Just Peachy

What is life without a fresh peach pie? My very favorite fresh peach pie is from a restaurant in Heber called the Hub. I discovered how they make it and it's easy as...well pie.

Raw Peach Pie
1 prepared pie crust or use the pie crust recipe below*
3-4 peaches, peeled, pitted and sliced
2 heaping Tablespoons Sugar* or (even less depending on how sweet your peaches are)
12oz cream cheese
1/2 cup powdered sugar
1 tiny splash of vanilla and a pinch of salt

Peel your peaches by dropping them in a hot water bath until the peels come off clean. Pit, slice and sprinkled with the sugar and set aside in a bowl in the fridge to chill.
If you are making a homemade pie crust make sure the pie crust is completely cooled before adding the cream cheese filling. 

Cream Cheese-Use a mixture or beaters to cream together the cream cheese, sugar, salt and vanilla until smooth. Spread the mixture into the bottom of the pie crust evenly. Top with your arranged peaches. 

 *You can substitute the white sugar with splenda, agave or honey if you wish. 

Pie Crust

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

 

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Here is a great gluten free/raw version that is healthy and extremely tasty. 
 
Gluten Free/Raw Peach Pie
Crust
 2 cups raw almonds and/or cashews, finely ground in a food processor
1/3 cup agave syrup
1 tsp cinnamon

 Filling
 2-3 fresh peaches, pitted and segmented
1/2 tbsp agave syrup or you can use 2 tsp sugar
small pinch of salt

 
Combine ground nuts, agave and cinnamon in a bowl. Stir until thoroughly combined. Press into an 8 inch pie plate.

Gently coat peach slices in agave and arrange in pie crust

Pink Pink Pink

I know Valentine's day has passed, but I love to keep that feeling going into Spring. Afterall pink things make girls happy, and well some boys too. 


Cool Pink Lemonade Bars
6 oz. frozen pink lemonade concentrate half of a container (softened)
2-4 drops red coloring
14 oz. sweetened condensed milk
8 oz. cool whip
1 graham cracker crust*
OR
15 graham crackers, crushed, mixed with 8 tbsp butter and 1/2 cup splenda or sugar, bake at 350o until golden

Mix lemonade, condensed milk and cool whip and food coloring. Pop into freezer. You can also add lemons on top once it’s firm for an extra touch of fun and flavor. It truly is the easiest dessert. 

I purchased a gluten free graham cracker crust at sprouts, crushed it up and added a little splenda and 2 pats of vegan butter and smooshed it into an 8x8 container. That's why mine turned out square. 



Everyone has this recipe, but it's fun and sweet and maybe someone out there doesn't actually have this recipe.

Gluten Free Sour Cream Cookies
1/4 cup sour cream
1/2 cup canola oil
1 1/4 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 egg yolk
1 1/3 cup white rice flour
2/3 cup potato starch
2/3 cup tapioca starch
3 Tablespoons cornstarch
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

 Separate your dry and wet ingredients. These cookies are better as drop cookies, but you can chill the dough and then roll and cookie cut. Bake at 350o until barely golden. 

Original Sour Cream Cookies

1/2 cup butter
1/2 cup shortening (Crisco)
2 cups sugar
1 cup sour cream
1/2 tsp vanilla
3 eggs (beaten lightly)
4 cups flour
1 tsp baking soda

In a medium bowl, whisk together flour and baking soda. Set aside.

Cream together butter, shortening and sugar until light and fluffy. Beat in sour cream, vanilla and eggs until combined. Slowly mix in dry ingredients until incorporated. Refrigerate overnight.

Preheat over to 350F and line baking sheets with parchment paper. Alternatively, you can grease pans lightly with Crisco or butter.

On a cleaned, floured surface, roll out dough to a 1/4 inch thickness and cut into desired shapes. Bake until bottoms are a very light golden color, about 6-8 minutes. Do not over bake, it's better to have a soft soft slightly undercooked cookie when coming out of the oven because it will have carry over cooking time.

Frosting
5 cups powdered sugar, splenda is a good choice
1/3 cup butter, softened, vegan works great
1 Tbs vanilla extract* I sometimes add coconut
6 Tbs milk, cashew or almond works wonderfully
food coloring (optional, I chose pink)

Just mix everything together with an electric mixer and thin down with milk until the frosting is a consistency you like.

*If you're gluten free make sure your vanilla extract is gluten free.

 

CookingClassy has the best recipe for pink pink popcorn. It's really easy and is a great idea for upcoming bake sales or for smuggling into a movie. haha I admit it! 

