As the cool weather starts arriving, fall greens are available locally. Spinach is one of the greens that prefers the cooler seasons of spring and fall.
This salad is made with only spinach as the base and tossed in a warm dressing with local apples of your choice! Enjoy!

1/2 lb spinach
3 medium apples
1/2 lb bacon (optional, if you don't use bacon you'll need to use 1/4 cup olive oil)
1 small onion (about a 1/2 cup)
1/4 cup apple cider vinegar
1 1/2 tbsp sugar
1/2 cup chicken or vegetable stock
1 tsp sea salt
1/4 tsp ground black pepper


Wash spinach, spin dry, and put in a large serving bowl. Slice bacon, if using, and saute in a pan until crispy. Remove cooked bacon from pan and set aside in a small bowl. Add onions to the hot bacon fat and saute about 1 minute, or until translucent. If you aren't using the bacon, heat skillet, add olive oil and saute onion in oil. Once the onion is cooked add the vinegar, salt, sugar, stock, and pepper. Bring to a boil and reduce by almost 1/2. Meanwhile, wash, core, and slice apples and add to bowl with spinach. When dressing is reduced, taste and adjust seasoning if needed. Add bacon back to dressing and pour hot dressing over spinach and apples. Toss until coated and serve immediately!

Here's the thing: I was uncomfortable so much of the time, I didn't even realize how much the dairy was affecting me. It had control over me! It's so creamy, amazing and potentially crispy crunchy, how could I not put it on EVERY dish I made for the family? How does one stop pouring cream into their coffee and live with it? How does one stop consuming dairy products when they sell them? AND what choice did I have but to bring home the things that were over the "sell by" date? It pained me to throw out perfectly edible goodness. Oh, I suppose I should have figured out a way to donate items to folks that needed food. But I didn't. I suffered the pains of eating the delicious evil.

Flash forward 2 months: Can you even conceive that black coffee or coffee with almond milk is palatable? Actually, I'm so addicted to the wonders of coffee, that I DON'T CARE what color it is. Close your eyes and it's all the same on the inside. And it wakes me up, that's the important part.

My reflex to put cheese on anything and everything still exists; I'm working through that issue, just like all the rest. It's a change of mindset really. Once I removed the offending dairy from my diet, a couple bites of lactose can upset me for days. It's not worth it. I want to feel good AND be healthy.

In light of the recent changes in diet I've undertaken and in an effort to banish as much processed food from my life, I started making my own almond milk! Yes, I make my own almond milk (unless I forget to soak the almonds) and it's very easy (unless I forget to soak the almonds)!! It can be a bit messy if you don't have the correct size bowl under your sieve (or you try to strain it directly into a jar like I've done), and it does separate since there's no gum of any kind to homogenize it (oh no!). It lasts about 7 -10 days (usually less in our house since it gets used up so fast). Kids and husbands may turn their noses up at it at first since it's a bit of a thinner consistency, again, because there's no gum to thicken it. Also, unless you are used to unsweetened almond milk, you'll need to sweeten the milk a bit for the kiddos. I blend up some dates with the almonds to solve that issue.

Here's the recipe: 

1 cup almonds 
4 cups water
1/2 cup dates

Soak almonds in water for 24-48 hours, 48 is preferable but if you *ahem* forget to soak the almonds, 24 will do. 

Drain soaked almonds and put in blender. Add 4 cups fresh water to blender and the 1/2 cup of dates. Blend for 20 seconds, rest for 20 seconds, then blend again for another 20 seconds. Drain through a mesh sieve into a bowl that it fits over. Pour milk into a jar, cover and refrigerate. Let the almonds drain thoroughly and save for other recipes (yes, I'll post those too, soon). Sometimes, we put a tiny bit of cocoa powder in the blender with the almond milk and make some frothy cocoa milk for the kid. 

So there you are! Easy peasy! 

