Delicious Fresh Peach Pie

Tis the season for ripe juicy peaches!

We've been enjoying peaches for
 breakfast, lunch and dinner at our house.

Sometimes we wash and eat peaches by themselves...

Sometimes, we slice them and and enjoy them 
with Greek Yogurt, 
or, put them in a bowl and pour milk on them.

We've even been enjoying them 
on top of  our Buttermilk Pancakes!  

Another favorite, is that of FRESH Peach Pie!  

I had my first taste of FRESH peach pie,
while visiting my Aunt Eloise in California when I was just a young girl.
It was so delicious and I couldn't get enough of it! 

 I have made this pie for my own family at least once or twice a year during our entire marriage and it really is something that we all look forward to.  

However, the recipe, called for a package of Peach Jello (here)
and since my passion is making everything from scratch and trying not to use "Mixes" of any kind,
I decided to venture out and follow the recipe for my Fresh Strawberry Pie, which involved water, cornstarch, salt, sugar, butter, pureed peaches and vanilla. . It worked SO well and tasted just as delicious (if not BETTER), than my recipe that used peach Jello!

It's another WINNER for sure!
I LOVE that I can take basic staple ingredients that I always have on hand and turn them into something fabulous and delicious!

Fresh Peach Pie  

7-9 large peaches peeled and thinly sliced (depending how large your pie pan is)

(in a heavy sauce pan mix the following)

1 cup water

2/3 cup OR 3/4 cup sugar (depending how sweet your peaches are)

1/4 cup Corn Starch

1/4 tsp salt 

(whisk together to make sure there are no lumps)

Bring above ingredients to boil and then add in:

2 peaches that have been pureed

2 Tbsp butter

Continue cooking until heated through...

Remove from heat and add in:

2 tsp. vanilla

Let cool slightly 

Prepare pie crust (make and bake it) (here for my favorite pie crust recipe)

Cover the bottom of cooked crust with a little bit of glaze.

Fill baked pie crust with fresh sliced peaches

Pour glaze over the top of peaches 

and chill 2-3 hours.

Serve with whipped cream

Enjoy a taste of heavenly yummyness today!

Delicious Summertime Strawberry Recipes

  I LOVE SUMMER!

I love everything that's associated with it!! 

I love grilling on the grill.

I love garden fresh salads.

I love homemade Popsicles, homemade milk shakes and cold refreshing drinks.

I love flying the flag, fireworks, sunrises and sunsets. 

I love wearing sandals and the long summer days 

where it's still light at 10:00 at night.

I love all of the beautiful flowers in my yard.

I love backpacking and hiking!!

and  
I LOVE STRAWBERRIES!   

I thought I would share 
some of my strawberry favorites...
Strawberry Pie
Strawberry Lemonade
Strawberry Banana Milkshake
Strawberry Salad Dressing 
Strawberry Topped Summer-Time Salad 

From Scratch Strawberry Pie 

(in a heavy sauce pan mix the following)
1 cup water
2/3 cup OR 3/4 cup sugar (depending how sweet your strawberries are)
1/4 cup Corn Starch
1/4 tsp salt
(whisk together to make sure there are no lumps)

Bring above ingredients to boil and then add in:
1 cup crushed strawberries
2 Tbsp butter
Continue cooking until heated through...

Remove from heat and add in:
2 tsp. vanilla
Let cool slightly 

Prepare pie crust (here for my favorite pie crust recipe)

Cover the bottom of cooked crust with a little bit of glaze.

Fill baked pie crust with fresh strawberries
Pour glaze over the top of strawberries (add a few more strawberries to the top 
and chill 2-3 hours.

Serve with whipped cream.

Enjoy Strawberry Pie

without using a box of "Junket" for the glaze!
You'll be amazed at how yummy and how easy it is.

 Strawberry Lemonade
(The perfect amount for a family of four...
Double the batch, to make a gallon for more people.)

