Brown Sugar-Cinnamon Peach Pie

August is National Peach month! My boyfriend is a big fan of peaches so I’ve been buying them a lot lately. We were going to visit friends this weekend and I wanted to bring something down so I decided to try to make a peach pie. This recipe is from Southern Living and sounded oh so good; I had all of the ingredients on hand so I figured I could at least try! My pie experience is a bit limited but this one turned out great. I even made the pie crust from scratch which was a lot more simple than I expected. Ingredients: 1 1/3 cups cold butter 4 1/4 cups all-purpose flour, divided 1/2 teaspoon cinnamon or baking spice 1 1/2 teaspoons salt 1/2 to 3/4 cup ice-cold water 8 large fresh, firm, ripe peaches (about 4 lb.) 1/2 cup firmly packed light brown sugar 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1/8 teaspoon salt 1 large egg, beaten 1 tablespoon granulated sugar

Peach Crisp with Maple Cream Sauce

My boyfriend really likes peaches. But, strangely enough, he’s allergic to the skin of peaches so he really only eats them in desserts. I owe him a peach cobbler at some point, but when I saw this recipe from The Pioneer Woman I thought he’d love it. (Plus, it’s a bit easier than a cobbler… baby steps.) I didn’t have real maple syrup, so I had to use the stuff you use on pancakes. Because of that, the recipe is slightly altered from the original to account for the sweetness. Ingredients: 6 whole fresh peaches 1 cup flour 1/3 cup sugar 1/2 cup brown sugar, firmly packed 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup unsalted butter (1 stick) – cold the juice and zest of one lemon 6 tablespoons pancake syrup, divided 1 1/2 cups heavy whipping cream 1 tablespoon light corn syrup

Bourbon Peach Lemonade

I am on a bit of a peach kick at the moment.  They have looked oh so amazing at the store recently, and my boyfriend is a huge fan, so why not? Expect a couple more peach recipes to show up on here in the coming weeks. (I’ll try to space them out a bit.) A friend of mine made this absolutely delicious Honey-Ginger Sparkling Bourbon Lemonade a few months back that I haven’t stopped thinking about. It was SO good! So when I spotted Cooking Light’s recipe for a Peachy Bourbon Lemonade, I had to make it immediately, hoping it would be similarly delicious. This lemonade is such a treat during this uncomfortably hot weather we are having. It would be just as yummy and refreshing without the bourbon (either as a non-alcoholic drink or with another spirit of choice).   Ingredients (Serves 4): 1/3 cup fresh lemon juice 3 cups water 2 cups chopped, peeled peaches (I used white peaches) ¼ cup lightly packed mint leaves 6 tablespoons sugar ¾ cup bourbon Ice

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