Peaches and Cream Crumble

This is the baked variety, best served warm- well, I like it after it's cooled off straight out of the fridge, but, I digress...

FOR THE FILLING:

½ cup Peach Jam [or Apricot is ok too]
5  Large Peaches, Pitted And Thinly Sliced [4 cups]
[2 pkg] 8 ounces, Cream Cheese, Softened [ reduced fat cream cheese,works great]
1/2 cup Sour Cream [reduced fat works great]
1/2 cup Sugar
1/4 tsp cinnamon
2 teaspoons Vanilla

FOR THE CRUMB TOPPING:

1/2 cup Flour
1/4 cup Brown Sugar
1 teaspoon Cinnamon
1/2 cup oatmeal
4 TB [1/4 cup] salted Butter, melted [margarine works too]

1. Spray desired baking dish: 9” pie plate or 4-6 1 cup Ramekins, or similar. I like to use 6 8 oz Ramekins for individual servings.

2. Spread equal portions of sliced peaches on bottom of each, then layer with equal amounts of peach jam. 

3. To make the cream layer, put the cream cheese, 1/4 tsp cinnamon, sour cream, sugar and vanilla in a small bowl and beat on high speed until smooth. Spoon cheesecake mixture over peach slices. 

4. For the topping: In a small bowl, combine flour, sugars, oats, 1 tsp cinnamon, and salt. Pour melted butter over all of it and use your fingers to mix everything together until coarse crumbles form. Sprinkle over the top of the cheesecake layer. 

5. Bake at 350 F for 20-30 minutes [regardless of pan size] The key here is that you are wanting to bake until crumble is golden brown. There are no eggs here and nothing in the filling actually requires cooking in order to eat.

Fresh Peaches and Greek Cream Cheese no bake Crumble [Only the crumble requires cooking]

My husband and I are not terribly keen on cooked peaches so only the topping gets baked for this cool sweet delightful treat.

4-6  servings

Filling:

1/3 cup granulated sugar
1 package Greek Cream Cheese
1/4 cup sour cream [Reduced Fat]
1 teaspoon pure vanilla extract
dash of cinnamon , to taste [1/8 tsp]

2 or 3 cups ripe peaches, sliced * # of peaches needed depends on how you like your cream to peach ration, start with 3 peaches and add as you like*

In a small bowl, combine first 5 ingredients, heat in the microwave for about 30 seconds, to get it all soft enough to blend easily together with spoon.

Oat crumble topping:
[tastes like mini Scottish Oatcakes or oatmeal cookies]

 3 TB packed brown or white sugar
 1/4 cup  old-fashioned oats
 1/4 cup all-purpose flour
 3 TB melted butter [I used margarine with good results and reduced fat count]

In a small bowl melt butter in microwave, then add sugar, oats and flour; blend well. Place on lined baking sheet and bake at 350 degrees for 20-25 minutes or until golden brown. Place in smooth piece, or break into crumbled pieces over foil or parchment paper and bake.

**In serving dishes of choice, layer peaches and cream cheese filling in the amount you want, top with oat crumble.
Crumble can be stored in airtight container for 7-10 days.

Citrus Ambrosia Salad - like my grandpa used to make

Another year has passed and it's time again for our annual box o' Citrus fruit goodness to arrive on our doorstep. In honor of the plethora of Vitamin C providing juicy, sweet tart bounty that is now sitting on my counter, it's time to whip out the trusty family recipe for:

Citrus Ambrosia

Here's how it's made:

• 5 navel oranges, sectioned, chopped
• 3 ruby red grapefruit, peeled, sectioned, chopped
• 2 regular grapefruit peeled, sectioned, chopped
• 1/2 cup honey
• 1 jar Maraschino cherries and juice
• 2 or 3 TBSP granulated sugar , to taste

In a large bowl, combine everything. Mix well.
Cover and refrigerate for at least 30 minutes.
This recipe yields 10 servings.

So, easy! So tasty and delicious!

Waldorf Apple Pecan Salad 2 Ways

Waldorf Salad 2 Ways
Apples, pecans, and raisins Oh My!!!
Here is my simple, lighter in taste and fat count version of the classic fruit and nut salad--as well as the original recipe.
This has always been a tasty little treat I like to indulge in. And with the lite Cool Whip, it's also healthy and guilt free. Which is always a nice thing.

~Classic dressing ingredients~
1/2 cup mayonnaise [ Light Mayo would work fine for this]
1 tablespoon white sugar
1 teaspoon lemon juice
~Dressing Alternatives~
*for a simple, lighter in taste and fat count version of the classic, instead try : 2/3 cup Lite Cool Whip***
*I've read a few recipes that call for Miracle Whip instead. I'm not a fan, but if you are--

then there's yet another option for you.
~Salad ingredients~
3 apples -- [ red or green depending on your preference for sweet or tart] peeled, cored, and chopped(a good idea is to chop the apples first and then drench them in a bit of lemon juice to keep them from browning!)
1 cup thinly sliced celery
1/2 cup chopped walnuts [or pecans are good too!]
2/3 cup quartered grapes [red or green]