Just Peachy Hand Pies

From Diana Phillips

1 T. butter

4 t. cornstarch

1/3 c. plus 1 T. sugar, divided

2 lbs. peaches, pitted, peeled and diced

1 t. cinnamon

1/8 t. salt

1 T. lemon juice

4 9-inch pie crusts

1 egg beaten

Melt butter in skillet over medium heat.  Combine cornstarch with 1/3 cup sugar; add to skillet.  Stir in peaches, cinnamon and salt.  Cook until mixture thickens and boils, about 25 minutes, stirring frequently.  Boil for one minute; remove from heat and stir in lemon juice.  Cool completely; set aside.  Roll pie crusts into circles and cut them into quarters; spoon 2 tablespoons filling into the center of each quarter leaving a good margin of crust to be able to seal the edges.  Fold dough over filling to form a triangle and press edges together with a fork to seal.  Transfer pies to 2 ungreased baking sheets.  Brush tops of pies with egg wash; sprinkle with remaining sugar.  Cut a one inch slit in the top of each pie.  Bake at 425 degrees for 18-20 minutes or until golden, rotating baking sheets between upper and lower racks halfway through baking.  Remove to wire racks to cool.  Makes about 16 pies.

Basic Pie Crust

From Diana Phillips

2 c. flour

1 c. shortening

pinch of salt

1 egg

1 T. vinegar

4 T. water

Fork flour, shortening, and salt together.  Add the rest of ingredients and combine first using a fork then form into a ball with your hands.  Cover with plastic wrap and chill in the refrigerator for at least an hour before using

French Silk Pie

From Paula Leishman

1 Baked Pastry Shell

Beat ¾ cup butter and ¾ sugar in large mixing bowl with an electric mixer on medium speed until fluffy—about 4 minutes

Melt and cool 6 oz. of semi-sweet chocolate, add to butter/sugar mixture

Add 1 teaspoon vanilla.  Gradually add ¾ cup refrigerated egg product, beating on high speed and scraping bowl till light and fluffy.

Pour filling out into prepared pie crust and cover in fridge for 5-24 hours.

Simple Squash Ideas

From Tiffany Howard -

I hope you and your family will enjoy some of these recipes!  I have collected these from family, friends and the Internet!

Also, if you have a family that doesn’t like squash, remember to try and ‘sneak’ some squash in to your meals!  Puree and store in freezer bags that you can easily add to soups, sauces, spaghetti sauce, etc.!  They can even be added to baked goods!  And they’ll never know that they are getting extra vitamins and fiber in their meals!  Enjoy!

Baked Zucchini

Slice zucchini fairly thin into rounds, drizzle with olive oil, salt and pepper, and garlic powder.  Place on greased cookie sheet and bake at 450* for 10-15 minutes.  Sprinkle with Parmesan cheese and return to oven for a few minutes.  Delicious and easy!

Yellow Summer Squash

Slice yellow squash, add chopped onion, and pan fry in olive oil or butter until tender.  Add salt, pepper, and your favorite seasoning to taste!

If you like a little spice to your sautéed squash, try adding a dash of cayenne pepper or red pepper flakes and a squirt of lemon juice.

BBQ’d Squash

An easy and delicious way to enjoy your squash during the summer grilling season!

Slice your zucchini or yellow squash.  Brush or drizzle with olive oil and season with salt and pepper or Seasoning salt.

For Banana, butternut, and acorn squash:

You can bake or microwave any of these three squashes and add butter, and brown sugar.  Honey is also delicious.  Just remember that if you do decide to microwave be sure to poke holes in the squash before microwaving, or your squash can EXPLODE while cooking.

Soupy Baked Zucchini with Cheese

Cut Zucchini lengthwise in to quarters.  Place in baking pan or cookie sheet, skin side down.  Pour a can of cream of mushroom soup (or cream of chicken) over the tops of the spears. Salt and pepper the top.  Cover with cheese.  Bake until squash is tender.  My kids will eat this one!

Marinated Summer Squash

Cut the squash in half and Thinly slice squash. (half circles)  You can also make squash ‘sticks’ or ‘spears’ if you like the seeds removed.  Put in a bowl and pour your favorite Italian Dressing over the top.  Add vinegar to taste and salt and pepper.  A great snack to keep cold in the refrigerator.  Healthy and easy!

