Peach Rum Sauce

Makes 4-6 servings. Recipe by Teresa B. Day.

⅔ cup brown sugar

½ cup water

1 teaspoon vanilla

1 tablespoon dark rum

3 cups peach slices, fresh or frozen

¼ teaspoon nutmeg

1. Bring sugar, water and vanilla to a boil in a small saucepan, stirring until sugar is dissolved.

2. Reduce heat to simmer and whisk in rum.

3. Add peaches and nutmeg.

4. Simmer until tender, about 3-4 minutes.

Note: See assembly for jar cakes below. Sauce also good served over ice cream.


Sour Cream Pound Cake

Makes 10-12 servings (1 classic Bundt cake pan, tube pan or two loaf pans). Recipe by Teresa B. Day.

1 cup (2 sticks) unsalted butter

½ cup coconut oil or shortening

3 cups sugar

5 eggs, room temperature

½ teaspoon baking powder

3 cups cake flour

3 tablespoons milk

1½ cup sour cream

1 teaspoon vanilla extract

1 tablespoon lemon juice

1. Heat oven to 350 F. Grease or butter and flour baking pan(s).

2. In a mixer on medium-high speed, cream butter, coconut oil or shortening and sugar until fluffy.

3. Incorporate eggs one at a time.

4. Add baking powder to flour.

5. In a separate small bowl, whisk together milk, sour cream, vanilla and lemon juice. To the mixer batter, alternate adding flour and sour cream mixture until all is incorporated and batter is fluffy.

6. Pour into prepared pan(s). Bake for 1 hour or until a toothpick inserted in the middle comes out clean.

To assemble the soaked cake desserts:

1. Crumble cake and place in the bottom of a glass or jar, about a quarter of the way.

2. Add a layer of peaches and sauce. Then more cake, ending with sauce on top.

3. Allow to sit for at least 30 minutes so sauce can soak into cake.

4. Top with whipped cream and serve warm or cold.


Strawberry Clafoutis

Makes 6 servings. Recipe by Teresa Day.

1 cup cream

3 eggs

½ cup brown sugar

1 teaspoon vanilla

2 tablespoons melted butter

½ cup all-purpose flour

¼ teaspoon nutmeg

1 cup strawberries, sliced thinly

1. Heat oven to 325 F.

2. Whisk together cream, eggs, sugar, vanilla and butter.

3. Whisk in flour and nutmeg. Pour into an oven-proof skillet.

4. Place strawberry slices on the batter in skillet.

5. Bake until golden, about 35-40 minutes.

6. Serve immediately or at room temperature.