Picking up where the blog left off last week, we thought we’d share a few seasonal recipes today! The first one is from our parents who recently visited the local peach farm and went home and made a peach pie. Delicious! The next is one Holly’s been making like crazy at her house. She has an apple tree in her front yard and picked so many apples this year that she came up with some creative ideas for eating them. The dish is gone within a day although she hoped it would last for the week. Last is Heather’s recipe for corn chowder, perfect on a crisp fall day. Enjoy!!
Mom and Dad’s Homemade Peach Pie:
Ingredients: Pastry for a 9″ double crust pie, 1 egg-beaten, 5 cups sliced and peeled peaches, 2 Tbsp. lemon juice, 1/2 cup flour, 1 cup sugar, 1/2 tsp. cinnamon, 1/4 tsp. salt, 2 Tbsp. butter broken up into small pieces
Preheat oven to 450 degrees. Put one pie crust pastry in 9″ pie pan and brush with beaten egg. Mix peaches in a bowl with lemon juice. In a separate bowl mix flour, sugar, cinnamon and salt. Pour over peaches and mix gently and pour into pie crust. Put butter pieces in with peaches. Place second pie crust on top and seal edges with a fork dipped in egg. Brush top of pie crust with egg. Pierce crust with knife to make slits for steam to escape. Bake for 10 minutes at 450 then lower oven to 350 degrees and bake for an additional 30 minutes. Enjoy when cooled!
Holly’s French Toast Casserole With Fresh Apple Compote:
Ingredients: 4 egg whites, 2 eggs, 2- 5oz cans of evaporated milk, 1 1/2 tsp. brown sugar, 1 tsp. vanilla, 6 slices soft bread torn to pieces, maple syrup, cinnamon, 1 peeled and cubed apple, splash of orange juice
In a medium bowl, hand mix with a whisk all the eggs, milk, brown sugar and vanilla. Spray a shallow casserole dish with non-stick spray. Put bread pieces in the dish then slowly pour the egg mixture on top soaking all the bread pieces. Pour maple syrup on top and sprinkle with cinnamon. Bake in a preheated oven for 35 minutes. In the meanwhile, place apple cubes in a small pot with a splash of orange juice and cinnamon. Simmer slow while the casserole is baking. Serve a scoop of apple compote on top of a serving of the warm French toast when done and savor every bite!
Heather’s Corn Chowder:
Ingredients: 3 Tbsp. butter, 1 diced red pepper, 1 bag frozen corn, 1 Tbsp. onion powder, 1/4 cup whole wheat flour, 3 cups low sodium chicken broth, 2 cups half & half, salt & pepper to taste, 2 cups Monterey jack cheese
Melt butter in a large pot on the stove with diced red pepper, frozen corn & onion powder. Cook & stir on medium high until vegetables are softened, just a few minutes. Sprinkle in flour & stir to combine. Pour in chicken broth and stir for 3-4 minutes to thicken. Reduce heat to low, stir in half & half, cover & simmer for 15 minutes. Add a pinch of salt and pepper. Stir in Monterey jack cheese & remove from heat. Pour into a hearty bowl and taste the goodness!