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Posts Tagged ‘pies’

A couple of peachy recipes

Peaches grow really well here in South Carolina and we can often find some variety or another from May until October. I usually buy a bag or two each summer and we eat some fresh and I put some in the freezer. A few weeks ago I bought some and tried a couple of new recipes.


The first recipe was for Brown Sugar Peach Pie from an old copy of Southern Living magazine. I purchased a copy of the July 2011 issue because it had an emphasis on peaches. I really like the way the different widths of lattice crust looks. It's such a simple idea but really makes a pretty pie. I had never used brown sugar in a peach pie before but we thought it made a delicious pie. *Note: The picture in the link shows a regular crust. Scroll down to the bottom of the recipe and it describes how to make the lattice of varying widths. The magazine featured this beautiful version on the cover and that's what attracted me to it.


I read about the second recipe on Rene's blog. It is for a Tomato, Peach, and Burrata Salad. I wasn't too sure we would like this when I first read about it, but we did enjoy it and thought it made a beautiful salad. It would pair well with any grilled meat. I had never heard of Burrata so just substituted fresh Mozzarella. I reduced the balsamic vinegar as the recipe directs but I actually found a bottle of Balsamic glaze at Aldi a couple of weeks ago and tried it the next time I made this. The second time I made it was just for the two of us so I just made individual salads. It makes a simple, attractive, and tasty salad.

Enjoy the fruits of summer.

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Peanut Butter Pie

picture of Peanut Butter Pie

My mom used to make this pie years ago and it has become one of our favorites. She first made it with a graham cracker crust but eventually mastered traditional pie crusts and from then on she never looked back. I told about her pie crust saga in this post.

Peanut Butter Pie

1 baked 9" pie shell
1/3 cup peanut butter
3/4 cup powdered sugar
1/2 cup sugar
3 Tbsps. cornstarch
1/4 tsp. salt
2 cups milk
3 egg yolks, slightly beaten (save egg whites)
1 Tbsp. butter or margarine
1 Tbsp. vanilla

Mix together the peanut butter and powdered sugar until crumbly. Save out about 2 Tbsps. of this mixture and put the rest of it into the cooled pie shell. Set aside.
In a saucepan stir together the sugar and cornstarch. Blend the milk and the egg yolks together and gradually stir into the sugar mixture. Cook over medium heat until mixture thickens and boils. Boil and stir for one minute. Remove from heat and add vanilla and butter and stir until butter melts. Pour the hot mixture onto the peanut butter crumbs in the pie shell. Set aside while you prepare the meringue.
3 egg whites
1/4 tsp. cream of tartar
6 Tbsps. sugar
1/2 tsp. vanilla
Beat egg whites and cream of tartar until frothy. Beat in sugar 1 Tbsp. at a time until the meringue is stiff and glossy. Blend in vanilla. Spread over hot filling making sure to seal the meringue to the inner edges of the pie crust. Take a spoon and use the back of it to form peaks in the meringue. Sprinkle the remaining peanut butter crumbs on top of the meringue and bake at 375 degrees for about 10 mins. or until nicely browned. Let cool at room temperature and then refrigerate at least two hours before cutting.

Enjoy your delicious pie!


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An old favorite

You may remember several years ago there was a commercial about making Rice Krispie Treats. In the commercial the woman making the treats was out in the kitchen reading a novel after making the treats while her family was in the dining room asking if they were ready yet. After she yells "These things take time," she finally puts down the novel, throws some flour on her face, and enters the dining room with a platter of the treats, much to the delight of the family.

Rice KrispieTreats are quick and easy to make in the microwave and they are very tasty. Here's a recipe for my favorite version:

picture of Krispie Ingredients

Marshmallow Treats

1/4 cup butter
1/4 cup peanut butter
4 cups of mini marshmallows
5 cups chocolate krispies (I got these at Aldi -- most stores have their own brand)

In a large bowl or measuring cup (I use a 6 cup measure) melt the butter and peanut butter on high for 35-45 seconds. Add the marshmallows and microwave for 1 minute at 70% power. Stir in the krispies and coat throughly. Press into a buttered 9" x 13" pan. Cool and cut into squares. Enjoy your quick and easy treat!

