Fall pears are pleasantly plentiful

11/2/11 Cook’s Corner
Betty Kaiser

Pleasantly plentiful pears

Did you know that the humble pear is the state of Oregon’s official fruit? Well, I didn’t. But I should have. If you look around, there are pear orchards everywhere. My husband and I discovered pears and apples growing wild in the 1980s on one of our first motorcycle trips through the Willamette Valley. This was heaven.

Washington and Oregon produce about 84% of the country’s total crop and the United States is the second largest pear producing country in the world. This year, Oregon has a bumper crop of most varieties of pears. So now through Dec. is the time to be feasting on fresh Bartlett, Bosc, Comice, and yes, Asian Pears.

Asian Pears are also known as Apple Pears. Because of their round shape and crunchy texture, they are not visually your traditional pear. The fruit was crossbred with apples and the result is sweet and crisp but the flesh doesn’t discolor on exposure to air. To protect delicate skins grocery store pears are often wrapped in a kind of netting.

The mild flavor of pears makes them suitable to eat as appetizers, at breakfast, lunch and dinner or snacking out of hand between meals.
As an appetizer they can be sliced and paired with cheese and crackers and wine. They make an elegant side salad at lunch or dinner; and of course, delicious tarts, pies and cakes.

The tender texture of pears makes them less suitable for cooking at high heat although gently poached and flavored pears are a delight.
If you have a bumper crop of pears this year may I suggest the US Pears website. They have a plethora of cooking with pears ideas and I have successfully used many of their recipes.

This week’s column features a dinner salad that can be changed up many ways. For instance, if you don’t care for Roquefort cheese, throw in some feta instead. The Butternut Squash and Pear Bisque features all locally available produce so if you haven’t tried soup before, now is a really good time to try out a different recipe. Please note that it uses water and not chicken stock.

We polish off our recipes with a spiced pear pie that is just yummy. Serve it warm with vanilla bean ice cream. I promise that you won’t be disappointed. Enjoy!

ASIAN PISTACHIO SALAD

Serves 4

Red leaf lettuce, fresh spinach, or mixed baby greens
1 small carrot, shredded, rinsed and blotted dry
1/4 cup dried cranberries or raisins
1/4 cup blue cheese, crumbled
1/4 cup pistachios or toasted pecans
1 Asian Pear, sliced into 1/4-inch slices

Vinaigrette
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons extra-virgin olive oil
Zest of one lemon
Salt and pepper to taste.

Combine the vinegar and honey in small bowl. Whisk in olive oil and lemon zest. Let sit. Before using, taste and adjust as desired.

In large bowl, combine the greens, carrot, cranberries, pistachios and cheese. Drizzle with dressing. Toss the salad gently. Divide among serving plates. Fan pear slices across top of each serving.

Note: Vinaigrette recipe can be doubled.

CURRIED BUTTERNUT SQUASH AND PEAR BISQUE
Chef Vitaly Paley, uspears.org

¼ cup extra-virgin olive oil
1 large onion, halved and thinly sliced
1 ½ pounds butternut squash, peeled, seeds and strings scooped out, and cut into 1-inch cubes
1 large USA Pear, preferably Bosc, peeled, halved, cored, and coarsely chopped
Kosher salt and freshly ground black pepper
4 ½ teaspoons mild curry powder
1 cup apple cider
3 cups water
1 cup heavy cream
Crème fraîche, for garnish (or sour cream)
Dill sprigs, for garnish

In a 6-quart soup pot, heat the olive oil over medium heat. Sauté the onion, stirring frequently, until soft, about 5 minutes. Add the squash and pear and season with salt and pepper. Decrease the heat to low and cook, stirring occasionally, until the squash softens and slightly caramelizes, about 15 minutes.

Add the curry powder and continue stirring for 1 minute to let the curry flavors bloom. Pour in the apple cider. Increase the heat to medium, add the 3 cups water, and simmer until the squash is completely cooked through, about 30 minutes.

Stir in the cream and return the soup to a simmer. Season with salt and pepper. In batches, carefully liquefy the hot soup in a blender.

To serve, pour the soup into bowls and garnish with a dollop of crème fraîche and dill sprigs.

