Happy List

Been missing the happiness. Glad to take the time to add it back to life...

1. Mild Wisconsin Cheddar
2. product for your hair
3. cheeseburgers and wavy fries
4. movie popcorn
5. poppy seed dressing
6. parasol tables
7. stamps from a machine at the post office
8. dates with your spouse
9. spelling sherbet correctly
10. warm peach crisp

So Slick made Peach Crisp this week and it was SOOOOO good. I love hot peaches with vanilla ice cream. Here's the recipe form Food and Wine July 2008

ACTIVE TIME: 30 MIN TOTAL TIME: 1 HR 40 MIN SERVES: 12
ingredients
TOPPING
1 cup all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons light brown sugar
1/2 cup rolled oats
7 tablespoons cold unsalted butter, cut into small pieces
1/4 teaspoon salt
FILLING
3 pounds peaches
1/4 cup cornstarch
Ice cream, for serving (optional)
directions
make the topping: In a food processor, combine the flour, sugars, oats, butter and salt and process until the mixture resembles coarse meal.

make the filling: Bring a large pot of water to a boil. Add the peaches and blanch for 1 minute to loosen their skins. Transfer the peaches to a large rimmed baking sheet. When cool enough to handle, peel off the skins and cut the peaches into 1/2-inch dice.

Transfer the peaches to a large bowl and sprinkle with the cornstarch. Toss well to coat and let stand for a few minutes.

Preheat the oven to 325°.

Butter and sugar twelve 5-ounce ramekins and arrange them on a large, rimmed baking sheet. Spoon the peaches into the ramekins and sprinkle with the topping.

Bake the crisps for about 1 hour, until the filling is bubbling. Remove the ramekins from the oven and increase the temperature to 400°. Bake the crisps on the upper rack for about 8 minutes, until the topping is browned. Serve warm or at room temperature with ice cream, if desired.

Right- like you won't add ice cream if given the option... seriously...