The Good Eats Society
is getting together:
Thursday, October 21st
7:00p.m.
Bring your favorite:
Halloween or Fall Food
Holli Barbera’s Home
9808 Tonya Drive
Email your recipe to: 7thchefs@gmail.com
Where Food and Friends Meet
The Good Eats Society
is getting together:
Thursday, October 21st
7:00p.m.
Bring your favorite:
Halloween or Fall Food
Holli Barbera’s Home
9808 Tonya Drive
Email your recipe to: 7thchefs@gmail.com
Grandma Chris’ Peach Crunch
Laura Hopkins
Flour
Sugar
Diced peaches to fill 13 x 9” pan
4 ounces tapioca, divided
1 ½ cups flour
1 ½ cups quick rolled oats
1 ¼ cups brown sugar
1 ¾ stick margarine or butter, cubed
Flour bottom of 13 x 9 pan. Sprinkle pan with ½ cup of sugar (sweeter fruits will need less sugar). Dice peaches to fill pan 1 ½ - 2 inches deep. Halfway through filling the pan, sprinkle on 2 ounces of tapioca. When it is completely filled, add another 2 ounces of tapioca over the top. In a separate bowl, combine 1½ cups flour, 1 ½ cups quick rolled oats, 1 ¼ cups brown sugar, and 1 ¾ sticks margarine or butter, cubed. Mix topping ingredients together until crumbly and put on top of peaches. Bake at 350 degrees for 35 minutes or until brown on top and juices are bubbling around the edges.
In a blender, combine the yogurt, basil, Lemon Simple Syrup, and ice. Blend until smooth and frothy. Pour into frosted glasses and serve immediately.
Yield: 4 (6-ounce) servings
In a small saucepan, combine the water, sugar, and lemon zest over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Strain before using.