Sweet corn season is here. In many places really good sweet corn can be had, like farms markets, road side stands and even Wegmans! I don’t know about you but when I only am making one or two ears it seems silly to fire up a tall pot of water. I do steam the corn which only takes an [ more]
My guy brought over some lovely homegrown peaches. He was hopeful of pie. Problem is I broke my right wrist in July and cannot roll out a regular pie crust. Solution: press in cookie crust make in stand mixer. Perfect fit in my peach pie, with almond crumble topping. It was tender and held together well. It was not soggy. Best eaten within 24 hours if humid and hot. Have to say it was somewhat tricky to get out of my oven due to my cast and the inability to lift much with my right hand. Oh and Joe peeled and cut the fruit up for me, peeling is very difficult in a cast.
Make sure you peel the peaches. Fuzz in pie is no fun… Nectarines work just as well, no peeling!
Sorry for lack of photos; blame my broken wrist.
It looks really brown but the crumbs were perfect
Angie’s Peach Pie with Cookie Crust
Ingredients:
CRUST:
1 cup gf flour
¼ cup sugar
1 tsp. xanthan gum
¼ tsp. cinnamon
5 Tbsp. cold butter
FILLING:
5 cups sliced peeled ripe peaches
2 Tbsp. Instant Tapioca
1/2 c sugar
½ tsp. almond extract (optional)
1 Tbsp. fresh lemon juice
CRUMBLE:
3/4 cup gf flour
5 Tbsp. butter
1/2 cup sugar
¼ tsp. cinnamon
1/3 cup sliced almonds (optional)
DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray 9 inch pie pan with cooking spray and press in crust, heat oven to 375 degrees.
Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and cinnamon, mix, blend in butter and then almonds.
Mix filling in medium bowl; mix sliced peaches, tapioca, sugar, and lemon juice. Pour into pie pan with pressed in crust and sprinkle top with crumble to mostly cover fruit; probably won’t need it all.
Bake on lowest shelf in oven, 45-50 minutes until lightly browned. Remove from oven and cool before serving. Best eaten within 24 hours especially when humid. Vanilla ice cream is great with peach pie! Enjoy.
Apricots are among my favorite fruits. I have made a lovely rectangular fresh apricot tart in the past. But this needed to be different as I was short a few fruits for that version. I had about ten ripe apricots. And my huge problem is I broke my right wrist July 2 and cannot roll out a regular pie crust. Solution: press in cookie crust make in stand mixer. Perfect fit in my planned rectangular tart. I did a cream cheese custard layer and an almond crumble topping. It was tender and light in texture. Best eaten within 24 hours. Have to say it was rather tricky to get a hot tart out of my oven due to my cast and a complete inability to lift with right hand.
I used a long rectangular pan with removable bottom. A round tart pan is great too. I think it might work with small nectarines if not firm or squishy.
I didn’t take pictures; hard enough to bake with one hand! Sorry. Next time I will snap a bunch.
Ingredients:
8-10 ripe apricots
CRUST:
1 cup gf flour
¼ cup sugar
1 tsp. xanthan gum
¼ tsp. cinnamon
5 Tbsp. cold butter
FILLING:
6 oz light cream cheese, room temp.
¼-1/3 c sugar
½ tsp. almond extract
1 lg egg, room temp.
CRUMBLE:
2/3 cup gf flour
2 Tbsp. butter
¼ cup brown sugar
¼ tsp. cinnamon
1/3 cup sliced almonds
DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray tart pan with cooking spray and press in crust, Cut apricots in half, remove pits. Heat oven to 375 degrees.
Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and cinnamon, mix, blend in butter and then almonds.
Mix filling in medium bowl with portable mixer; mix sugar and cream cheese and then add egg and flavoring. Pour into crust. Nestle apricot halves in it cut side down and sprinkle top with crumble to mostly cover fruit; probably won’t need it all.
Bake on lowest shelf in oven, 30-35 minutes. Lightly browned. Remove from oven and cool before serving. Best eaten within 24 hours. Vanilla ice cream is great with it if that’s your thing! Enjoy. 
I recently shopped at a Trader Joe’s in Massachusetts. Bought some interesting stuff. One item I was really pleased with was a pack of gluten free hamburger bun. They even had sesame seeds all over the top! The flavor and texture was very close to what I remember of gluten based burger buns. Firm enough to hold a burger and fine for a sandwich. The bonus for me was that each bun was full sized; my beloved ciabatta buns by Schar are a tad small when it comes to holding a typical burger. Great price point too. Win Win!
Longing for Trader Joe’s to take the plunge and put a store in the Lehigh Valley; third biggest metro center in Pennsylvania. Soon!
Risotto is a favorite rice dish at my house. I generally use arborio rice, short fat white grains. It takes about 18-20 minutes to cook on the stovetop. Someone got me a bag of short grained brown rice. Saturday I tried it out for risotto. And, as it takes longer than white rice, I made it in my Instant Pot pressure cooker; easier, faster and less heat in my kitchen. It was pretty tasty. And super healthy as brown rice is a whole grain. This was a wild mushroom risotto made with chicken of the woods shrooms which I had harvested last fall and frozen partially precooked. Delicious! Baby bella or cremini mushrooms would work well; slice and sauté before adding to the recipe. Or sub in a cup of frozen peas or barely cooked chopped asparagus.
Yes, those mushrooms are pink! This is a dish of leftover risotto; not as creamy as first cooked was.
Ingredients:
1 cup brown short grain rice
1 Tbsp. olive oil
½ c diced onion
1 garlic clove minced
1/3 c dry white wine
1 2/3 cups chicken broth
1 tsp sea salt
1 cup cooked wild mushrooms; 1 ½ c sliced mushrooms cooked in 2 Tbsp butter 3-6 minutes
1/3-1/2 cup just grated Parmesan cheese
Directions
Put IP on sauté feature, let heat then add olive oil. Add finely diced onion, cook 4-5 minutes, stir often. Add rice, stir and cook a minute, add wine, cook a minute, add garlic, stir and cook 30 seconds. Add broth and salt. Put on lid, lock and put on pressure for 35 minutes. While it cooks sauté the shrooms. At end of 35 minutes do a quick release, open, stir and add the mushrooms, stir and add cheese, grind on black pepper. Stir and serve. Enjoy!
Note, if watery you can put on sauté for 3-5 minutes to dry it out some. Or, if dry add up to a quarter cup more broth.
Summer supper perfection: dilly cuke salad, corn on cob and firecracker salmon fillets with the risotto.
My World Without Wheat 