My Favorite Recipes

These are my tried and true favorites...the recipes I turn to when company is coming and I need a "sure thing" on the table.  These are the recipes that have been made over and over...some I've made for over 20 years. Try a few...and let me know what you think!

Chicken:  Barbecued Herb-Mustard Chicken


In the late 1980s my mother in law introduced me to this recipe from Sunset magazine.  She made it frequently for family get-togethers and Brian and I continue to make it on a regular basis. In fact, when I make it, I quadruple the recipe and fill up the freezer for easy-to-make meals at a later date.

Something else I should mention, is that it's worth trying even if you don't like mustard.  I HATE mustard.  Hate it. I don't even scrape it off of things...I simply won't eat mustard-y foods.   Yet I LOVE this recipe.  And speaking of mustard, the type/brand of mustard you use does matter. I've mentioned two easy-to-find national brands that work well with this.  But I've had it with other mustards and it's just not the same. 

Beef:  Marinated Flank Steak

This recipe really needs a better name because "marinated" doesn't describe the soy-ginger-garlicy goodness that leaves you drooling.  There are many similar marinades out there with different names, and I'm sure they're all good.  But I have no need to even try them because this one is so damn good.   And while the title says "flank" steak, it also works well with sirloins.  The flank is best, but for the budget dinners, it does wonders to a cheap sirloin.

Make sure to use fresh ingredients...onions, ginger, garlic.  None of that dried stuff, please.   

Pie:  Old-Fashioned Apple Pie


This recipe came from the McCalls cookbook we got for a wedding gift 21 years ago.  I've been making it ever since.  You can pretty much count on it for Thanksgiving and Christmas at my house.  Even if I make another pie, I still make the apple.  It's not a holiday meal without my apple pie.  When we have benefit pie auctions, my apple pie brings in a solid bid each time.  What can be better than that?  Pies for charity!!

When I first began making this I used the Pilsbury refrigerated pie crusts.  Now I make my own crust, but if you're looking for a short-cut, get the Pilsbury crusts.

Cake:  Carrot Cake with Cream Cheese Frosting


Incredibly moist carrot cake and the creamiest cream cheese frosting ever.  Make sure you thaw out the cream cheese before mixing so it's not lumpy.  Since the shredded carrots are the most time-consuming part of this recipe, I've found a short-cut:  I buy a bag of carrots and shred all of them in the food processor (using the fine shredding blade).  Then I bag them up in 4 cup servings, and freeze them!  I usually have a few bags of shredded carrots in my freezer.  When I need (or want!) to make this cake it's super easy to grab a bag of carrots...you don't even need to defrost them...just dump them in the mixing bowl.

Stir-Fry: Kung Pao Chicken

This is another recipe we've been making for 20 some years.  The only downside is that I haven't found a way to freeze parts of it for a make ahead meal....something to work on this summer!  Anyway, I just love the flavors in this sauce...so much better than any jarred/premade sauces you can pick up at the grocery store.  And, you can add just about any veggie to make it to your liking.  Shrimp or tofu is easily added or substituted for the chicken too.


Cookies:  Van's Chocolate Chip Cookies


The first thing you may notice is that these aren't so chocolate-y.  Don't let that stop you.  I'm not a fan of a lot of chocolate, and prefer to use about half the recommend chocolate chips in my cookies.  The linked recipe will give you a generous amount of chocolate!

This recipe comes from a woman named Van, whom I met when we lived in Indiana. These were the first home-made chocolate chip cookies that I fell in love with.  They just always turn out perfectly.    Van said the key was the Fleishmann's margarine and the Gold Medal brand flour.  I don't mess with perfection, so I always make them as she did.

Pudding:  Rice Pudding


The ultimate comfort food.   This version is baked in a water bath, leaving a creamy rice mixture on the bottom with custard on top.  Soooooooooo good!!

