We have two great peach recipes and some easy brownies.
Best peach pie
Piecrust recipe yielding two crusts for a 9-in. pie or
1 pkg. pastry for a 9-in. double crust pie
5 C sliced peaches (slice peaches about ½-in. thick)
1 egg beaten
1 TBS lemon juice
1/4 C all purpose flour
1/4 C cornstarch
3/4 C white sugar
1/4 C brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
2 TBS cold butter
Preheat oven to 450 degrees. In a large bowl, combine sliced peaches and lemon juice and gently toss together. Place sliced peaches in a colander to drain. Don’t skip this step; it eliminates some of the juice so your pie won’t be soupy after it’s cut. When I drained my peaches I collected almost 1/4 cup of juice. Drain peaches about 10-15 minutes. Place drained peaches in a large bowl.
Place one homemade or pre-made piecrust in bottom of a 9-in. pie pan. Brush piecrust (bottom and sides) with a little bit of beaten egg. This keeps crust from getting soggy. Keep rest of beaten egg to brush on the top crust.
In a medium-size bowl, combine flour, cornstarch, sugars, cinnamon and salt. Stir to combine. Pour flour mixture over drained peaches and gently fold them together. Pour peaches into bottom piecrust and dot with butter. Place top crust over peaches and flute edges. Brush with rest of beaten egg and cut 4 slits in top crust to vent steam. You can sprinkle sugar on top of crust for decoration if you like.
Place pie on a baking sheet (I always do this so there’s no chance of spills in oven). Bake pie at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake an additional 30-35 minutes until crust is brown and juices bubble up through slits. If your pie edges brown too quickly, cover them with strips of aluminum foil and continue baking. After pie has cooled completely, refrigerate it for a couple hours before cutting.
Peach breakfast cake
1/4 C butter, softened
1/2 C sugar
3/4 C milk
1 tsp. vanilla
2 C flour
2 tsp. baking powder
1/2 tsp. salt
2 C peaches, chopped
3/4 C sugar
4 TBS flour
2 TBS butter
Preheat oven to 350 degrees and grease a 9-in. pan. (I used my 9-in. cast iron skillet, but a cake pan would work as well.) Mix together butter and sugar. Add egg and mix until smooth. Pour in milk and vanilla and combine.
In a separate bowl, mix together flour, salt and baking powder. Fold into wet ingredients until incorporated. Spread into greased pan. Top with peaches and press lightly into batter.
Mix topping ingredients in a small bowl until coarse and crumbly. Sprinkle over top of peaches. Bake at 350 degrees for 40-45 minutes. Sugar should form a crust and cake should be cooked through. Cool slightly before cutting and serving. Can be served warm or at room temperature.
Easy pudding brownies
1 3.9 oz. pkg. instant chocolate pudding mix
1 box chocolate cake mix
2 C semisweet chocolate chips
Prepare pudding according to package directions. Fold in dry cake mix until all of mix is moistened. Then stir in chocolate chips so they are evenly distributed throughout the batter (it will be thick and difficult to stir but do the best you can). Pour into a greased 13-in.x9-in.x1-in. baking dish. Bake at 350 degrees for 30-35 minutes.
He said, “The wife crashed the car again today. She told the police the man she collided with was on his phone and drinking a beer. The police said he could do whatever he likes in his own living room!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – email@example.com)
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