Peach Crumb Pie

Today was such a day for pie! I tried a new peach pie recipe - and I would make it 1,000 times!! It is from the Food Network.

Ruston Peach Crumb Pie

Recipe adapted from Louisiana Real and Rustic Cookbook by Emeril Lagasse, published by William Morrow

Ingredients

• 1 1/2 cups water
• 3/4 cup (packed) light brown sugar, divided
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 1/4 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• Pinch of black pepper
• 2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)
• 1/2 cup flour
• 1 cup ground pecan pieces
• 1/2 stick butter, cut into small pieces
• 1 unbaked 9-inch pie crust (click here for my recipe)
  
• Vanilla Ice Cream, recipe follows

Directions

Preheat the oven to 350 degrees F.

In a saucepan, combine the water, 1/2 cup brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat. Place the peaches in a mixing bowl and pour the syrup over the peaches. Toss well and cool for 10 minutes.

In a mixing bowl, combine the 1/4 teaspoon cinnamon, remaining nutmeg, 1/4 cup brown sugar, flour, pecans, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.

Pour the peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches. Bake for 1 hour, or until the crust is golden.

Remove the pie from the oven and cool for 15 minutes before slicing. Serve each slice, warm, with a scoop of Vanilla Ice Cream.

Mary Beth's Pie Crust aka Hotel Utah Pie Crust

This is the pie crust I always make - it comes out perfect and doesn't require a lot of fuss. You can even freeze half if you want it later.

2 1/2 cups flour
1 cup shortening
1/2 tsp. salt
1 Tablespoon vinegar (I use apple cider vinegar)
1/4 cup cold water
1 egg (beaten)

Combine shortening, salt and flour until mixture is well combined. Add remaing ingredients. Roll out between 2 pieces of Saran Wrap. Makes 2 pie crust rounds.

To make a baked fruit pie, place crust in the pie pan and prick all over with a fork. Pat it into the pan. Brush with egg wash or butter. Sprinkle the bottom with 1 TB flour and 1 TB sugar. Use the crust as desired

Crunchy Poppyseed Chicken Salad

Here's a link to a good summer salad we had the other day. I used cole slaw instead of broccoli slaw and it worked just as well.

Olive Garden Salad Dressing

Am I the last person on Earth to try a copycat recipe for the Olive Garden's Salad Dressing? If so, just disregard this recipe. It was my first try at it and I thought it was yummy! I didn't have Romano Cheese, so I just added more Parmesan Cheese.

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice

Liz's crescent rolls

I've made these rolls five or six times now and they haven't let me down yet! They are from the Food Nanny.

Liz's crescent dinner rolls

2 Tbsp active dry yeast

1/4 cup plus 1 Tbsp warm water

1 cup milk

3 eggs

1/2 cup sugar

1/2 cup canola oil

About 5 1/2 cups flour

2 tsp salt

butter

1. In small bowl combine yeast and water. Cover and let stand for about 10 minutes.

2. Heat milk in microwave until just warm, not scalding.

3. Beat eggs, oil, and sugar together. Stir in the milk and yeast mixture. Stir in 5 cups of the flour and the salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky. (I do this all in the Kitchenaid.)

4. Cover with plastic wrap and allow to rise in a warm place until dough is sticky, 2 to 3 hours.

5. Lightly grease a 12 x 18 inch sheet pan and set aside.

6. Punch the dough down and turn onto a lightly floured surface. Pat with additional flour if necessary for handling and keep your hands floured.

7. Divide dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (just like a pizza) to make eight wedges. Roll up each wedge from the wide end to the point. Place the rolls point side down on the prepared pan. Repeat with remaining sections. All rolls should fit on one pan.

8. Cover with a clean dish towel and let rise until doubled in bulk, about 15 minutes.

9. Meanwhile, preheat oven to 400. Bake 5 minutes on the bottom rack, then move to middle rack and bake 5 minutes or until the rolls are light brown. Remove rolls from oven and brush tops with butter.

Red, White, and Blueberry jello salad

Thought it would be fun to share a patriotic dish. We had this tonight but I didn't get a picture beforehand. You get the idea.

Use a 9 x 13 pan

1st layer: 3 oz strawberry jello and 2 cups hot water. Pour into pan and allow to firm up in fridge.

2nd layer: Combine 2 cups sour cream and 1 cup sugar. Whip 1 cup whipping cream with 1 tsp vanilla. Dissolve 1 1/2 packets of unflavored gelatin in 1/2 cup of water and melt over low heat. Fold all 2nd layer ingredients together and pour over the first layer. Allow to firm up in fridge.

3rd layer: 3 oz raspberry jello and 1 cup hot water. Add a 16 oz can of bluberries with juice (undrained). Add 1/2 cup of cold water and 2 Tbsp lemon juice. Pour over 2nd layer and allow to firm up in fridge.

LEMON-RASPBERRY MOUSSE SQUARES

In celebration of my 13th anniversary today, I made my sweetheart this delicious dessert!!! It is so fresh and flavorful.

48 Nilla Wafers, divided

3/4 cup boiling water

1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

1 cup ice cubes

1 pkg. (8oz.) cream cheese, softened

1/4 cup sugar

2 tsp. lemon zest

1 tub (8 oz.) Cool whip, thawed

1/3 cup raspberry preserves

1 1/2 cups fresh fruit

Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. In small bowl, add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.

In another bowl, beat cream cheese, sugar and lemon zest with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups cool whip.

Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and 16 wafers.

Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining cool whip and fruit. ENJOY!!