Chocolate Pudding Cake

When I was growing up, there was about a 9 year period where I didn't have a mother in the home.  A couple times a week my dad and I would go to my grandma's house for dinner.  Those are the meals that have stayed with me for 30 years and sometimes I try to duplicate them.  Our favorite dessert was Chocolate Pudding Cake.  It was a pudding/sauce on the bottom and chocolate cake on the top.  The cake was a different consistency than a regular cake though.  Tonight I decided to finally make it.  I had to borrow some baking powder from a neighbor, but I got it made.  I didn't know if anyone would like it, but thankfully it was a hit with the whole family!

Ingredients:

Pudding/sauce
2/3 c sugar
2 c water
1/2 t salt

Cake
1 c sifted flour
1/4 c sugar
2 1/2 t baking powder
1/2 t salt
1/2 c cocoa powder (unsweetened)
1/4 c shortening
1/2 c milk


Preheat oven to 350 degrees.  In a medium saucepan, mix the pudding/sauce ingredients.  Bring to a boil.  While waiting for the sugar/water mixture to come to a boil, mix together the cake ingredients.  Grease an 8x8 glass pan.  When sugar/water mixture has come to a boil, pour into the bottom of the glass pan.  Drop cake batter by spoonfuls on top of the liquid.  The whole top does not have to be covered with cake batter.  Cook for 45 minutes.  When serving, soon out the cake and top with the sauce from the bottom of the pan.  You may serve with whipped cream or vanilla ice cream, but it is tasty on it's own also.

Vegetable Soup (not vegetarian)

One of my favorite things about the cold months of the year is eating soups and stew.  When we lived in the Charleston area of South Carolina, it never got really cold, so it always seemed strange to be eating soup or stew when it was 65 degrees out.  Now that we are in Utah, I look forward to the cold weather so I can eat soup that will warm me up.

I had surgery last year and a nice woman brought us a big pot full of vegetable soup.  By the time I recuperated and finished working full time, the weather was warmer and I didn't think of the soup again until this past fall.  I searched the Internet for the "perfect" vegetable soup.  I ended up taking some portions from several different recipes.  This is the one I came up with.  The good thing about vegetable soup is that you can put in pretty much any vegetable that you have on hand.  This recipe probably makes about 20 bowlfuls. 

Tips:
1.Sometimes you may have to add more liquid if it has been sitting a few days because the liquid soaks into the pasta.
2. If you don't want to eat that much soup over a week, you may half the recipe.  Follow the directions for step one.  Reserve half the broth and freeze it for the next time you would like to make the soup, or for another recipe that calls for broth.

Ingredients:
water/broth
soup bones (mine were pork)
1 14.5 oz can stewed tomatoes
1 14.5 oz can diced tomatoes
12-15 quartered small red potatoes
two cups cut up carrots
one onion, chopped
6 stalks celery, chopped
1 green pepper, chopped
1/4 head of cabbage, chopped
1/2 lb green beans, cut into bite size pieces
1 small head broccoli, cut into small pieces
1/2 small bag frozen corn
1 box wheat penne pasta
Sea salt and pepper to taste
Italian spices to taste

Directions:
1. Use a large soup pot to make this soup.  Mine is a 14 quart stockpot.  Fill the stockpot up halfway with water or broth (vegetable or chicken).  Add soup bones and cook on low for 5 hours.  Remove the bones and set aside.

2. Add all your vegetables to the pot.  Remove meat from the bones and add to soup. Boil over med-high heat, then reduce heat and simmer on low until potatoes are done (about 30-40 minutes).  Add pasta a cook according to box directions over med-high heat.  Add spices to your liking.

Roasted Vegetables

This past summer I tried a few recipes for roasted veggies and loved them.  My family now asks me not to make mashed potatoes since they like the roasted ones the best.  Last night I made two cookie sheets of roasted vegetables and they were wonderful.  Roasted carrots, mushrooms, potatoes, and asparagus.  The veggies have such good flavor and texture.  I think my favorite has been roasted green beans.  I do all the non-potato vegetables the same way, douse with olive oil and sprinkle with pepper and salt.  Such a simple way to cook them, but oh-so-good.

"Gardein" products

During my trip to Costco today they had a sample for this new product.  I was pleasantly surprised at how tasty it was, so I bought some for us to have for dinner.

