Mini Peach Pies

434.  Personal sized pies are a perfect treat any time.  These little beauties are filled with fresh peaches and a hint of cinnamon.  I follow directions for any two crust pie but divide the dough perfectly between 6 muffin tins.

I divide the dough into 8 equal pieces reserving 2 pieces for the lattice top.

Once I fill and place the lattice tops on, I brush with water and sprinkle cinnamon and sugar over the pies.

Bake as you would for a pie but reduce the time till you see the filling bubbling.

"If I'm going to have something rich and yummy, I'm not reaching for prepackaged brownies.  I'm going to make a pie from scratch."

~Marisa Miller

Thanksgiving Highlights

404. Thanksgiving will always bring warm and beautiful memories from years gone by.

Delicious food, desserts and time with those we love.

  Each year I am blessed to plan and prepare and sit down to a table surrounded with people I love.  

This year was no different.  Enjoy highlights from our families day of thanks.

"For me, every hour is grace.  And I feel gratitude in my heart each time I can meet someone and look at his or her smile."

~Elie Wiesel

Key Lime Pie

390.  It is citrus season on the west coast with lemons, limes, oranges and grapefruit hanging from neighborhood trees.  Although this is common, it has become a great delight each year seeing the beautiful fruit just hanging there!  for Free!  On the east coast citrus fruits were always so expensive.  So I collected limes, juiced them and created this masterful Key Lime Pie.  

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 You could also substitute lemons for this filling but the limes have that extra beautiful flavor that is unmatched!

"You know what they say:  'Why sit at a table that doesn't have Key Lime Pie on it 

if you don't have to?'"

-Sloane Crosley

Custard Tart with Apricots

383.  When you find a full-proof recipe that checks off all the boxes - boxes being:  tasty, delicious, satisfying, surprising, second-helping necessary...you know you have to share it.  Now, I'm not a huge fan of custardy desserts unless they hold flavor and are not gummy or slimy.  (I don't like that word slimy!)  The beauty of this recipe is that it is versatile and could be made in one large pan or 6 small tart pans for individual servings.  You could also choose any fruit you would like:  cherries, plums, apricots, peaches, figs, apple quarters, or make it savory by omitting the sugar and extracts and adding a pinch of chopped basil or parsley with tomato, zucchini, squash, or eggplant.

The secret...fresh ingredients!  This would make a lovely brunch item to serve as the main dish or as dessert.

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I used frozen apricots I had in my freezer and some of the fruit was slightly frozen.  You could also use fruit from the freezer section of your market.  You could substitute the coconut oil for butter and the heavy cream for coconut milk but the consistency will be softer.

The crust was perfectly browned and risen slightly.  And it had a wonderful nutty flavor.  While the custard was perfectly set and it cut easily.  You couldn't ask for a more perfect slice!

"Anything with dairy, yogurt, milk, cream or eggs - any custard or flan - how can it be bad?

~  Alex Guarnaschelli

Four Berry Pie

372.  This past Memorial Day was a special time to remember all those fallen in battle to gain our freedom.  We are thankful for their sacrifices.
I took time that day to make a special meal and to make a Four Berry Pie for dessert with a Coconut Oil crust.  The berries included Blueberry, Strawberry, Raspberry and Blackberry.

Here is my recipe:

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 I am proud of my heritage, my father, my family, my husband who served bravely in WWII, Korean and Vietnam War and who actively helped to gain our freedom.

"Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same.” 

~  Ronald Reagan

"Those who have long enjoyed such privileges as we enjoy forget in time that men have died to win them." ~  Franklin D. Roosevelt

"The brave die never, though they sleep in dust: Their courage nerves a thousand living men."           ~  Minot J. Savage

"Patriotism is not short, frenzied outbursts of emotion, but the tranquil and steady dedication of a lifetime."  ~  Adlai E. Stevenson II

"Some people live an entire lifetime and wonder if they have ever made a difference in the world. A veteran does not have that problem."   ~  Ronald Reagan

“Our flag does not fly because the wind moves it. It flies with the last breath of each soldier who died protecting it."   ~  Unknown

"For love of country they accepted death, and thus resolved all doubts, and made immortal their patriotism and their virtue."   ~  James A. Garfield

Pear Raspberry Almond Crostata

364.  This my friends is a beautiful fresh Pear and Raspberry Almond Crostata or Galette as the Italians might call it.  Seems  a Crostata and Galette are the same only one is French and the other Italian.  It is simply a free-form open face pie with dough edges that fold up around the filling.  It can be both savory or sweet.

With fresh pears and red raspberries as a perfect combination, this recipe came together fairly easy.  I made half a pie crust with spelt flour, cut in half and then in slices 2 pears and one small container of the little red beauties.  I also used 1/4 cup of almond paste cut up.

This delightful dessert came together quickly and was very satisfying.  The almond paste gave an added depth of flavor.

 

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 You could use any fruit you would like or choose to use cheese and a vegetable such as asparagus, zucchini, peppers or tomato.

"Cut my pie into four pieces, I don't think I could eat eight."  ~Yogi Berra

Lemon Lime Meringue Pie

361.  Spring desserts usually include fresh fruits, meringue, whip cream and frozen fruity delights.  My Easter dessert menu included this light, tangy Lemon Lime Meringue Pie.  It was so surprisingly delicious and mouthwatering.  It was a slow process but what a pie!

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I used fresh lemons and limes but I'm sure you could use bottled juice.  It would be similar but the taste may be altered a bit.

My kitchen smelled so wonderful!

 I made my pie the night before and then added the meringue the next day.  And I loved the fact that the filling was not watery the next day like most recipes for lemon pie.

 I transferred the pie from the removable bottom and sides and placed it on a cake pedestal.

 Next, I whipped the meringue and made decorative markings in the meringue and toasted the top.

Our Easter dessert menu was so amazing with Lemon Lime Meringue Pie, Coconut Almond Macaroons, Peanut Butter Cream Pie and Strawberry Rhubarb Pie.  The time and process was time consuming but it was well worth every moment.

" But if they were afraid of lemon meringue pie, this would be an irrational fear, because lemon meringue pie is delicious and has never hurt a soul."  

~Lemony Snicket,  The Wide Window

Quiche

358.  Spring is here and it was a perfect day to celebrate a beautiful young lady who is a bride-to-be.  We held a shower for her and I wanted to share our simple but delicious menu.

Two plates of mini Quiche Pies were a big hit.  We prepared one with sausage and one without.

Here is the recipe:

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 Next was a Yogurt Parfait with vanilla greek yogurt, fresh strawberries and blueberries and a sprinkle of granola on top.

 A charcuterie board with a variety of crackers, cheeses, olives, meats, honey and jam along with

a heaping platter of fresh fruit.  And a fantastic chocolate cupcake with buttercream frosting (you can find the recipe here:  Best Chocolate Cupcake with Buttercream Frosting

 Coffee and Fruit Water with grapefruit and orange slices were the beverages.

It was a lovely event filled with great friends, conversation, fun facts, yummy eats and beautiful gifts.

"Love is a fruit in season at all times, and within reach of every hand."  ~ Mother Theresa