PEACH PIE
Preheat oven to 350 degrees
6 medium, ripe peaches 1/3 cup flour
1/4 cup butter (room temperature) 1 tbsp water
1 cup sugar 1 tsp nutmeg
Mix together butter, sugar, and flour until crumbly. Line a pie pan with pastry or use a store bought one. (Surprisingly quite good). Sprinkle 1/2 of the crumb mixture on the crust. Put peeled and sliced peaches on top of crumbs. Sprinkle with water and nutmeg. Put rest of crumbs on top of peaches and bake in preheated oven for 30 minutes or until crust is golden brown.
\"Pie Recipe\"
Note: Peaches can be peeled easier if you put them in very hot water for a few minutes.
This cake was born when my father decided to become a blueberry farmer. He had 100 bushes and sold many pints to the local fruit and vegetable stands, but there was always a surplus. This cake recipe is very good, as it is very thick, and the blueberries don't sink to the bottom of the pan. USUALLY.
It was my children's favorite when they were young.
BLUEBERRY CAKE
Grease and flour a 9x13 inch pan.
2/3 cup butter (soften) 1/4 tsp almond extract
1 3/4 cup sugar 3 cups cake flour (sifted)
2 eggs 1 1/4 tsp baking powder
3/4 tsp vanilla 1/2 tsp baking soda
1 1/2 cups buttermilk 1 tsp salt
1 pint blueberries
Cream together butter, sugar, eggs, vanilla, and almond extract with electric mixer. Sift together flour, baking powder, baking soda, and salt. Mix flour mixture into butter mixture alternating with buttermilk, starting and ending with the dry ingredients. Gently fold in blueberries and pour batter into prepared pan.
Bake in preheated oven for 45 to 50 minutes.
This is a universal recipe for frosting that most cooks have in their collection.
Frost with Butter cream Frosting
1 stick butter (room temperature) 3 to 4 tbsp milk or cream
1 box confectionery sugar 1 tsp vanilla extract
In medium bowl, combine butter, confectionery sugar, milk and vanilla extract. Beat with electric mixer. If needed adjust the amount of milk until frosting is the consistency you like. Frost cake in the pan and decorate with a few blueberries.
RHUBARB PIE
Preheat oven 375 degrees
1 1/2 cups sugar
1 tbsp flour 1/2 tsp salt
2 cups rhubarb (washed and cut into bite-size pieces) 2 eggs (well beaten)
Mix together sugar, flour, and salt. Add to the eggs and stir in rhubarb. Pour into pie crust. Top with top crust, and crimp. Brush with egg wash and sprinkle with a little granulated sugar. Bake in preheated oven for about 45 minutes, or until golden brown.
FLAKY PIE CRUST
4 cups flour 1 egg (slightly beaten)
1 tsp salt 1/2 cup ice cold water
1 tbsp sugar 1 tbsp cider vinegar
1 3/4 cups vegetable shortening
Mix together flour, salt, sugar,and vegetable shorting until crumbly. Beat remaining ingredients together and mix with flour mixture. Form into a ball and refrigerate at least 30 minutes before rolling out on a floured surface.
Enjoy Some Yummy Springtime Desserts That Have Been Past Down In Our Family
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