Check out these simple recipe for icing images:

Wonderful simple recipe for icing:

Passion For Peaches — Summer Peach Cake Recipe …

Image by marsmet542
There is nothing better than combining peaches with cake and whip cream. This cake as an awesome example of that. Adding the almond extract flavoring just gives these roasted peaches that extra zing that makes it delicious! This original recipe for this cake is dairy, so feel free to substitute the pareve [non-dairy] ingredients for the real thing.

…..item 1)….aish.com ….Passion for Peaches…Cooking with peaches makes everything taste sweet and savory.

by Sarah Lasry

August 28, 2011 / 28 Av 5771

www.aish.com/f/r/Passion_for_Peaches.html

My kitchen is full of luscious summer peaches. These juicy, succulent fruit are at their tastiest from mid-June to late August. However because peaches and nectarines have a very short shelf life on my counter, my passion for peaches merges with my love for cooking. Some of my best summer-time recipes include these delicious fuzzy fruit. Whereas I realize it is not the same as eating them raw, these tasty fruits are still quite delicious when cooked and added to some delicious ingredients like ice cream, pastries, fish, or salads. They make everything taste sweet and savory, just like summer.

For more great peach recipes and summer meal ideas go to www.kosherstreet.com
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—– Summer Peach Cake Recipe:
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There is nothing better than combining peaches with cake and whip cream. This cake as an awesome example of that. Adding the almond extract flavoring just gives these roasted peaches that extra zing that makes it delicious! This original recipe for this cake is dairy, so feel free to substitute the pareve [non-dairy] ingredients for the real thing.

12 peaches or nectarines, pitted and cut into 1/2 inch wedges
5 tblsp. orange or peach liquor
4 Tsp. lemon Juice
6 tbsp. + 1 tsp. granulated sugar
1 1/4 tsp. baking powder
3/4 tsp. salt
1/2 cup packed light brown sugar
2 large eggs
1 stick margarine, melted and cooled
1/4 tofutti sour cream
1/2 tsp. rum extract
1 tsp. almond extract
1/3 cup panko crumbs, crushed

Heat your oven to 425.

Step 1. Trow all your peach slices into a large mixing bowl. Add 4 tbsp. granulated sugar, orange liqour, and lemon juice. Toss well making sure to coat all the peach slices. Spread out all your peaches onto a baking sheet that has been lined with aluminum foil and sprayed with non stick spray . Bake in the oven for about 20-25 minutes.

While peaches are cooking:

Step 2: In a small mixing bowl add the flour, baking powder, salt and whisk them all together.

Step 3: In a separate small mixing bowl whisk together 1/3 cup granulated sugar and eggs until they have become thick (about 45 seconds) Slowly whisk in the margarine until combined.

Step 4: Add the sour cream and both extracts, whisk till combined.

Step 5: Add the flour mixture to the wet mixture and whisk everything together until combined

Step 6: Transfer half the batter into a greased 9 inch spring form pan. Then take 3/4 of your cooked and cooled peaches and press them into the batter.

Step 7: Sprinkle the panko crumbs generously over the peaches.

Step 8: Pour the rest of the batter over the top of the peaches and spread batter to cover the peaches as best as possible with a spatula.

Step 9: Bake in a 350 degree oven for about 40 minutes (rotating at least once) – Do the toothpick test to see if middle is cooked before removing.

Step 10 – let cake cool on counter for at least 30 minutes before running a knife around the edge and removing from spring form pan.

Serve with generous amounts of whip cream or ice cream and top with the remainder cooked peaches.

TIP: if you do not have panko crumbs feel free to use regular no spice bread crumbs
For the original recipe that was put out by cooks illustrated – all you would have to do is double the batter ingredients. Layer half the peaches on the bottom, cover with batter, and then layer again with peaches – sprinkle with breadcrumbs and a little more sugar and bake. – Also use real sourcream and butter.
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—– Roasted Peaches with Nutty Ice cream and Peach Sauce
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imge code photo….Peach Roast

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I am addicted to broiled/roasted peaches. I make a batch of them every Friday morning and I treat myself to them throughout Shabbos. I eat them as a snack plain out of the Tupperware, or throw them in yogurt and salads, or just serve them up for a simple dessert with a dash of whip cream . But when I have company I love to serve them this really easy delicious summer dessert that’s always is a big hit.

