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August 3, 2017

Here is the pie of the month for August! This easy freeze-ahead dessert comes from the June 2017 issue of Southern Living magazine.  They refer to it as 'peach melba ice-cream pie', because traditionally 'melba' is a dessert of peaches, raspberry sauce, and vanilla ice cream.  This pie has the peaches and vanilla ice cream.  It does not the raspberry sauce; rather, it has raspberry sorbet as one of it's layers.

The best way to prepare this pie is to make it a day ahead.  It does involve quite a bit of chilling time.  The good news is that it's really easy to put together with very little baking time.  Take the time to freeze the layers properly for clean, sharp layers when you serve the pie slices to your guests.  Enjoy the taste of summer with this delicious peach ice cream pie!

Bon Appetit!

Tips:

I could not find Anna's thin almond cookies, so I used a different brand of thin almond cookies.  The crust turned out perfect!

When pressing the cookie crumb mixture int...

July 13, 2017

I will try my best to describe how good this cake is.  But until you make it and taste it yourself, I am afraid my words will not do this recipe justice.  If you love peaches and have good peaches available, I encourage you to try this cake.  The wonderful thing about upside-down cakes is that they look really impressive, but they are deceptively easy to put together.  Your friends and family will be in awe of your baking skills, and once they taste this cake, you will have them begging for more.  I assure you - they will be impressed!

I'll tell you a little bit about this cake to give you an idea of how it will taste.  I believe what sets this cake apart from others is the nutmeg.  You can use purchased ground nutmeg or using a micro plane and a whole nutmeg, grate in a few swipes of this awesome spice - just a pinch of it will do.  The flavor will have people wondering what that delicious taste is.  Now, if you hate nutmeg, by all means leave it out of your cake, i...

June 1, 2017

This is the recipe I use when I make a double crust pie.  I found this gem in a magazine in the late 80's and have been using it ever since.  I am the first to admit pie crusts can be a challenge, and my advice to you is to make a lot of pie.  Practice makes perfect.  Please refer to my earlier blog post on pastry dough tips as most of the tips apply with this recipe too.  I have a few additional tips below specifically for the double crust pastry in order to help ensure success in your pie making endeavor.  

Bon Appetit!

Tips:

Before placing the second pie dough over the filling, moisten the edge of the pastry in the pie plate.  Do this by dipping your finger in water and running your moistened finger on the pastry edge.  I usually have to dip my finger in the water several times throughout the process.  

Make sure to gently pinch the two crusts together.  You may want to trim any excess pastry edge.

I like to fold the rim of the pastry dough away from me - to...

January 12, 2017

I love smoothies! My family and I enjoy all sorts of smoothies, but these two recipes are family favorites. The first (shown in the picture to the right) is my Mango Tango Smoothie. The second is my Peachy Peach Smoothie. And yes, I made the names up myself! Aren't they awesome?

I have been throwing together smoothies for several years now and somewhat recently found the secret to making a thick creamy smoothie.  The secret is simple enough - avocados!  I know that some of you might be skeptical, but I can say with certainty that you will definitely taste the depth and richness that an avocado lends to the smoothie.  I prefer having a thick smoothie, so I tend to make sure that they are very thick (I usually eat it with a spoon, but you can drink it too).  If you prefer a thinner smoothie, just add more liquid to the recipe.  You can use coconut water, filtered water, or any juice on hand.  Just be careful with how much juice you add as it may overpower the natural flavor of the smoothi...

July 29, 2016

Here are some useful tips for peeling peaches!  This goes along with our featured July pie, but if you make any sort of peach dessert, this tip will come in handy.

Directions:

Place peaches in boiling water for about 30 seconds to 1 minute.

Remove carefully, and place in a large bowl of ice and water.

The skins should easily peal off with the help of a paring knife! 

Hope this pealing tip was helpful!  Bon Appetit.

(edited by Anna Weicht)

July 29, 2016

There is just something about pie.  A good pie can do wonders for a bad day.  I have been making pie for twenty something years, and it truly is one of my favorite desserts to create.

As a young bride, I was determined to master the "art of pie"!  It is my husbands favorite dessert, and being an over-the-top-in-love newlywed, I  wanted to please my man with pie!

I have tried many  pastry recipes over the years, and I have found two that work perfectly for my needs.  I have not included them in my pie recipes, because I have found that most people have their own favorite pastry dough recipes.  Or they prefer to get their pastry shells at a grocery store.  If you are interested in a blog post on pastry dough or even a video demonstration on how I do my pie crusts, let me know in the comment section or through our other social media.

I thought it would be fun to feature a new pie every month (since I tend to make so many of them).  As an added bon...

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