I know you’re saying, “She’s finally flipped completely. Peaches and blackberries on grilled cheese.” I thought so, too, but fellow cooks, it’s good! It’s not to replace a traditional grilled cheese with a bowl of Campbell’s tomato soup on a cold day or when you feel like you’re “coming down with something.” But, when local blackberries and peaches are ripe later on this summer, humor me. Try it.
I promise there’s nothing weird about the peach pan pie. It is easy and really tasty. Try the same method substituting other fruits. If you use apples, slice them thin so they’ll get tender. Best served warm with a big scoop of Mayfield vanilla ice cream or your own homemade, if you’re inclined to make a churn full.
I could have eaten the whole pan of savory muffins. They’re so delicious when hot. Not so much at room temperature according to my preferences. But they warm up nicely in the microwave. You can use all zucchini if desired. You can use your favorite cheese. You can omit the onion if desired, but in my kitchen world, if it ain’t dessert, put onion in it. About half a cup of finely chopped, crisp bacon added to the batter would be really tasty.
with a twist
2 slices of bread for each serving
2 tablespoons goat cheese, at room temperature, for each serving
½ cup fresh blackberries ,approximately, for each serving
½ of a peach, thinly sliced, for each serving
Shredded Gruyere, Swiss and/or gouda for each serving
Butter one side of each slice of bread. Spread other side of each with goat cheese. Layer blackberries and peaches over goat cheese. Top fruit with shredded cheese. Top cheese with the other slice of bread. Toast in a flat pan until golden. Flip and toast the other side. Cover with a lid or lay another light weight, flat-bottomed pan directly on the sandwich. When golden, turn off heat and let remain standing if necessary to further melt the cheese.
Peach pan cobbler
2 tablespoons butter, melted
7 peaches, sliced
2 tablespoons brown sugar
1½ tablespoons cornstarch
Pinch of salt
¾ teaspoon vanilla extract
Preheat oven to 375 degrees. Spray a large, deep dish pie pan with non-stick oil.
In a large, microwave safe bowl, melt butter. Add all remaining ingredients. Toss until well coated. Spread evenly in the prepared pan.
For the topping
2 cups all purpose flour
½ cup sugar
1½ teaspoons baking powder
¼ teaspoon soda
¼ teaspoon salt
1 stick butter
½ cup buttermilk
Cinnamon sugar mixture
In medium bowl, whisk all the dry ingredients together. Cut butter into dry ingredients until the mixture resembles peas.
Stir in buttermilk and egg. Dollop over peaches. Sprinkle generously with cinnamon sugar.
Bake 35-40 minutes or until golden and bubbly. It’s best served warm and with a big scoop of vanilla ice cream.
Stir together ½ cup sugar and 1 teaspoon cinnamon until well blended or it is available in the spice section at the grocery store. It’s pricy!
1 stick butter, melted
2 cups all purpose flour
¼ cup toasted wheat germ
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
½ teaspoon pepper
1 cup milk
2 eggs, room temperature
½ cup shredded zucchini
½ cup shredded summer squash
2 tablespoons finely minced onion
1 cup shredded Gruyere (or Swiss in a pinch)
Preheat oven to 375 degrees. Spray a 12-cup muffin tin generously with non-stick spray.
In a large bowl, whisk together the dry ingredients. In a small bowl, whisk together milk, egg and melted butter.
Add liquid mixture to the dry ingredients and stir only until barely mixed. Fold in about two-thirds of the cheese, all of the zucchini, squash and onion. Spoon into muffin tins. Top with remaining cheese. Bake until golden, about 18-20 minutes.