Tag Archives: cooking

Brown Sugar-Peach Pie with Coconut Streusel

Here is a quick and easy recipe to use up the last of those fresh peaches.  I found it in The Best of Cooking Light 2004 cookbook.

You’ll need a total of 6 cups (about 3 pounds) of fresh peaches.  Peel and slice 4-1/2 cups peaches into a bowl.  For color and fun, I threw in some blackberries Hubby had picked from the garden.

Preheat oven to 425º.

Fit 1/2 (15 ounce ) package refrigerated pie dough into a 9 inch pie plate. Fold edges under; flute. Line the dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake for 12 minutes. Remove pie weights and foil. Cool crust on a wire rack.

Yes, a homemade crust would be yummier, but we’re talkin’ quick and easy here.

Combine 1/3 cup brown sugar, 1/4 cup tapioca, and 1/2 teaspoon ground cinnamon in a bowl.

Sprinkle over peaches. Toss gently, and let stand 15 minutes.

Spoon the peach mixture into the prepared crust.

Top with 1-1/2 cups more peeled and sliced peaches.

Sweet yummy goodness!

Place the pie in the oven. Immediately reduce oven temperature to 350º (do not remove pie from oven). Bake 30 minutes.

Combine 1/3 cup sugar, 1/4 cup regular oats, and 1/3 cup flaked sweetened coconut. 

Melt 1-1/2 tablespoons butter.

Sprinkle  the oat mixture and melted butter over the peach mixture.

Shield edges of crust with foil (I didn’t bother, but this is a good tip to prevent overbrowning the crust edges). Bake an additional 30 minutes or until golden. Cool on a wire rack.

Not fancy, but delicious with whipped cream or ice cream!

Yield: 8 servings.

Green Beans and Zucchini

The trouble is, you cannot grow just one zucchini. Minutes after you plant a single seed,

hundreds of zucchini will barge out of the ground and sprawl around the garden,

menacing the other vegetables. At night, you will be able to hear the ground quake

as more and more zucchinis erupt.

– Dave Barry

The garden has given me an abundance of green beans and zucchini.  So I’ve combined them for supper in a quick and easy summer stir-fry veggie dish (You could steam instead of stir-fry.).

Stir-fry, or saute, green beans and chopped onion in butter, or olive oil, in a skillet until semi-tender. 

I was out of onion, so I added dried minced onion.  Hmmm…I just remembered…I have lots of chives in the garden.  I should’ve used them!  I also added minced garlic.

Add zucchini and stir-fry, or saute, until desired tenderness.  I prefer firm, or slightly crunchy.  Add salt to taste.  Add herbs to taste.  I used thyme because Hubby really likes it.  However, basil, oregano, red pepper, etc., or any combination, will all work well.

Notice that the purple beans have lost their color during the cooking process.  There is no advantage of purple over green beans so far as appearance is concerned.  Also, do not wait until your zucchinis are monster size before harvesting.  The best tasting zucchini are the small ones!

Yummy!  Another variation is one my Hubby created…instead of green beans and zucchini, he sauteed transparent apples and zucchini.  Very tasty!

What is in abundance in your garden?

Apples to Sauce

Of course I have to follow up yesterday’s post with applesauce!  Applesauce is easy to make and there is no comparison to ‘store-bought’!

I use the yellow transparents, since I happen to have a couple hundred pounds of ’em.

I don’t peel my apples, but you can.  I find no need of it and the extra fiber and vitamin content makes a hearty applesauce.

Add just enough water to a stockpot to keep the apples from burning until the heat breaks them down.  I like to add a bit of lemon juice too, but this is optional.

Cut up the apples and load ’em into the stockpot.  Transparents break down easily, so no need to cut teeny tiny bits.  Fill that pot full, since the cooking process will reduce the amount.

Simmer until tender.  Again, if you are using transparents, this doesn’t take long.

Add sweetener to taste.  This can be white sugar, honey, or brown sugar.  I use brown sugar, but I have used honey.  Honey gives a wonderful distinct taste.

You can also add spices to taste.  One of my favorite combinations is nutmeg and vanilla extract.  Cinnamon is also a great choice.

And you’re done!  At this point, if you have a couple hundred pounds of apples that you are turning into applesauce (remember from yesterday’s post…yellow transparents are biennial), you can put your sauce in canning jars and process for 25 minutes.  I make enough applesauce to last Hubby and I for two years (hopefully).

You can also put your applesauce through a blender, or food mill, if you prefer a smoother sauce (especially if you want to break up those peels).  We like it chunky and we like it smooth.  We just like applesauce!