Just Peachy

I have this secret desire to do a food blog especially after seeing the movie about Julia Child yesterday. However, I'm just not that organized or goal directed . . . if you start a food blog, people expect wonderful posts, you know? The following, however, is my nod at food blogging because I got the BIGGEST kick out of watching Brent help me to assemble a fresh peach dessert. I love to tease Brent about being just a little perfectionistic in his approach to life (towels stacked, just so , etc.) and watching him line up the peaches on the dessert was pretty funny.
When I took these photos, he said to me "You're just taking these photos so you can go on your blog and tell everyone how picky that I am, aren't you"!? I replied that I wouldn't do anything like that . . . I just wanted illustrations of how to make the dessert since I was going to post the recipe. I mostly told him the truth.

My peach of a husband, Brent, doing a fine job of peeling, slicing and arranging peaches. I just know that when this guy retires he's going to really get into cooking. And like everything else he does, he will do it well.

Ingredients for Dreamy Fresh Peach Dessert, except that I forgot to put a cube of butter in the picture. Drat! A REAL food blogger wouldn't make a rookie mistake like that!

Dreamy Fresh Peach Dessert

1 box Famous Amos vanilla sandwich cookies crushed into crumbs (can use any vanilla sandwich cookie but you may be messing with perfection)

1 cube of butter (room temperature)

2 large eggs

2 cups powdered sugar

several fresh peaches, peeled and sliced

1 pint whipping cream ( whip it and add sugar, vanilla and/or almond extract to taste)

Spread about 3/4 of the cookie crumbs around in a 13 by 9 pan. Beat the butter, eggs and powdered sugar together until fluffy. Now comes the tricky part . . . spreading that fluffy goodness over the crumbs in the pan. The easiest way to do this is to drop spoonsful all around the edges of the pan and some in the middle. Using a spreading knife, seal the fluff around the edges into the edges of the pan . . . once it's stuck to the pan it's easier to spread back towards the middle of the pan . . . capiche? If I were a real food blogger I'd have photos of this process but I'm NOT so I DON'T! Anyway, once you have the fluffy stuff spread over the crumbs, spread peaches as thickly as you'd like over the top. I usually just kind of spread 'em around

carefully (so as not to breach the fluff layer) but not necessarily in nice rows (that remark wasn't necessarily directed at anyone in particular). Beat the pint of whipping cream, sweetening and flavoring it as you'd like. Spread this all over the peaches (seems a shame to cover those nice straight rows) and then sprinkle the remaining crumbs over the whipped cream. Refrigerate for at least a couple of hours before serving. The peaches will not turn brown even if you have the dessert around for a few days because they're safely ensconced (is that the right word to use?) between layers of butter creamy goodness. My thanks to Barbara Ward for this recipe which came to me through her daughter Lindsey who gave the recipe to my daughter Laura who gave it to me because she LOVES peach dessert.

So speaking of peaches, for the first time in eight years my Elberta peach tree produced some very respectable fruit! I guess it helped that I pruned the tree a little this spring and that we didn't get any 100 mile an hour east winds through the wind tunnel where this tree is planted! Several of them ended up in the above peach dessert and they were so sweet and good. I have to admit to being very excited about my peaches this year . . . I make no apology.

Coming next in my blog . . . our Lake Powell reunion trip with some of Annie's Jerusalem Center buddies. There will be no recipes because I am NOT a food blogger. Bon Appetit!