1 large butternut squash, peeled, and diced large
2 large onions, peeled, sliced thin
6-8 apples, peeled, sliced thin
1/4 cup butter and/or olive oil, melted

In a large bowl toss the squash with enough of the melted butter or oil (or a mixture of the two) to coat. Place squash in a glass baking dish and roast in oven at 450 degrees, stirring about every 10-15 minutes or so until squash is soft. Heat a large frying pan over high heat, add about 2 tbsp butter or oil (butter works best for caramelizing onions) and add sliced onions. Cover the pan for about 10 minutes to soften then remove, stir and turn down the heat to med-low. Continue to cook onions, stirring every few minutes, until they are lightly browned and caramelized, about 30 minutes or so. At this point, turn up the heat and add the apple slices to the pan with the onions, combining. Cook on high heat, stirring constantly, until apples have browned and are soft. When squash is done roasting, add the apples and onions to the glass baking dish, stir to combine, and season with salt. Cover and place back in oven at 350 until ready to serve. Also can be frozen to enjoy at a later time.

This recipe is also great mixed together with pasta and a white sauce:

1 1/2 tbsp butter or margarine
1 tbsp cornstarch
1 cup milk
1/2 tsp salt
1/8 tsp pepper

 Or it can be blended with chicken stock to make a yummy butternut squash soup! If you are making a soup to start off, you can roast the squash whole at 400 for about an hour, or until it is soft.

1 quart chicken or vegetable stock, heated
Dash cayenne pepper
2-3 tbsp heavy cream, optional

 Combine heated stock with butternut squash/apple/onion mixture and ladle into blender. Blend until smooth and transfer into a pot. Heat and season if desired with cayenne pepper and a few tablespoons heavy cream. This soup freezes very well.

Sometimes it's nice for someone else to "TOS" (think of something) for you to have for dinner during the week! With this in mind I will be posting a "Meal of the Week" for you that encompasses the local foods that Mildred's Meadows has available seasonally. I hope that you enjoy the recipes and will stop in to the store to purchase the local ingredients. The ingredients that you will be able to get at Mildred's Meadows are in bold.

Festive Arugula Salad

1 package arugula (or lettuce if you dislike the arugula part)
1 cup Rosemary Maple Nut Mix - chopped
1/4 cup goat cheese, crumbled
1 apple, diced small

Dressing (Pick up a jar in the store if you want or make it at home from this recipe)
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup loosely packed parsley
1/4 cup chopped red onion
2 garlic cloves
1 tbsp sugar
1/2 tsp dried oregano
1/2 tsp sea salt
1/8 tsp black pepper

Place dressing ingredients in a blender or food processor; cover and process until smooth.

In a large salad bowl toss the arugula (cut from the roots, since it's hydroponic) with about a 1/4-1/2 cup of the dressing depending on how much dressing you like. Sprinkle the chopped nuts, apple, and goat cheese over the top. Serve immediately!

Polenta with Sausage & Tomatoes

3 cups water
1 tbsp butter or Olive oil
I tsp sugar
1/2 tsp salt
1 cup Polenta or stone ground cornmeal
3/4-1 lb sausage
1/2 cup grated Parmesan cheese or other hard cheese of your choice
1 1/2 cups tomato sauce

Preheat oven to 375 degrees F. Grease a 2 1/2 quart casserole dish. Remove sausage from it's casing and cook in a frying pan, breaking up the pieces as it cooks. While this is cooking, combine water, butter, salt, and sugar in a heavy saucepan and bring to a simmer. Add cornmeal slowly, whisking constantly. Lower the heat and continue stirring with a spoon until the mixture has thickened and leaves the side of the pan, about 10 minutes. Remove from heat and add 1/2 cup cheese, stirring well, then spread mixture into the greased casserole dish. Top with tomato sauce, sausage, and the remaining cheese. Bake until bubbling, about 30 minutes. Let stand 10 minutes before serving.

2 cups dry black beans, rinsed
water
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp ginger
1 tsp sea salt
fresh pressed garlic
1 cup butternut squash, cooked
1 onion, sliced

In a crock pot, pour 4 cups water over black beans and cook on high temperature for 3-4 hours or until beans are softened. Add more water as necessary. Add nutmeg, allspice, ginger, and salt about halfway through cooking and stir well. When beans have cooked through uncover crock and cook for abut 1/2 hour more.

Meanwhile, heat a frying pan, add about 2 tbsp olive oil, and caramelize onions by adding to the hot pan then turning heat down to low and covering pan. Let the onions cook this way for about 20 minutes stirring frequently. Uncover pan and cook another 10 minutes or so or until soft and lightly browned. Mix caramelized onions with butternut squash pressing fresh garlic into the mixture and seasoning with salt.