Source

2/3 C popped popcorn kernels
2 C sugar
2/3 C half and half
1 T light corn syrup
1/4 tsp salt
1 tsp vanilla
6 drops food coloring. I used pink, but choose a color you love .

Pour popped popcorn into two very large mixing bowls, set aside. In a large saucepan whisk together sugar, half and half, corn syrup and salt. Cook over medium high heat, stirring constantly until sugar has dissolved. Heat mixture to 232 degrees, stirring occasionally. Immediately remove from heat and pour in vanilla and food coloring. Drizzle mixture over popped popcorn. Gently stir popcorn until mixture is evenly coated and coating begins to dry (you'll notice the popcorn kernels separating). Pour mixture onto waxed paper and allow to dry about 20 minutes. Store in an airtight container.

Watermelon Slush:
3 cups of sweet watermelon, de-seeded
1 lime
1 cup of ice
1 T of sugar, honey or splenda
1 T of water (optional) depends on how juicy your watermelon is
Blend up and enjoy!

Let There Be Pies

I will be the first to admit that I don't bake. I mean, I bake a little tiny bit and with my husband (the master recipe follower) looking over my shoulder. The thing about these specific recipes is that I can do them. I'm trying very hard to share my good experiences in the kitchen so that I might help others have great experiences as well, but I tell you, my baking skills are wanting.

These little beauties are perfect for your next gathering. I found them here.
Mini Apple Pies

Yield: 

 4 servings

Ingredients: 

1 cup 1/4" diced apple (use any apple you like)
1 tbsp granulated sugar
1/8 tsp cinnamon
2 frozen pie shells, thawed
1 egg, beaten (optional)

Instructions: 

Step 1: Preheat oven to 400°F. Mix diced apple, sugar and cinnamon. Set aside.

Step 2: Press the pie shells flat. Don't worry if they crack at the edges, they can be easily patched. Cut each shell into quarters. Line 4 fluted metal tart tins (3" in diameter) with pastry, pressing off edges along the rim (no crimping needed). Fill with diced apple. Cover with remaining pieces of the pastry, patching where necessary. Cut small Xs into tops with paring knife. Brush with beaten egg, if desired.

Step 3: Place on baking sheet. Bake in middle rack of oven for 20-25 minutes until golden, and bubbling can be seen at opening. Let cool slightly before eating (these mini pies are meant to be eaten out of the tins, don't remove from mold).

 My sweet neighbor Brenda has Celiac disease. I've tried to find some recipes that she can enjoy and I've been pleasantly surprised how well they taste. There are a few gluten free recipes that I use frequently now and I've noticed that it's often easier to pick up gluten free items in the regular grocery store than having to find a specialty store. I found this recipe while searching for "gluten free" and it's delicious. It's very tropical tasting. 

Gluten Free and Dairy Free Coconut Custard Pie                             Recipe Here

Prep time: 10min   Cooke time: 45min   Serves 8 

Ingredients:

3 large eggs, plus 2 egg yolks

1 C. sugar

2 T. sweet rice flour OR (you can substitute a gluten free blend) 

2 T. tapioca flour

1 tsp. vanilla extract

1 1/2 C. light canned coconut milk

2 T. softened dairy free butter (Earth Balance Vegan Sticks) Sunflower Market or Whole Foods 

1/2 tsp. salt

1 1/4 C. flaked sweetened coconut

Preheat oven to 350

Beat eggs with sugar in a large mixing bowl. Add gluten free flours, vanilla, coconut, softened dairy free butter, salt and coconut milk. Beat just until they are combined. 

Pour pie mixture into an ungreased 9 inch pie plate. Bake until custard is set and coconut turns golden brown, usually about 45min. 

I saw these little cuties on Pinterest a little bit ago and Sam and I recreated them. Unfortunately I didn't get my camera out when we made them so I had to hunt the recipe back down and use their photographs. You can find the recipe here. I'm making these for Thanksgiving. We did this cherry version and my little one didn't appreciate the chunky cherriness, so I made a version of grape jelly with grape glaze and pineapple apricot with a lemon glaze. 

FOR THE TWO-BITE POP TARTS

1 c. fresh cherries, pitted and diced
3 T. sugar
2 T. cornstarch
2 T. water
1/2 tsp. almond extract
1 pkg. prepared pie crusts

FOR THE POPS
wooden popscicle sticks

FOR THE GLAZE

1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla
food coloring and sprinkles (optional)

In a small saucepan, combine cherries, sugar, cornstarch and almond extract. Heat on stove over medium heat until mixture has thickened. Remove from heat and allow mixture to cool. Unroll pie crusts and using a pizza cutter to slice them into 1 1/2″x 2″ rectangles (I used a ruler to measure mine into equal sizes.  Just use a butter knife to score your pie crust before cutting). 

