Semi-homemade Peach Melba Poundcake #Recipe by @Libby Klein

Libby Klein I was a huge fan of cooking shows in the 90s before they became all about competitions and judging. One that was a little unique was called Semi-Homemade Cooking with Sandra Lee. Who remembers that?

Sandra Lee's recipes always called for things like boxed cake mixes, or instant pudding. I refused to make them back then because I was a wannabe chef and it seemed like cheating. These days I'm so overrun that I'm rethinking my previous stance. That's where this recipe come in. I bought a bunch of mixes for those times when I have unexpected company. And I bought some beautiful raspberries and peaches then got too sick to eat them fast enough. For the first time in the history of fruit on planet earth, these raspberries stayed fresh for more than a week which made me extremely suspicious of them. I threw them in a saucepan with the cut up over-ripe peaches and made a quick jam which I then ladled into the middle of a boxed pound cake. I zazzed up the enclosed glaze by using lemon juice instead of water so I could feel fancy about it. The end result was delicious. Sandra Lee is onto something. 

What are some of your semi-homemade recipe ideas?

Semi-homemade Peach Melba Poundcake

 

Peach Melba "Jam"

 

Add Around 3 cups of cut up peaches and raspberries and 1 cup of sugar to a saucepan. Bring to a boil over medium heat and let it reduce and cool.

Poundcake

Follow directions on the box. Only spoon half the batter (okay like 55%) into your prepared pan. Then cover that with a layer of peach melba jam. Spoon on the other half of the batter. Bake according to the package directions but expect it to take about 10 minutes longer. Don't remove it from the oven until it starts to lightly brown and the toothpick comes out clean. 

Let it cool before making the glaze and slicing.

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Libby Klein writes ridiculously funny murder mysteries from her Northern Virginia office with a very naughty calico Persian named Miss Eliza Doolittle, and a sweet black Lab named Vader. She can name that tune for 70s and 80s rock in the first few notes, and she's translated her love of classic rock into her Layla Virtue Mysteries. Libby was diagnosed with an autoimmune disease that prevents her from eating gluten without exploding. Because bread is one of her love languages, she includes the recipes for gluten free goodies in her Cape May based Poppy McAllister series. Most of her hobbies revolve around travel, and eating, and eating while traveling. She insists she can find her way to any coffee shop anywhere in the world, even while blindfolded. Follow all of her nonsense on her website www.LibbyKleinBooks.com/Newsletter/