Pasta:  Baked Macaroni and Cheese


This is one of my newer favorites, as I've only been making it for 5 years.  I love the creaminess. Cook's Illustrated insists it's because of the colby cheese...which I've had difficulty finding at times.  It seems it used to be more readily available, but now I just find colby-jack, which is not what you want.   So go on a colby hunt. It's worth it!

Another plus....it's just as easy to quadruple the recipe and make up a bunch of pans to freeze.  I LOVE having this on hand in the freezer for some quick comfort food. When someone's in need and meals are being arranged, I can always volunteer immediately because this is stocked in my freezer.  It's kid-family friendly, vegetarian, and not spicy...all great pluses when you're cooking for someone recovering from an illness.

Alcoholic Beverage:  Minty Mojitos


Refreshing and light...perfect for a warm summer evening.  Kids seem to like the virgin versions of these too...just leave out the rum for theirs!  When you make this recipe, leave some room at the top.  That way you can adjust the taste....adding a bit more simple sugar, rum, or lime.  I tend to like a bit more lime!

Potato Dish:  Smoky Scalloped Potatoes




Another more recent favorite from Cook's Illustrated.  This is just soooooo darn good.  Creamy and cheesy.  It's a little time consuming and not anywhere near calorie-conscious so it gets made once a year for Thanksgiving or Christmas.  It fits in nicely with my holiday meal schedule, as it needs a 425 degree oven which is exactly the same as my cornbread and apple pie...so the three of them can cook up right after the turkey comes out of the oven.  Oh, and it can be assembled the day before, which helps with holiday stresses!

Appetizer:  Herbed Puffs

Hot little mouth-watering morsels of cheesy-herby goodness.  Can be made ahead and frozen. Enough said!

Dip:  Cilantro Dip



The best party dip.  Pour over a block of cream cheese and serve with water crackers. This one's been making the rounds within my circle of friends for several years.  You can make it as hot or mild as you like (just add the jalapenos a little at a time until it's just right for you). 

Holiday Meal Plan



When it comes to Thanksgiving and Christmas, I pretty much make the same dishes each year.  While that might seem boring, most of these dishes are only made for the holidays, so we look forward to them each year.

My holiday meals usually include the following dishes, which are all freshly home-made:

• Apple Streusel Coffeecake (morning)
• Turkey
• Tofurky
• Gravy
• Mashed Potatoes (or Scalloped Potatoes)
• Cornbread
• Broccoli with Garlic Butter and Cashews
• Green Beens with Pecans
• Sausage Stuffing
• Vegetarian Stuffing
• Apple Pie
• Turkey Pot Pie (for the day after)

The prep work and timing for these dishes could be overwhelming if I didn't do a lot of work the week before.  In this meal plan you'll find the shopping list, recipes, and a schedule for all the prep work.

The beauty behind this plan is the prep bowl chart.  I line up all my bowls, number them, and get out the ingredients. Then I fill the bowls assembly-line style.

Creamy Lemon Oat Bars

Our local downtown grocery store, Harvest Fresh, makes the BEST lemon bars I've ever had.  They have a baked cookie-like crust, a creamy lemon middle, and an oat crumble top.  They are heavenly.  Every now and then I've Googled ingredients and recipe names, searching for something similar.  Nothing has looked quite right.  Until now.

As I was browsing Pinterest, I found a photo that looked just like the bars from Harvest Fresh.  Upon looking at the ingredients, I realized I'd been searching for something with cream cheese in the middle, not condensed milk. Aha!  Tonight I tried them, and they did not disappoint!

This recipe come from Simple Daily Recipes, and after finding it, I'm making a note to head back to her blog for more recipes.

Creamy Lemon Oat Bars
Simple Daily Recipes

Preheat oven to 375 degrees.

