Sunday, July 24, 2011

We're baaaaack!!

We are Back from Vacation and feeling all refreshed and ready for the rest of our summer!
Boy is it hot outside. I think I'd rather just live the next 2 months in my refrigerator. Eek, what a heat wave. My hot flashes are having hot flashes and I'm not even old enough to have hot flashes yet.

Our vacation was fantastic and I can't wait to share some of our adventures with you! The exciting fact is that the girls are home from their summer visit with their dad. They seem to have had a great time although they were quite ready to have some of momma's home cookin'.
I was welcomed to open arms and a long list of dinners that they practically begged for. We spent a weekend in Savannah, GA. Our home sweet home. It was lovely! We got to see a lot of our family and friends and pack a ton of exciting things into that one weekend.

Of course we spent some time by the pool!
My friend took over ownership of a great little restaurant/bar so I was lucky enough to take some photos of the place. She is a great cook and I'm so excited about her new adventure!

And if you know anything about Georgia, you're first thought is probably peaches!! And I absolutely love fresh summer peaches! Especially when they come from Georgia.

How about a fresh peach pie recipe? It's an absolute winner for those beautiful summer peaches!

Pie Filling
10 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 recipe pastry for a 9 inch pie crust

1/2 cup flour
1/3 cup brown sugar
1/4 cup butter, softened
1/4 teaspoon cinnamon
1/3 cup chopped nuts, optional
Crumb Topping: Combine topping ingredients with a fork.

Mix flour, sugar and butter into crumb stage.
Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches.
Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
Top with crumb topping.

Bake at 350 degrees for 35 minutes, or until crust is golden. Turn the oven OFF when 35 minutes is up. Allow pie to sit in the cooling oven while continuing to set. This will boil off the liquid and you'll end up with a pie that isn't runny. Allow pie to cool completely before slicing. Best when eaten fresh.

More adventures to come!!

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