Fresh Peach Pie

From The America's Test Kitchen (as you an see some of my lattice slipped but it's still good looking)

INGREDIENTS 

1 recipe for double-crust pie dough (divided into two disks, wrapped in plastic wrap and chill for 30 minutes.  When ready to roll out, allow both disks  to sit at room temp for 30 minutes.

3 pounds peaches, peeled, pitted, and sliced 1/3 inch thick

1- 1 1/4 cups plus 1 tablespoon sugar

1 t grated lemon zest

1 T juice of lemon

1/8 t. salt

2 T low-or no-sugar-needed fruit pectin (like Sure-Jell)

1/4 t. cinnamon

pinch of ground nutmeg

1 tablespoon corn starch

DIRECTIONS

1. Roll one disk of dough into a 12-inch circle on a lightly floured surface, then fit it into a 9-inch pie plate, letting the excess dough hang over the edge; cover with plastic wrap and refrigerate for 30 minutes.

2. Roll the other disk of dough into a 13 1/2 by 10 1/2-inch rectangle, then transfer to a parchment-lined baking sheet. Trim the dough to a 13 by 10-inch rectangle with straight edges, then slice it lengthwise into eight 13-inch-long strips. Separate the strips slightly, cover with plastic wrap, and freeze until very firm, about 30 minutes.

3. Toss the peaches and 1/2 cup of the sugar, 1 t grated lemon zest, 1 T lemon juice and 1/8 t. salt together in a large bowl and let sit, tossing occasionally, until the peaches release their juice, about 1 hour.  Combine in a separate bowl 2 T low-or no-sugar-needed fruit pectin, 1/4 t ground cinnamon and pinch of ground nutmeg and set aside.  Adjust an oven rack to the lowest position, place a foil-lined rimmed baking sheet on the rack, and heat the oven to 425-degrees.

4.  Remove 1 cup of the peach slices to small bowl and mash with fork until coarse paste forms.

5.   Drain the remaining peaches thoroughly through a colander sat upon a bowl, reserving 1/2 cup of the juice. In a large bowl, toss the drained fruit,  1 T. cornstarch,  until well combined.

6.  Transfer the 1/2 cup of reserved peach juice from when you strained the peach slices into a skillet.  Add pectin mixture and whisk until combined. Cook over medium heat stirring occasionally until slightly thickened and pectin is dissolved (liquid should become less cloudy) 3-5 minutes. Remove skillet from head; add peach pies and peach paste and toss to combine.

7.   Spread the peaches into the dough-lined pie plate and weave the chilled strips of dough over the top into a lattice. If strip are too stiff let the strips soften for a bit., then trim, fold, and crimp the edges. Lightly spritz with water and sprinkle with the remaining 1 tablespoon of sugar.

6. Place the pie on the heated baking sheet and bake until the top crust is golden, about 25 minutes. Reduce the oven temperature to 375 degrees, rotate the baking sheet, and continue to bake until the juices are bubbling and the crust is deep golden brown, 25 to 35 minutes longer. Let the pie cool on a wire rack until the filling has set, about 3 hours; serve slightly warm or at room temperature.

Dawn's Hawaiian Haystacks

Melt one stick stick margarine in large skillet

Add 1/2 cup flour to the melted margarine and cook for a couple of minutes stirring til all blended, making sure the flour cooks a bit in the margins

Add:
2 cups broth
2 cups milk

Stir on med til it thickens.

Add 1.5 large cooked, shredded or cubed chicken breast.

Make Rice

Serve with:  coconut, sliced celery, green onion sliced, sliced black olives, chopped tomatoes, pineapple, mandarine oranges and chow mien noodles.

THIS IS SO MUCH BETTER DONE DAWN'S WAY THAN BY USING CREAM OF CHICKEN SOUP.  Thanks Dawn.

Patsy Ourednik's Stuffed Pepper soup

2 pounds ground beef
1 28 oz can tomato sauce
1 28 oz can diced tomatoes, undrained
2 cups cooked rice (TOTAL 2 CUPS IF COOKED.  IF HALFING THE AMT, YOU ONLY NEED 1 CUP OF COOKED RICE WHICH IS LESS THAN 1/2 CUP UNCOOKED RICE.)
2 cups finely chopped green pepper
2 beef bouillon cubes
1/4 cup packed brown sugar
2 t. salt
1 t. pepper

In a large saucepan or dutch oven, brown ground beef; Drain

Add remaining ingredients;

Bring to a boil

Reduce heat:  Cover and simmer for 40 minutes or until peppers are tender. Serves 10

This recipe might have came from her friend Mary Ebosh.  The inscription reads, Here is the recipe.  Pass it around.  Have a very merry Christmas and a happy new year.  Love.  Mary

This is the recipe Patsy ready to me several years ago and it's the one I use and then lost. But in cleaning out her apt I found this on her dresser.

