Sunday Dessert – Blueberry-PeachPie
Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.
This week at the farm market we found peaches and Michigan blueberries, so our Sunday dessert was Blueberry-Peach Pie, a county fair Best of Show winner for me in 1988. The combination of these two fresh fruits is great and my daughters love this pie when I can manage to get both peaches and blueberries super-fresh. The frozen fruit just doesn’t work as well. From my 2007 post:
https://lillianscupboard.wordpress.com/2007/09/20/prize-winning-blueberry-peach-pie/
Blueberry-Peach Pie
- Servings: 9-inch pie - 6-to 8 servings
4 cups fresh peach slices (peeled)
2 Tblsp. butter
1 cup fresh blueberries
2 Tblsp. fresh lemon juice
1 cup sugar
2 Tblsp. quick tapioca
pinch salt
1 Tblsp. butter
Pastry for two-crust 9” pie (my favorite recipe is here: https://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/
1 Tblsp. milk
Preheat oven to 375 degrees F.
Saute peaches in 2 Tblsp. butter, add blueberries, lemon juice, sugar, tapioca and salt. Let stand while making crust. Place crust in 9-inch pie plate. Fill crust with fruit mixture, dot with 1 Tblsp. butter, put on top crust and flute edges. Brush top crust with milk and cut vents in top crust. Bake @ 375 degrees F for approximately 45 minutes. Cool on a wire rack.
Also served: Corn-on-the-Cob and Balsamic Chicken and Mac Salad, found in my 2015 post: https://lillianscupboard.wordpress.com/2015/11/04/balsamic-chicken-and-mac-salad/
The white balsamic vinegar makes a nice, subtle change in flavor in the salad.
Knitting – WIP Wednesday – Scrap YarnCowl
My WIP (work in progress) this week is a cowl, one of several I’m auditioning to see if I can find a nice one to make as Christmas gifts. This is a free Ravelry pattern (https://www.ravelry.com/patterns/library/baa-baa-huey-handspun-gradient-cowl) which is written for gradient yarn, but I’m using bits of scrap yarn to make mine.
For this portion, I’m using #5 circular needles and Lion Brand Pound of Love #4 thin yarn. So far, it’s within my early-intermediate skill level and working out nicely. I’ll soon be going into a lace portion which usually gives me trouble.
My finished project for last week was another cowl made in a child’s size from a free Ravelry pattern, https://www.ravelry.com/patterns/library/little-green-elf-cowl. I used #7 circular needles and Lion Brand Pound of Love #4 thin yarn. I had my usual problems with lace but it’s a very nice, well written pattern – the problems were totally my fault. It’s not exactly what I was looking for but makes a good neck warmer.
Sunday Dinner Dessert – Fresh PeachPie
Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.
During the summer, our Sunday dinner is based on what is available at the local farm market, Blooms and Berries, Loveland, Ohio).We love their bi-color corn fresh from fields near the Indiana border and this week they had some great North Carolina peaches. Naturally, the dessert had to be a Fresh Peach Pie from my post in 2012:
https://lillianscupboard.wordpress.com/2012/07/17/my-fresh-peach-pie/
5 cups sliced peaches (6-7 medium peaches, peeled and pitted) Preheat oven to 375 degrees F To peel peaches easily and without waste, drop them into very hot water and let stand for about one minute. Remove from water and let drain and cool for 5 minutes. The skin will slide right off. Peel peaches, remove pits and slice in ½ inch slices. Place peach slices in a large bowl and add sugar, flour, salt and almond extract. Stir and let stand for 10 minutes or while preparing crust. Place the crust in a 9 inch pie plate and fill with the peach mixture. Dot with butter and place top crust over filling. Seal and crimp edges, brush with milk and cut small vents in top crust. Place on a large flat pan to catch spills and bake @ 375 degrees F for approximately 45 minutes. Remove to a wire rack to cool. My Fresh Peach Pie
2/3 cup granulated sugar
1 Tblsp. all-purpose flour
1/8 tsp. salt
1/8 tsp. almond extract
Pastry for 9-inch two-crust pie (Here’s my favorite recipe: https://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/)
1 Tblsp. butter
1 tsp. milk
Also served: Buttered, corn-on-the-cob and Balsamic Chicken Melts from a 2009 post, found here: https://lillianscupboard.wordpress.com/2009/10/18/balsamic-chicken-melt-and-plum-clafouti/
Any good bread or roll would be fine with this chicken, but I happened to have some Onion and Sage rolls which I had made and frozen. The very slight sage/onion flavor went well with the chicken. From my post in 2013: https://lillianscupboard.wordpress.com/2013/10/16/onion-and-sage-yeast-bread/
3-Bean Chicken Dip
During the summer, I take full advantage of a local farm market which carries wonderful bi-color corn from Indiana. We have buttered corn-on-the-cob every Sunday and I try to serve something as an entree that won’t be too filling. I make a Texas Caviar dip which everybody likes, but my older daughter requested one that uses less sugar/oil, no corn (since we were having the fresh version) and includes chicken. I couldn’t find anything like this online and adapted my Texas Caviar to fit the bill.