In a medium bowl, mix together:
     1- 14 oz can of sweetened condensed milk*
     2 tsp grated lemon zest
     1/4 C fresh lemon juice

In a food processor, mix together:
     1 1/4 C flour
     1/2 C brown sugar
     1/4 tsp baking soda
     1/4 tsp salt

Add in:
     1/2 C unsalted butter, cut into smaller chunks

Pour into a medium bowl, and stir in:
     1 C old fashioned oats

Grease an 8" x 8" pan.  Place half of the dry mixture into the pan and press evenly.  Bake for about 10 minutes.

Stir the lemon mixture again, making sure it's mixed well and thick; not soupy.  Pour over the oat crust.  Crumble the remaining oat mixture over the lemon mixture. 

Bake for about 20 minutes, until golden on top and the lemon center has set.

Cool completely before cutting into 16 pieces.

*While I used the regular condensed milk, the blog's author made the recipe with regular and non-fat condensed milk.  She served them both and found no difference in taste.  Next time (and yes, there WILL be a next time...) I will make it with the non-fat milk.

Refrigerate leftover bars.  (They actually taste best cold, though if you're like my family, you won't be able to be that patient!)
     

Red Velvet Cake

Red Velvet Cake (aka Brian's Red Cake)

The first time I made this recipe was when I was in college.  I was dating my now-husband, Brian.  I'm pretty sure it was November 11, 1988, because  I made it with his sister, Sheila, for his 22nd birthday.  We surprised him with it in the middle of the night...at the actual time of his birth.  In hindsight, that wasn't the smartest thing to do.  But he still married me!

The recipe is an old family original, that has been in his family for several generations.   However, when I say "original" you'll see that there's really nothing original about it.  As I searched through many online versions of Red Velvet cake, it's a pretty typical recipe.  In fact, there are near identical ones to it all over the place.  When looking at all the recipes, there was a wide discrepancy regarding the amount of cocoa to use.  Some (like this one) use just a couple teaspoons.  Others use up to a quarter cup.  Though I've tasted many over the years, I stick with making this one, because 1) it's darn good. And, 2) it has a history.

Before 1988, I don't think I'd ever heard of, nor tasted, a Red Velvet cake.  I'm thinking that like all classics, it was experiencing a lull, only to be fully revived by a new generation.  In fact, for years, I called it "Brian's Red Cake" not even knowing that it was a Red Velvet cake.  Silly girl.

Brian's Red Cake

Combine and let stand:
     1 tsp baking soda
     1 tsp vinegar

Cream:
     1 1/2 C sugar
     1/2 C shortening
     2 eggs

Mix in a small, separate bowl.  Then add to the sugar mixture:
     2 tsp cocoa
     2 1/2 C cake flour
     1 tsp salt

Add:
     1 tsp vanilla

Mix in the baking soda/vinegar.
Pour into 2 9" pans.
Bake for 30 minutes in a 350 degree oven.
Top with cream cheese frosting.

Cream Cheese Frosting

Blend well:
8 oz softened cream cheese
4 TB softened (NOT melted) butter
2 C powdered sugar
1 tsp real vanilla extract
1/2 tsp lemon extract

Key Lime Pie with Meringue Topping

Today is 3.14.  Pi Day.  Or Pie Day.   How will you be celebrating?  In honor of Pi Day, here's one you might like to try:  some good ol' southern Key Lime Pie.

Before we get to the recipe, we'll be taking a brief detour through the Low Country of South Carolina.  While living in the Low Country,  we were introduced to many regional foods, events,  and customs.

One of my first memories was when we'd just moved there.  My neighbor, Teresa, invited me to go with her to the Loris Bog Off.  Now Loris  is this dinky little town in Horry (that's OH-reeeee) County with about 2,000 residents.  Once a year, the town swells to 30,000 with its annual festival featuring chicken bog.  For those of you not in the know, a Bog-Off is much like a Chili Cook-Off.  Chefs prepare their own unique recipes of chicken bog and enter it in a contest.

