I took a bit of time making this – including making my own beef broth. I had a small roast in the freezer that was asking to be used, so I cut it up and used few of the outside pieces to make the broth. Just put in water with salt and a bit of black pepper, bring to boil and boil for about 45 minutes to an hour.

I don’t have to tell you that the pie was out of this world – there really is something special that beer adds to cooking – the meat was tender and all of it was very tasty. Here is the recipe and step by step directions for you:

Beef Pot Pie Made With Beer:

Ingredients:

•  1/2 cup of flour
• 1 teaspoon of salt – divided into 2
• 1 teaspoon of black pepper – divided
• 1 – 1/2 – 2 lbs. of lean beef stew meat
• 2 tablespoons of olive oil
• 1 lb. of new potatoes,cubed
• 2 cups of baby carrots – sliced
• 3/4 cup of chopped onion
• 3-4 cups of celery – cut into small pieces
• 1 cup of sliced fresh mushrooms
• 1 cup of dark beer
• 2 cups of beef broth
• 1 teaspoon of thyme
• Pie crust

For pie crust recipe, check out my Flaky Pastry recipe – easy to make and much better than anything you can buy ready made!

Rich Flaky Pastry Recipe

Pot Pie Directions:

Getting all your ingredients together before starting to cook is always a good idea. It makes the task easier and as I always say – you won’t forget or miss anything

If you are using a small roast, cut it up to size you like having in your stew or meat pies. I had a small roast and this is how I cut it, saving the outside pieces to make beef broth.

Just putting few pieces into cold water with salt and a bit of black pepper, bringing it to boil and cooking for 45 minutes to an hour will give good enough broth to use in this recipe.

I cut up baby carrots, celery,onion and fresh mushrooms and mixed them together. I also had some frozen mixed vegetables left in the freezer – they were green bean, cauliflower,broccoli and carrots – I used them as well.

I used small golden baby potatoes and cut them up into serving pieces

Put flour into a disposable plastic bag, add meat and shake to coat the meat pieces well. Don’t do all the meat at the same time – it is easier to coat the pieces of the bag is not full

Once the meat pieces are coated, you will be ready to cook them before adding them to rest of the ingredients

Put oil into a large pan and brown all the flour coated meat pieces

Remove meat from the pan and add beer, broth thyme and remaining salt and pepper. Bring to boil and cook for about 5 minutes

Mix meat pieces and all the vegetables in a caserolle pan and pour beer mixture over it. Bake for 2-1/2 – 3 hours at 350F and then let stand at room temperature for about 15 minutes. You can use this time to make your pastry.

Tunr your oven up to 425F. Place crust over the pie, pressing edges to seal. Cut slits in the crust to allow steam to escape and bake for 15 – 20 minutes or until crust is golden brown.

Cool slightly before serving

I serves our dinner with flaky rolls and the here you have the verdict:

Deeeeelicious!

Hope you enjoyed this recipe – please send me your comments, suggestions adn experiences. Your input is always welcomed and very much appreciated

Sweet Potato Pie with Pecan Topping

Ingredients:

• 2-3 sweet potatoes, peeled and cut into 2 inch chunks
• 2 large eggs
• 1/3 cup plus ½ cup of packed light brown sugar
• 3 tablespoons of pure maple syrup
• ¼ teaspoon of salt
• ½ teaspoon of ground cinnamon
• ¼ teaspoon of ground nutmeg
• ¾ cup plus 1 tablespoon of heavy cream
• 1 pie crust
• 3 tablespoons of butter
• 1 cup of pecans, broken into pieces

Directions:

1. In  a larger saucepan, cover sweet potatoes with water.
2. Bring to a boil, cook until tender – about 15 minutes
3. Drain and puree in a food processor until completely smooth
4. Let cool completely
5. To make the filling:
6. Preheat oven to 375F
7. In a large bowl, whisk eggs, 1/3 cup of brown sugar and maple syrup until smooth
8. Add sweet potato puree, salt, cinnamon, nutmeg and ¾ cup of cream
9. Whisk until completely smooth
10. Pour into pie crust
11. Bake pie on a lowest rack in the oven, until filling is set – about 50 minutes
12. If crust browns too quickly, tent edges with foil
13. Transfer pie to a rack to cool
14. Make pecan topping:
15. In a medium saucepan, melt butter over medium heat
16. Add remaining ½ cup light brown sugar and pecans
17. Cook, stirring, until sugar is incorporated  and the mixture is smooth – about 3 minutes
18. Stir in remaining tablespoon of cream and let cool for couple of minutes
19. Pour mixture over the pie
20. With a butter knife or spatula, spread mixture over pie
21. Cool until topping has hardened – about 30 minutes

Serve cooled and top with whipped topping or vanilla ice cream

Enjoy this recipe and please let me know how it worked out for you – your comments are very welcomed and much appreciated!

Ingredients:

• 7 cups of sliced tart apples
• 1 teaspoon of lemon juice
• 1 teaspoon of vanilla extract
• 3/4 cup of chopped pecans
• 1/3 cup of packed brown sugar
• 3 tablespoons of sugar
• 4-12 teaspoons of ground cinnamon
• 1 tablespoon of cornstarch
• 1/4 cup of caramel ice cream topping (room temperature)
• 1 unbaked 9-inch pie shell
• 3 tablespoon of melted butter

Topping:

3/4 cup of flour

• 2/3 cup of chopped pecans
• 1/4 cup of sugar
• 6 tablespoons of cold butter
• 1/4 cup of caramel ice cream topping - at room temperature

Directions:

1. In a large bowl. toss together apples with lemon juice and vanilla
2. Combine the pecans, sugars, cinnamon and cornstarch, add it to apple mixture and toss to coat.
3. Pour caramel topping over bottom of pastry shell, top with apple mixture and drizzle with butter.
4. In a small bowl. combine the flour, pecans and sugar.
5. Cut in butter, until mixture resembles coarse crumbs
6. Sprinkle over filling
7. Bake at 350F for 55-60 minutes, until filling is bubbly and topping is browned.
8. Immediately drizzle with caramel topping
9. Cool on a wire rack

Hope you will enjoy this recipe – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

This may have happened to you quite a few times. It did happen to me – and I think I am being careful how I store my baking and cooking supplies. I was just about ready to go and bake cookies  and my bag of brown sugar that I put into a basket of baking supplies instead of an air-tight container is rock hard. Not a huge problem, since I do know what to do – even when I need to soften it quickly. But it gave me an idea as to what to share with you today – just in case you find yourself in same situation.

Ten Ways to Soften Brown Sugar:

If you need to do it fast – like I did this morning:

1.       Place the hard sugar in a microwave safe container and put it in your microwave with a bowl of water beside it. Microwave for about 1 minute – then check it. If it still hard, repeat for another 30 seconds. Keep repeating this until your brown sugar is soft – but be careful not to melt the sugar!

2.       Place the hard sugar into a baking pan and put in the over at 250F – check it after about 5 minutes. If it is still hard, leave it in for couple more minutes and keep checking it until it is softened and ready to use

3.       Place the hard sugar in a plastic bag, Moisten paper towel (don’t make it dripping wet) and place it into the bag with your sugar. Microwave for about 30 seconds and then check if it is as soft as you need it to be. Repeat in shorter time periods if the sugar didn’;t soften on the first try. And again – be careful not to melt it!

 If you have time to soften your hard brown sugar:

4.       Place your hard brown sugar in an airtight container with a slice of bread on top. Close the container and let it sit overnight. If it didn’t soften enough, leave it in the container for another day or two – it will soften eventually.

5.       Sprinkle a little bit of water over the chunk of hard brown sugar, place it in an airtight plastic bag and leave overnight.

6.       Place the hard sugar into any container and cover it with moistened cloth (paper or cloth) and let it sit until it softens.

7.       Wrap the sugar in plastic or foil, place dampened paper towel over the top of it . Place in airtight container and let sit for at least overnight.