Marinade: Place vinegar and sugar in small saucepan over medium heat. Cook until sugar is dissolved; remove from heat, add salt/pepper and oil. Set aside to cool. Dip Ingredients: Tostidos Scoops or tortilla chips. Chips should be sturdy enough to hold the dip. Optional: I serve this along with a bowl of chopped onions and a shaker of cayenne pepper for those who want to add them (I do). Mix dip ingredients in a large bowl and pour marinade over. Toss gently to mix and refrigerate at least 2 hours (up to 24 hours, adding the chicken and tomato pieces during the last 2 hours). Serve cold dip with dippers. 3-Bean Chicken Dip
½ cup cider vinegar
2 Tblsp. granulated sugar
½ tsp. salt
¼ tsp. black pepper
1/3 cup light olive oil
One 15 oz. can pinto beans, drained and rinsed
One 15 oz. can black beans, drained and rinsed
One 15 oz. can kidney beans, drained and rinsed
1 cup fresh tomato, chopped into bean-size pieces
1 cup cooked chicken breast, chopped into bean-size pieces
2 Tblsp. fresh cilantro leaves, snipped into small pieces
This dip along with corn-on-the-cob and fresh fruit pie = a great summertime meal.
Sunday Dessert – Blackberry-Apple Pie
Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.
This Sunday’s dessert is a blackberry-apple pie that won a County Fair Best of Show ribbon for me 35 years ago (1983). The pie also won many more contests and became a favorite of the family – except for the ones who don’t like blackberry seeds. See this post from 2008 on the pie contest: https://lillianscupboard.wordpress.com/2008/07/29/the-pie-contest/
Pastry for two-crust 9-inch pie (see link to my favorite recipe below) In large bowl combine berries, apples, tapioca, 1 cup sugar, and 1/2 tsp. cinnamon. Mix well and allow to set for five minutes. Turn berry mixture in a pastry-lined 9-inch pan. Dot with butter, adjust top crust, cut vents and flute edges. Brush top with milk and lightly sprinkle with sugar/cinnamon mixture. Set pie pan on a larger flat pan to catch spills. Bake @ 375 degrees F for 45-50 minutes. Cool on a wire rack. BLACKBERRY-APPLE PIE
3 cups blackberries
1 cup peeled & thinly sliced tart apple
3 Tblsp. quick-cooking tapioca
pinch of salt
1 cup granulated sugar
1/2 tsp. cinnamon
2 Tblsp. butter
1 Tblsp. milk
1 Tblsp. sugar mixed with 1/8 tsp. cinnamon for topping
Preheat oven to 375 degrees F
My favorite pie crust recipe is here in a post from 2007:https://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/
Also served: Corn-on-the-cob, grilled tilapia and a great salsa using summer produce – Peach-Pineapple-and-Tomato Salsa, found here from 2015: https://lillianscupboard.wordpress.com/2015/08/11/peach-pineapple-and-tomato-salsa/
Sunday Dinner Dessert – PeachKuchen
Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.
