Peach Dumplings

peach dumplings

Peach dumplings.

You can make these with a sauce or without a sauce. You can use a pie crust or the recipe below, which includes milk in the mix.  Serve the dumplings with ice cream, with milk, or plain. Decrease the sugar in the sauce if it’s too sweet.  Add the nutmeg the recipe calls for or just leave it out. You can peel the peaches or leave the peelings on.  You get to choose.

For this recipe, I used freestone peaches and left the peelings intact. The peelings have nutrients and also provide roughage. Truth be told, if you don’t tell folks the peelings are there, they probably won’t even notice them.peach dumpling

Ready, Set, Go.

Wash and halve the peaches, then slip the seed out. Make the sauce and then make your crust. This recipe is a lot like apple dumplings, only you use peaches instead.

I like the crust with milk because it is a softer crust. You’re welcome to use your favorite pie crust recipe if you’d like.

peach dumplings

These peach dumplings can be served hot out of the oven. You can also make them and freeze them before baking. Add the sauce when you are ready to bake.

Enjoy!

 

Peach Dumplings
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A dumpling recipe for peaches with a homemade crust and homemade sauce. You can make these ahead and freeze them, or serve them the same day.
Ingredients
  • Sauce: 2 cups water
  • 2 cups sugar
  • 4 Tbsp. butter
  • ¼ tsp. nutmeg
  • 1 tsp. cinnamon
  • Dumplings: Cinnamon/Sugar mixture, butter
  • Crust: 2 cups flour
  • 2½ tsp. baking powder
  • ½ tsp. alt
  • ⅔ cup shortening
  • ½ cup milk
Instructions
  1. Wash peaches; peel if you desire
  2. Cut peaches in half and remove seed
  3. Make sauce: Put butter, sugar and water and spices into a kettle
  4. Bring to a boil and stir for one minute
  5. Remove from heat.
  6. CRUST: mix together flour, salt, baking powder and mix well
  7. Work in shortening (Crisco) until it is mixed well
  8. Add milk and stir until combined
  9. Take ⅓ of mixture and make into a bowl and roll out
  10. Cut squares and put ½ peach in center
  11. Dot with cinnamon/sugar and a dot of butter (1/2-1/2 tsp. each)
  12. Cover peach completely and put into pan with smooth side on top
  13. Cover with sauce
  14. Bake at 375 for 35 minutes or until crust is done

peach dumplings

Swiss Style Müesli

muesli

Muesli with blueberries and raisins

This Swiss Style Müseli is a favorite breakfast dish of mine since I am a fan of all things oatmeal and yogurt. My aunt introduced the concept of this dish to me in 1984. Aunt Kate gave me a recipe for Bürcher Müssli (Swiss), served to her first in 1955 when she was working as a missionary in Neumühle, Germany. Aunt Kate told me that she named this dish after a Dr Bürcher, and the dish was “highly recommended for its wholesomeness.”  Her directions were not ingredient amount specific, and I didn’t have a flair to figuring out the correct proportions. Then my sister Rachel started making her own to eat when she was working night shift, and I decided it was time to learn to do this right.

In August of this year, I was served this dish several times on an Alaskan Cruise on the Eurodam. When the staff called me to check on how the room service was that day, I told the gentleman there was a problem: I needed the recipe. That evening at dinner, I was handed an envelope from our waiter. Inside was the recipe.

Yes!

I have been making this Müesli ever since. 

muesli

Muesli with strawberries and apples

It’s guaranteed to help you be regular!

This recipe also assures you there are a plethora of variations, and you get to choose.

  • choose your fruit and sweetener ingredients – honey, sugar, artificial sweetener or none
  • choose to add cinnamon because you have apples
  • add a little extra oomph and silk by mixing a dab of cream cheese with your fruit
  • add Chi seeds to add protein and thicken your dish
  • add a variations of seeds: sunflower, pumpkin, or flax.
  • decrease the sugar or omit it altogether, especially if you add raisins
  • decrease the amount of honey unless you have a sweet tooth and no cavities

This recipe serves ten people. I’ve divided it into a recipe for ten and for two. Remember that you can make the entire recipe and use it for several days. It works well as a snack in the middle of the afternoon as well!

 

muesli

Muesli with apples and red raspberries

 

 

Swiss Style Muesli

 
10 people Ingredients 2 people
2 ½ cups Oats (old fashioned) 1 cup
1 ¼ cup Milk ¼ cup
¼ cup Cream 2 ½ tsp.
¼ cup Yogurt 2 ½ tsp.
½ cup (or less) Honey 1 ½ Tbsp. (or less)
¼ cup Granny Smith Apples 2 ½ tsp.
4 Tbsp. (1/4 cup) Hazelnuts 2 ½ tsp.
4 Tbsp. (1/4 cup) Raisins 2 ½ tsp.
2 ½ tsp. Sugar (optional) ½ tsp.
1 ½ Tbsp. Chia Seeds (optional) ½ tsp.
You decide Fruit – strawberries, bananas, blueberries, peaches, etc. you decide
½ cup + 2 Tbsp. Cream cheese (optional) 2 Tbsp.
A few sprinkles Cinnamon (optional) A sprinkle

