Peach Pie

I processed and froze ten quart bags of Pennsylvania State peaches this summer. I used four bags of my stash to make two pies.  One for Pri and one for me. Turned out Yummy although a little juicy.  Next time I will add a bit of tapioca to the fruit.

To make the perfect pie crust I use a recipe I have had since I was 16.  Came in a community cookbook my mother gave me when we started out life on our own.

2 cups flour
1 teaspoon salt (very important)
2/3 cup vegetable shortening
3- 6 tablespoons ice water.  I never count how many I actually use.
Mix flour and salt
cut in shortening
quickely mix in ice water a couple TBLS at a time, once incorporated roll half on a floured surface and put in pan add filling and roll out the top crust.
I usually bake my fruit pies at 425 for 35 minutes  

Quickly Coming into the Holiday Season

I love Thanksgiving. Time to start planning the feast.

Crazy Month of Apples

We went apple picking a few weeks ago.  So far I have made 6 pies. 2 batches of apple butter, 1 batch of applesauce...

Life

My life has been so crazy the last few weeks.  I will update blog soon with my Potato Corn Chowder Recipe. Perfect for chilly fall and cold winter days. My kids gobble it up as fast as I can make it.

Fudge-Cayenne Brownies

1. Family sized box of Dark Chocolate Fudge Brownies
2. 6 0z semi-sweet chocolate chips
3. Ground Cayenne Pepper (1/2 teaspoon maybe 3/4)
   

Mixed brownies as directed.
Melt chips with a little mild until smooth and starting with an 1/4 teaspoon at a time add pepper to your taste this should be a little hotter than if making chocolate molds.  Stir in the batter.


Turned out really well and was a big hit at our chili cook off.

Jesse agrees that mom makes the best chocolate butter cream cheese frosting.

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yummy fresh bread was suppose to be a gift for Paula along with some homemade jam. But my shoulder prevented going to her celebration.