Homemade Peaches & Cream Pie

Nothing says Summer more than

all the fresh fruit available.

I can not stop buying it.

For I know that very soon

 all the fruit will be gone.

Well at least the fresh picked

anyway. Yes I know you can get

fruit year around, however I really

believe it doesn't taste the same.

Peaches are one of those fruits

that I only eat fresh during the

Summer months. That being said

I go a little over board...lol.

That is how this Pie came to be.

I had to find a way of using up

some of the "older" peaches

I had  sitting in the fridge.

I was NOT going to toss them out!

Peaches and Cream Pie

3 Cup's Fresh Sliced Peaches

1 Cup Sugar

1/3 Cup All Purpose Flour

1/8 teaspoon Salt

2 Egg's

1/2 Cup Sour Cream

1/8 teaspoon Cinnamon

1/2 teaspoon Almond Extract

1~  9"inch Unbaked Pie Shell*

*I like to use my Cream Cheese Pie Crust

Crumb Topping~

1/2 Cup Sugar

1/2 Cup All Purpose Flour

1/4 Cup Butter~ cold/cubed

Preheat oven to  350

Start by placing the sliced peaches into

your unbaked pie shell.

In a small bowl sift together the

flour, sugar and salt.

In a separate bowl beat together the

egg's, sour cream and extract.

Pour half of the dry ingredients into

the cream mixture. Mix well.

Add in the remaining dry ingredients

and beat well again. Now pour cream

filling over top of the peaches.

*I like to place my pie on a cookie pan

to catch any overflow.

Now it's time to mix up the crumb

topping for this pie. In a bowl sift

together the flour and sugar. Then

cut in the cold butter with a fork or

pastry blender. You will want for the

crumbs to be pea size that

will come together if you pinch it

 between your finger's.

Sprinkle evenly over entire pie.

Place onto the center rack of your

preheated oven, bake for 1 hour.

Let pie cool completely

before serving.

Believe me it is so hard to wait

for it to cool, because the smell

of this pie baking is DIVINE!

It will be worth the wait I promise.

I like to serve it up with some

fresh sliced peaches and fresh

whipped cream.

*This Pie also freezes

really well for up to a month.

Now dive on in, ENJOY!

Lark

Creator/Author of Lark's Country Heart

*I have also shared this recipe over on

my sweet friend Christy Jordan's site~

Southern Plate



Come visit me over at Christy Jordan's Southern Plate

Doesn't this Peaches and Cream Pie

make your mouth water?

Well Y'all can find my recipe

over at my Sweet Friend

Christy Jordan Southern Plate 

where I will be a guest sharing

this recipe. I hope Y'all will

stop in for a visit, and leave a comment.

If you haven't been to Christy's

site yet, you have been missing out!

Y'all will want to grab a glass

of Sweet Tea and put your feet up.

You will also want to become a

follower of

 Christy Jordans Southern Plate~ Face Book Page

See Y'all over yonder!

Lark



Fried Apples~ aka "Cracker Barrel" style

 If you are a fan of the

restaurant Cracker Barrel, you are

going to love this recipe!

The simplicity of this recipe

will have you making it often.

 

Lark's Fried Apples

4 TBSP. Bacon Grease

1/2 C. Brown Sugar~ packed

1/2 tsp. Cinnamon

1/4 tsp. Nutmeg

2 TBSP Cornstarch

1 C. Water

4 Lg. Granny Smith Apples

 

In a large cast iron skillet heat

the bacon grease. (I don't keep bacon

grease on hand, so this gave me the excuse

to fry up a pound!)

This picture looks like there is a ton

of bacon grease in it, however

there is only the 4 TBSP.

In a small bowl whisk together

the brown sugar, cinnamon, nutmeg

and cornstarch. Peel and slice the

apples. I like the apples on the

"thin" side, however you can slice

then as thick as you would like.

Add the sugar mixture to the heated

bacon grease, whisk to blend.

Slowly pour in the water while

whisking. Continue to whisk until

it begins to thicken and boil.

Let it boil for 3 minutes.

Now add in your apple slices.

Turn down your heat, stir until

the apples become fork tender.

Now they are ready to serve up.

You can eat these warm or chilled

which ever way you desire.

These will last  for up to 3 weeks

 in the fridge. I kept a jar of

these fried apples to make a

"Fried Apple Crisp" for dessert

later on in the week.

