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Friday, July 27, 2012

Homemade Peach Pie

Crust

2 Cups Sifted Flour

2/3 Cup Crisco cut into squares

1 t. salt

3 T. Ice Cold Water

Preheat oven to 425. Place your rolling pin in the freezer. Use a food processor .(If you don't have one that is okay, I made this crust for years in a bowl, a food processor just speeds up the process) Place flour and salt in food processor add Crisco. Pulse for a couple of seconds so that the flour covers the Crisco leaving "little bits." Add ice cold water. I use between 3 T of water-1/4 cup depending on how dry the flour mixture looks. Start with 3 T, and work your way up. Don't let the crust become "Slippery" Place dough in the freezer and let cool while making the filling (at least 15 minutes)

Filling

8 Large Ripe Peaches

1 Cup Sugar

1 t Cinnamon

1 t Butter

3 T Minute Tapioca

In a large bowl, place peeled and sliced peaches. Add sugar, cinnamon and tapioca. Stir and set aside for 10 minutes allowing the sugar mixture to melt into the peaches.

Assembling the Pie

Cut dough in half, roll it out and place in the bottom of a 9" pie dish. Poke holes in the crust with a fork. (approx. 5 pokes)Place pie filling in pie dish. Cut 1 t. butter into little squares and place randomly on top of filling. Roll out the remaining dough, place on top of filling and pinch crust around the edges to seal it all up. I like to cut a few slits in the top crust to allow the pie to breath while it bakes. Place in the Preheated 425 degree oven for 45-55 minutes. About half way through I place a tinfoil-lined baking sheet under the pie to catch the drips. Let cool for at least 1 hour if you want to pie to "set-up."

I have a confession to share with you, as much as I love pie for dessert, my favorite breakfast is Peach Pie A la Mode! So this last picture was taken at 7 am, after I got my shot, I enjoyed my breakfast greatly! Hmmm...I wonder why I can't seem to shake my "baby-weight!"

Thanks for joining me! I do hope you try this recipe and let me know what you think. If pie isn't your thing, here are a couple of our other desserts...

Chocolate Silk Cheese Cake

Easy Banana Pudding Trifle

Strawberry Trifle

Pinsperation Sugar Cookie Squares

thanks,

Rebekah

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Monday, July 16, 2012

Creamed Corn

I have been searching high and low for a great Creamed Corn Recipe. We picked our corn a couple days ago from our garden and I was so bummed it did not look good when I peeled the husks back. I did not want to throw out all of our hard work, so I started searching the Internet (let's be honest Pinterest)for a great recipe for creamed corn.

I found this amazing recipe by Blue Bonnet, called Rudy's Creamed Corn. Here is the link Bluebonnets and Brownies, Rudy's Creamed Corn Recipe

Doesn't this look amazing! So this is my version of creamed corn, with a little zing!

Creamed Corn

8 cups fresh corn (off the cob is best, but frozen will work)

2 8oz. Packages of 1/3 Fat Cream Cheese (cubed)

3/4 Cup 1% Milk

1/2 Stick of Butter

1 1/2 T. Sugar

3/4 t. pepper

1/4 t. cayenne pepper

1 t. salt

Throw all of the ingredients into a crock pot and cook on low for approximately 4 hours. Stir occasionally. Serve hot and bubbly! This dish is even better the second day and my family enjoyed it so much I think it will make our Thanksgiving day menu!

Thanks for joining me today, and thank you Bluebonnets and Brownies for inspiring this recipe!

Rebekah

Wednesday, July 11, 2012

Quick, Easy, Banana Pudding Trifle

I am pretty sure in the South there is a written law that reads something like this...

"thou shall have banana pudding at all cook outs"

People always love it! Last time I took it they made me leave the leftovers (note to self... remind them to bring my trifle dish back!). In my opinion it is so popular not only because it's so yummy but also because it is so darn hot down here and you don't have to turn on the oven or stove for this one! That's right people... no cook! What more could you want in a desert recipe? How about the fact that it is perfect to bring when you have a time crunch too because it only takes about 20 minutes to make and 99% of the time I already have the ingredients on hand.

There are hundreds of methods for banana pudding but this one is super quick, super easy, and super delish!

Ingredients:

3 ripe bananas - sliced

2 boxes instant vanilla pudding mix - prepared

Large tub Cool Whip (thawed)

Box of vanilla wafers

Preparation:

Prepare pudding mix according to package directions.

Fold in thawed Cool Whip.

Alternate layers of pudding, bananas, wafers until you fill your container. I end with a dollop of cool whip and a few cookies on top. (You can also crush a couple cookies to sprinkle on top).

THAT'S IT! Your are done! Now go put on your cute sundress and head to your summer cookout.

Notes:

-You can make your own whipped cream using heavy cream, vanilla, and sugar if you want to add the extra step. It does up the yum factor in my opinion but there is a chance you will be the only one to notice the difference!

-You do not need to use a trifle bowl. Just throw it into any container you have and it will taste just the same!

-Most people like it best after it has had a chance to sit in the fridge a few hours so the cookies have a chance to begin to soften. You can even do it the night before.

-Making it in individual servings and adding a spring of mint elevates it to dinner party status!

Random Note:

-I happen to dislike banana pudding! I'm not a banana fan! This is a GREAT reason for me to make it... keeps me from eating desert (because licking the pudding bowl doesn't count :-)

Now, go make it!

Lastly, my baby boy started Kindergarten today!! SAY WHAT?!? I'm not even sure how this just happened. I am a hot mess and am literally watching the minutes tick by until I can go pick him up! My favorite line as we drive to school for the first time ever this morning, " Mom, I am freeeeakin out!!" Love him!