If you dream about fresh peaches in the middle of the winter, this recipe is for you! How to Freeze Peaches and Make Peach Sauce is a a great way to enjoy fresh peaches all year long. This sauce is rich and tasty, full of flavor and perfect for topping ice cream, putting on biscuits, adding to shortcake, cheesecake, or anything you like to enjoy with fresh peaches. The best thing about this recipe, besides the yumminess, is the fact that you can freeze peaches from the summer, and make this recipe in the winter. The peaches freeze quickly and easily, and the "how to" for freezing follows the recipe at the end of this post.
Sunday, August 28, 2016
Wednesday, August 6, 2014
Welcome back to our monthly Foodie Extravaganza!
If this is your first time joining us, the Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you and this month that ingredient is one of my favorite summertime treats...
Thursday, August 8, 2013
Behind The Curtain Dessert Challenge. This is a fun challenge that really gets your creativity flowing. This months two ingredients? Peaches and Cream. Can you say yum!? I wanted to make something special, and several different ideas came to mind, but these Creamy Peach Hand Pies were the clear winner! They are simple to make (I used ready made pie crust), incredibly cute, and you can be sure that whoever tastes these pies will love them!
Creamy Peach Hand Pies
(loosely adapted from A Feast for The Eyes)
3 ripe Peaches
1/4 cup Sugar plus 2 teaspoon Sugar
1 1/2 tablespoons Flour
1 1/2 ounces Heavy Whipping Cream
1 large Egg Yolk
1/4 teaspoon Vanilla
1/2 teaspoon Cinnamon
1 box unbaked Pie Shells
1 Egg, beaten
Peel, halve, and pit your peaches.
Place your peaches in a pan on top of the stove.
Heat the peaches over medium heat until they are soft
and the juices have emptied into the pan.
This will help prevent the crust from becoming soggy.
This should take about 10-15 minutes.
Once the peaches are nice and soft, cut the peaches
into thin slices. Set aside.
Mix together the 1/4 cup sugar, flour and salt.
In a separate bowl , mix together the cream, egg yolk,
vanilla and cinnamon. Add in the dry ingredients and mix
Pour the cream mix over the peaches.
This is the pie mold that I used. It isn't really necessary
to use this mold to make the pies, but it is fun to use!
Place the closed mold on the pie crust.
Cut two for each pie. One will become the
pie top and one will become the pie bottom.
Set your mold up like this. I put 2 teaspoons of
peaches and cream filling in each pie.
Edge each of the pie crust pieces with the beaten egg.
This will help the edges stay together.
Fold the two pie pieces together.
Pierce the pies in a few places, and sprinkle with the
2 teaspoons sugar. Bake at 400 degrees for 18-20 minutes.
Enjoy your pies!
Thanks for joining me today, and please check out
all the other recipes for today's challenge!
Friday, July 15, 2011
1/4 cup Champagne Vinaigrette
1 tablespoon Dijon Mustard
1 cup Vegetable Oil
1/4 cup Olive Oil
1 tablespoon fresh Lime Juice
1 fresh Lime Zest, finely grated
Salt & Pepper
We want to make the vinaigrette first. It needs to refrigerate
for at least 1/2 hour before serving. With vinaigrette, there is never
too much refrigeration! So, pour the champagne vinegar in a bowl.
Add the dijon mustard, and whisk.
Add the vegetable oil and olive oil.
Zest the lime into a small bowl, then put into the bowl
with the oils, and whisk.
Squeeze the lime juice into the bowl, and whisk.
Add salt and pepper. and refrigerate. If there is not enough
champagne taste to satisfy you, add up to another 1/4 cup
of champagne vinaigrette.
Put together your salad, by chopping the romaine,
add a couple grape tomatoes, cheddar cheese, and chop
up a peach. Serve with vinaigrette.
Thanks for joining me today!
Tomorrow we will be making a
Hope to see you then!