Rice Krispie Treats

While Drew has been with us this week he has been helping with a variety of chores around the house. Here he is washing the bench from our front porch:

picture of Drew Bench

Here he is rolling out some dough for Gorditas with his mom. He said he was "doughing." We've been having fun. ๐Ÿ™‚

picture of Drew Doughing


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Another Fall Favorite

Starting about August I get excited thinking about the cooler weather and the opportunities to bake some fall favorites. Last weekend I got to make two family favorites — Cake Mix Rolls to take to a bridal shower, and Danish Pastry Apple Bars. I got this recipe from a Crisco cookbook that I got when we were first married. It is a good recipe to have if you need to serve more than eight--the typical number of pieces you can cut from a pie.

picture of Baked Danish Bars

You might find the cereal to be a surprising ingredient. After the pie bakes you would not even know the cereal is in there. I think it helps to prevent a soggy crust and it just blends into the apple filling. The original recipe calls for Corn Flakes, but I generally use either bran flakes or Raisin Bran. I take the raisins out but you could certainly leave them in.

picture of Danish Flakes

picture of Danish Apples

Danish Pastry Apple Bars

2 1/2 cups flour
1 tsp. salt
1 cup shortening
1 egg yolk (reserve the egg white)
milk (about 2/3 cup)
1 cup cereal flakes (corn flakes, bran flakes, etc.)
8 cups peeled and sliced apples (about 8-10 apples)
3/4 cup sugar
1 tsp. cinnamon
the reserved egg white

In a large bowl combine the flour and salt. Cut in the shortening. Place the egg yolk in a measuring cup and then fill the cup with milk. Blend and then add this to the flour mixture to form pastry dough. Divide the dough into two pieces and form each piece into a rectangle. Wrap in plastic and refrigerate while you peel and cut the apples. Mix together the sugar and cinnamon in a small bowl. At this point you might want to preheat the oven to 375 degrees. Roll one piece of the pastry into a 17" x 12" rectangle and place in a 15 1/2" x 10 1/2" jelly roll pan. Sprinkle in the cereal flakes. Top with the apples and then sprinkle with the cinnamon sugar mixture. Roll out the second piece of pastry and place on top of the apples. Crimp the edges, patching if necessary. Make a few slashes with a knife for steam vents. Whisk the egg white until it's a bit frothy and brush on top of the pastry. Bake at 375 degrees for about 45 mins. or until golden brown and the apples are tender. After baking drizzle with this glaze if desired:


1 cup powdered sugar
1/2 tsp. vanilla
2-3 Tbsps. cream or milk
Mix all together with a wire whisk and then drizzle on top of bars.

I omitted the glaze this time and served the bars with ice cream.

picture of Plated Danish Bars

There's still time to enter the contest to win a copy of the book Dewey's Nine Lives. See my last post for details.



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Floor update

Well, there have been some delays so the floor is not quite finished. I do hope to post pictures soon. We did get the appliances back in place so I am able to do some laundry and now I can cook and use the refrigerator in the kitchen again.

Since I was pretty much banned from the kitchen for about a week I started work on a sewing project--another baby quilt. I'll post pictures of that soon as well. This one is girly and I've been having fun working on it.

In the meantime here's a cool and easy summer pie recipe:

picture of Symphony Pie

Symphony Pie

1 King size Symphony Candy Bar (4.5 oz.) milk chocolate or toffee flavored
1/4 cup water
8 oz. tub Whipped Topping
a prepared graham cracker crust

Break up the candy bar into a large microwavable bowl. Add the water and heat for 45 seconds. Stir until the chocolate is melted. Set aside briefly to cool. Stir in about 1/3 of the whipped topping to cool the chocolate and then fold in the remainder. Pour into the crust and freeze for at least three hours. Garnish with additional whipped topping, chocolate syrup, chocolate or toffee chips.

I have also made this using 1 cup chocolate chips and omitting the water when I did not have a Symphony bar.


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