I've tried many different meatless products and quite a few have been good.  This one has been my favorite so far.  The texture was very good, the thin layer of breading crisped up very nicely in the oven, and the orange sauce was amazing.

I served this with steamed broccoli and rice.  My 7 year old asked for an extra helping and added the broccoli to her leftover sauce and had two more helpings of that.  The whole family liked it, and none of them even guessed that it wasn't a meal made with meat.

I would be interested in tasting their other products.

Kitchen Aid to the rescue

After all the gross information last week in the news about commercially bought ground beef, I decided that the best thing to do was buy the Kitchen Aid Food Grinder attachment so we can make our own.  My step-mom had this when I was growing up and I remember her making the most amazing meatloaf with fresh selections of meats.  The Kitchen Aid website says that the attachment is good for making breadcrumbs, grated cheese, and grinding up fruits and veggies too. 

Lemon pepper chicken

Yesterday before work, I decided spur of the moment to put a meal together in the slow cooker.  That isn't a usual thing for me, partly because we don't always have the ingredients and partly because in the morning I'm in such a rush.  So while the girls were getting dressed for the day, I dug out my slow cooker and threw in a few handfuls of baby carrots, some frozen chicken tenders, and poured a little lemon pepper marinade over it.  I set the slow cooker for low and it cooked a little over 8 hrs.  My husband made microwave "baked" red potatoes when we got home and dinner was very good.  It was a nice, simple meal for just being thrown together.

A few notes: When using chicken tenders, they cook faster, so it would have been better to take them out at the 6 hour mark probably....ours were moist until you let them sit out of the juices for more than a few minutes.  I think the time would have been perfect for chicken breasts.  Also, I could have added additional vegetables with the carrots, but I didn't want to take the time to cut anything up.  We have done a similar recipe before where we added mushrooms and potatoes and it was really good. 

Sauteed asparagus

Sorry there isn't a picture for this one.....it was amazingly wonderful and none were left over.  My husband is the creator of this recipe.  When I got home from work on Valentine's Day, he made us a wondeful meal including this asparagus.

Wash a trim 1/2 bunch of asparagus.
Melt 1/2 T butter in frying pan.
Add asparagus and cook on low heat, covered, 5 minutes.
Add seasoning (he used lemon pepper).
Cover and cook until tender (about 5-7 minutes).
Serve and enjoy!

Slow Cooker Pot Roast- freezer update

I took my frozen bag of pot roast out and made it yesterday.  I don't think that I will try that again.  The carrots and celery were mushy, some of the potatoes were done and some weren't, and the meat didn't fall apart like it was supposed to.  Maybe I did something wrong, I'm not sure.  It cooked on low for 5 1/2 hours, then high for 3 hours.  I think next time I will just freeze the meat, then thaw it out all the way before using it in the slow cooker.

Slow Cooker Pot Roast

Last week when my daughter and I went shopping, they had pot roast on a good sale, so I got a package.  I was thinking that it had one good size roast and one small size roast, but it ended up having two good size ones.  As I stated in my last post, I've been looking on Pinterest for recipes and cooking tips.  There were quite a few links to blogs about cooking one day and puting together multiple meals for the coming month.  So when I was browning my pot roast before puting it in the slow cooker, I decided to follow some instructions and make up a second one to freeze.  We had a great dinner last night (with leftovers for my lunch and some to give to my father too) and now I have one in the freezer just waiting for me when I'm low on ideas for meals, or we are going to be gone much of the day.

Here's my simple pot roast recipe:

5-6 medium red potatoes, cut into 1 1/2 inch pieces
two handfuls of baby carrots, cut in half
three stalks celery, cut in 1/2 inch pieces
salt and pepper to taste
onion powder (my husband can't eat onions, but you can use fresh instead of powder if you like)
1 can beef consumme
your choice of pot roast

I spray the slow cooker, then place the vegetables in the bottom.  I then add the seasonings.  I brown the roast on each side for about 2-3 minutes, then add it to the slow cooker.  Add the can of beef consumme and cook on low for 7-9 hours or high 4-5 hours.

