Peaches and Cream Layer Cake

We have been enjoying fresh  peaches every-which-way for the past while, and soon peach season will be over for the year.  This peaches-and-cream birthday cake was a big hit at our place, so I'll share the recipe with you.  I used a boxed-cake mix with a few additions to make it 'extraordinary'.

Cake:

• 1 white boxed cake mix (Better Crocker Super Moist)
• 3/4 cup peach yogurt
• 1/2 cup milk
• 3 eggs
• 1/3 cup melted butter 

1. Line two 9-inch round pans with parchment paper.
2. Place cake mix and all other ingredients in a mixing bowl.  Beat on medium speed until smooth.
3. Spread batter evenly in prepared pans.
4. Bake at 350°F for 25 minutes or until toothpick inserted in centre comes out clean. 
5. Cool for about 10 minutes before removing from pan.

Filling:

• 1 package (8 ounces) cream cheese, softened
• 2/3 cup icing sugar
• 1 teaspoon vanilla extract
•  2 cups heavy whipping cream

1. Beat the cream cheese, icing sugar and vanilla until smooth. 
2. Gradually add the cream, whipping until thick. (If you do not have a heavy-duty mixer, you may have to whip the cream separately and then fold into whipped cream cheese mixture.)

 Glaze for Peaches:

• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons peach or orange jello  

1. Combine water, sugar and cornstarch in a small bowl, using whisk to stir until smooth.
2. Microwave on High until boiling and thickened, stirring once in between. 
3. Stir in jello (adds colour and flavour) and cool to lukewarm before using. 

Assembling Cake:

• 2 cake layers
• cream filling
• glaze
• 3 large peaches

1. Place one cake layer on cake plate.
2. Peel and chop one peach. Fold into about 1 1/2 cups of the whipped topping. Spread over bottom cake layer.
3. Place second cake on top.
4. Spread with a generous layer of whipped topping, reserving some to pipe around edge.
5. Peel and slice two peaches.  Coat peach slices with glaze and arrange on top of cake.
6. Pipe whipped topping around the edge.

Harvest Corn Chowder

Let me bring back one of my favorite soups of the season, while the corn and zucchini are at their finest...a recipe posted here five years ago.  This hearty corn chowder may be just what you need on your menu this fall.

• 2 tablespoons oil
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 1/2 pound smoked farmer sausage, chopped  (or four slices bacon, chopped and fried crisp)
• 3 cups chicken broth
• 3-4 cups fresh potatoes, cut into small chunks
• 4 ears corn, kernels cut from the cob (or 4 cups frozen whole kernel corn)
• 1 medium-sized zucchini, cut into chunks
• 5 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 2 cups whole milk (or use half milk and half cream)
• 1/3 cup chopped  flat-leaf parsley

1. Heat oil in heavy soup pot over medium heat.  Add onion, pepper and pieces of smoked sausage.  Cook until onion and pepper are soft.
2. Add chicken broth, potatoes, corn, zucchini and thyme.  Simmer until potatoes are tender.
3. Combine flour, salt, black pepper and cayenne pepper.  Add 1/2 cup milk and whisk until smooth. Blend in remaining milk.
4. Add milk mixture to soup pot.
5. Cook while stirring until mixture thickens and comes to a boil.
6. Add chopped parsley. Stir.
7. Remove from heat and serve.