I'd never heard of chicken bog until I moved to South Carolina.  And, like chili, there are umpteen recipes and variations.  The basics are rice (staying true to the low-country's heritage), sausage, chicken, onions, and broth.  The dish is as local as you can get. And Loris is as famous as Loris will ever be with the annual Bog-off.

Anyhow, as we're wandering around the streets of Loris I saw this group of men in suits with an old man who was going around shaking hands with everyone.  He made his way to Teresa and me, and shook our hands too.  As he walked away I learned I just shook hands with the country's oldest and longest serving US Senator:  Strom Thurmond.  He was 94 years old and campaigning for his last election.

During our five years in the Low Country, we also had the opportunity to try benne wafers, boiled peanuts, greens, grits (instant not allowed), she-crab soup, chitlins (thankyouverymuchbutiwillpassonthese),barbecue (simply called barbecue, it's vinegar-based barbecued pork) , and of course, fried chicken smothered with gravy (OK...everything was smothered in gravy!).  Coming from the west, this was a whole new world of food.

And how do you properly top off a Low Country meal?  Key Lime pie, of course!  It's another regional favorite, though not strictly Low-Country.  Oh, my.   The Southerners do know their pie!

So, in honor of Pi Day, I will share with you Paula Deen's Key-Lime Pie with Meringue Topping.

Key Lime Pie with Meringue Topping
(Paula Deen)

Pie:

1 prepared 9-inch graham cracker crust (I used Keebler brand)
1/2 C heavy cream
1/2 C freshly squeezed lime juice
2 tsp grated lime zest
1 (14-ounce) can sweetened condensed milk
3 large egg yolks
Meringue:
4 egg whites
6 TB sugar
1/2 tsp cornstarch
pinch of salt
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and cream. Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.
Meanwhile, in a medium bowl beat the egg whites until soft peaks form. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling. Torch the meringue to give it’s golden color; or bake for 10 to 12 minutes. Serve pie warm or at room temperature. 
 
 And, just to be clear, as Paula Deen states, "Key Lime Pie should never be green!" 

Pi Pie for Pi Day!

Are you ready for Pi Day?  3.14.  March 14....It's tomorrow!  In honor of Pi Day we made these Pi Apple Pies:

Want to make your own Pi Pie?  Here are a few of my favorite pie recipes:

Old Fashioned Apple Pie

Strawberry Rhubarb Pie

Perfect Pecan Pie

The Best Pumpkin Pie

Key Lime Pie with Meringue Topping

Apple Fritters

This is an old recipe from the Joy of Cooking (1975 edition).  The first time I made it was about 30 years ago when I was in 9th grade and had to make a food to share with my class from my German heritage.  I don't know how authentic the recipe really is, but it sure is good.  It's not one that gets made that often (OK...rarely, if ever) because it's deep fried.  Recently I made it for my daughter and her friend's sleep-over breakfast.  They were gobbled up!

I don't have a deep-fryer or Fry Daddy contraption.  So these directions will talk you through it with a plain old saucepan as the fryer.  Use caution and don't drip any oil!


Apple Fritters

In a bowl mix together:
     2 eggs
     2/3 C milk
     1 TB melted butter
      1 C flour
     1/4 tsp salt
     1 TB sugar


Peel and chop 2-3 apples.  My preference is Granny Smith apples because of their tartness.  I love the tartness of the apples with the sweetness of the powdered sugar.  Mix the apples into the batter.










Heat oil in a saucepan to 375 degrees.  Don't fill it more than 2/3 full to prevent splattering.  While the oil heats, get 3 shallow bowls/plates ready.  Line two with paper towels, and place about a cup of powdered sugar in the third.  Line them up next to the stove. 

When the oil is ready, carefully spoon some batter/apples into the pot.  It should sizzle, but not burn.   Place a couple more spoonfuls into the oil.  After a minute or two, when browned on the bottom side, turn over.   The fritters should take 3-5 minutes to brown.  Remove with a slotted spoon onto one of the paper-towel lines plates.

