Peachy Keen Chicken
by
Shiloah Baker, owner of The Homemaking Cottage http://www.homemakingcottage.com
1-1/2 pounds of boneless, skinless chicken breast
Peel of one orange, zested
Juice of one orange
1 T. Soy sauce
1 T. honey
1-1/2 tsp. ground ginger
1 large can peaches
Preheat the oven to 435 degrees Fahrenheit. Place all ingredients in a 9X13" baking dish (or stoneware dish). Bake in the oven until the juices run clear (about 1 hour).Enjoy!
Friday, April 20, 2007
Wednesday, April 18, 2007
Quick Broiled Peach Halves
Butter
Canned peach halves, drained
Shredded coconut
Place peach halves on lightly greased cookie sheet or in casserole dish. Put a dot of butter inside each peach half and sprinkle with coconut. Broil until coconut begins to brown. Serve hot from the oven. Top with a scoop of vanilla ice cream for a taste-tempting dessert!
Butter
Canned peach halves, drained
Shredded coconut
Place peach halves on lightly greased cookie sheet or in casserole dish. Put a dot of butter inside each peach half and sprinkle with coconut. Broil until coconut begins to brown. Serve hot from the oven. Top with a scoop of vanilla ice cream for a taste-tempting dessert!
Wednesday, April 11, 2007
Grandma Minnie's Peach Tarts
Here's another great way to use canned peaches -- my Grandma Minnie's Peach Tarts! This tart is elegant enough for a French pastry tray but the tasty crust is easy to prepare.
1/4 cup boiling water
1/3 cup shortening
2 teaspoons lemon juice
1 egg yolk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 package (3 ounces) vanilla pudding
1/8 teaspoon almond extract
1 egg white
1 teaspoon sugar
1/2 cup nuts, sliced or chopped
1 can (15 ounces) sliced peaches, drained
Maraschino cherries (optional)
In a medium sized mixing bowl pour boiling water over shortening. Stir until smooth; add lemon juice and egg yolk. Sift together flour, baking powder, and salt; add to shortening mixture, mix well. Chill for 1 hour. Divide dough into 6 equal portions. Roll out 1/8" thick on well-floured board. Fit dough rounds on 3-1/2" or 4" tart pans. Place on baking sheet, prick with fork, chill for 1/2 hour then prick again. Bake at 425 degrees for 15 to 20 minutes. Cool.
Prepare pudding according to directions on box, add almond extract. Chill. When ready to serve, beat egg white until frothy, add sugar then spread egg mixture on the rims of the tarts. Dip rims in the sliced or chopped nuts. Spoon equal portions of pudding into tart shells. Top with drained peaches and maraschino cherries, if desired
Here's another great way to use canned peaches -- my Grandma Minnie's Peach Tarts! This tart is elegant enough for a French pastry tray but the tasty crust is easy to prepare.
1/4 cup boiling water
1/3 cup shortening
2 teaspoons lemon juice
1 egg yolk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 package (3 ounces) vanilla pudding
1/8 teaspoon almond extract
1 egg white
1 teaspoon sugar
1/2 cup nuts, sliced or chopped
1 can (15 ounces) sliced peaches, drained
Maraschino cherries (optional)
In a medium sized mixing bowl pour boiling water over shortening. Stir until smooth; add lemon juice and egg yolk. Sift together flour, baking powder, and salt; add to shortening mixture, mix well. Chill for 1 hour. Divide dough into 6 equal portions. Roll out 1/8" thick on well-floured board. Fit dough rounds on 3-1/2" or 4" tart pans. Place on baking sheet, prick with fork, chill for 1/2 hour then prick again. Bake at 425 degrees for 15 to 20 minutes. Cool.
Prepare pudding according to directions on box, add almond extract. Chill. When ready to serve, beat egg white until frothy, add sugar then spread egg mixture on the rims of the tarts. Dip rims in the sliced or chopped nuts. Spoon equal portions of pudding into tart shells. Top with drained peaches and maraschino cherries, if desired
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