All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

(from Herbs, Spice & Everything Nice)
Country Thyme Herb Club

½ cup olive oil
½ cup balsamic vinegar
½ tsp basil
½ tsp tarragon
½ tsp thyme
1 tsp lemon juice

Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.

                               PEACH CAKE
(My son, Todd, made this and tells me it’s WONDERFUL!)

3 eggs, beaten
1 ¾ cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
1 tsp salt
1 tsp ground cinnamon
1 tsp baking powder
2 cups fresh peaches, peeled, pitted, and sliced (or can use canned peaches)
½ cup chopped pecans

1. Preheat oven to 375 degrees. Grease and flour a 9" x 13" pan
2. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches, and pecans. Mix thoroughly by hand.
3. Pour into prepared pan and bake at 375 degrees for 50 minutes or until done.