I had some butterscotch chips leftover from last week’s apple butterscotch cookies recipe so I needed to use them in something tasty. My husband I also visited Louisburg Cider Mill in Louisburg, KS on a whim over the weekend. Even though everything is pretty much out of season by the first weekend in December, we still got to enjoy some of their apple donuts and peruse their general store, and ended up heading home with a combo-pack of three of their butters: apple butter (of course), pumpkin butter and peach butter, which I used in this little recipe. I went out on a limb here and guessed that peaches and butterscotch went together, but my husband will have to be the final judge of that. (Side note – I personally think fresh peach butter smells like dirty gym socks, so I also went out on a limb here in assuming it’d be better after baking, and thankfully I was right.) Enjoy!
Peach Butter & Butterscotch Cookies
Delicious and easy cookie recipe for cookies using peach butter, butterscotch chips and slivered almonds. Chips and nuts can be subbed out or skipped entirely!
- 1/4 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1/2 cup old-fashioned quick-cooking oats
- 1/2 cup peach butter
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 cup butterscotch chips
- 1/2 cup slivered almonds, or other nut (optional)
- Preheat oven to 350 degrees.
- Cream the softened butter with the brown sugar.
- Add the egg, oats and peach butter and mix just until blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Mix half the dry ingredients into the batter, then the 2 tbsp of butter, then the last half of the dry ingredients.
- Add the butterscotch chips and nuts if you chose to add those. Mix just until blended. Do not overmix.
- Bake in the 350-degree oven for 10 to 12 minutes.
Makes 2 dozen peach butter and butterscotch cookies.
Recipe Copyright Fifty-Two Cakes 2012
I was stuck for inspiration on cake this week, but I went back to that food holidays page that I mentioned in the pina colada pineapple upside down cake recipe and saw that yesterday was National Cheesecake Day and that today is National Raspberry Cake Day so I combined the two. When researching what I wanted to do for this cake, I realized that most “raspberry cheesecake recipes” are actually plain cheesecake topped with fresh raspberries or a raspberry coulis, which isn’t quite what I wanted since I’ve done a similar recipe with my Thin Mint cheesecake recipe. I really wanted to have a raspberry cheesecake for heaven’s sake. I also wanted to do something special with peaches, per my husband’s recommendation and suggestion that peaches and raspberries complement each other well, so I tossed fresh slices of peaches with the grains from a Madagascar vanilla bean pod to take it to the next level. When I was done getting the grains out of the vanilla bean pod, I tossed it into my jar with homemade vanilla extract – look how dark it’s getting! I’m sure it’s ready or almost ready to use by now.
Raspberry Cheesecake Recipe Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, softened
- 1/2 cup ground pecans
- 2 8-ounce packages of cream cheese, softened at room temperature
- 3/4 cups sugar
- 1/3 cup milk
- 2 large eggs, room temperature
- 1/2 cup Greek yogurt
- 1/2 tablespoon vanilla extract
- 3/4 cup raspberry preserves
Raspberry Cheesecake Recipe Directions
Grind about 1 and 1/2 cups in a food processor to get fine graham cracker crumbs, and using a spice grinder do the same with the pecans. With a spatula or even your hands, mash together the graham cracker crumbs and softened butter until the butter is completely mixed in and you have a crumby mixture. Press your pecan graham cracker crust into the bottom of your cheesecake pan. Put your oven rack in the middle of the oven, and preheat the oven to 350 degrees. Put a cake pan filled with water on the bottom rack. In your kitchen mixer, beat the cream cheese with the paddle attachment until it’s light and fluffy, and add the sugar gradually, beating until smooth. Mix in the milk, then add the eggs one at a time beating just until blended (don’t overbeat). Add the Greek yogurt, raspberry preserves and vanilla extract and beat until blended. Pour over your graham cracker pecan cheesecake crust. Bake for 1 hour, or until the middle is just a little jiggly and doesn’t seem quite set. Turn off the oven and let it set for about another half hour. Remove from the oven and cool completely at room temperature. Chill for 6 hours.
Vanilla Bean Coated Peach Slices Recipe Ingredients
- 1 peach, peeled and sliced
- Grains of 1 vanilla bean pod
Vanilla Bean Coated Peach Slices Recipe Directions
Wash and peel your fresh peach, which should be ripened to the point that it’s firm but allows you to squish a little bit with your fingers. Slice the peach thinly. (I need to learn some knife skills – I would love to have had much thinner slices!) Get the grains out of the vanilla bean pod. Here’s a tutorial on how to use vanilla beans. Toss the peach slices with the vanilla bean grains, then adorn the completely cooled cheesecake with the vanilla bean coated peach slices.
It’s ugly, but tastes good. It may have peaches in it, but don’t let it fool you – it is not healthy in any way. This thing is loaded with sugar and butter frmo top to bottom, and not even the sliced peaches can make up for how deliciously bad for you it is.
- 2.25 cups all-purpose flour
- 1 cup real butter at room temperature
- 3 eggs
- 1 cup sour cream
- 0.5 teaspoon baking soda
- 1.5 cups sugar
- 2 teaspoon vanilla
- 3 fresh peaches – peeled, cored, sliced
- A small handful of brown sugar
- 1 cup room temperature butter
- 3 tbsp milk
- 6 cups powdered sugar
- 2 tsp vanilla
Mix all ingredients except the peaches together. Blend well. Grease and flour two round 9-inch pans. Toss the sliced peaches in the brown sugar, get them coated well. It will be very sticky. Line the bottom of each pan with the sugared peaches. Pour the batter on top. Bake at 325 degrees for about 40-45 minutes, or until browned. Once the cake halves have cooled, turn one upside down out of the pan so the peaches are facing up. Ice with the traditional buttercream frosting, then flip the second cake layer onto it. Bam – done.