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Since my dear husband’s heart attack, we’ve been searching for desserts that are a little lower in the dreaded “b” word. That word that used to bring joy and meaning to my existence.
Buttah.
I have a long and sordid history with butter.
If you can believe this, in my childhood, I used to eschew butter. (No, I didn’t say I CHEWED it. I mean I used to avoid it.) I would watch my sister, who shall remain nameless, and since I have two, it could be EITHER ONE OF THEM, put large pats of butter onto her Grecian bread (we bought it from the restaurant in town where the baker actually hailed from Greece, and he KNEW what he was doing with a loaf of bread) and then, I’d shiver. It seemed so thick and tongue-coating to me.
But then….sadly…something happened.
My tastes changed.
And I began my love affair with butter. Which has remained an undying kind of love. It’s true what they say, you know. Buttah makes everything bettah. Well….almost everything….
Honestly, I know, have known for years the evils thereof. And I try to eat butter in moderation. Seriously, I do! I substitute olive oil frequently! But there’s just something about that velvety melting on one’s tongue that only butter provides….
~sigh~
Early in our marriage, before the advent of Costco, before I began buying 4 1 pound packages of butter at a time (the Costco way), I used to buy a pound of Land O’ Lakes here, a pound there. It was used in baking, occasionally in cooking, and from time to time on a lovely slice of toast. But then, one day, maybe it was our first Thanksgiving where my siblings came to visit, my husband had a shocking realization: I came from a family of Butter Eaters. Where butter consumption was concerned, my siblings seemed to him to be Black Holes. Butter was sucked down their gaping maws like there was no tomorrow. The BB began to develop an appreciation for my own personal discipline and moderation in the realm of butter consumption.
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| Look at me: butter wouldn’t melt in my mouth. (I’m lying.) |
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| Bits o’pits |
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| Slightly Melted Peachy Goodness |
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I hadn’t made any special plans for peaches, until now! The recipe looks amazing and I’ve taken note of the hilarious, and possibly dangerous, pit issue.
I’ve found a decent butter substitute called Earth Balance. I use it sparingly, and I doubt it’s good for cooking, but it is great for toast and things of that nature. There are several different kinds to try, and it’s available at Whole Paycheck, I mean Whole Foods, and Publix. It’s worth a try!
Whole Paycheck: LOVE THAT! Possibly stealing it soon in a blog post near you!
Mmmm, definitely giving this a try.
My grandpa actually fed me the little almond-like kernel of a peach pit once when I was a girl. He had read up on it (he was a bit of a Euell Gibbons type) and knew it was safe, but boy did my mom flip when she found out what he’d done! As a mom now, I completely understand her reaction.
Apple pips contain arsenic. Collect half a cupfull to add to muesli for someone you love to hate. Best plan in advance tho and make sure they’re well insured :O)
The peach ice cream looks and sounds amazing. I know just what you mean about butter!!! Everything is better in butter, but it’s so bad!!!
Oh yum! And I just happen to have some peaches waiting to be used. I guess I’ll be freezing them tonight for some yumminess tomorrow!
I a butter eater! I used to gobble entire mouthfuls when I could get away with it as a kid.
At my house we make our own spreadable butter. Equal parts butter and safflower (or canola or any other mild tasting oil of choice) oil. In blender until smooth. pour into container for the fridge. It’s soft and spreadable right out of the fridge.
I use it in baking too.
The only place it has caused problems is pie crust.
Oh my gosh, Jane, you made me laugh.
I love bircher muesli…ask my friend Anne!
Anne….remember how my tummy hurt after I ate that bircher muesli at your house?
Stephanie/JustMe I used to crack peach pits open to get that almondy goodness out. Maybe that’s why I decided not to let myself get too worried….and then, there was that supposed cancer cure from peach pits, in Mexico. Anyone remember that? Laetrile?
Now I don’t feel bad for not having a Vitamix… LOL!
I heart butter! we tried to substitute margarine many years ago. all I can say is…ick!
Ahh, butter! I used to eat sticks of it like candy bars as a kid! There’s no room for margarine at this house.
The peach ice cream looks fabulous! Glad you’re still around to tell the tale! I wonder if this would work with figs? We picked a ton of figs yesterday… Though I don’t have a Vitamix.
Think I could do that with apricots? I have a tree and, so, an overflow of apricots. Jam just seems so dull year after year!
I have frozen peaches.
I have a VitaMix.
I have a plan for dessert tonight, thankyouverymuch 🙂
As for butter. Um…yeah. LOVE it. I try to stretch it and make it more healthy by doing 1# butter, 1/2 c. cold water, 1/2 c. olive oil. VitaMix it ’till smooth and wonderful and voilia. A healthier option. If you find out this is not true – don’t tell me. I don’t want to know.
@Elizabeth: How can anything THAT GOOD be all bad, right?
@Jen: I hope you enjoy your peachy goodness as much as I did!
@Robin: I bet we will live to the ripe old age of something or other, and end our years eating butter together. Happy.
@Ellen: I <3 butter, too!!! Margarine is of the debil.
@BeckyJ: your own fresh figs??? How awesome is that? I made a dip for a panini at Anne’s house that was just Dijon mustard and fig preserves, mixed together. We made paninis out of (leftover) grilled pork tenderloin and havarti and basil, on ciabatta, and then grilled them, and dipped them in that fig/mustard mixture. DIVINE!!!!!!!!!
@Saretta; I don’t see why not! Apricots sound awesome.
You know, Ruth Reichl, the former editor of Gourmet magazine, has an apricot pie recipe that is her most favorite pie. But I’ve never had any apricots to try it with. Can you google it?
Or, try that Dijon mustard mixed with apricot jam thingdo dip a grilled panini in – like a grilled ham and cheese. That would be awesome! Sweet, spicy, salty all together!
@Faith; AWESOME. This recipe is for you! Should make you happy and healthy, too!
Girrlll! Do you know that I could happily eat butter with a spoon? That is why I don’t keep it in the house.
And now I know, if I ever need to murder someone, a ground up peach pit shall do.
I still would have eaten it, even if I would have known. This is a very funny story though.
Just found you through cheeseboy … you’re great! I’m your newest follower.
Just reporting back, I made this last night and it was delicious! The little splash of almond really brings out the peachy goodness. Thanks for sharing the recipe!
Love the Whole Paycheck comment. We say that too. 🙂 Butter has always been fine in moderation. Almost anything is in moderation. Some people are predisposed to heart issues (as is my hubby who had surgery). Eat healthy, exercise and have treats (like ice cream) once in a while. Good luck with everything and have a great weekend!
Nice amazing post thanks for sharing i just love this.
I bet that all kids want to check out this ice cream…
Found your similar recipe on another site with less liquid. . It turned out well, but I think the almond extract is a bit overpowering. Next time, I'll make it without. Thank you