2 quarts water
3/4 cup sugar
1-1/2 tsp. Citric Acid
2 capfuls of Lemon Extract
1 large lemon sliced
1 cup fresh sliced strawberries
Stir together well.
Let chill for at least one to two hours and then pull out the lemons
(if the lemons are in the drink for longer than 2 hours, they will make it bitter).

Strawberry Banana Milkshake
1 cup milk
4 cups strawberries (leave the tops on as the green tops provide some great Chlorophyll)
2 teaspoons vanilla
1 to 2 bananas
2 cups of ice
Blend together in your Vita-Mix until thick and smooth. 
Pour into glasses, add a straw and sip away!

Enjoy!  

It's amazing how yummy this tastes, it's healthy as well and the most amazing thing, is that it doesn't have any ice cream in it.

Strawberry Dressing 
1/2 cup strawberries

1/3 cup olive oil

1/4 cup red wine vinegar, (OR, Raspberry Vinegar)  

1-2 Tbsp. white sugar 

1 Tbsp Poppy Seeds 

Put in blender and blend until smooth. Chill.

Enjoy! 

Summer Salads are SO great! 

You can add whatever garden produce you have to them and they always taste delicious!
This time of the year, spinach is VERY abundant and so that is the base of our salads.
Add in fresh fruit, 

some kind of meat (salmon and chicken are always a hit) 

Toss in whatever other veggies you like,
Sprinkle on some chopped nuts and or sliced cheese
(you can even form the salad into a cute heart shape)

Drizzle with some homemade Strawberry Dressing
and wow!   

You have a delicious salad that is filling and really hits the spot!

Whether you are swimming in an abundance of strawberries from your garden, OR, you are taking advantage of the sales at the store on strawberries this time of the year,  
STRAWBERRIES 
bring joy, taste delicious and can be enjoyed for each meal from breakfast to dinner!

Pi Day Menu 2012!

 March 14th aka... 3.14

such a FUN day at our house!

3.141592653589

I love having a hubby that also adds FUN to our lives 

with fun events and that being the celebrating of Pi Day!  

Since I'm not currently working I kind of am out of touch with the days of the month and yesterday when I got an email from Tracy that it was Pi Day and we should have PIE for dinner, I quickly got a menu together from what I had on hand.

First, I made a batch of pie crust and let it chill....

I then pulled a Rotisserie chicken carcass from the freezer and boiled it to make broth for Homemade Chicken Pot Pie... 

(making the soup for pot pie is a cinch, is quick and just uses basic ingredients that all of us have on hand)

I realized that I didn't have lemons to make our favorite Lemon Meringue Pie, however, I did have limes and so I made a LIME Meringue Pie instead! 

We enjoyed it every bit as much as we enjoy Lemon Meringue Pie!

My favorite part is when we are eating dinner....

I love how Tracy describes things to the kids...

(he is the BEST teacher!)

he taught them about the mathematical constant denoted by the Greek letter Pi and shared an easy way to remember it out to 12 decimals 

(kind of like memorizing a phone number).

3.141592653589 

We made up a song to memorize it and all night and all this morning my Ethan Kip keeps singing it! I don't think I'll ever be able to get it out of my head!  

So, now if I ever have to calculate the Earth's circumference, 

I'll be accurate to within 1/1000th of an inch! 

Anywho, here are the Pie Recipes we made up...

SO easy, SO yummy 

and you don't need fancy ingredients to make them up!  

Just a few simple ingredients and you can WOW your family 

with a dinner that is something you would get at a restaurant!

BTW...one pie crust recipe was enough dough to make the pot pie AND Meringue Pie

Pie Crust
½ cup REAL butter
2/3 cup shortening
1 Tablespoon sugar
½ teaspoon baking powder
1-teaspoon salt
1 Tablespoon dry milk powder
3 cups flour
½ cup cold water

Mix butter and shortening together.
Add half the flour and all of the dry ingredients.
Mix.
Add the rest of flour and water. (Makes 2 double crusts)

Roll out very thin with plenty of flour.
Carefully put in pie plates and prick with fork all over.
Bake 400 degrees for 8 minutes, or until lightly browned.