4 ripe Peaches, sliced into 1inch thick sections
1 tbsp. raw sugar
Favorite Vanilla Ice Cream
½ cup crushed walnuts or pecans
1 tbsp. lemon juice

Put your oven on high broil

Lay your peach slices onto a sprayed cookie sheet. Sprinkle peaches generously with the raw sugar. Put in oven and roast for about 2-3 minutes until sugar has caramelized . Watch the peaches carefully as not to burn them. Remove from oven and set aside. When cooled store half in airtight container and reserve other half for peach sauce.

Precut 5 squares of plastic wrap and lay them on your counter for easy access. Put your crushed nuts onto a paper plate. Put on gloves and working quickly scoop out balls of vanilla ice cream. Roll ice cream ball into the nuts generously coating with nuts. Place onto one square of pre-cut plastic and wrap ice cream ball tightly . Place in between palm of your hands and gently smoosh and flatten your ice cream ball into a round hockey puck shape. Place back into freezer immediately. Repeat and continue to desired amount of ice cream servings are made.

Take half of your roasted peaches and place in food processor. Add the lemon juice and if desired another tsp. of sugar for extra sweetness. Pulse until peaches are totally smoothed into a sauce like consistency. Remove and store in airtight container.

To serve: Unwrap nutty ice cream and lay on plate. Top with sliced roasted peaches and add peach sauce generously and serve immediately.

Tip: Roasted Peaches last up to 2 weeks in airtight container in fridge . The sliced peaches can be frozen but when defrosted they will be a lot mushier because of water content. The peach sauce freezes beautifully.
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—– Grilled Tilapia with Peach and Nectarine Chutney
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img code photo….Peach Fish

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Believe it or not Fish and Fruit is a great fresh tasting summertime meal combination. I often see a lot of fish recipes with fruit relish toppings which are all cold and not cooked. Because of my allergies I had to tweak these recipes and create chutney to top my simple fish with. This recipe works best on white fishes like tilapia and sea bass and have even used it as a topping for plain grilled chicken.

4 pieces of Fresh Tilapia Fillets
1 tsp. extra virgin olive oil
Kosher Salt & Fresh ground black pepper
For Chutney:
1 small red onion, sliced thin
2 tsp. olive oil
1 garlic, minced
2 peaches, diced into cubes
2 nectarines diced into cubes
¼ cup orange juice
¼ cup sweet white wine (like a moscato)

Fresh salt and pepper to taste

Lemon wedges as garnish

In a frying pan on med-high heat your olive oil. Sprinkle both sides of your tilapia generously with salt and pepper. Add the fish one piece at a time into the hot olive oil and cook your fish about 3-4 minutes on each side. Or until fish is cooked. Remove to platter and set aside.

In the same frying pan , add the olive oil for the chutney and heat on med high. Using a wooden spoon scrape up any cooked bits that are on the bottom of the pan and mix into the oil. Add the sliced onions and sauté for 4-5 minutes until onions have cooked. Add the garlic mix with onions and sauté for another 30 seconds and then add the diced peaches and nectarines. Mix and sauté everything for about 4 minutes then add the orange juice and white wine. Let the mixture cook down until the juices have mostly evaporated and thickened with the fruit, about another 4-5 minutes.

Remove from flame and season with salt and pepper to taste. Serve on top of freshly grilled tilapia.
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Wonderful simple recipe for icing:

Recipes Sweet New Year — Rosh Hashanah (5772) begins at sunset September 28, 2011 …..item 2..The Best Honey Cakes …

Image by marsmet542
I love honey. I don’t claim to know exactly what the Sages had in mind when they said that during this season we should avoid tart or bitter foods and slop honey on everything, but my guess is that we’re supposed to look for the sweetness in life and try to make ourselves a little sweeter too. You are what you eat.

…..item 1)…website…aish.com..Rosh Hashanah recipes comprised of the sweetest ingredients. Tradition with a twist.

by Jamie Geller
Sept 18, 2011 / 19 Elul 5771

www.aish.com/h/hh/r/Recipes_for_a_Sweet_New_Year.html

I love honey. I don’t claim to know exactly what the Sages had in mind when they said that during this season we should avoid tart or bitter foods and slop honey on everything, but my guess is that we’re supposed to look for the sweetness in life and try to make ourselves a little sweeter too. You are what you eat.

