Monday, August 24, 2009

French Peach Pie

This is our favorite pie recipe that we use for either apples or peaches.
I have a big box of peaches almost ready to can.
A few of the peaches are ready to use and
I just can't wait to taste these beauties!
(Oh, and this recipe has a 'secret ingredient'
but I won't reveal that to you just yet!
First you have to promise not to share this recipe with
just anyone, but only to very special people ~ that is
the way I received it ~ about 30 years ago ~and
that is why I am now sharing it with you!)
Now, let's bake a pie!
Prepare and set aside one unbaked pie shell
(or use a pre~made one like I did today)
Select 8 large ripe peaches (or apples). Peal and slice into a bowl
into which you have measured and mixed together:
1/2 Cup sugar
1/4 Cup flour
1/2 teaspoon cinnamon
Stir to coat fruit.
Spoon into prepared pie crust, heaping the fruit
in the center, and sprinkle
with 2 Tablespoons lemon juice
In a small bowl, combine with a pastry blender
or two knives or even your (clean) hands:
1 Cup flour
1 scant Cup sugar
3/4 Cup butter
Top fruit with butter mixture
(Now for the secret part!)
Center the pie into a large, heavy brown paper bag!
Close the open end by folding a couple of times
(if long enough)
or by stapling
or with paper clips.
Try to not have the bag touch the top of the pie.
Place on baking sheet and bake at 400* for 15 minutes
then turn the oven down to 350* and
continue baking for an additional 45 minutes.
Do Not Open The Oven Or The Bag
during baking!
Remove from oven and let pie remain in unopened
bag for another 15 minutes.
After the 15 minutes, cut or tear open the paper bag
and reveal the most delectable pie you've ever eaten!
This pie is best the first day, while the topping is still
crisp, but you usually don't have to worry about that!
It never lasts long!

Extra special with a scoop of French Vanilla Ice Cream!
Bon Appetit!

Wednesday, August 19, 2009

Sweet/Hot Dill Pickles

3 quarts thinly sliced cucumbers

To each jar add:

1 head of dill

2 cloves of garlic, crushed

1 or 2 small dried red peppers

Bring to a boil:

4 cups sugar

4 cups cider vinegar

4 Tablespoon pickling salt

Pour over cucumbers in jar and put sterilized lids and bands on jars.

Process in boiling water bath 10 minutes.


This recipe is only for 3 quarts of pickles.

I double it and make many batches.


These are our favorite pickles! I hope you try them! ;~P

Wednesday, August 12, 2009

Banana Bread Deluxe

Because we had lots of overripe bananas!

2 cups sugar
1 cup shortening
6 ripe bananas
4 large eggs
2 1/2 cups flour
2 teaspoons soda
1 teaspoon salt
1 cup chopped nuts (opt.)
Cream shortening and sugar in mixer. Add very ripe bananas and eggs alternately.
(If bananas are not too ripe, they are best mashed ahead of time)
Add sifted dry ingredients
(I never sift ~ I put dry ingredients into a bowl and stir well with a wire wisk)
Mix until moist
Fold in nuts if desired (I don't! I'm a purist~no sugar or cream in my tea and no nuts in my banana bread!)
Spoon into 2 greased loaf pans ~ bottom and sides
Bake 350* 1 hour or until toothpick comes out clean
Cool completely
(I think I must be a non-conformist! I can't wait for it to come out of the oven, much less wait till it is cooled! But I have to say ~ this is better the next day when the top gets sweet and sticky!)
(I'm sure you will! ;~} )