**************
The Key to a flaky pie crust
is to NOT try to make the dough look perfect and don't overwork it or it will make it stiff.

(Also, you can use ALL butter instead of butter and shortening---

if you choose this option it is 

20 Tbsp. of butter or 2-1/2 sticks)

Chicken Pot Pie 

Cooked chicken (however much you have)
1 large onion finely chopped
3 carrots chopped
2 celery stalks chopped
Add in small amount of broth or water and boil for 15-20 minutes until veggies are tender 

(set aside 1 cup frozen peas)

(sauce)
2 Tbsp. butter
1/2 cup flour
2 cups chicken broth
2/3 cups milk
1/4 tsp. seasoned salt

Melt butter in sauce pan and then add in flour and mix until combined.
Add in broth, milk and seasoned salt and whisk until thickened.
Pour broth mixture into pan with veggies.
Add in 1 cup frozen peas, stir well and put in pie crust pan
Put top pie crust on pie, pinch edges and
bake at 425 for 30-35 minutes until golden brown.
Let stand 10-15 minutes before cutting.

 

Perfect way to use the carcass from rotisserie chicken...put bones in pot and fill half full with water...boil and let simmer 30 minutes...strain off broth and use it to make this yummy dish.

Lime Meringue Pie
(1) 9 inch baked pie shell
1 ½ cups sugar
1/3 cup flour
1/3 cup cornstarch
½ teaspoon salt
2 cups boiling water
3 egg yolks
1/3 cup lime juice (I used 4 limes to get this much juice)
1 Tablespoon grated lime rind
3 egg whites (for meringue)

Combine dry ingredients in heavy saucepan.
Add water slowly, stirring until smooth.
Cook over medium heat until mixture thickens and boils, stirring constantly.
Stir small amounts of hot mixture into egg yolk, lime juice and lime rind.
Quickly stir into hot mixture.
Reduce heat to low and cook slowly, stirring for 2 minutes.
Remove from heat.
Pour into baked pie shell.
Top with meringue and bake at 400 degrees for 8-10 minutes.

(Meringue)
3 egg whites
¼ teaspoon cream of tarter
6 Tablespoons sugar
1 teaspoon vanilla
Beat egg whites with cream of tarter until frothy.
Gradually beat in sugar a little at a time. Add vanilla.
Continue beating until stiff and glossy.
Pile meringue onto pie being careful to “seal” meringue onto edge of crust to prevent shrinking. (Filling exposed to heat will “weep”).
Swirl or point top for design.
Bake for 8-10 minutes until delicately browned. 

Cool slowly away from draft.

Enjoy a little family fun tonight...

(even though it's not officially "Pi Day")

eating pie, 

learning a new math fact and 

having a BALL just being together and enjoying each others company around the dinner table!

Key Lime Pie... better than Cheescake!

 Oh the wonderful memories 

of Key Lime Pie...

 It's sad that one of Tracy's very favorite desserts 

is Key Lime Pie 

and yet, the last time we enjoyed this, 

was in the cafeteria at the U of U Hospital while convalescing,

 after I'd undergone an emergency cesarean section,

to deliver Ethan Kip, 10 years ago. 

I decided to surprise Tracy by making this for him and  

WOW, was it the biggest hit ever, 

the only sad thing was that we didn't make up two of them, 

because the first one just whet our appetites and left us wanting for more!

I was a little nervous to make this 

as I didn't have any Key Lime Juice or "Key Limes", 

but, I decided, why not just be frugal  

and use the regular limes that I had an abundance of.

SO, I juiced up 3 limes (which gave me the 1/2 cup of juice I needed) and it tasted perfect!
I can't believe how easy this is to throw together 

and it only has 4 ingredients in it.

Also, I found out that one sleeve of graham crackers smashed up

 makes the exact measurement of 1-1/2 cups 

which is how much you need to make the graham cracker crust.