8.       Buy a clay disc that is being sold for the purpose of softening hard brown sugar – or if you have a piece of pottery handy, it will work as well. Soak the disc or pottery in water for about ½ hour, pat it with a towel to remove excess water, place it into airtight container with your hard sugar and let sit overnight.

9.       Place the hard sugar into airtight container with a few apple slices on top of it. Close the container and let it sit for a few days – then remove the apple slices.  

And this is the quickest way to get rid of the hard lump –

10.   Place it in a food processor or blender and pulse/chop until it is usable.

Hope this was helpful to you – please send in your comments, suggestions and experiences. Your input is always welcomed and very much appreciated

But it does take a lot to plan that satisfying big meal – whether you decide to stick to what is traditional or get adventurous in your kitchen and create a new, gourmet style feast.

If this year is the first year you are hosting your first Thanksgiving dinner, I have put together the very basic, traditional menu, complete with easy to make recipes.

The Menu:

• Turkey with Basic Bread Stuffing
• Turkey Gravy
• Mashed Potatoes
• Glazed Carrots
• Old Fashioned Pumpkin Pie

This menu is pretty much guaranteed to satisfy all your dinner guests – and there is something special about sticking to tradition.

Basic Bread Stuffing

Ingredients:

Enough for an 8 to 10-pound turkey.

• 1/4 cup finely chopped onions
• 1/2 cup chopped celery
• 1/3 cup butter
• 4 cups bread cubes
• 1 teaspoon pepper
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon ground sage
• 1/4 to 1/2 teaspoon poultry seasoning
• turkey or chicken brot

Directions:

1. Sauté onion and celery in the butter until softened.
2. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in large mixing bowl.
3. Stir in broth until well moistened.
4. Stuff the inside of your turkey and close off the opening
5. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes.
6. Take the cover off the last 5 minutes to brown.

Basic Turkey Gravy

Ingredients:

• Pan drippings
• Flour
• Water

Directions:

1. Pour the turkey or chicken pan drippings into a 2 cup measuring cup and skim the fat off.
2. Put about 1/4 cup of the fat into a saucepan and stir in 1/4 cup of flour (all purpose).
3. Add enough water to the drippings (throw the rest of the fat away) to make 2 cups of liquid.
4. Pour the 2 cups of liquid into the flour/fat mixture.
5. Cook, stirring, until thickened and bubbling.
6. Cook for about 1 minute, stirring.
7. Add salt and pepper to taste.

This recipe makes about 2 cups of gravy.

Mashed Potatoes

Ingredients:

• 3 pounds potatoes
• water to cover
• salt
• 1/2 to 3/4 cup milk
• 6 tablespoons butter, room temperature
• 3/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Peel potatoes and cut into large pieces.
2. Cover and cook in boiling salted water for 15 to 20 minutes, or until they are tender.
3. Drain potatoes.
4. Put potatoes through a ricer or mash in a large mixing bowl until no lumps remain.
5. Add milk in small amounts, beating after each addition, until desired consistency is reached.
6. Add butter, 1/4 teaspoon salt, and pepper, beating until mashed potatoes are light and fluffy.

Glazed Carrots

Ingredients:

• 16 ounces baby carrots
• 2 tablespoons butter
• 1/3 cup brown sugar, packed
• 1 cup water
• dash salt
• pepper, to taste

Directions:

1. In a medium saucepan, combine the baby carrots with remaining ingredients.
2. Stir to blend ingredients. Bring to a boil over high heat.
3. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes,or until carrots are tender and the liquid has evaporated.

Old Fashioned Pumpkin Pie

Ingredients:

• 1 -1/4 cups pumpkin puree, canned or fresh
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 unbaked pastry shell (9-inch)

Directions:

1. Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.
2. Add eggs; mix well.
3. Add evaporated milk, water, and vanilla; mix well.
4. Pour into pastry-lined pie pan.
5. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer,or until center is set.

I hope you’ve enjoyed these recipes and that they helped you make a good old fashioned Thanksgiving dinner. Please send in your comments, suggestions and experiences, your input is always welcome and very much appreciated!

