Friday, September 30, 2011
Wednesday, September 28, 2011
Monday, September 26, 2011
Continue adding water and tossing with a fork until all flour has been absorbed and dough begins to ball together.
Saturday, September 24, 2011
Friday, September 23, 2011
Wednesday, September 21, 2011
Monday, September 19, 2011
Wednesday, September 14, 2011
I went to a friend's wedding in Logan, Utah. She had her reception the night before, so right after the ceremony they had a luncheon for the wedding guests. Guess what she served for dessert? Okay, so the pictures gave it away.
Yep, she served pies. All kinds. Cherry, banana cream, chocolate, apple, German chocolate, strawberry, lemon meringue -- basically there was something for everyone. And don't you love the cute little
The only complaint I had (besides not having a little vanilla ice cream to go with the fruit pies), is that it was self serve, and when you cut the pie, because they were on stands and had no solid foundation, the knife went right through the pie tin. But hey, I'm up for trying tin cream as well.
Tuesday, September 13, 2011
Sunday, September 11, 2011
Friday, September 9, 2011
Peach and Raspberry Crisp
- 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
- 1 orange, zested
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar, packed
- 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
- 1/2 pint raspberries
- 1/4 teaspoon salt
- 1 cup quick-cooking oatmeal
- 1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
Wednesday, September 7, 2011
Monday, September 5, 2011
Thanks to my 2 sisters and my neice for checking out pie in the little town of Salina UT. Aren't they sweet to share the love?
Just had DELICIOUS pie at Mama's Cafe in Salina, Ut. Salina is a little off the beaten path, but Mama's is right in the middle of town! We ordered slices of German Chocolate and Blueberry Cream cheese. The menu touted "homemeade" and judging by the variation in crust thickness, they were definitely not factory produced. The pie fillings were scrumptious, but the crust was on the tough side.