cup sunflower kernels
• 1/4 cup pumpkin seeds
• 2 tbsp butter
• 4 cups old-fashioned oats
• 1/4 cup vegetable oil
• 3/4 cup cashew halves
• 2/3 cup slivered almonds, toasted
• 1/2 cup sesame seeds, toasted
• 1/2 cup packed brown sugar
• 1/2 cup honey
• 1 tsp ground cinnamon
• 1 1/4 cup bite size dried fruit ( raisins, apricots, apples, dates )

In a large skillet over medium heat, lightly toast sunflower kernels and pumpkin seeds in butter; remove and set aside.
In the same skillet, lightly toast oats in oil.
Add the sunflower kernels, pumpkin seeds, cashews, almonds and sesame seeds.

Combine the brown sugar, honey and cinnamon; add to oat mixture. Cook and stir for 5 minutes.

Spread in 2 ungreased 15-in. x 10-in. x 1-in. baking pans.

Bake at 350 F for 15-20 minutes or untill golden brown, stirring every 5 minutes.
Cool, stirring occasionally.
Stir in dried fruit.
Store in an airtight container.