1 envelope unflavored gelatin
2 tablespoons water
2 cups heavy cream
1/2 cup dark brown sugar, packed
1 1/2 cups sour cream

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let stand for about 1 minute until softened. Do not stir.

In a heavy saucepan, combine the heavy cream and brown sugar. Cook over medium heat, stirring constantly until sugar dissolves. Remove pan from heat. Whisk in the sour cream until smooth. Stir 1 cup of cream mixture into gelatin mixture, then stir cream and gelatin mixture back into reserved cream.

Divide mixture among individual serving bowls that have been lightly greased. Refrigerate, covered, for at least 4 hours or until set.

*For extra sweetness, top with honey or maple syrup.

Yields 4-8 servings.

1 cup heavy cream
1 cup whole milk
3/4 cup light brown sugar, packed
1 teaspoon vanilla
2 cups sour cream

In a medium bowl, whisk together the heavy cream, milk and brown sugar until sugar dissolves. Stir in the sour cream and vanilla. Pour mixture into an ice cream machine and follow maker’s instructions.

Yields 1 quart.

Pecan-Crumb Topping:
1/2 cup brown sugar, packed
1/2 cup flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup (1 stick) cold butter
1 1/2 cups pecans, chopped

Peach Cake:
2 cups flour
1/2 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 stick (1/2 cup) butter, softened
2/3 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon almond extract
8 ounces sour cream
3 cups 1-inch diced peaches

Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan.

Pecan-Crumb Topping:
Using a food processor or pastry blender, blend together the brown sugar, flour, cinnamon, nutmeg, butter and pecans until the mixture resembles coarse crumbs. Set aside.

Peach Cake:
In a medium bowl, sift together the flour, salt, cream of tartar and baking soda. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, sour cream, vanilla and almond extract. Stir in the flour mixture. Spread the batter evenly in the prepared baking pan. Arrange the peaches over the top of the batter. Sprinkle the pecan-crumb topping over the peaches.

Bake for 45-55 minutes, or until done in the center.

Yields about 24 servings.

Named golden enchiladas by my mother, this recipe is an adaptation of an enchilada dish she’d make whenever attending a pot-luck. (It was always a huge success!) I’ve made mine a bit spicier and added lemon juice, which really brightens the flavor and balances out the sour cream.

1 lb cooked chicken breast, shredded
8 large flour tortillas
2 cups grated Mexican blend cheese
1 1/2 cups sour cream
1 can condensed cream of chicken soup
1 can diced green chilies
1 tablespoon Tapatio hot sauce
1 tablespoon lemon juice
1/4 cup milk, more if needed

Preheat oven to 400 degrees.

In a bowl, combine sour cream, cream of chicken soup, chilies, hot sauce, lemon juice and 1 cup of cheese.

Reserve 3/4 cups of mixture and set aside.

Add cooked chicken to first mixture, stir, then spoon into tortillas. Roll enchiladas and place seam-side down in 9×13″ baking dish.

Add milk to reserve mixture and pour over enchiladas.

Sprinkle remaining cheese on top and bake for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Yields 8 servings.