Zucchini Bread

From Tiffany Howard

Zucchini Bread

3 cups flour

2 cups sugar

1 tsp. baking soda

1 tsp. baking powder

3 tsp. (1 TB) cinnamon

1 tsp. salt

3 eggs, beaten

1 cup oil

2 cups shredded zucchini

1 ½ tsp. vanilla

1 cup nuts

Preheat oven to 350*  Grease 2 regular sized loaf pans. (or several small pans)

Mix dry ingredients together in medium bowl.  In a large bowl, mix remaining liquid ingredients.  Slowly add the dry ingredients to the large liquid bowl.  Mix until well blended.  Pour in loaf pans and bake for 60-70 minutes.  (30-40 minutes for small pans)

Acorn Squash Soup

Tiffany Howard

Acorn Squash Soup

1 onion

¼ cup chopped celery

2 TB butter

2 TB flour

1 chicken bouillon

½ tsp. dill weed

¼ tsp. curry powder

dash cayenne pepper

2 cups chicken broth

1 (12 oz) can evaporated milk

3 cups mashed, cooked acorn squash

salt and pepper to taste

5 bacon strips, cooked and crumbled

In large saucepan, sauté the onion and celery in butter.  Stir in flour, bouillon, dill, curry and cayenne until blended.  Gradually add broth and milk.  Bring to a boil; cook and stir for 2 minutes.  Add the squash, salt and pepper; heat through.

In a blender, process the soup in batches until smooth.  Pour into bowls; garnish with bacon.  Serves 6

Butternut Squash Fries

Tiffany Howard

Butternut Squash Fries

1 medium butternut squash

2 tsp. olive oil

½ tsp. ground cumin

Coarse salt and pepper

1 TB freshly squeezed lime juice

1 TB chopped fresh cilantro

Preheat oven to 425*.  Prepare butternut squash; remove seeds, peel.  Cut into ½ inch wide sticks.  On baking sheet, combine squash with olive oil and cumin; season with salt and pepper.  Toss to coat, and spread squash in a single layer.  Roast until fork-tender, 45 minutes to 1 hour.

Sprinkle with lime juice and cilantro.

Serves 4

Spaghetti Squash

From Tiffany Howard

Traditional (easy) Spaghetti Squash

1 medium spaghetti squash (about 3 lbs.)

½ cup grated Parmesan cheese

3 TB butter (or olive oil)

¼ tsp. salt

1/8-1/4 tsp. black pepper

Half the squash lengthwise and remove and discard seeds.  Place squash; cut side down in a microwave safe baking dish.  Cook squash on high for about 7-10 minutes. (If you do not have a turntable, turn squash every 3 minutes)  Using a dinner fork, rake the squash in to spaghetti-like strands from the shell.

Toss squash with Parmesan cheese, butter, salt and pepper.

*optional- garnish with freshly chopped basil, oregano or parsley.

Greek Style Spaghetti Squash

From Tiffany Howard

Greek Style Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded

2 TB Vegetable oil

1 onion, chopped

1 clove garlic, minced

1 ½ cups chopped tomatoes

¾ cup crumbled feta cheese

3 TB sliced olives.  (Black or kalamata)

2 TB chopped fresh basil

Preheat oven to 350*.  Lightly grease a baking sheet.  Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.  Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat.  Sauté onion in oil until tender.  Add garlic, sauté for 2-3 minutes.  Stir in the tomatoes, and cook only until the tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in medium bowl.  Toss with the sautéed vegetables, feta cheese, olives, and basil.

Serve warm.  Serves 6

Baked Spaghetti Squash - Lasagna Style

From Tiffany Howard

Baked Spaghetti Squash – Lasagna Style

1 spaghetti squash, halved lengthwise and seeded

1 onion, chopped

2 TB minced fresh garlic

2 (14oz) cans stewed tomatoes

1 TB Dried basil

1 cube vegetable bouillon

Black pepper to taste

1 (15 oz) can black olives, chopped

1 cup shredded mozzarella cheese

1 cup shredded Parmesan cheese

Preheat oven to 325*.  Spray baking sheet with cooking spray.  Place squash halves cut side down on the baking sheet.

Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted.  Remove from oven, cool.

Meanwhile, spray a non-stick saucepan with cooking spray.  Over medium heat, sauté the onion and garlic until golden brown.  Stir in tomatoes, basil, bouillon cube, and pepper.  Cook for about 15 minutes, or until you have a medium-thick sauce.

Remove squash strands with a fork, reserving the shells.  Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese.  Repeat layers until shells are full, or until all the ingredients are used.  Top with Parmesan cheese.

Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.  Serves 6.

Butternut Squash Soup

From Tiffany Howard

Butternut Squash Soup

6 TB chopped onion

4 TB butter

6 cups peeled and cubed butternut squash

3 cups water

2 cloves chopped garlic

4 cubes chicken bouillon

½ tsp. dried marjoram

¼ tsp. ground black pepper

1/8-1/4 tsp. ground cayenne pepper (to taste)

2 (8 oz) packages cream cheese (you can use less if you don’t want it as creamy)

pinch of kosher salt

1.     In a large saucepan, sauté onions and garlic in butter until tender.  Add squash, water, bouillon, marjoram, pepper, and cayenne pepper.  Bring to boil; cook 20 minutes, or until squash is tender.  Covered.

2.     Puree squash and cream cheese in a blender or food processor in batches until smooth.  Return to saucepan, and heat through.  Do not allow to boil.

*This is a thick soup, if you like a thinner consistency add an extra ¼-1/2 cup chicken broth.

Serves 6

Company Summer Zucchini

From Tiffany Howard

Company Summer Zucchini

2 lbs. zucchini sliced

¼ cup sliced onion

½ cup water

1 tsp. salt

1 chicken bouillon cube

½ tsp. dried dill weed

2 TB butter

2 tsp. sugar

1 tsp. lemon juice

2 TB flour

½ cup sour cream

In saucepan combine zucchini, onion, water, salt, bouillon, and dill weed.  Bring to boil; reduce to simmer for 5 minutes, or until squash is tender.  Add butter, sugar and lemon juice.  Remove from heat.  Blend flour into sour cream.  Stir half the hot liquid into sour cream.  Return to saucepan.  Cook and stir until thick. 

Serves 4-6.

Zingy Zucchini Casserole

From Tiffany Howard

Zingy Zucchini Casserole

6 cups zucchini sliced

¼ cup onion sliced

1 cup cheddar cheese

1 -  8 oz. box stuffing, crushed

1 cube butter, melted

1 can cream of chicken soup

1 cup sour cream

Boil zucchini and onion in boiling water for 5 minutes.  Drain.  Fold vegetables into soup, sour cream and cheese.  Put in 9” square pan.  Combine butter and stuffing.  Sprinkle on top of veggie mixture.  Bake for 30 minutes at 350*.

Zucchini Hummus

From Tiffany Howard

Zucchini Hummus

1 – 15 oz. can chickpeas, drained and rinsed

1 cup coarsely chopped zucchini

1 clove garlic, chopped

¼ cup chopped fresh parsley

¼ cup chopped fresh basil

¼ tsp. salt

Fresh ground pepper

¼ cup olive oil

1-2 tsp. lemon juice

Combine all the ingredients in a food processor and pulse until desired consistency is reached.  Serves 4.  Serve with pita bread, grilled tortillas, or vegetable sticks for dipping.

Garlic Roasted Vegetables

From Tiffany Howard

Garlic Roasted Vegetables

2 medium zucchini sliced

1 medium onion, sliced

5 new red potatoes, chunked

1 red pepper, diced

12 cherry tomatoes, halved

5 cloves garlic, diced

1 tsp. oregano

1 tsp. basil

¼ cup olive oil

salt and pepper to taste

grated Parmesan

Arrange veggies in oiled 9x13” dish, drizzle with oil, sprinkle herbs, garlic, salt, pepper, cheese over veggies.  Bake at 375* for one half hour covered, and one half hour uncovered.

Stuffed Squash

From Tiffany Howard

Stuffed Squash

1 summer squash (about 18” long) - - I use yellow

1 ½  lb. ground meat of your choice (beef, turkey, pork)

½ tsp. Lawry’s Season Salt

½ tsp. pepper

McCormick Cajun seasoning to taste

1 stem celery

½  green bell pepper

½ medium onion

1 cup cooked white rice

1 – 8 oz. can tomato sauce

1 cup each grated cheddar and pepper jack cheeses

2 cups of your favorite salsa

Cut squash in half lengthwise.  Clean out seeds and put on cookie sheet with some water and cover with foil.  Preheat over to 350*.  Steam until about half done.  While squash is steaming, cook ground meat with chopped medium fine celery, bell pepper and onion.  Add Cajun seasoning, salt and pepper.  When meat is done, add tomato sauce and rice.  Stir.  When squash is half done, take out of oven, drain all water.  Add meat mixture, cover again with foil and bake until done.  Remove from oven, spread cheese on top and then pour salsa over cheese.