On a griddle heat small corn tortillas, spreading the butternut squash mixture on in a thin layer while heating. When tortilla is heated through, remove from griddle and place a dollop of the black bean mixture, spreading around over the squash mixture. Fold tortilla in half and serve with guacamole!

35-40 rice paper wraps
water for dipping rice paper & large shallow bowl
1/2 cabbage, shredded
1-2 red onions, shredded
1/2 cup fermented ginger carrots (or raw shredded carrots)
sea salt
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup olive oil
1 large clove garlic, pressed
1/2 tsp Tuscan Sea Salt (or plain sea salt)

Mix shredded cabbage with a couple pinches of sea salt and the red onions in a large bowl. Set aside while mixing dipping sauce. In a jar with a cover, add soy sauce, vinegar, olive oil, pressed garlic, and salt. Cover and shake until mixed well. Next, add the carrots to the cabbage & combine well using your clean hands if necessary.

Fill the large shallow bowl about 1/4 of the way with warm water. Taking one rice paper at a time, dip it into the water and let it soften for about 30 seconds, removing before it softens too much to be handled. It may take a few tries to get this right. Transfer softened rice paper to a clean cutting board or plate. In the center of the rice paper place a tablespoonful of the cabbage mixture, making sure to keep it together in an oval shape. Starting at the side closest to you, fold the rice paper up over the cabbage mixture, tucking it in under the cabbage just a bit. Now fold in the sides over the part that you just folded, and roll up to form the spring roll. Repeat for the rest of the cabbage mixture, or until you make as many rolls as you can use in one day. The rolls can be stored for a short time, however, they tend to stick together if stored too close together. Enjoy with the dipping sauce!

1 large onion, chopped
1 tbsp olive oil
2 quarts vegetable stock
2 lbs potatoes, peeled and diced
2 cups fresh or frozen corn
Fresh chopped parsley
Dash Cayenne pepper
salt and pepper
Diced red & green peppers (a bit of jalapeno peppers if available)

In a 4 quart pot, heat olive oil and saute onions until slightly browned. Add vegetable stock and potatoes and heat to boiling. Cook until potatoes are soft. Using a blender or food processor, puree 1/2 the stock with 1/2 the potatoes and add mixture back into the soup pot. Add corn & peppers and cook uncovered for another 20 minutes on medium heat. Last, add chopped parsley and season to taste with salt & pepper.

In a large stock pot, or the largest pot you have, put cleaned carrots, onions, celery, garlic, parsnips, broccoli stems, parsley, thyme, bay leaves, tops of leeks, green beans, sea salt (1 -2 tbsp, depending on size of pot), black peppercorns. The cooking pot should be at least 1/2 full with vegetables. Any of the above vegetables can be omitted if not readily available, however the stock should have a mix of at least 3-4 vegetables and as many of the herbs as possible. Fill the cooking pot with cold water, cover, and bring to a boil over high heat. When mixture is boiling, turn down temperature to keep it just at a simmer. Simmer for at least 2 hours, stirring occasionally. After about 2 hours turn heat off and leave pot covered while letting the stock cool. Once the stock is cooled off enough to handle the pot, strain stock into another pot using a colander to catch all the cooked vegetables. Discard vegetables. Use stock for a soup recipe or freeze in small containers to use as needed in recipes.

For a variation on this stock, clean and roughly cut all vegetables you plan on using and place them with a bit of olive oil in a roasting pan. Roast vegetables in oven at 450 degrees for about 20 minutes. Transfer roasted vegetables to stockpot, add hot water to roasting pan and with a whisk stir the water around removing the browned bits from the bottom of the pan. Pour the water into the pot with the vegetables and cook as directed above.

A super easy, hearty, vegetarian dish to serve this fall! For variation use butternut squash in place of carrots.

3 large carrots, peeled & diced
1 cup quinoa, rinsed
1 cup lentils, rinsed
1 large onion, chopped
olive oil
salt
3 cups vegetable stock or water

Preheat oven to 450 degrees. In an oven proof casserole dish mix carrots, lentils, and quinoa together. Toss with about 3 tbsp olive oil or enough to coat everything. Put mixture in the oven to roast, uncovered, for about 15 minutes, stirring once during that time. Roast longer if needed; mixture should be sizzling and carrots should be somewhat browned. While the mixture is roasting, saute chopped onions in 1-2 tbsp olive oil until slightly caramelized. Add vegetable stock or water to onion pan to heat and deglaze the yummy caramelized bits from the bottom of the pan. When stock is heated and carrot/lentil/quinoa mixture is roasted, pour stock into casserole dish. Bake for another 20-30 minutes or until quinoa and lentils are cooked through and moisture is absorbed. Enjoy with a vegetarian gravy or by itself!