When the meat and vegetables are done, I take them out and put them in a serving bowl and cover to keep warm.  Then I transfer the liquid to a saucepan and make a gravy.  I won't give you directions for thickening because I haven't perfected that part yet.  When I use cornstarch, my gravy is wonderful the first day, but its more like jelly after being refrigerated.  When I use flour, it tends to get a bit lumpy, but the flavor is wonderful.  I wish I had paid more attention when my grandma was teaching me how to make gravy!!  If anyone has any great tips for gravy, post them in the comments.

For freezing:  I used a gallon freezer storage bag.  I put the vegetables and the browned roast in the bag.  I didn't add a can of the beef consumme because I didn't have a second one.  From what I have read on other food blog sites, if you add the marinade/liquid to the bag and then freeze it, when the food is thawing the meat gets a little extra flavor.  So my bag has the vegetables and meat ready to be taken out of the freezer and put in the slow cooker.  Some people suggest that when you take it out of the freezer, let it sit on the counter for 30 minutes before adding it to the slow cooker.  Your cooking times will have to be adjusted.

Pinterest

In the last month I've been introduced to a new (well, new to me) website called "Pinterest".  I have to admit that I'm addicted to it.  People "pin" pictures that they find online of different things that they are interested in, which then lead you to the website they got them from.  I've found quite a few recipe ideas that I would love to try.

I have tried out a couple recipes from the site.  A few for the girls have been fun and good (ideas for rolled up tortillas instead of sandwiches).  I tried a baked chicken parmesean (not that great) and a Chicken Marsala (mix of two recipes) that was AMAZING.

So if you are looking for a neat new website that has ideas for recipes, decorating, organization, crafts, repurposing, do-it-yourself tips, books, clothes, travel, and, well, just about anything....you should check it out.  You need to be invited by someone that already uses it, so ask me or a friend to send you an invite.

Yoplait vs Jamba Juice frozen smoothies

I love to make smoothies, but don't always have the mixture of fruit to make them.  In the past year, different companies have started to put out frozen smoothie mixes you can find with the frozen fruit at your local grocery store.  These mixes include frozen fruit and frozen yogurt in small easily blendable sizes.  All you have to do is add liquid (juice or milk depending on the product).

  The first product we tried was Yoplait strawberry-banana.  We did not like it very much.  There was a distinctly unappetizing taste to the yogurt.  We decided to to try Yoplait again with the strawberry-mango-pineapple flavor.  It still had an odd flavor. 

Then we tried the Jamba Juice frozen smoothie mix.  We bought the Carribean Passion (which I actually didn't like at the local store).  It was a great product.  There was a good mixture of the fruit (strawberry, peach, and mango) and the yogurt didn't have a strange taste to it. 

So here's the comparison (out of 5 stars):

Taste:    Yoplait 2 1/2 stars        Jamba Juice  4 1/2 stars
Consistency:  Yoplait    4 stars           Jamba Juice    5 stars
Overall:   Yoplait 3 1/2 stars       Jamba Juice   4 1/2 stars

Mama Express

My 6 year old daughter has a new favorite restaurant, "Panda Express".  I'm not sure why she loves it so much.  When we went to Costco a few weeks ago they had a frozen meal of Orange Chicken.  We got some and tonight I made that along with white rice (I was too tired to attempt a fried rice) and potstickers.  When I told her what I was making, she said "Oh, like Panda Express".  I said yes, but called Mama Express.  So all throught dinner she kept saying how much she liked Mama Express.  It made me smile.

Favorite kitchen tools

I unpacked two of my favorite kitchen tools tonight.  They have been sitting in their boxes in my pantry since we moved in November.  One is my Kitchen Aid stand mixer, the other is my Pampered Chef loaf pan.  I'm baking some "Best Banana Bread" right now and the apartment smells so good.

While I was unpacking I was thinking about some kitchen related things and since it's been a month since my last post, I thought I would share my random thoughts with you.

The Kitchen Aid mixer is so wonderful.  I generally use it a few times a year (I need to make this bread more often!) for birthday cakes and chocolate chip cookies.  But it has some great uses.  When I was living at home with my parents, my step-mom would make the most wonderful meatloaf.  She would put the meat grinder attachment onto the Kitchen Aid and we would have a mixture of fresh ground chicken, steak, and pork.  The flavors were so good....now I'm thinking that I want to save up for one of those.  The other neat thing you can make is perfectly smooth mashed potatoes (I haven't done this in about 8 1/2 years though).  They are so creamy and fluffy.  It takes a few more minutes, but then again your arm doesn't get tired from all that mashing.

