Monday, July 30, 2012

Fresh Peach Cobbler

We had a cobbler contest at our church Sat. night.  I made this cobbler recipe and it came in third place.  It was beat out by a peach cobbler and an apple cobbler. There were nine cobblers so I was happy with my third place. 

Fresh Peach Cobbler
  • 2 C. sugar
  • 1/3 C. cornstarch
  • 8 C. sliced, fresh peaches
  • 1/2 t. vanilla extract
  • 1/4 C. melted butter
  • 2 C. flour
  • 2 T. sugar
  • pinch salt
  • 1/2 C. shortening
  • 4-6 T. ice water
Butter a 9x13 in. baking dish.  Preheat oven to 400 degrees.
Filling: combine sugar and cornstarch; toss with peaches. Add the vanilla extract and the melted butter; set aside
Pastry: Combine the flour, sugar and salt in a mixing bowl. Cut shortening into the flour mixture until it is consistency of cornmeal. Gradually add ice water, stirring until dough holds its shape. Roll out and cut into strips. Pour the peach filling mixture into the prepared baking pan. Criss-cross dough strips over the filling. Brush water on pastry (or use butter if you prefer) and sprinkle with sugar. Bake 30 minutes or until the crust is brown.

Enjoy!! We did!!!

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Thursday, July 26, 2012

Love baking pies

Often when I bake pies I think of my mom and dad.  Both baked pies and they were always delicious. My mom's apple, cherry, and pumpkin are ones I remember as being favorites.  My dad made the best pecan pie I have ever tasted as well as a banana cream that I wish I had the recipe for.

So today as I was baking pies I pictured my mom or dad in the kitchen making their pie crusts. My parents each had their favorite crust recipe. I have my favorite too and it is different than both of theirs. I am thankful for all they taught me about making a good pie crust...the preparation, the rolling out of the dough, and placing it in a pie plate. I loved the memories I had today as I baked pies.
One of today's pies was
Strawberry Custard

1 1/3 C sugar, divided
6 T cornstarch, divided
1/4 t salt
2 C milk
2 egg yolks, lightly beaten
1 T butter or margarine (I always use butter)
1 t vanilla extract
1 baked 9-inch pastry shell
1 C water, divided
1 T lemon juice
1/2 t liquid red food coloring
6 C fresh strawberries, halved
Garnishes: sweetened whipped cream, fresh strawberry

Combine 2/3 C sugar, 4 T cornstarch, and salt in a saucepan;stir in milk. bring to a boil over medium heat. cook, stirring constantly, 1 minute.
Whisk milk mixture gradually into egg yolks until blended. Return mixture to saucepan. * Cook over medium heat, whisking constantly, 1 minute or until thickened. Remove from heat;stir in butter and vanilla. Spoon hot filling into pastry shell.
Stir together remaining 2/3 C sugar, remaining 2 T cornstarch, and 2 T water.
Bring remaining water to a boil in medium saucepan. Whisk in sugar mixture;cook, whisking constantly, 2 to 3 minutes or until thickened and clear. remove from heat. Stir in lemon juice and food coloring; cool. fold strawberries into syrup mixture. Spoon over custard mixture; chill 4 hours. Garnish, if desired.

from Southern Living

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Tuesday, July 17, 2012

A day in the life of our church

I used to think you had to be special for God to use you, but now I know you simply need to say yes.                                 ~Bob Goff   

CityLife Church serving an apartment near us

 setting up

"Spider man" captured my heart

repaired and painted court where kids can now play soccer

fun balloons given to all the kids

lunch prepared by men willing to cook in over 100 degree heat

willing to take time for others

raffle prizes for adults

and for kids too!

willing servants cleaning a lady's apartment

an awesome water slide

It was fun walking around capturing the day in pictures and talking to people that lived in the apartments.  I am so glad for this day and the smiles I saw. I am glad that as a church and as individuals we said yes, to God!


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