ENJOY,

Lark

 

 

 

 

 

 



Guest Post By : Life By Jill Marie ~ Strawberry Shortcakes

Your in for a Sweet Surprise today.

I would like to introduce y'all

to a new friend of mine,...

Meet Jill 

(aka: Life By Jill Marie)

I am Jill of Life by Jill Marie.

 I live in Minnesota, I am married to an Elementary Principal. 

We have a 27 year old daughter who is married

 and lives in San Diego, CA.

 A 21 year old daughter who is going 

to school in Minnesota. Plus a 20 year old

 son who also attends school in Minnesota.

 I love baking (not cooking), and love Shabby Chic style!

*Jill on the right*

Although I we have never meet in

person, I have gotten to know

more about her using way

of Face Book-land. 

Jill is so good about making

the kindest comment's on 

many of my recipes.

She seem's to have a very

easy going, positive attitude.

I am sure you will want to start 

following her blog as well.

Just visit Life By Jill Marie HERE.

Now lets get to her fabulous recipe!

STRAWBERRY SHORTCAKES

Strawberries~hulled and quartered,

 sprinkle with a little sugar, set aside
1 pt. whipping cream, 

whip until still peaks form, 

add in some sugar and vanilla,

 refrigerate.

Cakes:
1/2 c. melted butter
1 Egg*

 *(crack this into a 1 C measuring cup
fill the cup with enough milk to reach the top)
1 1/2 C. Flour
1/2 C. Sugar
2 tsp. Baking Powder

Melt the butter,stir in the sugar. 

Add milk and egg. 

Stir in the flour and baking powder. 

Bake in Muffin tins or a 8" cake pan.

 Bake @ 350 for about 20-25 minutes

 or until just lightly golden brown!

Just assemble and serve.

Guest Post from Kelly Scott of "Kelly is cooking"

This is your lucky week Y'all!

Another great Guest Post from

Kelly Is Cooking

My name is Kelly Scott, and I am someone

 who wears many hats. 

 I am a wife to my high school sweetheart

 and best friend. I 

am a mother to Lucy-(22),

 Billy Jack- (19)

 I am a daughter, 

sister, and a home chef. 

 I am a lover of nature and the 

earth. 

I am a lover of life.  I am a child of God.

  I am a teacher, where  I teach to

 inspire students 

grades 10 -

12th.

 In Biology, AP Biology and

 AP Environmental Science.

Lime Chicken:

1 cup freshly squeezed lime juice (5 to 6 limes)

1/2 cup freshly squeezed orange juice (2 oranges)

1 tablespoon chili powder

1 tablespoon minced fresh jalapeno pepper

 (1 pepper seeded – leave seeds in if you like a little heat)

1 tablespoon minced fresh garlic (3 cloves)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

6 boneless chicken breasts –

 pounded to the same thickness all over

Directions

Combine the lime juice, orange juice, chili powder, 

 jalapeno pepper, garlic, salt,

 and pepper in a large bowl.

 Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil

to prevent the chicken from sticking. 

Remove the chicken breasts from the marinade, 

sprinkle well with salt and pepper,

 and grill them skin-side down for about 5 minutes,

 until nicely browned. 

Turn the chicken and cook another 5 minutes.

 Repeat this turning process every few minutes

 until the chicken is done. 

Remove from the grill to a plate. 

Cover tightly and allow to rest for 5 minutes. 

Serve hot or at room temperature.

Black and Red Fiesta Beans and Rice

2 cups brown rice

1 (14.5 oz.) can diced tomatoes with green chili

1/2 cup prepared salsa 

(Or use your homemade salsa too.)

1 tablespoon onion flakes

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 (15 oz.) black beans, rinsed and drained

1 (15 oz.)  red kidney beans, rinsed and drained

1 (11oz.) can corn, drained

Salt and freshly ground black pepper

Directions:

Cook rice according to package directions. 

Meanwhile, combine remaining ingredients

 in a large saucepan cook medium-high heat.

 Bring to a simmer. Simmer until rice is cooked. 

Fold in rice and season to taste with salt and black pepper.  

This recipe make's a lot of portions.

 The leftovers are great to use in other dishes.

Guest Post ~ Bobbi's Kozy Kitchen making Summer Shrimp Roll's

Another great guest post from a 

Fellow Foodie Friend!

Bobbi has to be one of the strongest 

women I have had the privilege to

 get to know a little bit better through her

post's and updates on Face Book.

