8 peaches, peeled and sliced ¼ cup sugar ¼ teaspoon salt 1 teaspoon lemon juice ¾ cup flour ¾ cup brown sugar ½ cup butter ½ cup chopped nuts (walnuts or pecans are best) 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 … Continue reading Peach Crisp
Peaches we bring home from the farmers’ market almost always end up here. 2 cups flour 1 teaspoon baking powder ¾ teaspoon salt 3 tablespoons sugar ¼ cup butter ¾ cup heavy cream 8 cups peaches, peeled and sliced 2 cups sugar 2 tablespoons flour ½ teaspoon cinnamon 1 generous teaspoon vanilla ⅓ cup butter Mix 2 cups flour, baking powder, salt, 3 tablespoons sugar, … 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
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. 2 cups flour … 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. 2 cups flour ½ cup powdered sugar 1 cup butter, softened 1/4 teaspoon salt 4 eggs, beaten 2 … Continue reading Laura’s Lemon Bars
1 ½ cups flour 1 cup sugar ¼ cup butter 2 teaspoons baking powder ½ cup milk ¼ teaspoon salt 2 eggs, separated ½ teaspoon vanilla or other flavoring Preheat oven to 350 degrees. Mix ingredients, adding egg whites last. Bake at 350 degrees for about 15 minutes or until just starting to brown. Serve warm with fresh fruit. from Great-Grandmother Jennie Harding Marshall (photo … Continue reading Shortcake
Whether you call them pastry doughs or pie crust doughs, their purpose is the same. Pâte brisée is generally used for open-faced tarts, not pies, but the only real difference is in the ingredients: pâte brisée has eggs, and pie crust doesn’t. For a fully baked pie crust, bake at 350 degrees for about 30 minutes or until golden brown. If you need to partially … Continue reading Pie and Pastry Doughs
Pies can make otherwise confident cooks cower in fear. Pie crust is hard to handle, can turn out soggy, burns unpredictably, and is best when made with lard – which is enough on its own to frighten most of us (not to mention our cardiologists). Fillings won’t thicken, fruit won’t cook, and the first cut slice always looks like someone dropped it on the floor. … Continue reading it’s pie season – tips for pastry doughs
Leftovers can be refrigerated, but after an hour or so in the fridge the bananas begin to turn brown and the meringue starts to weep. This is more than enough reason to eat the whole bowl immediately without remorse. Continue reading Banana Pudding
For the cake: ½ cup pecans, chopped ¼ cup sugar ½ teaspoon cinnamon ½ cup butter 1 cup sugar 2 eggs 1 cup mashed bananas ½ cup sour cream 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt Preheat oven to 350 degrees. In small bowl, combine pecans, cinnamon and sugar; set aside. You’ll bake the cake in either a … Continue reading Banana Nut Coffee Cake with Caramel Icing