Ingredients:

• 1-1/4 cups of graham crumbs
• ¼ cup of melted butter
• 3 packages of cream cheese
• 1 cup of granulated sugar
• 1 teaspoon of vanilla
• 1 tablespoon of each – lemon, lime and orange juice
• 1 tablespoon of each – lemon, lime and orange peel
• 3 eggs

Directions:

1.      Combine crumbs and butter, press into a bottom of 9 inch spring form pan

2.      Beat cream cheese, sugar and vanilla until well blended

3.      Blend in juices and peels

4.      Add eggs, one at a time, mix just until blended

5.      Pour over crust

6.      Bake at 350F for 45-50 minutes or until the centre is almost set

7.      Cool completely, then refrigerate 4 hours or overnight

8.      If you want to, garnish with fresh fruit or lemon, lime and orange slices

Hope you have enjoyed this recipe – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

We all love those special treats offered at late summer and fall country fairs. These are delicious treats you can eat by hand  – that is when you are outdoors! Whether you are in your own backyard, your patio or sitting on the porch of your cottage, you will enjoyed these recipes!

Menu:

• Fried Chicken with Cream Gravy
• Red Cabbage Salad
• Sweet and Sour Pickles
• Spicy Grilled Corn on the Cob
• Green Tomato and Apple Hand Pies

Fried Chicken:

Making fried chicken for entertaining can be a bit of a problem, since it is best when fried at the last minute. You can precooked your chicken and then quickly fry it – that means you will only need about 10 minutes to start serving it!

Ingredients:

• 6 whole cloves
• 4 stalks of parsley
• 2 stalks of celery, chopped
• 1 hot pepper, halved
• 1 onion, quartered
• 1 carrot, chopped
• 1-1/2 tablespoon of cider or wine vinegar
• 2 teaspoons of salt
• 3-4 lbs. of chicken pieces
• 3 eggs
• 1/2 cup of whipping cream
• 1/2 teaspoon of each black pepper and thyme, crumbled
• 1/2 cup of flour
• 1-1/2 cups of bread crumbs
• 6 cups of vegetable oil

Directions:

1. in large pot, bring 8 cups of water, cloves, parsley, celery, onion, carrot, hot pepper, vinegar and 1-1/2 teaspoon of salt to boil; add chicken pieces.
2. Return to boil, reduce heat to medium and simmer until chicken is tender when pierced with a fork – 25-30 minutes.
3. Using tongs, transfer chicken pieces to a plate and let cool.
4. Boil cooking liquid until reduced by about one third. strain and skim fat, reserving 3 cups for gravy
5. In a bowl, beat eggs, cream, pepper, thyme and remaining salt and whisk in flour until smooth.
6. Place bread crumbs on a plate
7. Pat chicken pieces dry, then dip in egg mixture and coat with crumbs.
8. Refrigerate for up to 4 hours.
9. In a large pan, heat up oil over medium-high heat
10. Fry chicken pieces in batches turning once until browned – about 4 minutes.
11. Drain on paper towels
12. Serve with cream gravy is desired

Cream Gravy

Ingredients:

• 3 tablespoon of bacon drippings or vegetable oil
• 1/3 cup of flour
• 3 cups of reserved stock
• 1/3 cup of whipping or light cream
• Salt and black pepper to taste

Directions:

1. In saucepan, heat drippings over medium heat, cook flour until golden brown – about 3 minutes
2. Slowly whisk in stock and bring to boil, stirring constantly
3. Reduce heat to medium-low and simmer, stirring until thickened – about 10 minutes
4. stir in milk or cream and return to boil
5. Season with salt and pepper to taste

Red Cabbage Salad:

Red cabbage makes an excellent coleslaw – the colour and intense flavor makes this salad a very special dish. You can salt the red cabbage before making the salad – it is tougher than green cabbage.