Another thing I was thinking about was how much I love Pampered Chef stoneware.  We use the round pizza stone all the time.  It just stays in the oven, partly because we don't have any storage space for it and partly because we use it so much.  If I had unlimited money and storage space, I would buy all the Pampered Chef stoneware.  I have the pizza stone, the loaf pan, and a small baking dish.  It cooks so evenly and I've never burned anything.

Which led me to think of my ideal kitchen.  It doesn't have to be huge, but it has to have lots of storage.  The only other specific thing I would like would be a sink that you didn't have to use your hands to turn on.  I hate having high bacteria food on my hand and then having to touch the faucet to turn on the water.  I saw an episode of a kitchen planning show on one of those decorating channels one time that had two surgeons who installed the same type of system in their house that they use at the hospital.  I would love that.  No more raw meat or egg germs having a party on my faucet handle.

So those are my kitchen thoughts for the night.  As an added note, I was not paid any endorsements from Kitchen Aid or Pampered Chef for my post tonight. =)

Delicious homemade pizza

Yet again, no picture to go with my post.  But I had to share this wonderful culinary experience.

A few weeks ago we went to visit some friends up in Salt Lake City.  The husband is a friend of Shane's from South Carolina.  In his spare time (when he's not being a physics professor and working on mixing techno music) he is a wonderful chef.  If you've tried the Tomato Pie recipe from this site, it is based on a recipe I first got from him.  Where I buy my pie crust and mayonaise at the store, he makes his from scratch.  When he offered to make us homemade pizza, I knew that it would be a great experience.

He started by making the pizza crust with a mixture of whole wheat and regular flour.  He showed me how to make it with the Kitchen Aid.  I've never had good luck with making homemade bread or rolls, so he showed me what the consistency should be and the key to kneeding the dough.  He even made sauce for two of the pizzas from scratch too.  One cheese and pepperoni with mushroom for the kids, one veggie pizza for his wife and brother in law (peppers, olives, artichoke hearts, tomatoes, mushrooms).  Then he made a chicken ranch pizza for us.

The pizza was wonderful.  The nice part about making your own pizza at home is that you can add whatever ingredients you want and what amount you want.  You can be creative and it tastes so much better than ordering it from somewhere and it is more healthy (well, as healthy as pizza can be).

Stroganoff

Delightfully creamy! Very easy!

4 T butter
1/2 lb beef, cubed (1 X 6)
1 small onion, thinly sliced
1 lb cremini mushrooms, sliced
2 T flour
1 1/2 c. Chicken or beef broth
1/2 c. sour cream
2 T. Italian flat-leaf parsley, minced
S & P
Noodles (wide egg or fettuccine), cook as directed.

Boil water for the noodles.  In a skillet, saute the meat. When med done, remove meat, but leave the drippings. Add the onion and cook for 4-5 minutes. Add mushrooms and cook until most of the moisture has been released (about 5 mintes). Add the butter, stir until melted. Add the flour and stir to incorporate.  Stir in the broth and cook for a minute or two, until the sauce begins to thicken.  Remove from heat, add sour cream and parsley. Season with s&p. When noodles are done, strain. Mix into sauce and enjoy!

Roasted Sweet Potato Fries w/Rosemary

I have to admit, I'm not fond of sweet potatoes or yams, but I love these!

3-4 Yams, washed, peeled and cut into chunks
Olive oil
A couple pinches of rosemary
Sea Salt

Toss all ingredients. Bake at 375 for 30-60 minutes depending on the size of your chunks. We broil them for a minute or two at the end to add a bit of crispness!

Inside out Sundae

Just a fun little trick!!

Make cake batter, fill cupcake tray with liners, fill the liner. Add a maraschino cherry to the center. Bake as directed (may need an extra minute or two).  When cool, Pipe whipped cream into the center of the cupcake.  Frost & decorate as you'd like!

This makes for a great surprise--biting into a cupcake filled with whipped cream and a cherry! So fun!