Key Lime Pie

Graham Cracker Crust

1 sleeve graham crackers finely crushed 

1/4 cup sugar

6 Tbsp melted butter

Mix all together and press into pie pan.

Bake at 375 degrees for 8 minutes

(filling)

(1) 8 oz. package  Cream Cheese 

1 can sweetened condensed milk

3 egg yolks

1/2 cup fresh squeezed lime juice (I juiced up 3 limes)

1 Tbsp grated lime zest

Beat cream cheese until creamy

Add in sweetened condensed milk and beat well

Add in 3 egg yolks, beat well again

Then add in lime juice and beat until creamy

Pour into graham cracker crust

Bake at 350 for 15 minutes (until filling is set)

Remove from oven and let cool

Chill in fridge at least 2 hours before serving.

Garnish with fresh lime slices...

Enjoy!

Make up gourmet pie today 

(2 would be best)

and find out how EASY it is to throw together and 

it is something that makes you feel like you've gone 

to a gourmet restaurant and truly tastes better 

than any Cheesecake could you whip up for yourself!

What's on the menu for Turkey Day!

 I can't believe it is Thanksgiving week!  

I feel like November just flew on by!   

Thanksgiving dinner is always enjoyed at parents or siblings house on Tracy's side of the family.  However, I like to always do our own Thanksgiving dinner for just the four of us the weekend before Thanksgiving, usually because I have a turkey in the freezer from last year, that I need to get cooked up so I can purchase more turkey that is on sale.

I thought I would share our recipes that we make up for Thanksgiving dinner...

here are recipes that I use for 

Classic Stuffing, Baked Yams, Cranberry Relish,

California Fruit Salad and Lion House Rolls,

(PLUS, links to my pie recipes)

Classic Bread Stuffing!

Classic Stuffing...very moist and delicious

(This is my moms recipe from her Grandma Ussing...the only change I have added is the dried cherries and walnuts and I cut the butter down by half)

1 loaf of French Bread, sliced, cut into cubes and let sit 1-2 days 

(here for my French Bread recipe)

After bread crumbs have dried

(season bread crumbs well with)
2 heaping Tbsp. of Sage

1 heaping Tbsp. Poultry Seasoning

1/2 tsp. seasoned salt

Cook 1 cup of rice in 2 cups of boiling water 20-30 minutes until tender

Sautee together until very tender

2 Tbsp. butter

1-2 onions finely chopped

4 stalks chopped celery

  

In large metal bowl pour the cooked onions/celery over the seasoned bread crumbs

Add rice and stir well

(optional... we add in 1 cup dried cherries and 1/2 cup chopped walnuts)

Then add 3-4 cups chicken broth (start with 3 cups and if it seems like it needs more, add more in 1/4 cup at a time)

Put in greased casserole dish

Pour 2 Tbsp. melted butter over the top    

Cover and bake at 350 for about 60-75 minutes 

Enjoy!

California Fruit Salad!

California Fruit Salad
(this is Tracy's moms recipe)
2 cups miniature marshmallows (colored OR plain)
1 can pineapple chunks
1 cup FRESH orange sections (or you can use 1 can mandarin oranges)
1 pomegranate peeled and seeded (the pomegranate makes it so yummy!)
1/2 cup sour cream
1 cup coconut
(chopped nuts optional)  

Mix all ingredients together—let chill for at least 1 hour.  Enjoy!  

(this is a Smith Family Turkey-day tradition)  

Fresh Cranberry Relish

Fresh Cranberry Relish

(from the back of the cranberry bag)

1 (12 oz) bag fresh cranberries

1 orange, peeled and sliced

blend together and then add in

3/4 cup sugar

Blend again

Chill until ready to serve.

This is SO yummy served on top of Turkey

Leftovers are also yummy served with cream cheese and crackers.

Baked Yams!