I am confident in saying that after

reading this post you will also

want to get to know her better!

You can follow Bobbi on her

Face Book Page HERE.

You can also become a follower

of her Blog Bobbi's Kozy Kitchen HERE.

 So here is a little bit about BOBBI...

I wasn't raised in a foodie family. My Mom had a hand full of "go to" dinners. Monday night Meatloaf, and Tuesday night Tuna Casserole, etc. Many of her recipes called for canned soups, and the sides consisted of processed boxed foods. Both of which were high in sodium and/or fat. Many of my comfort foods ended up revolving around those items. Mac and Cheese (yes the blue box folks), cream of mushroom soup, etc. I hated just about anything in vegetable form and refused to eat them.

In 2004 I underwent Gastric Bypass surgery, 

which helped me to lose 160 pounds. 

Through that process I began searching for new recipes to showcase great food with good flavor. It became all about quality to me. 

That is when I became addicted to cooking. I have TONS of cook books, watch countless cooking shows, and my house is littered with all types of cooking magazines.

Having only done "basic cooking" before my surgery, I was so happy to find recipes that tasted wonderful but didn't require a culinary degree to prepare them. Fresh herbs and veggies took over in a kitchen that had been more accustomed to seeing fast foods and Hamburger Helper.

In 2010 I was diagnosed with breast cancer. I had been in school full time, but ended up having to drop out due to surgeries and recovery time. I am now cancer free, but during my time at home my kids pushed me to start my own blog. When I first began cooking I looked to someone that was not intimidating to follow, that person was Rachael Ray. My kids began referring to my "tinkering" with recipes as "Rachael Raying" them.

When the movie Julie and Julia came out they immediately began hounding me to start a blog of my own. I brushed it off as silly and told them no one would be interested in reading what I had to say. But when I was home with Dr's orders to not lift, push, pull, etc. anything and found myself with so much time on m hands I gave their prodding some thought and decided I wanted to give it a try.

My first blog was called Bobbi Renee and Rachael Ray. But after a few weeks I was emailed by a few people telling me that copyright might be an issue so I created Bobbi's Kozy Kitchen. That was in May of 2011. Now I can't imagine what I would be doing other than this. Cooking has become a passion to me. I used to say I lived to eat, now I live to cook. 

If you are loved by me I am cooking for you!  

Summer Shrimp Rolls

Last week I was flipping through the pages of my Everyday with Rachael Ray magazine looking for ideas for this weeks recipes. I knew I wanted to find some seasonal things to cook since summer is almost over. I wanted to find a way to hold on to it as long as possible. So there I was flip......flip....flip.....TADA!! This recipe screamed at me MAKE ME MAKE ME, and my response was HECK YA! Some people talk to their pets, I evidently talk to food magazines. OK OK yes I talk to my pets too. Hey you have to find conversations wherever you can when you live in a very small town. Ya, I know, You are right, I am just weird *sigh*.

Anyway, off of my mental health issues

 and on to the food, this recipe calls

 for shrimp which I LOVE.

 I have wanted to try making lobster 

rolls, but with lobster being soooo expensive,

 (and this girl trying to cook on a budget) 

shrimp was right up my alley. 

What a nice surprise it was when I went

 to the store and the shrimp was on sale!

I hadn't really shared my recipe plan

 with anyone, so when I started to prepare

 this dish and the shrimp came out 

I had everyone's attention. 

Well, not my Dad, but Kevin and Seth were 

both hanging over my shoulder

 to see 

what I was making. 

Seth's response was 

OMG,

 I am so excited!

 Kevin was intrigued however a little 

hesitant because he is not a big fan of pesto. 

Seeing that this recipe calls for 1/4 C. of pesto. 

It made me a bit uneasy yet the picture

  looked so incredibly yummy it didn't

 give me much pause to think.

I will tell you that this is the perfect meal 

for a warm summer day. 

They are cool and creamy and so tasty.

 Kevin ate three rolls himself!

(I guess he decided pesto wasn't so bad after all.)

I think these are so pretty with all 

the summer colors in them.

 The corn takes on a bit of shrimp flavor

 because you throw it in with the shrimp

 right as it is done cooking. The green onions,

and red pepper's give the rolls

 just enough crunch. 

I am telling you... that before Summer

 is over you HAVE to try these! 