This Sunday‘s dessert is a thin cake topped with fresh peaches and cinnamon/sugar, adapted from a German recipe. Each year, the first purchase of peaches from our local farm stand ends up in this kuchen. It’s a simple cake to put together and works just as well as a breakfast coffeecake.
The original post from 2007 is here: https://lillianscupboard.wordpress.com/2007/09/23/fresh-fruit-kuchen/
3 Tblsp. sour cream 3 Tblsp. milk 3 Tblps. vegetable oil ½ cup granulated sugar ½ tsp lemon peel ¼ tsp salt 1 cup + 2 Tblsp. all-purpose flour ¾ tsp. baking powder ¼ tsp. baking soda 1 lb. fresh fruit, peeled and cored, in thin slices Cinnamon topping: 2 Tblsp. granulated sugar and 1 tsp. cinnamon, mixed together Preheat oven to 350 degrees F In medium bowl, whisk together the sour cream, milk, oil, sugar and lemon peel. Mix together the salt, flour, baking powder and baking soda, and gradually stir into sour cream mixture. Place batter in greased 8 or 9-inch pan. The dough will be stiff and somewhat sticky. Dampen your hands with water and then press the dough into the pan. Arrange the peach slices over the top of the cake. Bake @ 350 degrees F for 20 minutes. Sprinkle cinnamon topping over top of cake and continue baking for 5 more minutes. Place on wire rack to cool for 5 minutes before cutting. Fresh Peach Kuchen
Best when eaten warm from the oven.
Also served: Corn on the cob and open-faced tuna sandwiches with fresh tomato and cheese – broiled to a golden brown. First posted in 2009: https://lillianscupboard.wordpress.com/2009/11/06/tuna-melt-and-butterscotch-kahlua-mousse/
Any kind of good, substantial bread would be fine, but I happened to have some Cracked Wheat bread I just made this week and this worked very well. From 2013: https://lillianscupboard.wordpress.com/2013/03/14/cracked-wheat-yeast-bread/
Sunday Dessert – Cappuccino Chip Muffins with EspressoSpread
Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.
This week’s Sunday dinner is different because my youngest granddaughter is celebrating her 15th birthday and we’ll be at her house for the occasion.
I thought my older daughter and I could have something light here at home in the evening and made my favorite muffins. I always say if I were asked to contribute something to a luncheon for a queen or princess, I would serve these muffins. I would hope her majesty likes coffee because they have a strong coffee flavor. The chocolate chips and the cream cheese spread just add to the enjoyment. From 2010: https://lillianscupboard.wordpress.com/2010/10/30/cappuccino-chip-muffins-and-spread/
2 cups all-purpose flour Grease or place paper cups or silicone liners in a 12-cup muffin tin In a large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt and cinnamon. In another bowl, whisk together milk, butter, egg and vanilla until blended. Make a well in the center of the dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips. Spoon batter into prepared muffin cups; bake approximately 20 minutes @ 375 degrees F or until a cake tester inserted in the center of one muffin comes out clean. Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups. If using silicone liners, remove the muffins in the liners to a wire rack to cool for 5 minutes, then remove from liners. Continue cooling muffins on the rack. Cappuccino Muffins with Espresso Spread
3/4 cup granulated sugar
1-1/2 tsp. baking powder
2 tsp. instant espresso coffee powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 cup milk
1/2 cup butter, melted and cooled
1 egg, lightly beaten
1 tsp. vanilla
3/4 cup chocolate chips (I like Ghirardelli milk chocolate chips)
Preheat oven @ 375 degrees F
These muffins freeze well.
They are delicious plain or extra-delicious served with an Espresso Spread:
4 oz. cream cheese, softened Remove spread to a small bowl. Serve immediately or cover and refrigerate. To serve, let stand 10 minutes at room temperature to soften.ESPRESSO SPREAD
2 Tblsp. chocolate chips (Ghirardelli Milk Chocolate Chips)
1 Tblsp. granulated sugar
1/2 tsp. instant espresso powder
1/2 tsp. vanilla
Mixing can be done by hand, but a small food processor makes quick work of it. Place the chocolate chips in the food processor and grind into small pieces. Add sugar and espresso powder and process to blend. Add cream cheese and vanilla and process until smooth
