Saturday, February 28, 2015

Grandma’s Flaky Crust Fresh Peach Pie


PIE FILLING:
3 c. sliced fresh or frozen peaches
2 T. flour
1 ½ c. sugar, adjusted accordingly to sweetness of peaches
1 T. lemon juice
2 T. cold unsalted butter, cut into small squares
1 egg yolk
1 T. heavy or whipping cream
Additional sugar for topping crust (coarse sugar is a nice option)

CRUST:
2 c. all-purpose flour
½ tsp. salt
1 c. (2 sticks) vegetable shortening
¼ c. ice water

     Filling: Preheat oven to 400°F. Place peaches in a large-sized bowl. Add lemon juice and toss. Sift flour into a small-sized bowl. Add sugar and mix. Sprinkle mixture over peaches. Spoon peach mixture into a 9-inch crust lined pie plate. Dot filling with little squares of cold butter.  Top pie with second pie crust and crimp edges.
     Whisk egg yolk and cream together in a small bowl. Use a pastry brush to brush egg wash over the top crust. Sprinkle with 1 tablespoon of sugar (optional). Cut 3 to 4 slits in top of pie. Bake for 20 minutes. Cover edges with piece of foil. Reduce oven temperature to 350°F and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling bubbling. Cool 25 minutes before serving.

     Crust: In a bowl, mix together the flour and salt. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. Sprinkle water on the dough, a tablespoon at a time, mixing quickly with a fork after each. Add only enough water for the dough to hold together and be formed into a ball. Handling the dough as little as possible, divide it into two equal portions and form into two smooth balls. Roll each portion out onto a lightly floured surface until it forms a circle about 1/8-inch thick and 2-inches wider than a 9-inch pie plate. Line each pie plate with a crust. Makes 2 (9-inch) pie crusts.

Monday, February 23, 2015

Family Recipes

Kathy and I are sisters. Our love of cooking prompted us to compile our best family recipes into cookbooks to share with others. We hope you will enjoy the stories, find the tips helpful, and try out some of the recipes you find on these pages. We encourage you to become a follower of our blog. We are interested in your opinions of our posts and welcome comments. Please share posts you like on facebook. 

Red Rooster Cookbooks




Recipes from the Farm is a great collection of our favorite farm recipes, such as “Fresh Peach Pie” and new discoveries, such as “Cheeseburger Casserole.” (over 450 recipes)




All-American Favorites is filled with recipes you’ll bookmark, share, and make your own: “American Burgers” for a summer lunch, “Chicken Pot Pie” for the family, or” Upside-Down Blackberry Cake” for a special occasions. (450 recipes)



Wet, Wild & Woodsy is a wild game cookbook offering a complete collection of recipes that are easy to prepare and taste great such as “Venison-Style Meatballs,” “Squirrel Sliders,” and “Grilled Catfish Tacos”. (450 recipes)






Household Helpful Hints is loaded with shortcuts, practical advice, ingenious ideas, how-to information, and hundreds of great ideas all designed to save time and trouble.





Garden Fresh Recipes is packed with over 400 recipes with easy ways to enjoy the healthy benefits and delicious taste of fresh foods. (450 recipes)

Making Memories

     Reminiscing about the good ole days spent with Grandma Flood brings a smile and a warm “fuzzy” feeling. Many fond childhood memories were made on that eighty acre farm near Highlandville, Missouri. A time when water was drawn from a cistern, the garden was tilled with a horse-drawn plow, and fruits and vegetables were stored for winter months in a root cellar.
     Kathy and I especially looked forward to helping Grandma in the kitchen. It was a magical place for two young girls who couldn't wait to help Grandma make a hearty meal. We felt very important whether cracking an egg, punching down dough, or peeling carrots.
     But first things first; we had to get our aprons! We stood holding the strings out to our sides and waited as Grandma cinched them on. Grandma had aprons of every size and type—long ones, medium ones, short ones, ones for everyday wear and ones for Sunday best and company; a complete apron wardrobe! The principal use of Grandma's apron was to protect the dress underneath. Since she only had a few, it was easier to wash aprons than dresses, and they used less material. Not only that, it served as a potholder for removing hot pans from the oven.
     Back then, Grandma’s house didn't have electricity or modern heating. Food was cooked with a cast iron wood-burning stove. Over five feet high and almost three and a half feet wide, it was the centerpiece of the kitchen. The stove had an oven, a warming oven, a solid copper water reservoir with a tap, firebox, and a large cook top surface with six lids. We learned to cook on this stove, as did our mother and aunts before us.