Peaches and Cream Pie

This pie is amazing! We actually made it for Thanksgiving last year with frozen peaches and we all loved it.

Peaches and Cream Pie

3 c. fresh peeled and chopped or sliced peaches (or use frozen, mostly thawed and drained)

1 unbaked 9-inch deep dish pie pastry

1 c. sugar

1/3 c. flour

1/8 tsp. salt

2 eggs, beaten

1 tsp. vanilla

1/2 c. sour cream

Topping:

1/2 c. flour

1/2 c. sugar

1/4 c. cold butter

Preheat oven to 350. Place the peaches in the pie pastry.

In a medium bowl, whisk the sugar, flour and salt. Add eggs, vanilla and sour cream; blend well. Spoon mixture over the peaches.

In a separate bowl, combine the flour, sugar and butter until mixture resembles coarse crumbs. Sprinkle over the pie.

Place on a cookie sheet and bake for 60 minutes or until golden.

Refrigerate leftovers.

From Food.com

Pumpkin Snickerdoodles

 Pumpkin Snickerdoodles

Ingredients

• ½ cup butter melted and cooled for at least 10 minutes (113g)
• ½ cup sugar (100g)
• ⅓ cup light brown sugar tightly packed (70g)
• ¼ cup pumpkin puree (73g)
• 1 large egg yolk
• ¾ teaspoon vanilla extract
• 1 ½ cups all purpose (plain) flour (190g)
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon baking soda
• ¼ teaspoon cream of tartar
• ½ teaspoon salt

Topping

• ¼ cup sugar (50g)
• 2 teaspoons ground cinnamon

Instructions

1.                 Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.

2.                 Stir in egg yolk and vanilla extract.

3.                 In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.

4.                 Gradually add dry ingredients to wet until ingredients are well-combined.

5.                 Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.

6.                 One dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together ¼ cup sugar and 2 tsp ground cinnamon in a small bowl.

7.                 Remove dough from refrigerator and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2" apart.

8.                 Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.

9.                 Allow baked cookies to cool completely on cookie sheet before enjoying.

 https://sugarspunrun.com/pumpkin-snickerdoodles/#recipe

Bucatini all'Amatriciana

 Bucatini all'Amatriciana

Ingredients

• 2 tablespoons olive oil
• 8 ounces pancetta or guanciale or thick cut bacon, cut into ½ inch pieces
• ½ teaspoon black pepper freshly grated
• 1 small onion chopped
• ¼ cup white wine dry
• 28 ounces tomato sauce (1 large can)
• 1 pound bucatini
• ¼ teaspoon salt or to taste
• 1 cup pecorino cheese freshly grated
• Optional – sautéed asparagus, bell pepper, or broccoli

Instructions

1.                 Cook the Pasta: Cook the bucatini in a large pot with salted boiling water, 1 minute less than the package recommends, to al dente.

2.                 Cook the Pancetta with Onion: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the pancetta or guanciale and onion to the skillet and cook, stirring occasionally, until lightly browned, about 5 minutes. Season with black pepper.

3.                 Add Wine and Cook: Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Cook until the wine has nearly evaporated, about 3 minutes.

4.                 Add the Tomato Sauce: Add the tomato sauce to the skillet along with ¼ cup of pasta water, season with salt and pepper if needed and bring to a simmer. Cover and simmer for 10 minutes.

5.                 Add Pasta and Toss: Transfer the pasta to the skillet. Stir and toss while cooking over high heat, until the sauce has thickened and the noodles are fully coated.

6.                 Finish and Serve: Remove from heat, add about half the pecorino cheese to the pasta and stir to incorporate. Serve right away with additional cheese and a drizzle of olive oil.

 https://www.jocooks.com/recipes/bucatini-allamatriciana/#wprm-recipe-container-36824

Irish Apple Cake

 Irish Apple Cake

cake

• 1/2 cup (or 113 grams) unsalted butter at room temperature
• 1/2 cup (or 100 grams) granulated sugar
• 2 large eggs
• 3 Tbsp (or 45 ml) whole milk or cream
• 1 1/4 cups (or 150 grams) all purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/8 tsp salt
• about 2-3 apples, peeled and very thinly sliced

streusel topping

• 3/4 cup (or 96 grams) all purpose flour
• 1/4 cup (or 25 grams) old fashioned rolled oats
• 6 Tbsp (or 85 grams) unsalted cold butter cut in small pieces
• 1/2 cup (or 100 grams) granulated sugar

custard sauce

• 6 large egg yolks
• 6 Tbsp (or 76 grams) granulated sugar
• 1 1/2 cups (or 375 ml) whole milk ~ you can also use half and half or cream
• 1 1/2 tsp vanilla

Instructions

1.                 Set the oven to 350F Grease a 9 inch springform pan.

2.                 Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until well combined. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats. The mixture will become velvety and thickend, but it will not be as thick as pudding. It will continue to thicken as it cools, so don't overcook or it can curdle. Stir in the vanilla.

3.                 Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won't form a skin as it cools. Put in the refrigerator until completely chilled.

4.                 To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.

5.                 Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.

6.                 Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.

7.                 Spoon the batter into your prepared pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping. Note: no need to arrange the apples perfectly, but try to get them in an even layer.

8.                 Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.

9.                Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.

https://theviewfromgreatisland.com/wprm_print/82487/

Maple Brown Sugar Cookies

 Maple Brown Sugar Cookies

 

Ingredients

·        2 and 1/3 cups (291g) all-purpose flour

·        1 teaspoon baking soda

·        1/2 teaspoon salt

·        1/2 cup (115g; 1 stick)  butter, softened to room temperature

·        1 cup (200g) packed dark brown sugar

·        1 large egg, at room temperature

·        1/3 cup (80ml) pure maple syrup

·        1 teaspoon pure vanilla extract

·        1 teaspoon maple extract

·        1 cup (130g) chopped pecans

MAPLE ICING

·        Milk or cream

·        1 cup (112g) sifted confectioners’ sugar*

·        Maple extract, to taste

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Instructions

1.     Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

2.     Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.

3.     Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.

4.     Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days).

5.     Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.

6.     Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 10-12 minutes until lightly browned on the sides. The centers will look very soft.

7.     Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

8.     Make the icing: .Whisk powdered sugar and cream together. Add a bit of maple extract, to taste. Drizzle over cooled cookies.

9.     Cookies stay fresh covered at room temperature for up to 1 week.

 

https://sallysbakingaddiction.com/maple-brown-sugar-cookies/#tasty-recipes-74519-jump-target