Culinary Goods

 This is just a good recipe. It's worth making every year, even though I forgot about it for 10 years, haha. I found a really good recipe from cookingclassy.com, and I made a few changes. Ingredients Peach filling 4 lbs fresh peaches (firm but ripe) peeled, cored and sliced thick 1 1/2 Tbsp fresh lemon juice 1/2 cup (100g) granulated sugar I did 1/3 cup sugar 1 Tbsp (8g) cornstarch heaping 3/4 tsp ground cinnamon, divided I put the whole thing in the filling 1/8 tsp ground nutmeg I doubled this Topping 1 1/2 cups (200g) cake flour or all purpose flour* (scoop and level to measure) I did all purpose 3/4 cup (150g) granulated sugar I did 1/4 cup sugar 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 10 Tbsp (143g) unsalted butter, cold and diced into small cubes I did 8 Tbs . 1 cup (235ml) buttermilk 1 tsp vanilla extract 2 tsp (8g) granulated sugar, for sprinkling over top I also added a scant 1/2 tsp. of cinnamon to the biscuits. Dump lemon over peaches and then whisk togethe...

This was fantastic and a keeper. LAYER 1  Crust 1 1/4 cup flour 1 cup walnuts 4 T brown sugar 9 T. butter 1/4 tsp. salt  Pulse everything but butter in the food processor and then add the butter in chunks and pulse briefly. Push into the bottom of a 9x13 pan and back for about 20 minutes at 325. It will turn lightly brown. Cool. LAYER 2 Cream Cheese layer 8 oz. cream cheese,  1/3 cup powdered sugar  1 cup fresh raspberry jam or pureed raspberry 1 1/2 cup whipped cream, liquid  1 tsp. vanilla You mix the cream cheese together with the sugar, vanilla, and powdered sugar. Add the jam/raspberry, and then stream in the liquid cream with the mixer running until it thickens. LAYER 3 Peach filling             ½ cup water 1/2-¾ cup sugar                                                           ...