Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer


I cut this out of a wedding line. I must take more pictures of her.

Tuesday, September 2, 2014


Peach season is here and this is really yummy!  I got this from Pinterest.  It needed another cup of peaches so I adjusted it.  The recipe meant it to be refrigerated bars, but that made the crumble a little soggy.  We ate it warm with ice cream and WOW, better than peach pie!

For the Crumble:
3 cups flour
1 cup granulated sugar
1 teaspoon of baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
2 sticks cold butter
1 egg

Mix the dry ingredients together and cut in the cold butter until coarse cornmeal texture.  Add 1 beaten egg and mix thoroughly.

Peel and cube 7-8 peaches to make 6 cups.  Toss with ¼ teaspoon each of salt, cinnamon and nutmeg, 1 C. sugar and 6 T. flour. 

You will need an 11x14 baking dish.  Spray the bottom and sides well with nonstick spray.  Lightly press in half the crumble.  Pour in the peach mixture and then sprinkle the rest of the crumble and press lightly.  Bake 375 for 35- 45 minutes or until lightly brown.  Cut into squares.  This is best warm with ice cream. 

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