Peach Season

So I'm trying to make new things and use the ingredients that are in season. Here are recipes for Peach pie and peach cobbler.

Peach Pie
I got this recipe from the joy of cooking The crust is amazing!
(Makes a double crust)

Oil Pastry Recipe-Pie crust

Probably the easiest pie pastry to make. As you are using a liquid fat, you don't need as much fat in this recipe. You can roll and re-roll oil crusts with no ill effects.

2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil*
1/4 cup cold milk

* Extra-virgin olive oil may be substituted

In a large bowl, combine the flour and salt. Measure the vegetable oil and the milk into the same liquid measuring cup but do not stir. Add to the flour/salt mixture; mix briskly to combine until the dough comes together into a ball.

Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper.

NOTE: Because this pastry dough is made with oil, it must be used right away. After a day in the refrigerator, the oil will start to separate and seep out.

*I sprinkled the top with some cinnamon sugar before I put it in the oven.

PIE FILLING

Peel and slice 5 cups of peaches

sift over peaches

1/2 cup white or brown sugar

1/8 tsp salt

1 tbls cornstarch

1/8 tsp nutmeg

1/4 tsp cinnamon

put in pie shell and dot with 1 1/2 tbls of butter

cover pie with top pie crust and puncture for ventilation.

preheat oven to 450 degrees bake for 10 minutes

reduce heat to 350 degrees and bake for 35 minutes or until done.

Peach Cobbler

(I got this recipe from Aunt Pattie)

Old Fashioned Peach Cobbler:

1 package Pillsbury pie crust
8 cups sliced fresh peaches
2 cups sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
1/2 cup (1 stick) butter melted
1 teaspoon vanilla extract

Preheat the oven to 475 degrees
Spray an 8 inch square dish... Set aside

Combine the peaches, sugar, flour, cinnamon, nutmeg and allspice in a Dutch oven... (you can just use a pan). Allow the mixture to sit until the dry ingredients are dissolved and a syrup forms, about 15 minutes. Bring the peach mixture to a boil over medium heat. Decrease the heat to low and cook until the peaches are tender, about 10 minutes. Remove the mixture from the heat and add the butter and vanilla.

Roll out the pie pastry and cut it into an 8 inch square. Spoon half of the peach mixture into the dish. Cover the mixture with the pastry square. Bake for 14 minutes or until lightly browned. Take the dish from the oven and spoon the rest of the peach mixture over the baked pastry shell. Roll out the rest of the dough and cut it into 6 or 8 strips about an inch wide. Arrange the strips into a lattice pattern over the peach mixture. Bake and additional 20 - 25 minutes or until golden brown and done. Remove from oven . Serve warm with ice cream or whipping cream.

Easy Cheese Danish

I love the Barefoot Contessa and I wanted to share this recipe with all of you. Houston made these for Mother's Day.... and they were yummy!

Prep Time: 10 min

Cook Time: 20 min
Serves: 8 Danish

Ingredients

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat
the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle
attachment and cream them together on low speed until smooth. With the mixer still on low,
add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined.
Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a
floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a
sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4
squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the
center, brushing and overlapping the corners of each pastry so they firmly stick together.
Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan.
Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15
minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed
and brown. Serve warm.