Peach crumble, Almond and lemon cookies, Lemony cream cheese pie

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It’s time to get back to my favorite thing – dessert!
Peach crumble
Crumb crust:
2-1/2 C flour
1/2 C sugar
2 tsp. baking powder
pinch of salt
1/3 C + 1 TBS butter (cold)
1 egg
Peach filling:
2-1/2 C peeled, sliced then halved peaches (can substitute canned peaches – drain well)
1-1/2 TBS sugar
Pre-heat oven to 350 degrees. Grease and flour an 8-in. cake pan. A spring form pan is my recommendation. In a medium bowl, mix together peaches and sugar, set aside.
In a large bowl, whisk together flour, sugar, baking powder and salt. Add butter using a pastry blender or fork. Combine to form a crumbly mixture. Add egg and continue to mix only until still crumbly. Add approximately 2/3 of the crumbly mixture to cake pan. Spoon peach mixture on top and sprinkle with remaining crumb mixture. Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired.
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Almond and lemon cookies
2 C whole blanched almonds, plus about 30 almonds for decoration
1 C granulated sugar
1 large egg
finely grated zest of 1 lemon
Using a food processor, grind 2 cups almonds very finely. Add 3/4 cup of sugar, egg and lemon zest, and pulse to make cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl. Pinching off pieces of dough about the size of a walnut. Roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet. Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
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Lemony cream cheese pie
Pie filling:
1 5-oz. can evaporated milk
1 3.4-oz. box of instant lemon pudding mix (one small box)
2 8-oz. pkgs. cream cheese
¾ C frozen lemonade concentrate
Pie Crust:
2½ C graham cracker crumbs
⅓ C sugar
⅔ C butter, melted
or you can use 1 9-in. graham cracker crust
Preheat oven to 350 degrees. For pie crust – In a medium-mixing bowl, combine all ingredients and whisk together until well combined. Press graham cracker crumbs into deep-dish pie dish and make sure to go up the sides. Bake for 10-12 minutes. Remove from oven and let cool.
For creamy pie: In a small mixing bowl, combine evaporated milk and pudding mix. Beat on low speed for 2 minutes (mixture will be thick). In a medium-mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour mixture into cooled graham cracker crust. Cover and refrigerate for at least 4 hours.
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Notice – Police are searching for Mother Nature. She is believed to be bipolar and off her medication!
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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