Place a wooden popscicle stick on top of one of the cut rectangles, then spoon a small amount (about 1 1/2 tsp.) of cooled cherry filling into the center of the pie square, taking care not to get it near the edges.   Gently lay a second rectangle over the top of the cherry filling.  Press the edges of the rectangles together with a fork.  Transfer to a baking sheet.  Bake pop tart pops in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges begin to brown. 

In a small bowl, combine powdered sugar, milk, and vanilla to make glaze.  Tint with food coloring, if desired.  Spoon over cooled pop tart pops, sprinkle with colored sugar, and allow to the glaze to harden slightly before serving.

Grape version, just spoon the grape jelly inside and create the grape glaze using the same glaze ingredients, just dye it purple mixing red and blue food coloring. 

Pineapple Apricot, just spoon in the Pineapple Apricot jam and make the glaze with:

1 c. powdered sugar + 1-2 T. milk 1/2 tsp. lemon extract + lemon zest and yellow food coloring with crystal sprinkling sugar. 

Nutella mixed with 1 mashed banana and make the original glaze with multi colored sprinkles. 

Thanksgiving Tips and Tricks

It might be your first Thanksgiving or it might be your 50th. It might come easy to you and it might be a huge challenge, either way it's always good to have some help and new ideas. Get organized with some shortcuts and recipes, menus and dinner plans so you can enjoy the holiday along with your guests. After all, even if you're the one doing the cooking, you should be able to enjoy it too along with everyone else.
Turkey
We often think of a bronzed beauty, resting upon a beautifully decorated platter. Dad standing at the head of the table with the carving knife and everyone around the table looking at this mouth watering turkey with much anticipation. Maybe you're making a traditional stuffed turkey that is roasted in the oven. Maybe you're frying up your turkey or even grilling it and cooking your stuffing in a crock pot. Whichever way you do it, help yourself in any way you can.

• Plan on 1-1 1/2lbs of cooked Turkey per person
• Brine your turkey with 1C. kosher salt + 2 1/2 gallons water + 2 bay leaves torn + 1 bunch fresh thyme + 1 head of garlic + 5 whole allspice berries, crushed + 4 juniper berries, smashed. OR you could purchase this high quality brine.
• Thaw your turkey by soaking it in the sink in cold water, changing out your water every 30min.
• I don't prefer to stuff a turkey because it takes longer to roast and it can come up pretty dry. If you do choose to stuff it, don't pack it tightly. Stuffing must reach 165°
• Keep your turkey breasts juicy and tender by roasting your turkey upside down until the last bit before you brown it off. You could also soak a cheesecloth in butter and wrap the breast.  
• Carve your turkey with these helpful instructions. After all your hard work you want it to look great. 

Gravy

It shouldn't just be used to keep your turkey moist on your plate. It should be an enjoyable sauce that is balanced and flavorful.  It should never be salty, greasy, or chunky. That is unless you like it that way.

• Invest in a great fat separator.  I use this one by OXO. It really is worth it.
• Place 3 T. of your reserved dripping/stock in a sauce pot and add 3 T. of flour.
• Use a wire whisk to avoid lumps. Whisk the flour until it bubbles slightly and starts to smell nutty. This step is important so you don't have an uncooked raw flour taste. 
• If it's possible to take your turkey out of it's pan so that you can use the pan to make the gravy then by all means. Use your whisk with the flour and your 1/2 Cup of drippings while scraping the fond (brown bits) on the bottom of the pan. 
• Here's a SECRET add 1/4 C. of your mashed potato water and pour it in to your pan.This adds a lot of flavor.
• Salt is the key to the best gravy, but you have to add and taste constantly. Start with about 1/2 tsp. for 4 cups of liquid. Then sprinkle in a tiny bit at a time, stirring and tasting. You'll know when you have the right amount, because the gravy will suddenly come alive with a marvelous meaty flavor.
• Kitchen Bouquet should be in everyone's pantry. Add 1 1/2tsp. to 4 cups of gravy. It will make it marvelous. 

Helpful Tip  Ever thought of using cornstarch? 

Flour is the traditional thickener for gravies, but cornstarch is a great alternative. When you use cornstarch (which is what I personally prefer) it creates a more translucent look to your sauce or gravy. Cornstarch has twice the thickening power. Cornstarch also blends more easily with liquids than flour. Both flour and cornflour are starches, but cornstarch is a pure starch and doesn't contain gluten.

