PEACH PIE

6 cups fresh peaches (peeled and sliced) (can use frozen/thawed sliced peaches also)

1&1/4 cup granulated

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1 pinch ground nutmeg

pinch salt

3/4 tsp almond extract

4 TBL diced butter

1 egg mixed with 1 TBL water for egg wash

2 discs Pie Dough

Step 1

Preheat oven to 425 degrees.

Roll out one pie dough disc 1/8-inch thickness. Drape pie pan with dough (about 1” overhang)

Set aside and keep chilled.

Step 2

In a mixing bowl put all ingredients, except butter and gently toss until all ingredients are combined.

Pour filling into pie shell. (or freezer bag)

Step 3

Dot with butter

Roll the remaining dough to 1/8-inch thickness. Drape over peach filling & butter.

Crimp the edges. Vent the top crust.

Brush with egg wash.

Step 4

Bake for 10 minutes

Lower oven to 350 degrees and continue to bake for 30-40 minutes

**If freezing pie filling, after step 2 put into ziplock freezer bag. When ready to bake thaw completely first then continue from step 3.

PEACH COBBLER

The best peach cobbler ever! Filled with fresh, sweet juicy peaches and topped with a fluffy, buttery cake-like topping. A must on the to-do list every fall. Ditch the canned peaches and cake mixes and use this fresh from scratch recipe instead, it's 100 times butter!

Peach filling
4 lbs fresh peaches (firm but ripe) peeled, cored and sliced
1 1/2 Tbsp fresh lemon juice

1/2 cup (100g) granulated sugar 

1 Tbsp cornstarch

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

Topping

1 & 1/2 cup all purpose flour (or 1/2 AP and 1/2 cake flour)

3/4 cup granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

10 Tbsp unsalted butter, cold and diced into small cubes

1 cup buttermilk

1 tsp vanilla extract

Sprinkle

1 Tbsp granulated sugar

1/2 tsp ground cinnamon

Vanilla ice cream , for serving (optional)

For the peach filling

Preheat oven to 375 degrees.

Butter a 13x9 baking dish then pour peaches into baking dish and toss with lemon juice.

Mix the peaches, lemon juice 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg.

Pour into prepared baking dish.

For the topping

Sift together flour 3/4 cup sugar, baking powder, baking soda, and salt and whisk 20 seconds.

Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture.

Mix vanilla with buttermilk then pour buttermilk mixture into well in flour and stir with a wooden spoon just until combined (don't over-mix, it should be lumpy).

Dollop and just lightly spread spoonfuls (I did 12 across the top) of the mixture evenly over top of peaches (it will seem like there's not quite enough but it will bake up nice and fluffy and fill up the pan).

Whisk together remaining 1 Tbsp sugar with 1/2 tsp cinnamon and sprinkle evenly over top.

Bake in preheated oven until topping is golden brown and set and and filling is bubbling well, about 40 - 45 minutes.

Remove from oven and let cool several minutes before serving with vanilla ice cream.

HARD BOILED EGGS – WITH AND WITHOUT PEELING

TRADITIONAL

Put 1 cup water into pot

Put in steam rack

Place eggs 1-12 on steam rack

Close lid

Pressure Cook of Manual on high

     3-4 minutes for soft boiled

     5-7 minutes for medium boiled

     8-10 minutes for hard boiled
     (I usually do 9 minutes)

Quick Release

Put in Ice bath

WITHOUT SHELLS (FOR SALADS, ETC.)

Put 1 cup water into pot

Put in steam rack

Spray a silicone mold

Crack one egg into each chamber

Close lid

Pressure Cook of Manual on high 13-15 minutes*

Quick Release

Use soft knife or spoon to scrape around and unmold eggs.

*Cooking time will vary depending on your mold.

EASY PEEL HARD BOILED EGGS

Put eggs in pan.

Cover with cold water to at least 2” above eggs.

Add 1-2 TBL vinegar.

Cover pan and on medium high heat, bring to a hard boil.

Leave covered and remove from heat.

Let sit in covered pan for 13-14 minutes.

Put eggs in ice bath to stop cooking process.

Tap egg all around so cracks are everywhere.

Peel under cold running water.

THE BEST POT ROAST YOU'LL EVER EAT!!!

SERIOUSLY, THIS IS THE BEST ROAST RECIPE EVER. DON’T LET THE DRIPPINGS GO TO WASTE, USE THEM AS IS OR USE IT TO MAKE THE MOST AMAZING GRAVY YOU’VE EVER HAD.

1 lb potatoes, 1 cup baby carrots, 8 oz. mushrooms (optional)

1 cup beef broth or water

4 lb Roast (any cut, your preference)(if using boneless roast, try having your butcher slice it into 1/4-1/2" slices and tie it back together).

RUB: (mix together):

¼ cup Dijon Mustard

2 tsp Dried Rosemary

¾ tsp Garlic Powder
¼ tsp Salt

½ tsp Dried Thyme

½ tsp Black Pepper

1 TBL Dried Minced Onion

1 tsp beef bouillon

1.  If using veggies, place them in the crock-pot.

2.  Slather the mixed rub on all sides of roast.  Then place it in the crock-pot.

3.  Pour 1 cup of water or beef broth around into the bottom.

4.  Cook on low for 6-8 hours.

PEAR JELLO FLUFF

29oz can pears, drained then pureed
8oz cream cheese, softened
1 cup boiling water
6oz jello (your choice but lime is the bomb)
12oz cool whip, thawed


Mix pureed pears with cream cheese
Dissolve jello in water
Mix the pear mix & jello water together until smooth
Fold in cool whip


Can keep in bowl or pour into 9x13 pan


Refrigerate 2-3 hours until set

BRIE BITES

24 Philo Shells
24 tsp Jam (any flavor or try honey or brown sugar)
6oz Brie cut into 24 equal pieces


Spread shells on a baking sheet
Fill with brie
Top with jam, fruit, honey or sweetener


Bake at 350 for 10 minutes