Baked Yams

1-2 large sweet potatoes peeled and chopped

3 apples peeled, seeded and chopped

1/2 cup chopped pecans

1 heaping Tbsp brown sugar

1 Tbsp. butter

(sprinkle on about 1/4 cup water)

Cover with foil and bake at 350 about 1 hour until tender.

Lion House Rolls!

Lion House Rolls
Ingredients:
2 cups HOT tap water 
2/3 cup nonfat dry milk powder (instant)
2 Tbsp dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup butter melted
1 egg
5-5 1/2 cups flour (unbleached flour)

In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
Add the yeast to this mixture then the sugar, salt, butter, egg and 2 cups of the flour.
Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.
Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes.
Add in remaining flour 1/2 cup at a time until you get a nice soft dough...The dough should be soft, not overly sticky, and not stiff.
Put the dough in a large metal bowl with 1 tbsp of olive oil and coat the dough well. (This helps prevent the dough from drying out.)
Cover bowl and allow to rise in a warm place until double in size. 

Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls.
Place on greased baking pans. Let rise in a warm place until the rolls are double in size (approx. 1- hour)
Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction.
Brush with melted butter while hot.

These are melt in your mouth, delicious!!

*****************
NOTE:
1/3 cup of butter is 6 Tbsp and so if you cut off the 6 Tbsp.
and set aside the remaining 2 Tbsp.
I use these 2 Tbsp. to melt and brush on the rolls
after you pull them out of the oven
and that way you only use 1 cube of butter to make the rolls
*****************  

The Desserts!

(Links to dessert recipes!)
Pumpkin Pecan Bars

Coconut Cream Pie

Pecan Pie Bars

Lemon Meringue Pie

Apple Pie

Happy a happy week, full of MUCH 

Thanksgiving and gratitude in your heart 

for all of the many things we are so abundantly blessed with!

Taste of Fall...

Pumpkin Pecan Dessert Bars!

Pumpkin + Spices + Pecans = Heaven!
  All you need to do is just try one bite of these yummy Pumpkin Pecan Dessert Bars and you will be hooked!

I'm still swimming in Squash puree as we have been given 2 Hubbard Squash and 4 Banana Squash from family and neighbors!   
So, what better thing to make up and use our abundance than another Pumpkin recipe. 

I have never been able to make a pumpkin pie and have it turn out. I know, it is supposed to be easy, but mine are usually too browned on the top and not completely cooked in the middle.  That is why I was SO excited to have found this yummy recipe. I adjusted the sugar in it as I didn't want it to be too sweet and also adjusted the spices a little as well and added in a little more flour.

It is the perfect blend of an oatmeal/pecan crust,
a custard like pumpkin filling and
topped with savory pecan nuts on the top
and is definitely at WINNER at our house!
 
The perfect accompaniment to any Thanksgiving Feast, 

or, when you're craving pie, 

but don't feel like making and rolling out a crust. 

Pumpkin Pecan Dessert Bars 

(topping...mix together and set aside)
1-1/2 cups pecan  pieces 

1/3 cup brown sugar

2 Tbsp. corn syrup

(crust)

1 cube melted butter

1-1/4 cups unbleached flour 

1/2 cup rolled oats 

1/2 cup brown sugar

1/2 cup finely chopped pecans

1/2 tsp. baking powder

Mix all ingredients together well and put into greased 9x13 pan and  

bake for 15 minutes.

While crust is baking make filling:
(filling)

2-1/4 cups pumpkin/squash puree

1 can sweetened condensed milk

1/4 cup brown sugar

1/4 cup white sugar 

1/3 cup unbleached flour 

3 eggs
2 tsp. vanilla

2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

Beat together pumpkin puree and sweetened condensed milk.

Add in rest of ingredients and beat until smooth. 

Pour over crust and bake 15 minutes.

Remove from oven and top with Pecan topping

Put back in oven and bake another 25-30 minutes until set

Remove and cool completely.  (keep chilled until serving)

Delicious, decadent, yummy, easy to make and 

definitely a great replacement for traditional Pumpkin Pie 

Enjoy a slice of Heaven today!