Photo: My whipped cream had lost its volume by the time I piped it into these cupcakes, which is why they looked filled with milk. But... if you use stiffer whipped cream you'll end up with great results! It worked well for me last time!!

Salmon-- how do you love it?

What is your favorite way to prepare salmon?

A couple of days ago I tried a new recipe. I mixed some chipotle powder into honey. I added a few drops of sesame oil and spread onto the raw fish. After covering the baking dish with foil, I baked at 300 for 30 minutes. It was really tasty. I especially enjoyed the sweet sesame flavor, but I felt that the honey didn't penetrate the fish, so only the outer layer was seasoned.

I usually make salmon with lemon juice and a sprinkling of salt and pepper and cook them in little wrapped foil packets. Sometimes, I add a coating of mayonaisse or a few capers.  I love how this flavors all of the fish and is delicious and simple!

What do you love?

Very Delicious Ham and Potato Soup

For Christmas we had a spiral cut ham and there was plenty of leftovers.  I searched for a recipe where I could use some of the leftovers.  This recipe was SO good!  I would have posted a picture, but we ate it too fast.  I think that next time I will double it so I can have some leftovers.  The good part about using the food processor was the veggies were so small that you could add other vegetables without anyone noticing.

Ingredients


2-3 stalks celery, diced or chopped
1/2 onion, finely chopped
1 T oil of your choice
3 1/2 cups peeled and diced potatoes
1 cup diced cooked ham
3 3/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground pepper, or to taste

5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions

1.I used my small food processor to chop the celery and onion.  I sauted them in canola oil in my stockpot.  Add the potatoes, ham and water.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.  Keep an eye on the water level, you may have to add more during cooking.  Stir in the chicken bouillon, salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk until all of the milk has been added. Continue stirring over medium-low heat until thickened, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.  Garnish with shredded cheese or green onions.

Soup in a Pumpkin

I've been waiting to make pumpkin soup in a pumpkin since I read Barbara Kingsolver's Animal, Vegetable, Miracle book a couple of years ago. Since we grow pumpkins in our garden, I was set to do it last year, but didn't get around to it before the mold did.

This year, I set aside the pumpkins to try again and decided I better hurry up. So, tonight was the night!!  I have been eating very limited gluten, dairy and sugar the past couple of months, and so I didn't follow the recipe to a tee. Which, I'm sure is why I have only rated this three stars. I'm sure that this soup is great!! But... alas, mine was very fun to make but didn't quite make the cut for me.  I do have to say that it tastes a bit better to me now (10 minutes after making it) than it did right after it came out of the oven, so perhaps, I'll try again in the morning and it will be fabulous!  And, my pumpkin shell got too soft and the bottom burst out when I tried to remove the soup to puree it. Maybe I cooked it a bit too long.

Since it isn't fabulous, try Barbara's recipe if you decide to brave it. I omitted the sage (I have some but couldn't find it) and the milk and added parsley and thyme.  I like the consistency and the flavors of the garlic and spices.  Maybe its the pumpkin flavor that I'm not so fond of, but it is ultra healthy so I gave it an extra star!  (In the picture, I've added a dollop of yogurt after the pureeing.)

But... its got me to thinking that I might be able to figure out a way to make pumpkin pie soup in a pumpkin as a dessert. Hmm.. Sounds yummier to me, but it might not be gluten, dairy and sugar free. Oh, well.

Beef Noodle Casserole (like Hamburger Helper)

Very rarely do I make something with on hand ingredients that I just throw together.  Most of the time I plan out what I'm going to make and have it ready.  This weekend didn't go according to plan.  I had made macaroni noodles to try to make a macaroni salad, but I never got around to it.  I had ground beef thawed out to make meatloaf, but there ended up not being enough.  So I thought I would make something like hamburger helper.  I like the ease of hamburger helper, but I don't like that there is so much sodium in the boxed meals.  So I did it myself.