Ingredients:

• 1 small head of red cabbage, shredded
• 1-1/2 teaspoon of salt
• Half of red onion, sliced very thin
• 2 large red apples, julienned
• 1/2 teaspoon of caraway seeds
• 1/3 cup of cider vinegar
• 2 tablespoons of prepared mustard
• 2 tablespoons of vegetable oil
• 1 tablespoon of sugar
• 1/4 teaspoon of black pepper
• 6 slices of cooked bacon, chopped

Directions:

1. In a large bowl, toss toss cabbage with salt and let stand, tossing occasionally until softened – about 2 hours.
2. Squeeze out as much liquid as possible
3. Toss with onion, apples and caraway seeds
4. Whisk together vinegar, mustard, oil, sugar and generous 1/4 teaspoon of black pepper
5. Mix well and toss with bacon

Sweet and Sour Pickles

These refreshing pickles are easy to make and will be a hit with you family and friends

Ingredients:

• 1-1/2 lb. of pickling cucumbers
• 4 carrots
• 4 inch piece of radish
• 2 fresh or dried hot peppers
• 8 cloves of garlic, smashed
• 2 tablespoons of mustard seeds
• 2 teaspoons of coriander seeds
• 1 teaspoon of black peppercorns
• 8 whole cloves
• 1-1/2 cups of cider vinegar
• 1-3/4 cups of granulated sugar
• 8 teaspoons of salt

Directions:

1. Quarter cucumbers lengthwise
2. Peel carrots and halve crosswise, then quarter legthwise
3. Peel radish and cut lengthwise
4. Pack two 4-cup jars with cucumbers, carrots and radish, add 1 hot pepper and 4 cloves of garlic to each jar
5. In saucepan, toast mustard and coriander seeds, peppercorns and cloves over medium heat until fragrant and mustard seeds begin to pop – about 2-3 minutes
6. Add vinegar and 1 cup of water
7. Bring to boil; add sugar and salt, stirring until dissolved
8. Bring to boil, reduce heat and simmer for 5 minutes
9. Pour enough into jars to cover vegetables
10. let cool and refrigerate for at least 3 days before serving or leave in your fridge for up to 4 weeks

Spicy Grilled Corn on the Cob:

This a quick, easy and delicious recipe -  precooked corn grilled with tasty barbecue sauce will be a hit!

Ingredients:

• Husked, steamed or boiled corn cobs
• Vegetable Oil

Sauce:

• 2 tablespoons of chili powder
• 1-12/ tablespoon of vegetable oil
• 3 cloves of garlic, pressed or minced
• 1/2 teaspoon of ground cumin
• 2 tablespoons of packed brown sugar
• 2 tablespoon of dark soy sauce
• 2 tablespoon of ketchup
• 1-1/2 tablespoon of cider vinegar

Directions:

1. Mix together chili powder and 3 tablespoons of water – make a paste. Let stand for 10 minutes
2. In a small saucepan, heat chili paste, oil, garlic and cumin until fragrant – 2-3 minutes
3. Stir in sugar, soy sauce, kwtchup, vinegar and 1/3 cup of water – bring to boil
4. Reduce heat and simmer on low until very thick – about 10 minutes
5. Let cool
6. Lightly brush corn cobs with oil; grill over medium heat until lightly charred and heated through – then brush over with sauce
7. Return to grill and cook, turning it for about 1 minute

Green Tomato and Apple Hand Pies

You would not believe just how well green tomatoes taste when combined with apples. If you think the apples are a bit tart, increase sugar when making the filling!

Ingredients:

• 3 cups of flour
• 1/2 teaspoon of salt
• 1/2 cup of cold, unsalted butter, cubed
• 1/2 cup of cold lard or shortening, cubed
• 1 egg
• Ice water
• 1 egg yolk
• 2 tablespoons of coarse brown sugar

Filling:

• 1/4 cup of butter
• 3 cups of chopped green tomatoes
• 1/4 teaspoon of salt
• 6 apples
• 3/4 cup of packed brown sugar
• 2 tablespoons of cornstarch
• 1/4 teaspoon of cinnamon
• Pinch of nutmeg

Directions:

1. In food processor, pulse flour and salt.
2. Pulse in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
3. Pulse in egg
4. Add 1/2 cup of ice water, mixing until dough holds together when pressed, adding a little more water if necessary
5. Press into a ball and then flatten into disc.
6. Cover and refrigerate for at least 30 minutes or up to 2 days

Filling:

1. In a skillet, heat half of the butter over medium heat
2. Fry tomatoes and slat until almost tender – 8-10 minutes
3. Scrape into a large bowl
4. Peel and core apples and cut them into about 3/4 inch chunks to make about 5 cups
5. Add remaining butter and sugar to skillet, cook, stirring until sugar is dissolved
6. Add apples, stir well and cook until almost tender – 6-8 minutes
7. Mix cornstarch with 1/4 cup of water, stir into apple mixture and cook until thickened
8. Transfer to bowl with tomatoes and mix well – let cool
9. Stir in cinnamon and nutmeg
10. Roll out pastry to scant 1/4 inch thick
11. Cut out ten 7-inch rounds, rerolling scraps once.
12. Divide filling almong rounds (you will need about 1/3 cup of filling for each pie)
13. Fold over pastry to make half-moons, moisten edges with water and crimp well with a fork
14. Mix egg yolk with a bit of water and brush over top of pies.
15. Cut vents in each pie
16. Bake on bottom rack at 375F  until golden – about 25 minutes

Hope these recipes will be helpful to you and you will have a wonderful weekend! Please send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated

Pastry:

• 3/4 cup + 2 tablespoons of shredded coconut
• 1/4 cup of sugar
• 1-1/4 cups of flour
• pinch of salt
• 2/3 cup of unsalted butter – cubed
• 1 egg yolk

Filling:

• 3/4 cup of sugar
• 1/4 cup of cornstarch
• 2 cans of coconut milk
• 5 egg yolks
• 1/3 cup of lime juice

Topping:

• 6 egg whites
• 3/4 cups of sugar
• 1/2 teaspoon of grated lime rind
• 1/3 cup of flaked coconut

Directions:

Pastry:

1. In food processor, pulse coconut and sugar until coconut is finely ground, then pulse in flour and salt
2. Pulse in butter until mixture resembles coarse oatmeal
3. Pulse in egg yolk and 3 tablespoons of chilled water until dough starts to come together
4. Transfer to work surface and knead very lightly until dough forms a ball
5. Flatten dough into disc and refrigerate for about 30 minutes
6. On lightly floured work surface, roll out the dough into 14 inch circle
7. Place in 10-inch pie plate and flute edge
8. Prick bottom with a fork several times
9. Cover with aluminum foil or parchment paper and weigh down either pie weights or dried beans
10. Bake at 375F for about 25 minutes
11. Remove weights and bake until golden brown – 5-10 minutes longer

Filling:

1. In saucepan, whisk together sugar and cornstarch
2. Gradually whisk in coconut milk
3. Cook, stirring over medium heat until thick and bubbly
4. Continue stirring and cooking for 2 more minutes
5. Remove from heat
6. In a bowl, beat egg yolks, whisk in about 1 cup of the coconut milk mixture
7. Whisk egg mixture back into saucepan
8. Bring to simmer and stir for about a minute
9. Whisk in lime juice
10. Scrape into pie shell

Topping:

1. Beat egg whiles until stiff but not dry
2. In small saucepan, bring sugar and 3 tablespoons of water to boil and boil until soft ball stage is reached – when soft balls form when small spoonful is dropped into cold water – this should take about 3 minutes
3. With electric mixer running, add sugar syrup in thin stream to egg whites and beat until egg whites are cooled
4. Beat in lime rind
5. Spread mixture over pie filling to edges
6. Sprinkle with coconut
7. Bake in 325F oven until topping is lightly browned – 25-30 minutes
8. Refrigerate until filling is set – 4-6 hours or overnight

Hope you have enjoyed this recipe – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated

Ingredients:

• 1/3 cup of salt free margarine or butter
• 1/4 cup of sugar
• 1 egg, beaten
• 1 teaspoon of vanilla
• 1-1/4 cups of flour
• 1/4 cup of cornstarch
• 1/2 teaspoon of salt