Creamy Syrup from Sophia Corbridge

Creamy or Buttermilk Syrup

1/2 cup real butter

3/4 cup sugar

1/2 cup buttermilk OR 1 tsp. lemon juice and enough milk added to equal 1/2 cup

Bring to a hard boil for two minutes. Remove from heat. Stir in:

1 tsp. vanilla

1 tsp. baking soda

Make sure that your saucepan is very large. The syrup will more than double in size and boil over into a huge mess when you add the soda and vanilla. Serve warm over pumpkin waffles, any waffles, pancakes or french toast! Enjoy!!!

HIGBEE'S MUFFINS

4 cups flour
2 T baking powder
1-1/2 t. salt
1 cup sugar
2 eggs
1-1/2 cup milk
1 cup melted margarine.

In large bowl, stir together flour, baking powder, salt and sugar

Beat together eggs and milk. Then add the dry ingredients. Stir GENTLY with fork, just til ingredients are moistened.

Stir in melted margarine

Divide among 24 paper lined muffin cups

Bake 25 minutes or til done

Debbie Lamvermeyer's Pound Cake

Sift together:
  3 cups sifted flour
  1 t. salt
  1/4 t. soda

Cream together:
  1 cup butter
  3 cups sugar


Will also need 1 cup sour cream


Add 6 eggs, one at a time to the creamed mixture, Beat  10 minutes.  Add 1 t. vanilla and 1 t. almond extract

Add dry ingredients alternately with 1 cup sour cream to the creamed mixture.  Beat well.

Pour into a greased 10" pundit pan

Bake at 325 degree for one hour
May need 15 minutes more
Cool 10 minutes in pan and remove.

Dust with confection's sugar or serve with fruit

Rhubarb Jam

7-1/2 cups rhubarb, cut fine
6 cups sugar
1 6-ounce container of strawberry jello

Mix rhubarb and sugar and let stand overnight

Bring to a boil and cook util tender stirring frequently about 20 minutes.  Remove from heat and add Jello. Stir until dissolved.

Pour into sterilized jars and seal. Store in freezer

AMISH RHUBARB CAKE

1/2 cup Crisco
1 cup brown sugar
1 cup white sugar
1 egg
2 cups flour
1 t. baking soda
1/2 t. salt
1 cup sour milk
2 cups chopped rhubarb
1 t. vanilla
1/2 cup chopped nuts
1 t. cinnamon

Mix Crisco, brown sugar,1/2 cup white sugar, and egg.  Beat well.

Add the flour, baking soda, salt, milk, rhubarb and vanilla.  Beat well and pour into a 9x13" cake pan

Mix the remaining sugar, chapped nuts and cinnamon and sprinkle the mixture over the top of the cake

Bake at 325 degrees for 50 minutes

From Gerry Gerg of Wakeman, OH

AmTestKitchen Classic Chewy Oatmeal Cookies

1 cup flour
3/4 t. salt
1/2 t. baking soda
4 T unsalted butter
1/4 t. cinnamon
3/4 cup brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
1/2 cup vegetable oil
1 t. vanilla
3 cups old-fashioned rolled oats, not quick
1/2 cup raisins, optional...can use chocolate chips

1. Adjust oven rack to middle position and heat oven to 375 degree.  Line 2 rimmed baking sheets with parchment paper Whisk flour, salt and baking soda together in a medium bowl:  set aside.

2.  Melt butter in 8" skillet over med high heat, swirling pan occasionally until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heatproof spatula, until milk solids are dark golden brown and butter has nutty aroma, 1-2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.

3.  Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and egg yolk and vanilla and whisk until mixture is smooth.  Using wooden spoon, stir in flour mixture until fully combined, about 1 minutes. Add oats and raisin, if using, and stir until evenly distributed (mixture will be stiff).  DO NOT USE A MIXER  THIS RECPE WORKS BEST IF ALL THE STIRRING IS DONE BY HAND.

4. Divide dough into 20 portions, each about 3 T or use #24 cookie scoop.  Arrange dough balls 2" apart on prepared sheets, 10 dough balls per sheet. Using your damp hand, press each ball int 2-1/2" disk.

5.  Bake 1 sheet at a time until cookie edges are set and lightly browned and centers are still soft but not wet, 8-10 minutes, rotating sheet halfway through baking  Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.

I made them exactly like this and they make HUGE cookies.  I have also made them a bit smaller.