Vegetable Moussaka

Serves 6

1 lb. eggplant, sliced (peeled if desired)
4 oz whole green lentils
2 1/2 cups vegetable stock
1 bay leaf
3 tbsp olive oil, extra for frying
1 onion, sliced
1 garlic clove, crushed
8 oz mushrooms, sliced (optional)
14 oz can chickpeas, rinsed, drained, & chopped in a food processor until about 1/4 of the size
14 oz can chopped tomatoes (or fresh tomatoes, cut an X into the bottom of the tomato and drop into boiling water for 30-1 minute depending on ripeness of tomato, remove from water, slip off skin, squeeze out seeds $ water, & chop)
2 tbsp tomato paste
2 tsp herbes de Provence, dried, or fresh basil, thyme, marjoram, & oregano, chopped
1 1/4 cup plain yogurt
3 eggs
1/2 cup grated cheddar cheese, preferably aged
salt and freshly ground pepper

Sprinkle the eggplant slices with salt and place in a colander. Let sit for 30 minutes to let the bitter juices drain.
Place the lentils, stock, and bay leaf in a saucepan, cover, and bring to a boil. Simmer for 20 minutes or until the lentils are just tender but not mushy. Drain thoroughly and set aside.
Heat 1 tbsp oil in a large saucepan, add the onion & garlic, cooking and stirring for 5 minutes. Stir in the lentils, mushrooms, chickpeas, tomatoes, tomato paste, herbs and 3 tbsp water. Bring to a boil and simmer for about 10 minutes, stirring occasionally.
Preheat oven to 350˚ F. Rinse eggplant slices, drain, and pat dry, Heat remaining oil in frying pan and cook slices in batches for 3-4 minutes, turning once so both sides are browned. You may need to add more oil when you remove the first batch of eggplant.
Beat the yogurt, eggs, and salt and pepper together. Season the lentil mixture with salt and pepper, Arrange a layer of eggplant slices in the bottom of a large, shallow, oven proof dish or roasting pan, then spoon a layer of the lentil mixture on top. Pour 1/4 of the yogurt mixture over the lentil mixture and spread over entire layer. Repeat layers of eggplant, lentil, and yogurt mixtures until all are used up. Top with cheddar cheese and bake for 45 minutes or until bubbly and cheese is golden.

Mix together in a large bowl:

2 cups flour (brown rice flour for gluten free)
1 cup sugar
1 1/2 tsp. baking soda
3/4 tsp. salt (or less)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
4 tbsp. cocoa
1 tsp xantham gum (for gluten free)

In another smaller bowl whisk together:

1/2 cup vegetable oil (could replace with applesauce)
2 eggs
1 1/2 cups finely shredded zucchini

Mix wet ingredients into dry ingredients until just mixed. Bake @ 350 degrees for 50-60 minutes in a bread pan.

This is one of our most favorite recipes, however, we don't make them very often due to the prep time involved. When you have time these are so delicious served like falafel, on top of a salad, or dipped in a yogurt dressing!

2/3 cup cooked brown rice or quinoa
2 cups cooked garbanzo beans
1/4 cup lemon juice
3 tbsp. chopped fresh cilantro
1 1/2 tsp. crushed dried red chilies or 1 can chopped green chilies (for a milder taste)
1/2 tsp. ground cumin
1 tsp. salt

3 tbsp. butter
1/4 tsp. cinnamon
1 1/2 tsp. fresh pressed garlic
3 tbsp. flour (potato works great for gluten free needs)
3/4 cup hot vegetable broth

2 cups fine bread crumbs
2 eggs, lightly beaten
flour (about 2/3 cup)
vegetable oil for deep frying

In a food processor, chop garbanzo beans. Add lemon juice and blend until just about smooth. Empty into a large bowl and add chopped cilantro, chilies, cumin, and salt.

In a small saucepan, melt the butter and add the garlic and cinnamon to saute slightly. Add flour and cook the roux over low heat until golden, stirring constantly. Add the hot broth and whisk until smooth and thick. Add this sauce to the garbanzo mixture along with 1 cup of the bread crumbs and the rice or quinoa. Stir thoroughly, taste, and correct seasoning if necessary. Chill this mixture for at least 2 hours.