Chicken Pot Pie

From Tami Stubbs
The Webbs taught Tami to make this wonderful main dish. Brother Webb's pie crust making skills are amazing. The pie we served last night had been previously frozen and it was so good!

4 cups cubed chicken breasts
2 cups chicken broth
1 cup milk
1/2 cup butter
3 cups chopped carrots
3 cups chopped potatoes
10 oz frozen peas
1/2 t sage
1/2 t salt
1/4 t pepper
1 t garlic
1 t onion powder
1 TB parsley
1 can mushroom pieces w/ liquid
1/2 c flour mixted with water for thickening

Boise chicken until just past pink. Keep the broth to use. Let chicken cool, then cube. Cut carrots and potatoes. Add to chicken broth, butter, and milk. Let boil for 10-15 min. Add mushrooms. Add seasonings, Add thickening mixture. Let it boil for 5-10 more (until it begins to thicken). Take off stove and add chicken and frozen peas. Spoon into unbaked pie shell. Cover and bake at 350 for an hour and 15 minutes until golden brown. If not ready to bake freeze instead. Pull from freezer and stick directly in the oven. Enjoy!

Slab Apple Pie

From Robin Smith
I got this recipe from my dear friend Rosemary Luque. It is a family favorite and serves a small crowd.

Slab Apple Pie

Crust:

2 ¾ c flour

1 ½ t salt

¾ butter

¾ shortening

2 egg yolks (beaten) with milk to make 1 cup

Mix flour, salt, and fats first and then add milk and eggs quickly – don’t over mix. It will be a little sticky – use flour to roll out.

Filling:

1 ½ c sugar

1 t cinnamon

2 T flour

4 T instant tapioca

8-10 sliced tart apples (granny smith)

Put half pie crust in bottom of 11x17 inch pan. Roll it even like a pie crust. Brush with mixture of 2 egg whites and 1 t water. Spread apple mix on top of crust and top with remaining crust. Cut vents into top crust and paint with egg white mix. Bake at 350 for 30 minutes. Drizzle with powdered sugar glaze.

Butternut Pie

From Robin Smith

This pie is basically a pumpkin pie with butternut squash instead. It is light and delicious and easy to make!

1 cup sugar

1 ½ t cinnamon

½ t each - cloves, nutmeg, allspice, ginger

½ t salt

2 eggs

1 ½ c butternut squash – cooked and mashed

1 large can milk

Blend all in blender and pour into pie crust (slab apple crust) , bake  425 degrees for 15 minutes and then 350 for 40 mins.

Lemon Curd Tarts

By Angie Hall

Tart Dough

• 8 tablespoons butter, room temperature
• 1/2 cup powdered sugar
• 2 large egg yolks
• 1 1/2 cups flour
• 3 teaspoons milk

Mix butter and sugar with a hand mixer, Bosch or stand mixer, til combined. Add egg yolks and mix til incorporated. Add half of the flour at a time mixing just til combined. Do not over mix. ( You can refrigerate at this point.)
To make tarts:
I use a mini muffin pan and a tart shaper. ( made by Pampered Chef, but you could just use your thumb for the indentations) Scoop about two teaspoons of tart dough and shape into a ball. Place in mini muffin pan. Make an indentation with tart shaper or your thumb. Fill each muffin cup this way. Bake for 8-12 minutes til barely golden. Remove from pan and cool completely before filling. These will store for several days in an airtight container.

Lemon Curd

• 8 large egg yolks
• Finely grated zest of 2 lemons
• 1/2 cup plus 2 tablespoons freshly squeezed lemon juice
• 1 cup sugar
• 1 1/4 sticks (10 tablespoons) butter, cold, cut into pieces

Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium -high heat, stirring constantly with a wooden spoon ( be sure to scrape the sides of the pan), until mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160* on an instant-read thermometer. (I use a meat thermometer)
Remove saucepan from heat. Add butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. (Do not skip this step!) Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least one hour or up to 1 day. ( It does keep longer, about 5 days)

When ready to serve tarts, put about 1 teaspoon of lemon curd into tart shell and top with blueberries, raspberries or strawberries. Don't make to far in advance or they get soggy. Enjoy!
The tart dough and lemon curd recipes were taken from Martha Stewart's Baking Handbook with a few slight alterations. I just can't seem to follow a recipe the way it's written!