Thursday, August 23, 2012

Back to School Cookies

The boy started school yesterday.  WooHoo! 

Actually, he was ready.  He was getting tired of being home and not seeing his friends every day. 

Anyhoo, I asked him if he wanted me to make cookies for his teacher for the first day of school.  He said yes, but then he surprised me.  He said he wanted to do the cookies.  So he did.  We went through my cookie cutters and he picked which ones he wanted to use.  I helped him make the dough (I ran the mixer and made sure he measured correctly) and helped him roll it out, but he was the lead baker on this one. :-)

And here are the cookies he made:

He said, "I thought when you made cookies that you just squeezed the thing [icing bag] and they were done.  There's more to it than that."  He's very wise for his eight years.

Not to be outdone, his four year old sister made some:

And since we were all making cookies, I did some, too.

(I was going to post more pictures,but my computer has decided that it doesn't want to.  Stupid computer.  Maybe it will be more amenable later.)

It was a fun family project, and the kids had a good time.  I was really quite surprised at how focused th boy was.  And his sister really, really tried hard to do a good job.  And she succeeded! 

Happy Back to School everyone!


Monday, August 20, 2012

Peaches 'N Cream Pie

More peaches!  Yay!

So I found this recipe in Mom's 1960-something Betty Crocker cookbook.  It looked interesting, so I thought I'd give it a try. 

Start by making a pie crust and rolling out half for the bottom of your pie. Thusly:

That's freezer paper I'm rolling on there.  Because I'm a dip, I ran out of both parchment and waxed paper.  And then went to the store and didn't buy more.  *sigh*  But the freezer paper worked better than I expected, so it was all good.

Line your pie plate:

I was going for "rustic".

Stir together some flour and sugar. Sprinkle half onto the bottom of your pie crust.  Next, take 5 fresh peaches, peeled, halved and pitted (I used more because my peaches were small...we're having a bit of a drought), and place them cut side down on the flour/sugar mixture:

Sprinkle the rest of the sugar/flour on top of the peaches, then pour on the cream and sprinkle the cinnamon over the whole she-bang.  Now pretend I took a picture.

Bake at 450 for 10 minutes, reduce the heat to 350 and then bake an additional 30-35 minutes.  I think I left mine in for a while longer, maybe 40 - 45. 

And here's what we got:

Cool the pie, then chill in the fridge until set.  This is as much a cold pie as the pie in my last post is a warm pie. 

After it was cool and set, it was still a little runny.  I could see what they were going for, but it didn't quite work out.  But it tasted really good.  Next time, I will add a couple tablespoons of arrowroot or cornstarch to the flour and sugar and see what happens.  Maybe I'll slice the peaches, too.  The family said it looked like fried eggs with the peaches sitting in the cream like that. 

But definitely worth making. 

Here's the full recipe:

Peaches 'N Cream Pie

Pastry for single 9" pie, unbaked
3/4 cup sugar
3 Tbs flour
5 fresh peaches, peeled, pitted and halved
3/4 cup heavy whipping cream
1/4 tsp cinnamon

Heat oven to 450. Prepare pastry.  Stir together flour and sugar.  Spread half the mixture in the pastry-lined pie pan.  Place peach halves cut side down on sugar mixture.  Sprinkle remaining sugar mixture over peaches.  Pour cream over all; sprinkle with cinnamon.  Cover edge of crust to prevent over-browning.  Bake 10 minutes.  Reduce temp to 350 and bake additional 30-35 minutes. 

Chill thoroughly before serving.



Friday, August 17, 2012

Best Peach Pie Ever (Seriously)

Hello.  Remember me?  It's been a while. 

(Bad blogger.)

Anyway, here's a picture of one of the pies I made recently.  Ain't it purty? 

Here's the inside:

I didn't take any pictures of the process because I'm a goober.  But here is the recipe (adapted from this peach pie recipe on

Peach Pie
10 large peaches, pitted and sliced (about 6 cups)
1/3 cup flour
1/2 cup granulated sugar
1/2 cup brown sugar
2 Tbs cornstarch
1/4 cup butter
1 tsp cinnamon
1 recipe double pie crust

Mix flour, sugars and butter into crumb stage.  Line bottom of 9" pie pan.  Toss peaches with crumb and pour into prepared shell.  Top with second half of pie crust.  Vent crust.  Bake at 350 for 45 minutes, or until golden brown and bubbly.  Allow to cool slightly.  Best when warm.

I'm serious about the best when warm part.  To.  Die.  For.  I took one to work recently and it caused quite a commotion. It was declared the Best Pie Ever by several co-workers.

Helpful hint: I only use fresh farm market peaches when I bake pie, so that's one of the reasons why it's so good.

You should make one soon.  You won't be sorry.