FRESH PEACH PIE RECIPEThis fresh peach pie recipe is spectacular. You will be BEGGED for this recipe. I love to use fresh peaches for this recipe, and would not make it any other way. A delight when served with homemade vanilla ice cream or flavored whip cream (bourbon). More homemade pie recipes at the end of the page...
Crust: 1-1/2 cups flour 1/2 tsp salt 1/2 tsp baking powder 1/2 cup shortening 1/3 cup ice cold water Mix the flour, salt and baking powder together. Cut in the shortening with a pastry blender. Add the ice cold water a little at a time, using just enough to bind the mixture so the dough can be patted to form a ball. Handle this as little as possible. Form two thirds of the dough into a round disk and place on a lightly flour board. Save the remaining dough for the top crust. Roll the dough from the center outward with a light even pressure to form a circle about 1/8" thick and an inch larger than the pie plate. Fold in half and lift gently into pie plate. Unfold and fit loosely in place; do not stretch the dough. Trim edges leaving 1/4 to 1/2" extra all the way around. Heap with the peach filling. Roll out the top crust and fold in half and place over pie filling. Cut slits in it to allow steam to escape. Brush the edges of the bottom crust with water, and fit the top crust over the filling and lightly press top edges together. Trim edges evenly and flute. Filling: Seal with the top crust. (See above directions) Sprinkle the top with the 2 TBS sugar. Cover the crust edges with foil and remove the foil during the last 15 minutes of baking. Bake 35-45 minutes or until crust is brown, and juice begins to bubble through the slits in the crust. This pie may be frozen for future use. |
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SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.