In any case, a few weeks before Rosh Hashanah, my head starts to twirl with holiday recipes comprised of the sweetest ingredients – to give my family a yummy new lease on life. Now, you know I love and respect tradition – but when it comes to recipes, I like to put a novel twist on things. Let’s be sweet in new ways!

—– Butternut Squash Kugel
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img code photo….Butternut Squash Kugel

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Thank you, Abby for this delicious, melt-in-your mouth soufflé that really is like dessert right at the meal.

Prep time: 5 min
Ready time: 5 min
Servings: 6 servings

Ingredients

2 (10-ounce) packages frozen butternut squash, thawed
2 eggs, beaten
1/2 cup flour
1/2 cup light brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Maple Syrup (optional)

Directions

Preheat oven to 350 degrees F. Spray a 9-inch round baking dish with non-stick cooking spray.

In a medium bowl, place squash, eggs, flour and mix well.
Pour mixture into prepared baking dish. Sprinkle with cinnamon and nutmeg. Drizzle with a little maple syrup if desired.

Bake, uncovered, at 350 degrees for 30 to 40 minutes, until set and edges are slightly golden. Serve warm or cold.

Tips

Also try baking this in a 9-inch frozen piecrust.
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—– Cider Glazed Vegetables
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img code photo….Cider Glazed Vegetables

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This simple apple cider glaze works well with any fresh or frozen vegetable you happen to have on hand for a quick side dish. This recipe uses green beans but it’s great on sliced carrots, parsnips or other winter root vegetables. Also try it with other types of vinegar or different kinds of nuts.

Prep time: 5
Cook time: 10
Ready time: 15 min
Servings: 8-10

Ingredients

2 pounds green beans, washed and trimmed
4 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons honey
1/2 teaspoon kosher salt
1/2 cup sliced almonds

Directions

Preheat oven to 400 F.

Spread green beans out on a large sheet pan in a single layer. Toss with vinegar, olive oil, honey and salt. Roast 8 to 10 minutes or until tender but still crisp. Transfer to a serving platter and sprinkle with sliced almonds.
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—– Pomegranate Brisket
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img code photo…Pomegranate Brisket

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Prep time: 5
Cook time: 240
Ready time: 4 hour, 5 min
Servings: 8

Ingredients

1 four- pound 1st cut beef brisket
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil, divided
3 medium onions, peeled and cut into 1/8ths
6 cloves garlic, smashed
2 cups pomegranate juice
2 cups chicken broth
3 tablespoons honey
3 bay leaves
1 small bunch fresh thyme

Directions

Preheat oven to 375 F.

Season brisket with salt and pepper. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat. Sear brisket about 4 minutes per side or until browned. Remove and set aside.
Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme.

Bring to a boil, then reduce to a simmer and cover.

Transfer to preheated oven and roast for 2 hours. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender.

Let brisket rest for 10 minutes before thinly slicing against the grain. Strain liquid and serve on the side as au jus.
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—– Orange Ginger Poached Pears
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img code photo…..Orange Ginger Poached Pears

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Poached pears are a great lighter alternative to a rich heavy dessert but still have loads of flavor to satisfy the most discerning sweet tooth. Serve with your favorite non-dairy ice cream and experiment poaching different kinds of fruit.

Prep time: 5
Cook time: 18
Ready time: 23 min
Servings: 4

Ingredients

2 cups orange juice
1 cup water
2 tablespoons sugar
2-inch piece of ginger, peeled and sliced
1/8 teaspoon salt
2 anjou pears, peeled, halved and cored
2 cups vanilla soy ice cream

Directions

In a saucepan, combine orange juice, water, sugar, ginger and salt and bring to a boil. Reduce to a simmer and add pears. Simmer until just tender, about 8 minutes. Remove pears and set aside.

Bring mixture to a boil and reduce until a little thicker, about 10 minutes. Strain sauce through a fine mesh sieve.

Serve each pear half with a scoop of ice cream and a few tablespoons of sauce.
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…..item 2)….website….aish.com…The Best Honey Cakes..

