Fresh Peach Brown Sugar Pie

The second of the two pies I made at Christmas time.  This was my hubby's favorite of the two... Pear Anise Pie & this one.  You can find the Pear Anise Pie recipe in the previous post.  Enjoy!!

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Fresh Peach Brown Sugar Pie

Prep Time: 30 mins  *  Total Time: 1 1/4 hrs  *  Yields 1 9" pie

 

2 (9 inch) Pie Crusts

1/2 cup Sugar

1/4 cup Brown Sugar

3 Tbsp Flour

1/2 tsp Cinnamon

1/8 tsp Salt

5 cups fresh Peaches, peeled & sliced

1 Tbsp Lemon Juice

1/4 tsp Almond Extract

2 Tbsp Butter

Preheat oven to 425 degrees.

Stir dry ingredients together.

Sprinkle peaches with lemon juice & almond extract.

Add dry ingredients & toss gently to mix.

Dump into pastry lined 9" pie pan, dot with butter & add top crust.

Cut vent holes.

Bake until bubbles & crust is browned.  About 35-45 minutes.

Pear Anise Pie

For dessert after Christmas dinner I had baked two pies.  This Pear Anise Pie & a Fresh Peach Brown Sugar Pie.  Both of these pies were really good!!  I don't believe I've ever had a pear pie... but the thought of pear & anise flavors together made my mouth water.  I could literally feel the drool dropping onto my shirt. lol  Look for the Fresh Peach Brown Sugar Pie recipe on the next post.

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Pear Anise Pie

For the Crust:

·  2½ c all-purpose flour

·  1 t salt

·  1 T sugar ½ lb (2 sticks) cold unsalted butter, cut into ½-inch pieces

·  1 c water with ice

·  ⅛ c cider vinegar

For the Filling:

·  6-8 Bosc or Bartlett pears, just barely ripe and a little firm

·  Juice of 3 lemons

·  ¾ c white sugar

·  4 T all-purpose flour

·  2½ t anise seed, divided, or 1 t anise extract

·  ⅛ t allspice

·  ¼ t salt

·  2 dashes of old fashioned bitters (found at the liquor store)

·  1 egg

·  1 T milk

·  Demerara sugar (found in sugar section at grocery store)

1.     One day ahead, make crust: Whisk flour, salt, and sugar in a large bowl. Add butter and toss. Use a pastry blender to cut the butter into the flour, working quickly until mostly pea-sized pieces of butter remain.

2.     Combine the ice water and vinegar and sprinkle 4 tbsp over the flour mixture and mix with a spatula. When the liquid is fully incorporated, add more, 1-2 tbsp at a time. Mix until dough comes together in a ball, with some dry bits remaining.

3.     Squeeze lightly with your fingertips to bring dough together, sprinkling dry bits with more liquid if necessary.

4.     Divide dough in half, shape into flat discs, wrap in plastic, and refrigerate for at least an hour (overnight is preferred) before using.

5.     Preheat your oven to 425°F. Core, peel, and slice the pears to about ¼ inch thick with a sharp chef’s knife. Place in a large mixing bowl and coat with the lemon juice to prevent browning. Add in the anise extract if you are using.

6.     Combine the sugar, flour, 1½ tsp anise seed (if not using extract), allspice, salt, and bitters in another bowl; lightly whisk to combine. 

7.     Gently combine the pears with the flour and spice mixture.

8.     Remove the crust from the fridge and gently place the pear mixture into it.

9.     Arrange the lattice crust on top and trim or fold the ends to match the edge of the bottom crust. Roll the crust in from the outer edge to seal the two layers together. Flute the edges, going around the crust, pressing the top and bottom crusts together with your fingers.

10.  Place pie in the fridge for 20 minutes to firm up the crust.

11.  Remove pie and brush crust with remaining egg beaten with 1 tbsp milk. Sprinkle with Demerara sugar and anise seed.

12.  Bake at 425°F for 15-20 minutes on a rimmed baking sheet on the bottom rack until crust just starts to brown.

13.  Reduce the oven temperature to 350°F, move the pie to the center rack, and bake for 45-55 minutes more. Pie is finished once juices are bubbling, you can easily poke a knife or skewer into the pears, and the bottom crust is browned. (Using a glass pie pan makes this easier to see.)

14.  Cool, slice, and top with freshly whipped cream with a little honey stirred in.

 

Scalloped Potatoes with Creme Fraiche

These scalloped potatoes were very, very good.  I couldn't find creme fraiche in the store... so I used regular sour cream as a substitute.  Next time I will plan ahead & find or make the creme fraiche, which will add a slightly different, rich flavor.  I didn't have a mandoline to slice the potatoes super thin... so it took me a  while to cut up the potatoes.   I decided that I liked these so well that I bought a mandoline. lol  Try them & see if you like them... I bet you will!

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Scalloped Potatoes with Creme Fraiche

Recipe courtesy Food Network Magazine

Prep Time: 25 min  *  Inactive Prep Time: 10 min  *  Cook Time: 1 hr 5 min

Serves: 8 servings

 Photograph by Con Poulos

2 cloves garlic, smashed

3 tablespoons unsalted butter

3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled

3 cups half-and-half

1/2 cup creme fraiche (I included a recipe below)

2 tablespoons all-purpose flour

2 teaspoons chopped fresh thyme

1/8 to 1/4 teaspoon ground mace

Kosher salt and freshly ground pepper

1/4 cup chopped chives

Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.

Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.

You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes. 

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Creme Fraiche

1 cup (240 ml) heavy whipping cream*

1 tablespoon buttermilk

*If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.

In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency.  Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature.  The creme fraiche is ready when it is thick with a slightly nutty sour taste.  Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.

N'awlins Bread Pudding with Bourbon Sauce

I love bread pudding... so when I saw this recipe I just had to make it.  I made this & served it at Christmas dinner.  My Father-in-law liked it so much he asked for the recipe!  And they (father & mother-in-law) are always jabbing me about not being able to cook... pffffft!! lol   There's a big difference between not knowing how to cook & not wanting to cook. lol

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N'awlins Bread Pudding with Bourbon Sauce

Recipe & pictures courtesy of PaulaDeen.com

Makes 15 servings

INGREDIENTS:

1 (16-ounce) loaf French bread
3 cups sugar, divided
5 large eggs, lightly beaten
2 cups half-and-half
3 teaspoons vanilla extract, divided
1/2 cup raisins
1 cup firmly packed light brown sugar
3/4 cup butter, softened and divided
1 1/2 cups pecan halves
1/3 cup bourbon

STEPS:

1. Preheat oven to 350°. Tear bread into small pieces; arrange in bottom of a 13x9-inch baking dish. Cover loosely with a paper towel, and allow to stand at room temperature several hours or until bread is stale and dry. (Or, to speed up the process, place bread on a baking sheet, and bake at 300° for 15 minutes or until bread is dry.)

2. In a large bowl, combine 2 cups sugar, eggs, half-and-half, and 2 teaspoons vanilla; pour over bread in baking dish. Sprinkle raisins on top; press top of the mixture with the back of a spoon to make sure all bread is covered with egg mixture. Let stand for 20 minutes.

3. In a medium bowl, combine brown sugar, ¼ cup butter, and pecans; sprinkle over top of bread mixture. Bake for 35 minutes or until a knife inserted in the center comes out clean.

4. In a medium saucepan, whisk remaining 1 cup sugar and remaining ½ cup softened butter over medium heat. Cook, whisking constantly, 3 minutes. Remove from heat, and cool slightly. Add remaining 1 teaspoon vanilla, stirring until combined. Add bourbon, stirring until smooth. Pour over warm bread pudding.

OMG! These Parker House Rolls are so easy & yummy!!

It's been years really since I tried making rolls or yeast bread from scratch.  I looked over this recipe & thought that it didn't look too hard, after all, I was making a complete Christmas dinner as well so I didn't want to spend a ton of work on rolls.

I  was happily surprised to find that this recipe was easy & when I worked with the dough to shape it, it wasn't so sticky that I had a hard time getting it off my hands.

These rolls are light & buttery!!  We all loved them!!

I do want to mention... make sure that your milk, eggs & melted butter are at room temp... or you will throw the recipe off.  I was in a hurry the second time I made this recipe so my milk & eggs weren't at room temp.  This made it so that the yeast didn't rise as quickly.

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Parker House Rolls

Recipe by Alex Guarnaschelli

Photos by Jim Franco for Food Network Magazine

Prep Time: 50 min  *  Inactive Prep Time: 2 hr  *  Cook Time: 20 min  *  Serves: 24 rolls

·        1 1/4-ounce packet active dry yeast

·        1/2 cup sugar

·        7 1/2 to 8 cups all-purpose flour, plus more for dusting

·        12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing

·        2 cups whole milk, at room temperature

·        2 large eggs, at room temperature

·        1 tablespoon kosher salt, plus more for sprinkling

Bloom the yeast:

Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly).

Next gently stir in 1 cup flour. Set aside near the stove while you prepare the dough. 

Make the dough:

Mix the melted butter and milk in a mixer with the hook attachment on low speed. I do not have a stand mixer, so I mixed everything with a wooden spoon until I had to used my hands.  Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky. 

 

Let it rise:

Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume. 

Shape the dough:

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin). 

Cut the dough:

With the short side in front of you, cut the dough in half lengthwise with a floured knife.

Then slice crosswise into 12 strips. 

 Shape the dough:

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half.

 

Next, tuck the overhang underneath.

 Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.) 

 Bake the rolls:

Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately. 

Spiced Tea Mix to warm your sole.

Spiced Tea Mix

Photo by: Taste of Home

 

42.2 oz     Orange Breakfast Drink Mix (i.e. Tang)

1 c  Sugar

5 oz (10 Tbsp)   *Sweetened Lemonade Drink Mix

3 oz  Unsweetened Instant Tea

2 ¼ c  Red-Hot Candies

2 tsp each:  Ground Allspice, Cinnamon, Ground Cloves & Ground Nutmeg

1.     Combine all ingredients.  Store in an air tight container in a cool dry place for up to 6 months.

2.     To Prepare Tea:  Dissolve 4 tsp mix in 1 cup boiling water, stir well.

Yield:  10 cups mix /  120 servings

*I had a big container of Country Time Lemonade so I just measured out 10 Tbsp. of that.