Mini Pies

Have you seen this site? Welp, I LOVE it! I was browsing at the mini pies in a jar idea for some time. After seeing just how small a 1/2 pint wide mouth jar is, I decided to make the mini pies in a cupcake pan. These were delicious! I used my "Never Fail Pie Crust" recipe. I was quite skimpy on the sugar in the fillings, and maybe next time i'd add more, but the blueberries couldn't be more in season so I used them as well as some strawberries. I used the Simple Pie Filling recipe suggestion on the site. Then I did a blueberry/strawberry combo pie. I did a little lattice work (shoddy) and then ate (with my lovely companion) with some vanilla bean cream on top. Pretty wonderful indeed. Thanks Squawk-fox!

Summer Squash Gratin

Martha came through for me for ONCE. Although summer squash is pretty perfect on its own, who can resist parmesan, butter, and bread crumbs added to the mix? The only change I would make would be to slice the squash smaller than suggested. I wouldn't mind if they somewhat lost their form in the whole cheesy goodness. This dish was better than good, but I think I would like to eat my squash near to naked from now on.

Gratin= widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. (wiki)

That is for me btw... on a quest to learn correct culinary terms!

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Recip!

Peach Cobbler

Can't get enough of these peaches! This Paula Deen recipe was basically worshiped by a close friend of mine and so, after many mentions of this I decided to make a it (a half-recipe). I wasn't entirely thrilled. I cut the sugar because the peaches are naturally sweet, silly Paula. Next time I will NOT cut any of the butter. I think the lack of butter prevented the batter from rising fully to the top. And because of the lack of rising, the batter was a little uncooked. Boo! Next time I make it I will not halve it, because I always feel something is lost when it is halved.

Once I warm the dish, put a scoop of vaniller ice cream on it, who will know? It is delicious regardless.

Recipe to follow...

Paula Deen's Peach Cobbler

• Cook Time:

  45 min

• Level:

  Easy

• Yield:

  8 to 10 servings

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Grilled Peach Spinach Salad

This recipe was SUPER easy. I didn't get a chance to grill the peaches so I sautéed them in the olive oil on the stove-top. I would have grilled them if I could have, bet they would be sweeter. Thanks Paula!

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Here!

Fruit Tarts

These are so good! I took a little from multiple recipes. The crust is just conf. sugar, melted butter and flour. I made 2 different fillings- one lemon curd the other is a pastry cream I concocted. I whipped cream cheese and a little sour cream. To that I added some vanilla, a little sherry and sugar. I prefer that filling over the lemon. Afterwards, I boiled some apricot jam and brushed the tops with it. I'm happy with 'em!

Strawberry Cream Tarts

I fell in love with the picture of this finished recipe in my latest Cooking Light mag. It was so wonderful! Creamy berry goodness. I changed it up by making individual tarts instead of a 10in. like they called for. The only real change I would make would be to use FRESH strawberries not frozen. I was trying to go the cheaper route since the recipe calls for 6 cups of them little suckers...oh well, next time (when it's summer-ier). With only 7 grams of fat per serving, hell yes!

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Green Bean and Cherry Tomato Salad

I was BLOWN away by this little salad! I completely recommend this recipe. Once again, Smitten came through. This salad is a perfect start of summer companion :)

Recipe to follow...

Green Bean and Cherry Tomato Salad
Adapted from Chez Panisse Vegetables

Serves 6

1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier
1 pound cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional)

Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.

Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.