Every Monday night this summer, tune in to our Facebook page to learn a couple great new recipes by chef Rob Scott! He will walk you through from beginning to end, so have your ingredients ready! Join us at Facebook.com/TewksburyLib

This week, we will be learning how to make Peaches and Cream Crumb Cake and a Key Lime Pie Chiller Drink!

To make these recipes, you need:
Cake: Crumb topping: ¾ cup all-purpose flour, ¼ cup packed light brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, 6 tablespoons unsalted butter (cold and cubed). Cake: 1 large  room temperature egg, ¼ cup unsalted butter (melted and cooled), ½ cup milk, 3 teaspoons pure vanilla extract, 1 ½ cups all-purpose flour, 2/3 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, 2 fresh peaches (peeled and sliced), 1 8-ounce package cream cheese softened to room temperature, ¼ cup granulated sugar. Vanilla glaze: ¾ cup confectioners’ sugar, 2 tablespoons milk or cream, ½ teaspoon pure vanilla extract.
Drink: 1 graham cracker (finely crushed), 2 cups ice cubes, 1 14 ounce can sweetened condensed milk, 1 cup half and half, 1 tablespoon grated lime peel, ¼ cup key lime juice, Whipped cream and lime slices (optional)