I’m not talking beauty queens y’all, these beauties are Chilton County peaches! One of my most treasured southern landmarks is just off 65 south right in the heart of Alabama. Clanton may be proud of their peach queens but the Peach Park is the real crown jewel!

Every year as we make our way to the white sands of the gulf coast, the stop at the Peach Park is almost more important than getting to the beach. You don’t eat breakfast, hop in the car, and make a beeline for exit 205, all the while planning what you’re gonna eat first and what you’ll take for later.

Recipe:

5 cups french bread, cubed into 1″ pieces

2 tbsp butter

3 cups low-fat buttermilk

2 eggs

1/3 cup sugar

1 tsp vanilla

2 cups fresh peaches, sliced

1/2 cup fresh blueberries

2 tbsp light brown sugar

Preheat oven to 350 degrees.

Cube or tear French bread into 1″ pieces to make 5 cups and place in a large bowl. Pour buttermilk over cubed bread, gently toss to make sure buttermilk is evenly soaking into bread and let sit for about 2o minutes.

Slice about 3 large peaches, enough for 2 cups then add blueberries. Toss with brown sugar and set aside.

In a small bowl, whisk together eggs, sugar and vanilla and set aside. Then put 2 tbsp of butter into a 8×8 or 9×13 baking dish and place in the preheated oven. Once butter melts, remove dish from oven.

While the butter is melting, add egg mixture to buttermilk soaked bread and combine gently. Then fold in peaches and blueberries.

Pour mixture into baking dish with melted butter and bake for 1 to 1 1/2 hours until center is set and the edges have pulled away from the baking dish.

Serve warm with vanilla ice cream.

Notes:

I used an 8×8 baking dish because I like a thicker bread pudding, so it will require about an hour and a half of baking time.

You won’t need the entire loaf of French bread, just enough for 5 cups. Do what any good southern girl would and spread pimento cheese on the leftover bread!

This pancake recipe is an old one my mom found in her recipe notebook. She said it had been given to her by their ‘gourmet group’ years ago. My mom and dad have been meeting with their “gourmet group’ for over 30 years, planning menus, having dinner and taking trips together. The collected stories and recipes from these folks could write a book.

When I was around 5, my mom was hosting gourmet and had slaved away all day on a perfect beef tenderloin. She had the beautiful platter all set out on the dining room table and my beloved poodle, Fitz, jumped upon the table and helped himself to the platter of meat before anyone could dig in. She was furious but to this day Fitz and the tenderloin is a much laughed about story.

Recipe:

2 cups low-fat cottage cheese

2 eggs

3/4 cup all-purpose flour, whole wheat flour or a combination

pinch of salt

1/4 cup sugar

1 tbsp fresh lemon juice

1 cup blueberries, fresh or frozen

Combine first six ingredients mixing well. Fold in blueberries.

Heat griddle or large pan over medium-high heat. Spray generously with oil spray and melt 1 tsp butter. Drop spoonfuls of batter and spread out a little. The batter is very thick so these take a little longer to cook than a regular pancake. Usually about 5-6 minutes per side.

Notes:

These pancakes a full of protein and only have a small amount of flour making them a great low carb breakfast.

I usually substitute all whole wheat flour in the recipe but if you don’t like whole wheat flour or aren’t familiar with it just use half regular flour and half whole wheat .