Use 1 T. of cornstarch to thicken every 2 cups of liquid. Add the cornstarch to a 1/4 C. of cold water and then add your slurry to your simmered drippings.  Take a chance on cornstarch, I think you'll be pleasantly surprised with the result. Your gravy will be glossy and appetizing. 

Potatoes

Thanksgiving wouldn't be Thanksgiving without a wonderful and tasty potato dish. You can make traditional mashed potatoes or you could roast red skinned potatoes. You could make a gratin or tasty potato cake with herbed sour cream.

• For the fluffiest mashed potatoes, boil your peeled potatoes in cold water with 1/2 tsp. of salt for 8 potatoes. Add 1 bay leaf and boil until tender. Drain potatoes and place back in hot pot and let the heat dry the potatoes. Rice them in a potato ricer. Add butter first and coat the potatoes. For a very low calorie/no fat solution to high fat cream and because it just tastes really good, add buttermilk instead of half and half, cream or milk. Season with salt & pepper and enjoy. Please don't ever use a food processor or a blender to mash or mix your mashed potatoes, they will become gluey and sticky and not taste good. 

       Helpful Tip   You know when you are ready to eat your left over mashed potatoes and they seem dry, stiff and don't ever really taste close to how they did when you first served them? If you use buttermilk instead of milk or full fat cream, your potatoes will always stay fluffy and soft. Of course they'll need to be reheated.

Cranberry Sauce
I don't know about you, but I love jellied cranberry sauce. I love how it slips right out of the can, stands straight up on the plate and jiggles. It's jeweled tone and it's ribbed gelatinous structure is satisfying. There is a reason why it tastes so wonderful on your turkey, it's almost all high fructose corn syrup. Now I'm not going to give you a lesson on HFCS because personally sugar is sugar and if you're going to eat it then you are going to eat it and if you want things to taste as authentic, delicious and wholesome then you'll obviously find a way to eat it by finding another way that might be healthier. Here is the recipe I use:

                                                                                                       Homemade Jellied Cranberry Sauce

1 Bag Fresh/Frozen Cranberries (14 oz to 1 lb)
1/2 Cup Water
1 Lemon, Zest (optional)
1 Cup Sugar (or more to taste) GREAT NEWS: you can also use Splenda, it works just the same and is a great alternative to regular refined sugar.

 Add cranberries, water, and lemon zest to a pot. Cook over medium heat for about 10 minutes, covered so a small amount of steam can escape. You’ll start to hear the berries popping as the skins split. Once they are soft, remove them and put them in to a food mill. If you don't have a food mill, put the cooked cranberries in to a food processor or blender and then strain the sauce. Return the sauce to the stove and add the sugar. Stir until the sugar is dissolved and let it simmer for 1-2 minutes. Pour your sauce in to an oiled cupcake tin or a silicone mold. It's fun to put it in a cupcake mold because then everyone gets their own little round of jelly. Place in the fridge and chill for a couple hours. you should use this jelly up within 2-3 days. Tip: to un-mold the jelly from a metal cake tin, lower the cake tin in to some hot water for a minute and then with your knife move around the edge of the jelly and then plop all the molds out at once on a baking tray. You can also place these jeweled rounds on a plate, cover with plastic directly touching the jelly and place back in your fridge until company arrives.

Don't be afraid to use your crock pot or microwave to make vegetable side dishes. There is nothing wrong with taking a shortcut and focusing on the main parts of the meal. To make it even easier, ask everyone who is coming to your gathering to bring a side dish. You'll have more space to cook your own food and you wont feel like you have to watch over 10 different dishes. 

Pumpkin Pie

I can't say I'm an expert on pumpkin pie because I've never made one, but many around me have and I've done my research. Here's a few tips to remember. 

•  Prebake the pie crust before you add the filling. Brush the crust with beaten egg white. 
• Don't over beat your pie filling, if you do the pie filling with rise, then fall and crack. 
• If you over bake the pie, it will start to "weep" moisture and look slimy. 
• Don't place your pie in the refrigerator until it has cooled completely.
• Make your pumpkin pie even more special by adding toffee to your whipped cream, top your pie with steusel topping before you bake it, better yet pour over a hot butter pecan sauce.

• Don't feel boxed in, make whatever dessert you want.

I hope you all have a wonderful Thanksgiving and that each of your meals are full of flavor and fill everyone  with love and comforting goodness.


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