Diane Prather: Diane’s Yellow Peach Cake is quite peachy
For our family, autumn arrives with a lot of early morning activity. There are cows to work and family members to get off to hunt. And all of it means quick breakfasts.
Previously I’ve written in this column about making breakfast dishes, like casseroles and burritos, ahead of time. Some of you readers have contributed these types of recipes, too.
This past Saturday, we had to move cows home from summer pasture, and everyone had to be up and at it early – extra early since we hoped to beat a storm in getting everything done. I knew that I wouldn’t have time to prepare breakfast Friday evening so when I went grocery shopping Friday afternoon, I picked up a couple tubes of refrigerated biscuits and some ground sausage.
On Saturday morning, I was preheating the oven at 6:30. I made sausage patties and put them in the skillet to cook. I baked the biscuits, and by the time the family was up, the biscuits were golden brown and the sausage was done.
I left the house to do corral chores, and the family members buttered biscuits, put sausage in between halves, and enjoyed the quick breakfast with orange juice and coffee. It was enough to satisfy everyone until lunch.
This worked so well that I’m going to fix this kind of breakfast again during hunting season when family members leave the house at the crack of dawn. Besides sausage, I can use ham, scrambled eggs and cheese. The biscuit sandwiches can even be wrapped in foil to go. This certainly isn’t a unique idea, but it worked for me.
On Sunday, I was writing a midterm for my college class, so again I didn’t have much time. I needed a dessert and was hungry for cobbler so I dreamed up a recipe of my own that turned out pretty well, and it’s quick.
If you’d like to make “Diane’s Yellow Peach Cake,” gather up a yellow cake mix, the ingredients called for on the cake box, 2 (14 1/2 -ounce) cans of sliced peaches, and a little cinnamon and sugar (mixed).
Preheat the oven according to the directions on the cake box. Grease a 13×9-inch cake pan.
Drain the peaches and save the juice. Mix the cake mix according to the directions on the box, except add peach juice instead of the water called for (add water if there is not enough juice).
Put about 1/3 of the cake mix on the bottom of the cake pan. (Use enough batter to cover the bottom of the pan.) Arrange the peaches over the batter. Put the remaining batter over the peaches and sprinkle a little cinnamon and sugar on top. (My daughter-in-law Brandi had this idea.)
Bake as directed or until the cake tests done. Serve warm or cold with ice cream, whipped topping or cream.
Send your recipes to me at Box 415, Craig 81626 or call me at 824-8809.