Prepare your pie crusts. Peel and slice peaches into mixing bowl; set aside. In a second small bowl, combine starch and water, and whisk to blend well. Cut vanilla bean in half, and scrape the seeds out into the bowl. Add cinnamon and sugar, and blend well. Pour sugar mix over peaches and toss to coat. Rest fruit for at least 15 minutes to allow … Continue reading Peach Pie
Preheat oven to 375 degrees. Combine peach slices with sugar and salt, and layer in an 8-inch square pan. Sprinkle lemon juice over the fruit. In separate bowl, combine flour and sugar; cut in the butter with a pastry blender or fork. Add nuts and mix. Sprinkle mix over peach slices. Bake at 375 degrees for 40 minutes. It’s great served warm with ice cream … Continue reading Peach Crisp
Peaches we bring home from the farmers’ market almost always end up here. Mix 2 cups flour, baking powder, salt, 3 tablespoons sugar, ¼ cup butter and heavy cream into dough; chill for 1 hour or more. While chilling, put peaches, 2 cups sugar, 2 tablespoons flour and cinnamon into medium saucepan and allow to sit until syrup forms. When it does, bring peach mixture … Continue reading Peach Cobbler
Grammy and Grandaddy had a scrawny peach tree in the backyard. In the hot Kansas City summer, the peaches ripened just in time for the Fourth of July – so when the time came for the family picnic, Grandaddy brought the ice cream freezer up from the basement and picked half a dozen peaches for Grammy. She peeled and chopped them, then mixed them in … Continue reading Peach Ice Cream
Bob Lacaff, Mom’s second cousin and Maurine’s son, longtime San Antonio resident and serious Tex-Mex eater, blessed us with his magnificent recipe for the best gazpacho we’ve ever eaten. Mix first nine items in bowl. Cover tightly and refrigerate for two hours before serving. Pour into serving bowls or cups, and garnish with cucumber and tomato. Serve ice cold. From right to left, Eleanor (Maurine’s … Continue reading Gazpacho
Best served icy cold, so it’s great for hot summer days. And don’t be put off by the pickled beets! This Polish soup, one of Dad’s favorites, is spicy and delicious. It’s sort of pronounced huh-LOD-nick … close enough. Combine all ingredients; chill for at least 15 minutes before serving. Dad is second from left in this picture, taken when he was stationed in England … Continue reading Chlodnik (Chilled Beet Soup)
Peanut brittle is usually one of two types: made with butter, or without. We like the butter version more; the brittle has a softer crunch, and is a little less sticky. That said, in our house, anything made with corn syrup is inevitably going to end up with dog or cat hair stuck to it somewhere. Butter (you may use nonstick spray if you want … Continue reading Peanut Brittle
Why bother with canned fillings when fresh cherries taste so much better, and pitting cherries is no big deal? Cherries are at their best in July,* so make this pie then. Also, small children find it amusing to pop the pits out of cherries – make them do the work and this pie is even easier. You can make this pie with beautiful yellow/pink Rainier … Continue reading Cherry Pie
This recipe makes a soft and chewy cookie – filled with premium ice cream, it’s a dizzying upgrade from the usual ice cream sandwiches you buy at the grocery store. Don’t go too thick with the filling – you want a sandwich you can enjoy a full bite of without squishing the ice cream out of the back and onto your lap. Mix flour, baking … Continue reading Gingersnap Ice Cream Sandwiches
Nearly foolproof, turns out beautifully, and the bright lemony flavor stuns people who are used to the sticky, too-sweet or too-sour versions you pay a fortune for in snooty coffee bars. We’re working from two different recipe cards here, but we assure you both versions are delicious. Preheat oven to 350 degrees (325 degrees for glass – this is a recipe where it makes a … Continue reading Laura’s Lemon Bars
Around Our Table 