Peach Bundt Cake

 Trying to use up some peaches from our Peach Truck order and made this delightful cake from Spicy Perspective. This we will definitely make again. 

1 cup unsalted butter softened

2 cups granulated sugar

3 large eggs

2 3/4 cups all-purpose flour divided

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1 tablespoon vanilla extract

1 pound diced peaches fresh or frozen, with or without skins

1 cup powdered sugar

2 tablespoons heavy cream

1 tablespoon orange juice or pineapple juice

Instructions:

Preheat oven to 375 degrees F. Grease and flour a 10-inch bundt pan (10- to 15-cup pan.)

In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.

Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.

Toss the peaches with the remaining 1/4 cup of flour. Scoop a third of the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.

Place in the oven and reduce the temperature to 325 degrees F. Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake.

Grandma Jackson's Pot Roast

 This is my Grandma Jackson's pot roast recipe. Absolutely the best pot roast I've ever had. Made only more special because it was hers. 

Chuck Roast

Potatoes

Carrots

Onions

Better than Bouillon or your favorite beef broth soup base

First, you will coat both side of your chuck with vegetable oil and a liberal amount of salt and pepper. Then, on medium heat, you are going to sear both sides of your chuck roast. Add your seared roast to your baking dish. Then add your beef broth or water/bouillon mix. For the water/bouillon mix, you add three spoonfuls for every four cups of water and mix well. Then pour this over your chuck. 

Cover with foil and cook for one hour at 375. 

Turn down to 275 and cook that puppy all day. You definitely need to have it in by noon if you're serving at dinner time. 

Add your vegetables to the baking dish. Cut your potatoes in quarters, long ways. I don't know why, but it makes a difference. Salt and pepper the veggies, leaving covered. Bake at 350 for an hour and then uncover for the last 15 minutes or so. 

It is important that you don't let the juice run dry. If you need to make up more of the broth mix, do it. 

Note on the Better than Bouillon. That is what my store had that was like what I was told to use. The original recipe called for a beef soup base from an Amish supply store, and I didn't have it on hand. But I've eaten it both ways and I think the taste is very similar, if not identical.