Mama Huang's Cookbook

Ingredients:

1/2 C unsalted butter
1 C flour
1 1/2 t baking powder
1/2 t salt
1 C milk
1 + 1/4 C sugar
5 C sliced fresh or frozen peaches (can also use other fruits such as apples, blueberries
or blackberries. I would not use watery fruits like strawberries or raspberries)
1/2 t cinnamon
(If peaches do not have a good sweet-sour taste, may add  lemon juice and/or more sugar)

Instructions:

Preheat oven to 350 deg.
Place butter in a 9 x 13″ casserole dish and put in the oven to melt.
In a medium bowl, mix together the flour, bp and salt. Stir in the sugar and milk until smooth.
In a separate bowl, toss the peaches with the 1/4 C of sugar and cinnamon.
Remove the dish with the melted butter and pour the batter in.
Spoon the peaches and then any juices evenly over the batter.
Place in oven and bake until batter is browned and has risen up and around the peaches, about 30 mins.
Serve warm, with whipped cream or vanilla ice cream, if desired.

Recipe courtesy of Ina Garten, The Barefoot Contessa Cookbook

Ingredients:

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Directions:

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Yields 4-6 servings.

Copyright 1999 The Barefoot Contessa Cookbook