In three small shallow bowls place the beaten eggs, the 2/3 cup flour of choice, and the other cup of bread crumbs. Form chilled garbanzo mixture into balls by the tablespoonful, making them about as big as large walnuts. Roll each ball in flour until coated, shaking off the excess, and then dip into the egg, and then the bread crumbs. Place on a plate and repeat until all the garbanzo mixture is formed into balls and breaded.

Cook the croquettes in deep, hot vegetable oil, about 7-8 at a time for 6-8 minutes or until crisp and golden. Drain on paper towels and keep warm in oven until ready to serve.

I finally have a great recipe that has worked many times to make delectable gluten free and dairy free (if you desire) breakfast treats! The kids can't get enough of them! AND this morning when we made these our waffle iron bit the dust, so we got out the griddle and made pancakes with the same batter! They were excellent! Enjoy!

2 cups milk of choice
1 tbsp lemon juice
2 eggs
1/2 cup buckwheat or quinoa flour
1 1/2 cups brown rice flour
1 tsp xanthan gum (very important in the gluten free recipe to help hold them together)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup canola oil (plus a little extra for greasing the waffle iron)

Beat eggs until whites and yolks have completely combined, like you would to make scrambled eggs. Add milk and lemon juice to the eggs and beat until combined. In a small bowl, combine the flours, baking powder, baking soda, and salt. Add the flour mixture to the egg/milk mixture along with the 1/4 cup oil. Beat mixture until well combined. Let the mixture rest while the waffle iron or griddle (for pancakes) is heating up. For a small round waffle iron use 2/3 cup batter for each waffle. Waffles can be frozen in a zip lock bag for breakfast on hurried mornings, that is if they last long enough to make it to the freezer!

This is an amazingly yummy dip for veggies and chips, as a spread for a sandwich, or a replacement for sour cream on almost anything!

1 package silken tofu
6 small cloves garlic
1/3 cup mayonnaise (use veganaise if desired)
2 tbsp lemon or lime juice
1/2 - 1 tsp salt, depending on your taste
1 large bunch fresh dill, stems removed, roughly chopped

In a food processor, chop garlic. Put tofu, mayonnaise, lemon juice, and dill into the food processor bowl with the garlic. Blend constantly for about 1 minute or until mixture is very smooth. Add 1/2 tsp salt, blend again for 30 seconds or so, taste, and correct seasoning as desired. Scrape into covered bowl and refrigerate at least 1 hour before serving. The flavor will intensify upon refrigeration. Serve with cut vegetables such as carrots, broccoli, cucumbers, or celery. Or, serve on a sandwich with spinach, portobello mushrooms, and roasted red peppers.

Keep this recipe on hand for the height of tomato season. This salad is also good made as a hot side dish by omitting the vegetables and tossing the hot quinoa with the half of the dressing and parsley.

1 cup quinoa, rinsed with hot water in a sieve
2 cups water

Cook quinoa in a small covered saucepan until all water is dissolved then let cool.

3/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tsp salt (more or less to your taste)
1 small clove garlic, pressed

Mix dressing ingredients together in a measuring cup.

3-4 tomatoes, diced small
1 large cucumber, diced small
1 cup parsley, chopped
1/2 cup red onion, finely chopped

When quinoa is cool toss it together with the dressing and vegetables in a large bowl. Chill overnight and enjoy.

Quinoa is a complete protein...meaning that it has all the essential amino acids that you need in your diet. This is a rare phenomenon for a grain and therefore vegetarians should consider adding quinoa as a staple of their diet. Here is one idea for adding quinoa to your menu.

1 cup uncooked quinoa (or 2 1/2 -3 cups leftover cooked quinoa, heated)
2 1/4 cups water

1 onion, finely chopped
1/2 cup grated raw carrot, sweet potato, or winter squash
1 tbsp extra virgin olive oil
salt to taste
1/4 brown rice flour (or wheat flour)

Maple syrup or applesauce for topping

Rinse quinoa in a sieve and in a medium saucepan bring the water and quinoa to a boil. Cover, turn down heat, and simmer until water has been absorbed.