Roll the fritter in powdered sugar, and then move to the other paper-towel lined plate.

Repeat until the rest of the batter is used.  Eat hot!

Perfect Pecan Pie

I'm not a big pecan pie fan.  Don't get me wrong...I like it, I really do.  It's just that it's usually so rich that a small slice is all I want to eat for days.  And since our family is small (3) one pie suffices for most dessert occasions, and if I'm going to be honest, my apple pie is always picked first.  It's that good.

But this Christmas we had 12 people for dinner (hello, family from far away!!) and everyone had a favorite "must have" pie request.  We narrowed it to three pies:  apple, pumpkin, and pecan.  My aunt Debbie was going to make the pecan pie but when it came time to make the pie (had to get done before the turkey, and her recipe was not in the kitchen), we had to quickly switch to plan B for a recipe.  Cook's Illustrated has yet to fail me, so that's where I turned.  And, oh, my goodness....so glad I did (although Debbie's recipe is similar, with a toffee candy crunchy top too!)!!

The crust was heavenly (always is...).   Light and airy and flaky.  The top of the pecan pie was like a crunchy toffee candy bar.  So, so good!  Very rich and decadent!

You might feel that heating (in essence, double boiling) the mixture is a step you can skip.  But that's the part that creates that crunchy toffee candy bar surface.  You really want to take a moment to follow that part carefully.  Get out your candy thermometer (or in my case...the meat thermometer worked fine...) and ready, set, go!

Perfect Pecan Pie

(Cook's Illustrated)

If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes.

Serves 8

Pie Shell

1 1/4 cups unbleached all-purpose flour , plus extra for dough and rolling surface

2 tablespoons confectioners' sugar

1/2 teaspoon table salt

8 tablespoons unsalted butter , chilled, cut into 1/4 -inch pieces

2 tablespoons vegetable shortening , frozen, cut into small pieces

1 large egg white , chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup

1 large egg yolk , beaten with 1/8 teaspoon water

Filling

6 tablespoons unsalted butter , cut into 1-inch pieces

1 cup packed dark brown sugar

1/2 teaspoon table salt

3 large eggs

3/4 cup light corn syrup

1 tablespoon vanilla extract

2 cups whole pecans (8 ounces), toasted and chopped into small pieces

1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.

2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.

3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge, (see illustration 1).

4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.

5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.

6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.

7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.

8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.

Strawberry-Rhubarb Pie

Fall is definitely in full swing...the leaves have changed from green to gold, orange, and red, and are now being forced off the branches by the Pacific Northwest rains.  Fall means pie season.  Usually I think of apple or pumpkin at this time of year, but a strawberry-rhubarb pie is a welcome reminder of warmer weather and sunshine.  And who says you can't have a bit of summer in the fall?

Strawberries and rhubarb freeze well, so stock up when they're in season and save a bit for later.  You won't regret it!

De-Stringing Rhubarb

Before you get to the pie, you'll need to prep your rhubarb.  This only takes a couple minutes to do.  Cut or snap back a piece on the end.  Don't cut through the piece.  Once you've pulled it back most of the way, pull the end down removing all the stringy stuff.  Make a cut on the other end (opposite side) and pull off the strings on that side.  Repeat a couple more times until most of the strings are gone.

Strawberry-Rhubarb Pie

(Cook's Illustrated)

The amount of sugar and tapioca you use is relative, depending on the fruit’s quality and your taste. If you prefer a less sweet pie or if the fruit is especially sweet, use the lower sugar amount. If you like your pie juices fairly thick, or if the fruit is really juicy, then opt for the higher amount of tapioca. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca.