I preheated the oven to 350, then browned the ground beef.  While it was browning I added the spices I wanted.  I used a dash of pepper, salt, onion powder, parsley flakes, and garlic powder.  When it was browned, I added 1/4 of a small can of tomato paste (I would add more next time if I was not planning on freezing any of it), 1 can of stewed tomatoes (I use a wooden spoon to make the pieces of tomato smaller), and 1/4 can tomatoe sauce (or spaghetti sauce if you want extra flavor).  The I added the macaroni noodles.  I mixed it all together, then added 1/2 cup shredded cheddar cheese.  Mix again, then add a layer of shredded cheese on top.  I put my skillet (mine is oven safe.  If you do not have an oven safe skillet you can transfer to a greased casserole dish) into the oven and let it cook for about 10 minutes.  My noodles had been cold from the refrigerator. If you cook your noodles and add them while they are hot, just wait for the cheese to melt.  Remove and serve with a yummy vegetable.

The rating for the meal is from my husband, and the fact that both my girls ate it.  My older daughter even asked for a second helping!

Kitchen Tip

I was cutting onions to make a salad today and I couldn't see because I was crying so much.  I was thinking-there has to be a better way to cut onions so I don't cry.  I know that they make onion-cutting goggles you can wear (much like swim goggles).  Then I remembered a scene from one of my favorite TV shows "Veronica Mars".  They were cutting up onions with metal spoons in their mouth and they said that it stopped them from crying.  I was thinking to myself that it was a TV show and probably just made it up, but I decided to try it anyway.  It worked!  I could still smell the onions, but it didn't bother me at all.  I guess you can learn something from watching tv.

Sante Fe Quinoa Salad

Healthy, healthy, healthy... and yummy, too!

3/4 c quinoa (rinsed)
1 1/2 c. water
Salt
2 t Cumin
2 T lemon juice
6 T Olive oil
Pepper
1 can (15 oz) black beans, rinsed
1 small red pepper, finely diced
1 med cucumber, diced
1/2 small onion, very finely diced
1/2 c. finely chopped cilantro
1 lg ripe tomato, halved and then sliced for garnish

In a med, saucepan, combine quinoa, water and a pinch of salt. Bring to a boil, then reduce heat to low and simmer until water is absorbed, about 15 minutes.  Spread quinoa on a baking sheet and refrigerate for about 20 minutes while preparing the dressing.
Combine lemon juice and cumin in a blender. Blend and then add oil and blend again. Season with s&p.  Pour dressing into a lg bowl. Add beans, cucumber, cilantro, onions and pepper. Toss. Add quinoa and mix. Season with s&p.  Top with slices of tomato.  Makes 4 servings.

*optional -- lime juice can be used instead of lemon, but I have tried both ways and find the lemon more appealing!

Yummy extas!

This is a great way to use a little extra pie dough (if you can resist making elephant ears!)

I made a pie but had a bit extra dough and filling.  I'd seen something similar in a recipe book and so I tried this out!

Lay the rolled dough out in a baking dish, add some pie filling, and fold up the edges around the filling. 

Its a great way to use up the extras and it was delicious (far better than the pie turned out!!) and its a great way to get a little slice of dessert!!

Peaches and Cream Pie (and Blueberries too)

I've used this recipe a few times and love it!  As you can tell by the pic... I had to scrounge up what was left to get a photo! =)

Crust:

1 1/2 c. all purp flour
1/2 t salt
1/2 c. cold butter
Filling:
3 c. fresh peaches, peeled & sliced
1 c. fresh blueberries (or blackberries)
1 c. sugar, divided
2 T all-purp flour
1 egg
1/4 t salt
1/2 t vanilla extract
1 container (8 oz) sour cream

Topping:
2/3 c sugar
2/3 c all purp flour
2 t gr. cinnamon
1/2 c cold butter

Preheat oven to 400 F.

For crust, combine flour and salt. Cut in butter until a crumbly mixture forms. Press into 9" deep pie dish.  Set aside.  Place peaches in a bowl; sprinkle with 1/4 c of the sugar. Combine flour, egg, canilla, salt & remaining sugar. Fold in sour cream. Stir into peaches and then pour into crust. While baking, make topping.  Combine sugar, flour, and cinnamon in a small bowl; cut in butter til it is a crumbly mixture. Set aside.

Bake at 400F for 15 minutes, then reduce heat to 350F and bake another 20 minutes or til the pie is mostly set.  Remove from oven, sprinkle on topping. Increase heat to 400F again and bake for another 15 minutes.

Optional: Leave out the blueberries, but increase the peaches to 4 c.