It’s the small touches that make the difference.

by Emuna Braverman
Sept 20, 2011 / 21 Elul 5771

www.aish.com/f/r/The_Best_Honey_Cakes.html

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It’s the small touches that make the difference.

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I’ve scoured the world of kosher cookbooks and kosher chefs to come up with a few of the best honey cakes. They may all seem similar but it’s the small touches that make the difference. Try them all and choose your favorite! Have a contest. They’re all so good that you can’t go wrong whichever one you make. And don’t forget to focus on having a sweet new year as you take that first bite!
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—– Majestic Honey Cake
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Although this could be made as a sheet cake, I like the presentation much better (especially for Yom Tov) if made in a tube or Bundt pan (9 or 10-inch)

3-1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon cloves
½ teaspoon allspice
1 cup oil
1 cup honey
1 cup sugar
½ cup brown sugar
3 eggs
1 teaspoon vanilla
1 cup warm brewed coffee
¾ cup orange juice

Preheat oven to 350 degrees. In a large bowl whisk together flour, baking powder, baking soda, cinnamon, cloves and allspice. Make a well in the center and add oil, honey, sugars, eggs, vanilla, coffee and orange juice. Beat on low speed until well combined. Pour into greased pan and bake for 60 to 70 minutes. Let sit in pan for 15 minutes before removing to wire rack to finish cooling.
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—– Brandy-Infused Honey Cake
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img code photo….Brandy-Infused Honey Cake

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½ cup oil
¾ cup sugar
1 cup honey
1 tablespoon vanilla
2 eggs
1 tablespoon brandy
¼ cup apricot preserves
2-1/2 cups flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons cinnamon
1-1/2 teaspoons ginger
½ cup brewed coffee

Preheat oven to 350 degrees. Beat together oil, sugar, honey and vanilla. Beat in eggs, brandy and apricot preserves. Combine flour, baking soda, cinnamon and ginger. Add to the batter alternately with the coffee, beginning and ending with the dry ingredients. Pour into greased 9 or 10-inch Bundt pan and bake for 50 minutes. Let rest in pan 10 to 15 minutes before removing to wire rack to finish cooling.
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—– Apricot-Almond Honey Loaf
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img code photo….Apricot-Almond Honey Loaf

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Here’s an interesting twist on a familiar dessert.

1/3 cup finely chopped dried apricots
¼ cup whiskey
1/3 cup oil
¼ cup sugar
2 eggs
1 cup honey
3 tablespoons applesauce
1/3 cup apricot preserves
¼ cup orange juice
¾ teaspoon baking soda
2 cups flour
1/3 cup chopped almonds

Soak apricots in whiskey for 1 hour. Preheat oven to 35 degrees. Beat together oil, sugar and eggs. Whisk together remaining liquid ingredients. Stir together flour and baking soda. Add to mix alternately, beginning and ending with dry ingredients. Stir in apricots and almonds and pour into greased 10 x 5-inch loaf pan. Bake for about 45 minutes. Cool in pan for 10 minutes before removing to wire rack to finish cooling. Wrap in foil. This cake keeps well and also freezes well.
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—– Chocolate Honey Cake
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Personally I am a traditionalist but for those who feel that everything is better with chocolate, I offer this version, adapted from Marcy Goldman’s A Treasury of Jewish Holiday Baking.

1 cup oil
1 cup sugar
2/3 cup brown sugar
1 cup honey
1 teaspoon vanilla
4 eggs
½ cup cocoa powder
2-3/4 cups flour
½ teaspoon baking soda
1 tablespoon baking powder
¼ teaspoon cinnamon
1 cup brewed coffee, at room temperature
½ cup coarsely chopped semisweet chocolate

Preheat oven to 350 degrees. Beat together oil, sugar, honey vanilla and eggs. Stir together cocoa powder, flour, baking soda, baking powder and cinnamon. Make well in center and stir in wet ingredients. Gradually add the coffee. Mix well – until batter is smooth. Pour into greased 9 or 10-inch tube pan and bake for 15 minutes. Reduce heat to 325 degrees and baking for another hour. Sprinkle chopped chocolate on cake. Shake pan to loosen cake from bottom but do not remove it. Cool briefly; then refrigerate the cake to set the chocolate. Once chocolate is set, invert and remove cake from pan.
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