Makes one 9-inch pie, serving 6 to 8

Pie Dough

2 1/4 cups unbleached all-purpose flour , plus extra for dusting

1 teaspoon table salt

2 tablespoons granulated sugar

11 tablespoons unsalted butter , cut into 1/4-inch cubes

7 tablespoons vegetable shortening , chilled

1/3 cup water , chilled with ice, increasing up to 3/8 cup, if needed

Strawberry-Rhubarb Filling

3 cups fresh strawberries , hulled and sliced

3 cups fresh rhubarb , trimmed and cut into 1-inch pieces

3/4 cup granulated sugar

1 tablespoon grated orange zest

2 teaspoons lemon juice

1/4 teaspoon vanilla extract

3 - 4 tablespoons quick-cooking tapioca

2 tablespoons unsalted butter , cut into small pieces

1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.

3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice and orange zest, vanilla extract, and tapioca; let stand for 15 minutes.

4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.

5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.

6. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.

7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.

Peach Crumble

Added 8/09: FULL DISCLOSURE: I did omit an important ingredient...the brown sugar. That truly could've made a big difference in how the recipe turned out. But the truth is, this dessert sat around for over a week and was only half eaten. Yeah...desserts just don't do that in my house!! So, until I re-make it correctly, I will call this recipe a bomb. Just so you're warned....But if you want to go ahead and try it correctly (Really could make a HUGE difference!!) I won't delete the original post:

My sister, Stacy, has been posting some yummy foods on Facebook this week! Yesterday it was a Blueberry-Sour Cream pie and today it was Peach Pie. Yeah, my stomach started grumbling! Brian even mention (jokingly, of course) that he was ready to pack the car and drive down to the Bay Area.

This afternoon I gave in and looked in my personalized "Cook's Illustrated" cookbooks. I found a recipe for Peach Crumble that looked mighty tasty. Thankfully I had all the ingredients on hand. I didn't have fresh peaches, but had some frozen ones. My bag was 16 oz., while the recipe called for 10. So I simply multiplied the recipe by 1 1/2.

As I was making them, I realized what it is about crumbles/cobblers that I do/don't care for. I usually prefer a crunchy crumbly topping; not a soggy cakey one. With this crumble you bake the topping first and then add it to the fruit. It was kind of an "AHA!" moment for me.

Peach Crumble

Add the lemon juice to taste in step 2 according to the sweetness of your peaches. If ripe peaches are unavailable, you can substitute five 10-ounce bags of frozen peaches, thawed overnight in the refrigerator. The topping can be baked ahead of time, as directed in step 3, then cooled and stored in an airtight container. As directed in step 4, sprinkle the topping evenly over the fruit and continue to bake.

Serves 4 to 6

Filling
3 1/2 pounds ripe but firm peaches (6 to 7 medium), peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6 1/2 cups prepared peaches)
1/3 cup granulated sugar (2 1/3 ounces)
1 1/4 teaspoons cornstarch
3-5 teaspoons fresh lemon juice from 1 lemon (see note above)
Pinch table salt
Pinch ground cinnamon
Pinch ground nutmeg

Topping
1 cup unbleached all-purpose flour (5 ounces)
1/4 cup granulated sugar (1 3/4 ounces) plus 1 tablespoon
1/4 cup packed brown sugar (light or dark), 1 3/4 ounces*
1/8 teaspoon table salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter , cut into 6 pieces and very soft
1/2 cup sliced almonds**

1. Adjust oven racks to lower and middle positions; heat oven to 350 degrees.

2. FOR THE FILLING: Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice. Toss juice mixture with peaches and transfer to 8-inch-square glass baking dish.

3. FOR THE TOPPING: While peaches are macerating, combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.

4. TO ASSEMBLE AND BAKE: Grasping edges of parchment paper (following "Transferring the Baked Crumble" illustrations 1 and 2 below), slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire rack until warm, at least 15 minutes; serve.

* OOPS! I completely forgot the brown sugar. How did I not see that? Still turned out, but will not forget it next time!

**I don't care for almonds so I (purposely, this time!) omitted them.