Lazy Mary's Lemon Tart with tart recipe

TART INGREDIENTS

1. • 1 3/4 cups all-purpose flour
   • 1 tablespoon sugar
   • 1/2 teaspoon salt
   • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
   • 1/4 cup cold vegetable shortening
   • 3 to 5 tablespoons ice water
• Special equipment: a pastry or bench scraper; an 11- by 1-inch fluted round tart pan with a removable bottom; pie weights or raw rice

3. PREPARATION

   1. Blend together flour, sugar, salt, butter, and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
   2. Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)
   3. Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
   4. Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork. Chill 30 minutes.
   5. Preheat oven to 375°F.
   6. Line tart shell with foil or parchment paper and fill with pie weights. Bake in middle of oven until pastry is pale golden along rim, 20 minutes. Carefully remove foil and weights and bake until pale golden all over, 10 minutes more. Cool in pan on a rack.

   Lazy Mary's Lemon Tart

   
   
   • 1large Meyer lemon, cut into 8 pieces  BE SURE TO USE  MEYER LEMON
   • 1 1/2cups superfine sugar
   • 1 stick butter
   • 1teaspoon vanilla
   • 4 eggs
   • Your favorite tart shell  see above....do not bake first unless it's for only a couple of minutes
     
     
     1. Heat oven to 350° F.
     2. Put all ingredients (except tart shell) into a blender and whirl like crazy!
     3. Pour into tart shell.
     4. Bake for 40 minutes or until set, watching so that the top doesn’t burn.
     
     

Chicken Alfredo Stuffed Shells .. Pioneer Woman

Very similar to the one Dawn just posted but this is amazing.

• 20 whole Jumbo Pasta Shells, Cooked And Drained
• 2 whole Boneless, Skinless Chicken Breasts
•  Salt And Pepper, to taste
•  Olive Oil, For Grilling Or Frying
• 3/4 cups Ricotta Cheese
• 3/4 cups Cottage Cheese
• 3/4 cups Grated Mozzarella Cheese, Plus More For The Top
• 2 cups Grated Parmesan Cheese, Plus More For The Top
• 2 whole Eggs
• 1/4 cup Minced Fresh Parsley
• 2 Tablespoons Minced Fresh Basil
• 4 Tablespoons Butter
• 2 Tablespoons Flour
• 2 cups Whole Milk
• 1 cup Heavy Cream, Plus More, As Needed
• 3 cloves Garlic, Minced

INSTRUCTIONS

Preheat oven to 375 degrees.

Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.

In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.

In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.

Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden.

Serve with salad!

Chicken Alfredo Stuffed Shells

Found here:  http://www.delish.com/cooking/recipe-ideas/recipes/a50100/chicken-alfredo-stuffed-shells-recipe/

INGREDIENTS

• 1 lb. jumbo pasta shells
• 2 c. Shredded chicken
• 1 c. ricotta
• 3/4 c. shredded mozzarella
• 3/4 c. grated Parmesan
• 1/4 c. freshly chopped parsley, plus more for garnish
• kosher salt
• Freshly ground black pepper
• 4 tbsp. butter
• 3 cloves garlic, minced
• 4 oz. cream cheese, softened
• 2 c. milk

DIRECTIONS

1. Preheat oven to 350º. In a large pot of salted boiling water, cook jumbo pasta shells according to package directions until al dente. Drain and return to pot.
2. In a large bowl, combine shredded chicken, ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, and parsley and season with salt and pepper.
3. Make sauce: In a skillet over medium heat, melt butter. Add garlic and cook until fragrant, 2 minutes, then add cream cheese and whisk until completely combined. Stir in milk, remaining mozzarella and Parmesan, and bring to a simmer. Season with more salt and pepper. Let thicken over low heat, 3 to 5 minutes.
4. In a baking dish, spread a layer of sauce. Stuff shells with chicken-ricotta mixture and place in baking dish. Spoon more sauce all over shells.
5. Bake until warmed through and bubbly, 15 minutes.
6. Garnish with parsley and serve.

Jocelyn's award winning White Chicken Chili

We love this recipe and it is a little too hard to find on JBird's blog..so I am reposting it. It won me best chili at the neighborhood chili cook off...and 2nd place at the ward cook off...only b/c we ran out of it so some people didn't get to taste it's deliciousness! haha

Jocelyn's White Chicken Chili

1 lb chicken, cooked and cubed               1 ½ tsp garlic powder

1 medium onion, chopped and sautéed          1 tsp cumin

1 can chicken broth                          1 tsp oregano

1 can cream of chicken soup                  ½ tsp pepper

1 small can chopped green chilies            ¼ tsp cayenne pepper

1 can corn                                                  

1 cup water, more or less depending on consistency

2 cans Great Northern beans, drained

Mix all ingredients in stock pot and heat through.  Just before serving add ½ cup whipping cream or evaporated milk and 1 cup sour cream.  Top with cheese and tortilla chips!

Crock Pot Variation- Place uncooked chicken, drained beans and all other ingredients in crock pot.  Cook on high 4-6 hours, low 8-10 hours.