Preheat oven to 400 degrees. In a large skillet saute onion and grated vegetable of choice in olive oil over medium heat until soft. Add quinoa, season to taste with salt, and mix until combined. Add flour 1 tablespoon at a time, mixing well after every addition, until the mixture sticks together. Remove from heat and set aside until cool enough to handle.

Using an ice cream scoop, or about 1/4 cup of mixture, form balls and place on a parchment lined baking sheet. Flatten with a fork to about 1/4 inch thick. Bake 10 minutes, flip pancakes, and bake 10 minutes more or until crispy and browned.

Serve this aromatic side dish with local grass-fed sausage (we chose chorizo...the spice is great with the sweetness of this dish) or some chick peas or both. OR cook this up and stuff a delicata squash with it!

2 tbsp olive oil
1 onion, chopped
1-2 carrots, peeled and diced small
1/2 tsp ground cinnamon
1 cup brown rice
3 cups chicken broth or water (or a mixture of white wine and water)
1/3 cup dried currants
Zest of 1 orange
1/4 tsp cayenne pepper or 1 tsp Tabasco sauce
1 1/2 tbsp fresh chives (optional)
chopped walnuts or sliced almonds
1 tbsp butter
salt, to taste
pepper, to taste

In a large skillet (one that has a top), heat the olive oil and saute the onion until lightly browned. Add the rice and cook, stirring constantly, until the rice is slightly browned. Add the liquid and cover the skillet, bringing to a boil on high heat. As the liquid comes to a boil turn heat to low. Add the diced carrots, cinnamon, zest, currants, and cayenne pepper. Cook on low heat until rice has absorbed most of the liquid. While you are waiting for the rice to cook, heat the butter in a small skillet, add nuts, and saute until golden, sprinkling with pepper and salt to season. Set sauteed nuts aside in a serving dish. Turn off the heat when there is just a small amount of water left in the pan and allow mixture to sit with the cover on for about 15-20 minutes. At this point, season to taste with a little salt (1/4 - 1/2 tsp will be sufficient) if you desire. Serve with sauteed nuts.

1/4 cup chopped onions, sauteed in 1 tbsp olive oil or butter
1 lb ground beef
1 lb ground pork (or another lb ground beef
1/2 cup fresh bread crumbs
2 eggs
1 1/2 tsp. salt
1/2 tsp pepper
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp lemon zest
2 cups brown sauce (made with 1 tbsp butter and 1 tbsp flour cooked together to form a dark brown roux, then add beef stock stirring constantly)
1 cup heavy cream or sour cream

Combine meat, onions, bread crumbs, eggs, and spices. Blend together with hands then form into balls...small for appetizer or larger for main dish. Place on baking sheet and bake at 400 degrees for approximately 20 minutes (for appetizer size).

A traditional molasses cookie recipe turned local using sorghum, eggs, and buckwheat flour. YUM!

Cream together:

1 1/2 cups shortening (butter)
2 cups sugar
2 eggs

Combine & Stir in:

4 cups flour
4 tsp baking soda
2 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/2 tsp salt

Add dry ingredients to creamed mixture. Blend well. Chill (we skipped this step and they came out just fine). Form into balls and roll in sugar. Bake @ 375 degrees for 8-10 minutes. For chewy cookies, make sure not to over bake. Let cool for 5 minutes on the cookie sheet, then transfer to a cooling rack to finish cooling. Store in a cookie tin or other airtight container. Enjoy!

We made this coffee cake the other morning and it was so delicious. You can use any type of flour you like...I used 1 cup rice flour and 1 cup spelt flour just to mix it up a little.

1/2 cup butter
1/2 cup sugar
1 egg
1 cup yogurt or 1/2 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
dash salt

Beat butter and sugar together, add egg and yogurt and beat again until combined. Measure out dry ingredients into bowl on top of egg, butter, sugar mixture. Stir until just combined. Spread this mixture into the bottom of a 9 X 9 or slightly larger baking dish.

3-4 peaches, peeled, sliced

Layer peaches over the batter in the baking dish.

1/2 cup Walnuts or pecans
1/3 cup sugar
2 tbsp butter
1/4 cup oats
1 tsp cinnamon

In food processor, pulse walnuts, sugar, butter, cinnamon and oats together until the nuts are ground and ingredients are mixed evenly. Top peaches with nut mixture and bake at 375 degrees for about 35 minutes or until a toothpick comes out clean.