Swiss Style Müesli
Author: 
Recipe type: Breakfast
Cuisine: Swiss
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
An easy and wholesome oatmeal breakfast that is prepared the evening before. You choose the fruit you add and how much honey, sugar, or sweetener.
Ingredients
  • 2 ½ cups Oats (old fashioned) 1
  • 1 ¼ cup Milk
  • ¼ cup Cream
  • ¼ cup Yogurt .
  • ½ cup (or less) Honey
  • ¼ cup Granny Smith Apples .
  • 4 Tbsp. (1/4 cup) Hazelnuts (or Almonds)
  • 4 Tbsp. (1/4 cup) Raisins
  • 2 ½ tsp. Sugar (optional)
  • 1 ½ Tbsp. Chi Seeds (optional)
  • Fruit – strawberries, bananas, blueberries, peaches, etc. you decide
  • ½ cup + 2 Tbsp OR 10 TBSP Cream cheese (optional)
  • A few sprinkles Cinnamon (optional)
Instructions
  1. Wash apples and any other fruit
  2. Shred apples or slice into slivers
  3. Chop nuts
  4. Mix cream cheese (optional) with fruit
  5. Mix all ingredients together
  6. Cover with lid
  7. Refrigerate overnight

Muesli

Honey Dinner Rolls

honey dinner rolls

Honey dinner rolls add a little extra oomph to your dinner. These rolls are fluffy, yet a little sturdier than regular dinner rolls. I suppose that’s because of the honey, eggs, and milk in the dough.

The original recipe calls for scalding the milk first, but I don’t. I have a feeling this recipe originally came from someone who used raw cow’s milk. I do, however, heat the milk with the butter and honey; that way the butter melts easier and the milk is warm instead of cold.

The recipe calls for them to be baked in muffin tins, but you can bake them in a regular pan if you’d like.

Here is the recipe. Have fun making them – I did!

honey dinner rolls

Honey Dinner Rolls
Author: 
Recipe type: bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
A dinner roll with added umph of butter, milk, and eggs. Easy to mix up and bake.
Ingredients
  • 1 cup milk
  • ¼ cup butter
  • ⅓ cup honey
  • 1 tsp. alt
  • ¼ cup lukewarm water
  • 1 Tbsp. yeast
  • 4½ cups flour
  • 2 eggs
Instructions
  1. Put milk, butter, honey, and salt into kettle or microwave glass dish and heat until butter is starting to melt.
  2. Stir butter until it has melted.
  3. Dissolve yeast in lukewarm water
  4. Add yeast mixture, 1 cup flour, and eggs to milk mixture.
  5. Beat until smooth. You can use a mixer or a large spoon
  6. Add enough flour to make a soft dough.
  7. Turn onto floured surface and knead until the dough is smooth and elastic, or knead with a dough hook in your mixer
  8. Put dough into greased container; turn around until all the dough is greased
  9. Cover. Let rise until double, about one hour
  10. Divide dough into 36 equal pieces.
  11. Roll into balls and place in greased muffin pans.
  12. Let rise until double, 45 - 60 minutes.
  13. Bake at 400 for 20 minutes or until brown.
  14. Cool on rack.

honey dinner rolls

One Dish Hamburger Meal with Potatoes and Green Beans

I had never heard of this one dish hamburger meal until I married into the Slabach family. It was one of Mom’s recipes and the one that her son Paul loved the most. I still think of it as Paul’s favorite dish.

I hadn’t made it in years and had to call my sister-in-law Rhoda to ask her how mom did it. She gave me the detail-by-detail method, and I fixed it that evening to perfection. Dave said it tasted just like Mom’s.

This dish is so versatile. You can increase it for a large crowd or use smaller amounts of the ingredients if you’re cooking for a few. Another thing that’s nice about this dish is that the ingredients are items you will (probably) already have on hand in your kitchen.

Hamburger, potatoes, green beans, and cream of mushroom soup. You can add some onion, salt and pepper, or garlic for flavor if you’d like. Mom just used salt and pepper, but you can add other spices. I like to add garlic and some red pepper flakes.,but I just don’t tell anyone. 🙂

One thing I can tell you is this: it tastes a whole lot better than the photo can make it look.

 

Hamburger, Potato, Green Bean One Dish Meal
Author: 
Recipe type: Main dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A simple and nutritious one-dish casserole with hamburger, green beans, and potatoes.
Ingredients
  • 1 lb. hamburger
  • 4 potatoes
  • 1 quart green beans
  • 1 can cream of mushroom soup
Instructions
  1. Fry hamburger in a dutch oven until done
  2. Do not drain (optional)
  3. Add peeled, diced potatoes and cook until tender
  4. Add green beans with juice
  5. Add cream of mushroom soup and heat through
  6. Season with salt, pepper, onion powder, and garlic - you choose

hamburger one dish meal