The peaches are ripening! Here’s a roundup of my favorite peach recipes…
Peach Raspberry Crumb Pie (one of my favorites!)
Johnnycake Peach Cobbler
I love to see peach recipes in my blue and white dishes, it’s such a pretty contrast! Peaches are Ed’s favorite fruit, and this year I’m planning to learn to make peach ice cream. What’s your favorite peach recipe?
July means blueberries! I’ve been thinking of all things blue lately, from stuffing my face with fresh berries to baking, baking, baking! We had blueberry bushes when I was growing up on the farm, and I hated them because they were so small and it took so long to pick over the bushels brought into the farm market and put them into pints for sale. If I could have kept from eating the biggest and juciest, the pints would have filled much more quickly!
Blueberry Glaze Pie
Fruit Salad (Just fruit, no sugar is needed when it’s in season! A dollop of sweetened whipped cream couldn’t hurt though…)
Next on my list of things to make with blueberries: Blueberry Crumb Bars. Check them out, they look awesome! I’ve made them with blueberry jam, but never with fresh blueberries. Here’s a shot of the Blueberry Jam Crumb Bars
I also love Blueberry Buckle, Blueberry Shortcake, Blueberry Ice Cream Sundaes, Blueberry Pancakes… What’s your favorite way to enjoy blueberries? Links to recipes welcome!
It seems that, at 39 1/2 weeks pregnant, all of my preferences for sustainable, healthy food have flown right out the window.
This fluffernutter frosting is perfect on top of chocolate cupcakes. I used a cake mix, but feel free to use your favorite recipe. This recipe is courtesy of my mom-in-law’s recipe collection.
- 1 cup marshmallow fluff
- 1/2 cup smooth peanut butter
- 1/3 cup unsalted butter, softened
- 1 1/3 cups confectioner’s sugar
- 1/4 tsp salt
- 2 tbsp milk
- 1/2 tsp vanilla extract
Beat the fluff, peanut butter and butter until well blended. Add the sugar, salt, milk and vanilla and beat until smooth. Spread on cupcakes (makes enough for 2 doz.).
What’s your favorite recipe for when you want to be really bad?
Filed under Food, Recipes
It’s almost maple syrup season around here. Many people think maple syrup is made in the fall, but it’s not. Late winter and early spring, when the temperatures are above freezing during the day but still below freezing at night… that’s when the sap runs. Last year’s syrup season wasn’t a great one, and that combined with an increased demand for local foods means that everyone I know who makes syrup, including my family, Ed’s family, members of my extended family, and other local farmers, are sold out. Ed and I still have a few bottles of maple syrup squirreled away in our pantry. When I saw this recipe for maple-oatmeal scones, I was inspired to use some of our coveted syrup. I made some adjustments to the recipe, accounting for the ingredients I had on hand and making additions as I saw fit. I didn’t have any buttermilk, but substituted with 1/2 cup milk mixed with 1/2 Tbsp lemon juice, allowed to sit for 10 minutes.
Maple Pecan Oatmeal Scones
- 4 1/2 cups flour
- 1 cup oats
- 2 Tbsp baking powder
- 2 Tbsp sugar
- 2 tsp salt
- 1/2 tsp cinnamon
- 1 lb cold butter, diced
- 1/2 cup buttermilk
- 1/2 cup maple syrup
- 4 beaten eggs
- 1/2 cup chopped pecans
Combine the flour, oats, baking powder, sugar, salt and cinnamon. Cut in the butter with your fingers or a pastry blender. In a separate bowl, mix the buttermilk, maple syrup and eggs, then add to the dry ingredients. Stir until blended, then add the pecans. Turn the dough out onto a floured counter, then form it into 4 equal circles, about 1 1/2″ thick. Slice each circle into six triangles, then place on a parchment lined baking sheet. Bake at 400°F for 18-20 minutes. Allow to cool on a wire rack.
- 2 cups powdered sugar
- 4 Tbsp maple syrup
- 1 tsp vanilla
- 4 Tbsp milk
Whisk all ingredients together, then drizzle on top of the cooled scones.
This is Ed’s mom Marie’s recipe for Key Lime Pie. I love this pie, and she always makes it for my birthday instead of cake. Marie makes it with a regular pie crust, but I wanted to try it with a graham cracker crust this time. It’s a yellowish color, thanks to the egg yolks, and we prefer not to add food coloring to it. Top the pie with the sweetened whipped cream right before you slice and serve.
Graham Cracker Crust
- 12 crushed graham crackers, about 1 1/2 cups
- 1/4 cup sugar
- 1/3 cup melted butter
- sprinkle cinnamon
Mix all the ingredients in a bowl. Press into a pie pan and bake at 350°F for 8-10 minutes. Cool completely.
Key Lime Filling
- 4 egg yolks
- 1 can sweetened condensed milk
- 1/2 cup key lime juice (or regular lime juice)
- 1 Tbsp lime zest
Whisk together egg yolks and condensed milk until well blended. Add lime juice and zest and whisk to combine. Pour into cooled pie crust and bake at 350°F for 15 minutes. Cool completely and chill.
- 1 cup heavy whipping cream
- 3 Tbsp confectioner’s sugar
- 1 tsp vanilla extract
Whip all ingredients together right before serving. Top pie with whipped cream and serve.