The Farm At Kristy's Barn

Holly Willis' Peach Bellini Recipe:

Ingredients:

* 2 cups peeled, sliced fresh peaches
* 1/2 cup sugar
* 1 Tbs. plus 1 tsp. lemon juice
* 1 750-ml. bottle Prosecco (or any sparkling wine)

Directions:

Place peaches, sugar and lemon juice in blender, and puree until smooth. Pour 3 Tbs. peach puree in a champagne flute and top with 1/2 cup sparkling wine. Repeat with remaining puree and sparkling wine in each glass. (6 servings)

"The peaches at Kristy's are so sweet that I only used a small amount of sugar..and used closer to 3 cups of peaches as the puree is delicious. If you prefer a non-alcoholic version sparkling water could be substituted for the Prosecco."

Rachel Patterson's Apple Kuchen Recipe:

Ingredients:

½ cup butter or margarine, softened
1 pkg yellow cake mix
½ cup flaked coconut
3 cups sliced pared baking apples or 1 20oz can pie sliced apples, well drained
½ cup sugar
1 tsp cinnamon
1 cup dairy sour cream
2 egg yolks or 1 egg

Heat oven to 350 degrees. Cut butter into cake mix until crumbly. Stir in coconut. Pat mixture lightly in un-greased oblong pan 13x9x2 building up slight edges. Bake 10 minutes.
Arrange apple slices on warm crust. Mix sugar and cinnamon, sprinkle on apples. Blend sour cream and egg yolks, drizzle on apples. Bake 25 minutes or until edges are light brown. (Do Not Over bake)

Sweet Tomato-Basil Tart by Ginger Bristow Gaitor

A great recipe for fresh tomatoes and fresh basil

1 10-in pastry shell uncooked
3 T dijon mustard...grey poupon
3 T chopped fresh basil, plus extra for garnish
1/2 pound Gruyere, thinly sliced
6 ripe tomatoes, sliced
3 T dark brown sugar
Salt and freshly ground pepper, to taste

1. Preheat oven to 425. Bake the crust for 10 min., let cool slightly

2. In a small bowl, mix the mustard and the 3 T basil together. Spread over the bottom of the cooled crust.

3. Top with the cheese and then the tomatoes. Sprinkle to dark brown sugar over the tomatoes and season with salt and pepper.

4. Bake until the crust is golden brown, and the cheese is melted and the tomatoes are tender, about 15 to 20 min. Garnish with remaining basil and serve. Can be eaten at room temperature...perfect for picnic. Substituting mozzarella for the Gruyere will produce a tart reminiscent of Italy. I love it with the swiss Gruyere.

Serves 6

Rachel Patterson's Tortellini Bake:

Ingredients:

1 10 oz. package of refrigerated cheese tortellini (I have also used frozen tortellini)
1 T. olive oil
1 small zucchini, diced
1 small yellow squash, diced
1 onion, diced
1 sweet red pepper, diced
1 tsp. dried basil
½ tsp. pepper
½ tsp. salt
1 cup (4ozs.) shredded mozzarella cheese
1 cup light cream

Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, squash, onion, red pepper and spices until vegetables are crisp-tender. Drain tortellini and rinse in hot water; combine with vegetable mixture, mozzarella and cream in a 1 ½ qt baking dish. Bake, uncovered, at 375 degrees for 20 minutes or until heated through. Yield: 6-8 servings.