We have been enjoying summer’s bounty in the form of beautiful peaches from Clarksville.
We picked quite a bit week before last, then mom brought me some more this weekend. YUM!
Nothing is better than fruit off the tree. I still can’t eat bananas or peaches from the store. Not the same! I made my sweet mom-in-law’s peach pie recipe twice with them. Once for us (sorry to say we ate it before I took a picture) and once for the awesome staff at school (still, no picture.) It is a super easy pie and so tasty! Normally I make jam, but since I still have some from 2 yrs ago that I probably should throw out I’m thinking “Hey, my family doesn’t really eat jam.” Maybe I’ll can a jar or two.
Peach Custard Pie
2 cups of sliced or chopped peaches (peeled of course!)
1 cup sugar (I use raw sugar)
1 1/2 Tablespoons of flour
2 eggs
2 Tablespoons of butter
vanilla or almond extract (to your liking)
Fill an unbaked pie crust with peaches. *I use the two cups, then add more to fill up the crust after the rest has been added.
Mix sugar, flour, beaten eggs, melted butter and vanilla and mix ’til it looks nice and yellow. I like to add a little cinnamon too.
Pour in crust over peaches and add more peaches if you want to!
Bake until done!
I made Peach Ice Cream last night and it is delicious.
I sort of made it up from about 3 recipes. Think this is what I ended up with:
Peach Ice Cream
1 pt of cream
6 cups of milk
3 cups of sugar (I didn’t have 3 so it was like 2 1/2 of raw sugar)
vanilla
6 eggs
10 peaches
I put the peach slices I’d cut up earlier in the blender. Think I had about 6 cups, maybe less. Mix til smooth (less if you like chunky.)
Add eggs and sugar and blend
In large pan heat heat rest of ingredients over med. low heat until warm.
Add peach/egg mixture to this and mix.
Cook til fairly warm.
Put in ice cream maker and mix according to directions. (Mine is small and didn’t make all this. I need to make it MUCH smaller next time, but guess we will have some tonight too!)
My daughter had a Spanish final project to do and decided to do a presentation on flan.
She did the project by researching the history of flan (which was very interesting believe it or not) and then making a traditional flan and making a power point presentation on it all. I think she did a great job.
Her finished project (not quite cooled so it looks a little lumpy)
Here is the recipe she used from Cocine A Gusto, a great cookbook I picked up when mom lived in Puerto Rico. It’s published by the University of Puerto Rico, but is actually a really old cookbook originally- I think the first publishing date is in the 1950’s. (That made for interesting Spanish cooking terms.)
The recipe: (translated for your pleasure)
Flan
6 eggs
3/4 cup of sugar
3 cups milk
1/2 teaspoons of salt
1/2 teaspoon of vanilla (we used 2)
For the Caramel-
1 cup sugar
2 tablespoons of water
Beat the eggs enough to mix the yolks and whites. Add the rest of the ingredients and stir. Prepare the caramel and pour a little in the bottom of each of the molds or ramekins. Fill the molds and place in a pan with some hot water (water bath or bain marie.) Cook in the oven (not preheated) at about 350 for one hour.
Makes 8 flans.
Making the caramel (cook the sugar in a pan stir until it browns and bubbles)
The kids wanted those stupid Molten Lava Cakes that they get when we go out to eat sometimes. I told them we’d make them tonight. So easy!
I used Paula Deen’s recipe here. (Thank you Paula and the Food Network!)
Talk about bad for ya! Don’t think this on is on “Lose It.” I won’t be able to eat anything tomorrow!
Molten Lava Cakes
(Makes 6)
Ingredients:
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
*I didn’t have bittersweet chocolate, so I used chocolate chips and some unsweetened dark chocolate to equal 8 ounces.
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur (*I was out so I used good rum instead.)
Directions:
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