 Summer Shrimp Rolls

1 1/2 teaspoons extra-virgin olive oil (EVOO)

1 pound large shrimp, peeled, deveined and chopped

3/4 cup fresh corn kernels (from about 2 ears of corn)

1/4 cup mayonnaise (can use reduced fat or fat free)

1/4 pesto, fresh or store bought

2 tablespoons fresh lemon juice

1/2 red bell pepper, diced

3 green onions, thinly sliced (whites and greens)

Salt and pepper

4 hot dog buns

 (I will tell you we had 6 with enough leftover for 1 more)

In a medium skillet, heat the olive oil over medium-high heat.

 Add the shrimp and cook, stirring, until opaque,

 about 3 minutes. Remove from the heat, 

stir in the corn, let cool.

In a medium bowl add the shrimp corn mixture,

 bell pepper and scallions, toss.

 Season with salt and pepper. 

Serve in the hot dog buns.

Strawberry Coconut Tres Leches Trifle

While I am away for a few days,

I had asked a few fellow Foodie

Friends to share a recipe with you all.

Carol is a friend I have yet to meet in

person, however I DO KNOW

she is very sweet, and giving!

She has supported me not

only in following my blog also 

on my Lark's Country Heart Face Book Page . 

She has given donations to 

help me participate in the 

Susan G. Komen 3-Day for the Cure.

I always see her "paying it forward"

to others. I am honored to call her

my friend! Thank you Carol for 

helping me out! (((hugs)))

Please go Support Carol

on her Face Book Page HERE

And also on her

 Pampered Chef Web Page HERE

So here is a little bit about Carol:

 A New Englander by birth and upbringing, I fled the cold weather and moved to Southern California 20+ years ago.
I have a crazy high stress full time day job and am a Pampered Chef Consultant in my spare time. It’s fun, good for my sanity and allows me to generate some additional income every month that I can contribute in support of various charities that are near and dear to my heart.  I love helping others near and far!

Simple, quick and elegant!

 This light and refreshing this trifle uses just 8 ingredients 

and weighs in at just 220 calories per serving so we can all enjoy it!Strawberry Coconut Tres Leches Trifle
1 lb  fresh strawberries, divided
3 pkg (3 oz each) soft ladyfingers (about 24 total) (see Cook’s Tip)
1 can (14 oz) sweetened condensed milk, divided
1 can (14 oz) unsweetened coconut milk, divided
1 container (8 oz) sour cream
1 container (12 oz) frozen whipped topping, thawed, divided
1 pkg (3.3 oz) vanilla instant pudding and pie filling
1 tsp Korintje Cinnamon
Preparation:

1. Set aside one strawberry (a nice big red one) for garnish. Hull and slice remaining strawberries. Cut ladyfingers into 1-in. pieces; set aside.

2. Whisk together 1/2 cup of the condensed milk, 2/3 cup of the coconut milk and sour cream in large Bowl. Add ladyfingers and toss gently.

3. Attach open star tip to pastry bag or accent decorator. Fill with 1 cup of the whipped topping. Combine pudding mix and remaining coconut milk in Mixing Bowl; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in remaining whipped topping.

4. To assemble, place half of the ladyfinger mixture into Trifle Bowl; top with half of the strawberries. Spread half of the pudding mixture over strawberries. Repeat layers one time. Pipe whipped topping over top; garnish with strawberry fan.

Yield: 24 servings  Nutrients per serving: Calories 220, Total Fat 10 g, Saturated Fat 8 g, Cholesterol 10 mg, Carbohydrate 29 g, Protein 3 g, Sodium 160 mg, Fiber 1 g

Cook's Tips: 

Ladyfingers are sheets of sponge cake that can be separated into long ovals and are found in the bakery section of most grocery stores.

One 16-oz frozen pound cake, thawed, trimmed and diced into 1-in. cubes, can be substituted for the ladyfingers, if desired.
To create strawberry fan; Take the strawberry by the stem with one hand, and with the other use a paring knife to cut slices into the strawberry. You want to stop slicing just short of the very cap/stem end of the strawberry. Cut between 5 and 7 slices or so, depending on the size of the berry.  
I hope you’ll drop by and visit me at www.facebook.com/PamperedChefConsultantCarolsCorner

Subscribe to my e-newsletter to receive free recipes, special offers, time and money saving tips and tricks, and new ideas every monthwww.tinyurl.com/pccbnewsletter