Lemon Filling Ingredients:

• 1/2 cup of sugar
• 2 tablespoons of cornstarch
• 1/3 cup of lemon juice
• 2 eggs, beaten
• 1 tablespoon of salt-free margarine or butter
• Fresh fruits for topping

Directions:

1. Preheat oven to 350F
2. Grease 24 muffin cups
3. Using a wooden spoon, beat margarine or butter with the sugar until fluffy
4. Beat in the egg and vanilla
5. Stir in flour, cornstarch and salt until mixture forms a soft, crumbly dough
6. Divide dough evenly among the 24 muffin cups and drop evenly into the bottom of each cup
7. Press dough pieces into the bottom and partly sides of each cup

Directions for Lemon Filling:

1. Whisk the sugar with cornstarch and whisk in lemon juice, eggs and margarine or butter.
2. Spoon mixture into tart shells
3. Bake for 20 minutes or until golden and set
4. Cool for at least 5 minutes in the pan
5. Use thin knife to lift the tarts out from the pan and cool completely on a rack
6. Sprinkle with icing sugar and top with fruit if desired

Hope you will enjoy these delicious tarts – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated

Peaches spoil quickly, so make sure you buy only the quantity you will be able to use in a short time. When selecting the fruit, pick the ones that are fragrant and give slightly to pressure. Definitely avoid peaches that are blemished, bruised or have green coloring.

Store your peaches in a refrigerator for 3-5 days and remove about 30 minutes before eating – that will bring out the full flavour. If you get peaches that are not completely ripe, store them at room temperature .

To remove the peach skin, you could simply peel it off with a utility knife, but this process also removes quite a bit of flesh. To best remove the skin, follow these simple directions:

1. Cut a small slit in the upper portion of the skin
2. Place peaches in a heat safe bowl and pour boiling water to cover them. Leave them in for about 30 seconds, then submerge them in ice cold water – that will stop the cooking process.
3. Remove peaches from cold water and using a small paring knife, pull skin off, best is to start at the top of the peach and pull downward.

Another way to peel peaches is to loosen the skin by placing them into a microwave for 15 seconds at full power and allowing them to cool for 2 minutes before peeling.

To remove a pit of a peach:

1. Cut  around the perimeter (follow the natural indentation) , down to the pit using a small knife.
2. Begin the cut at the stem of the peach.
3. Slice around the entire perimeter
4. The pit will remain in one half of the peach when the halves are separated
5. Twist the peach halves in opposite directions until they separate from each other
6. The pit will remain in one half of the peach
7. Remove the pit using a knife or your fingers

Easy Peach Pie Recipe

Ingredients:

Rich Flaky Pastry Recipe

• 6 cups of peeled, sliced peaches
• 1-1/2 cups of sugar (or more if you want the pie sweeter)
• 3 tablespoons of flour
• ¼ teaspoon of salt

Directions:

1. Preheat oven to 400F
2. Roll out the pie crust to 2 rounds and place one into 10 inch pie plate.
3. In a large bowl, combine peaches, sugar, salt and flour,
4. Pour peach filling into the pie plate, mounting the centre.
5. Cover with the second rolled out pastry round, seal and flute as desired.
6. Cut slits at the top of the pie and brush the top (not the edges) with milk for lighter crust or beaten egg with darker golden crust and sprinkle with either coarse or vanilla sugar.
7. Place on baking sheet (to catch any dripping during baking) and bake for 20 minutes
8. Reduce heat to 350F and bake for additional 40 minutes – start checking your pie after 30 minutes. When it starts bubbling – it is done.
9. Cool on a wire rack and serve warm or at room temperature and add vanilla ice cream for extra treat!

For another special treat, try Homemade Peach Streusel Pie Recipe

or

Old Fashioned Upside Down Peach Cake Recipe

There are more great peach recipes on this site – all you have to do is to use the Recipe Search button at the top of each page and try them all!

Hope you have enjoyed the information and the recipe – please send in your comments, suggestions and experiences, your inpout is always welcomed and very much appreciated