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Peach Season8/28/2019 Peaches are right up there as my favorite fruit the season just doesn’t last long enough! I found todays recipe in the Allrecipe magazine. Since I love peaches and cream cheese I thought it would have to be good and it is.
This week is our little great granddaughter, Nora’s first birthday, it doesn’t seem possible she’s that old already. Her first year has been filled with health issues but she’s proven she is strong and a fighter. We feel lucky she is in our lives. Peaches and Cream Pie: 1 1/2 pounds peaches ( about 4 medium-large peaches), pitted and sliced 1/4 inch thick 3/4 cup plus 1 tablespoon sugar 1 ( 3-3.4 ounce) package cook-and-serve, NOT instant vanilla pudding mix 3/4 cup flour 1 tsp. baking powder 1/2 tsp. salt 1/2 cup plus 3 tablespoons milk 3 tablespoons butter, softened 1 egg 1 ( 8 oz.) package cream cheese, softened 1 tsp. cinnamon Preheat oven to 350 degrees, coat a deep 10-inch pie plate with cooking spray. Toss together peaches and 1/4 cup sugar in a bowl. Stir together pudding mix, flour, baking flour and salt in another bowl. Add 1/2 cup milk, the butter and egg; beat with an electric mixer at medium speed 2 minutes. Pour mixture into prepared pie plate. Toss together peaches and sugar once more, spoon evenly on top. Beat cream cheese in a bowl with an electric mixer at medium speed until fluffy, about 1 minute. Add 1/2 cup sugar and remaining 3 Tablespoons milk; beat 2 minutes more. Spoon mixture over pie and gently spread to within 1 inch of edge. Mix together cinnamon and remaining tablespoon sugar in a small bowl; sprinkle over pie. Bake until golden brown, 30-35 minutes . Let cool on a wire rack 1 hour. Chill, covered at least 4 hours or up to 24 hours. Serve with whipped topping. Have a great week!
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Weekend visitors!8/21/2019 Our son John and his family came for the weekend, just because! The nicest kind of visit. I love it when all of our family are together, but it’s nice to have them individually too. Company always means cooking. I fixed a taco bar for lunch, which is fairly easy, but a lot of chopping prep. We had our granddaughter Samantha and her family too, so that meant I had to look for a recipe for a gluten free dessert. I had eyed this recipe from a Taste of Home magazine before I was challenged by the gluten free problem, so this was my chance to try it. I loved it.
Almond Chocolate Cake: 6 eggs, separated 2 1/2 cups blanched almonds, toasted 2 tablespoons plus 1 1/4 cups sugar, divided 1/2 cup butter, softened 3 squares (1 oz. each) semi sweet chocolate, grated 1/4 cup brewed espresso 2 tablespoons baking cocoa 1 tablespoons orange juice 1 tablespoons instant espresso granules 1 tsp. vanilla extract Place egg whites in a small mixing bowl. Let stand at room temperature for 30 minutes. Meanwhile, in a food processor combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside. In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in chocolate, espresso, cocoa, orange juice and espresso granules, vanilla and reserved almond mixture. Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter. Pour into a greased 9-inch spring form pan. Place pan on a baking sheet. Bake at 350 degrees for 42-48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool completely. Garnish with confection sugar. chocolate curls and coffee beans if desired. I served with whipped topping or ice cream. Have a great week!
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Time with friends!8/13/2019 Five friends and I had our annual summer get away last week, thanks to our friend Joanne Soma’s generous son, at Steve Soma’s lovely cabin in Michigan. We all came home walking independently, relaxed with friendship memories! We had a lazy afternoon on a pontoon on the lake, lots of good food and of course lots of conversation. We have slowed down some over the years, not so much shopping (we don’t things any longer), we are now content to spend time with each other. How lucky I feel to have such long standing special friends.
We all bring food, every year we vow not to bring so much but we always manage to have the cooler packed. One of the snacks I brought this year was herbed crackers. I’m not a fan of plain soda crackers but this recipe was one I will make again! Herbed Crackers: 2 cups vegetable oil ( I used canola) 2 Tablespoons fresh lemon juice Two 0.7 oz. envelopes dry Italian dressing mix, such as Good Seasonings 1/2 tsp. dry red pepper 1 Tablespoon dried dill one 1-pound box saltine crackers In a large deep container with a tight-fitting lid (at least a 14 cup container) combine the oil, lemon juice, Italian dressing mix, red pepper and dill. Whisk well to combine. Add the crackers and turn them over a few times to ensure they are fully coated. Let stand for 24 hours, turning the crackers over twice. ( They will absorb the oil and seasoning will adhere to them) Store in covered container at room temperature for up to a week. Have a great week!
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Anyone for dessert?8/6/2019 Since I was a child I have enjoyed an occasional root beer float! That was often a treat when we were under the weather. Even now at my advancing age I get a craving for one every once in awhile. So when I found a recipe for a Root Beer Float Pie in a magazine I just had to give it a try! It hit the spot in this warm weather. I just made it for a second time. It’s fast and easy to make which is another plus! Try it see if you like it too.
Root Beer Float Pie: 22 cream-filled vanilla sandwich cookies, crushed 1/4 cup salted butter, melted 1 1/2 cups heavy whipping cream, divided 1/2 cup whole milk 1/2 cup root beer ( not diet) 1 ( 3.4 oz.) box vanilla instant pudding mix 1 1/4 tsp. root beer extract 1 tablespoon sugar In the work bowl of a food processor, place cookies; process until finely ground. Add melted butter, and process until combined. Reserve 2 Tablespoons crumb mixture. Press remaining crumb mixture into the bottom and up sides of a 9-inch buttered pie plate, chill. In a small bowl, beat 1/2 cup cream with a mixture at high speed until stiff peaks form. In a large bowl, beat milk, root beer, pudding mix and extract with a mixer at medium speed until thickened, about 2 minutes. Fold in whipped cream. Spread into prepared crust. In a medium bowl, beat sugar and remaining 1 cup cream with a mixer at high speed until stiff peaks form. Spread over pie filling and sprinkle with reserved 2 tablespoons crumb mixture. Refrigerate for at least 8 hours or overnight . Have a great week! |
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