There is not much measuring to doing Tipsy Peaches. A large dollop of
butter in a frying pan over medium heat, add a large handful of brown sugar and a teaspoon of cinnamon, ¼ tsp nutmeg, add sliced peaches and a large shot of dark rum. Simmer until it starts to thicken, serve with a scoop of Ice Cream and a shot of dark rum over the top. Until you pour the extra rum over the top there is no alcohol left in this, the frying evaporates it out.
½ cup milk
¼ teaspoon vanilla
2 tablespoons of white sugar
Put ingredients in blender. Blend till smooth, put in dessert dishes, refridgerate 20 minutes. Serve with whipped cream and a strawberry on top.
Makes two servings.
GINGER BREAD CAKE
1 1/2 cups all purpose flour
1 cup whole wheat flour
2 tsp each of ground cinnamon, and ground ginger
3/4 tsp each of baking soda, and baking powder
1/2 tsp salt
1/4 tsp each of cloves, allspice, and nutmeg
1/2 cup brown sugar packed
1/2 cup butter room temperature
3/4 cup fancy molasses
1 tsp vanilla
1 cup milk, soured or butter milk*
1) Pre heat oven to 350F (180C), butter a 9 inch cake pan, line the bottom with parchment paper.
2) In a large bowl combine all the dry ingredients. Then cut the butter into the dry ingredients, and then work the butter into the dry ingredients using your hands. Alternately you can soften the butter and mix it with the liquid
3) Crack egg into bowl, add molasses and vanilla, whisk together then add milk and whisk. Pour over dry ingredients and stir just until mixed. Bake 45 to 55 minutes or until tester come out clean.
* To sour milk add 1 tbl spoon of vinegar or lemon juice to a cup of room temperature milk.