This soup can be made a day in advance, cooled in an ice-water bath, and refrigerated overnight.

Yield: Makes about 6 cups; serves 4 to 6

SPICED PEAR PIE

“Southern Food”

Pastry for 2-crust pie
5 peeled, sliced fresh pears
1 cup sugar
1/4 cup flour
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons butter, cut in small pieces

Line a 9-inch pie plate with pastry. Add the sliced pears. Combine sugar, flour, lemon peel, and seasonings; sprinkle over the pears. Drizzle with the lemon juice then dot with the butter. Make a lattice top; flute edges. Cover edge of pie with a strip of foil. Bake at 425° for 25 minutes. Remove foil and bake about 10 minutes longer.

Note: To make a lattice top crust, cut rolled out dough into 1/2-inch-wide strips. Arrange 5 to 6 dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal then crimp the edges.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.

Peanuts butter cookies, pie, fudge and prawns

10/26/11 Cook’s Corner
Betty Kaiser

All right, cooks—listen up! Today, we’re talking peanuts. Actually, we’re talking peanut butter recipes and a bit about the man that put peanut butter on toast, in celery, sandwiches, sauces and cookies.

Peanuts have been around a long time. They originated in South America as early as 950 B.C., emigrated to Africa and from there traveled to Spain. Early global explorers then traded them on their journeys to the American colonies.

My question to you is: Do you remember the name of the American agricultural chemist who discovered 300 uses for peanuts? Of course, you do. It was a former slave turned chemist, George Washington Carver, who began popularizing uses for peanut products in the 1880s.

The Inca Indians were first with a peanut-like paste but it was Carver who made them a significant cash crop in the American South. By the early 1900s, Carver had added hundreds of uses for soybeans, pecans and sweet potatoes to his uses for peanuts, which by the way, included paper, ink and oils.

Carver never patented peanut butter but a Dr. John Harvey Kellogg patented a process using peanuts in 1895. By the early 20th century, many companies were making peanut butter and one man (Joseph L. Rosenfield) invented a churning process to make it smooth. He later began making both smooth and crunchy styles of peanut butter under the brand name of Skippy.

As kids, many of us remember enjoying lunches of peanut butter and jelly. We didn’t know that we were fueling up on an excellent source of protein, vitamin E, fiber and anti-oxidants. And today, many of those who suffer from peanut allergies can also enjoy these treats by using one of the many peanut-free products on the market.

There are so many ways to cook with peanut butter that I hardly know where to begin. So I’m starting with the obvious—cookies— and moving on to fudge, pie and a Thai Peanut Sauce for shrimp. Enjoy!

CLASSIC PEANUT BUTTER COOKIES

2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup peanut butter (smooth or chunky)
3/4 cup butter or margarine (not light!)
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla

Preheat oven to 350° F.

Combine flour, baking powder, baking soda and salt in small bowl; set aside.

Using an electric mixer beat peanut butter and butter in large bowl until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended. If dough is too soft, refrigerate until easy to handle.

Shape dough into 1-inch balls. Arrange cookies on ungreased baking sheets 2-inches apart. Gently press crisscross pattern into tops of each cookie with fork dipped in sugar.

Bake 12 min. or until lightly golden. Cool completely on wire rack. Store in tightly covered container. Makes 5 dozen cookies.

SKIPPY TRUFFLE COOKIES

1 cup creamy peanut butter
1 cup light brown sugar, packed
1 large egg
1 teaspoon baking soda
1/2 cup semi-sweet chocolate chips

Preheat oven to 350° F.

Combine all ingredients except chocolate chips in small bowl until blended. Stir in chocolate chips just until combined.

Drop dough, using slightly rounded teaspoonfuls, 2-inches apart on ungreased baking sheets. (Do not flatten!)

Bake 9 min. or until cookies are puffed and golden. (Cookies will be very soft.) Place baking sheets on wire rack and let stand 5 min. Remove cookies from sheets and cool completely.

Note: This is a flourless cookie. Makes 4 dozen small cookies.

MARSHMALLOW PEANUT BUTTER FUDGE

5 cups sugar
1 large can evaporated milk
1/2 cup butter (the real thing is best)
1-1/2 cup peanut butter
1 pint marshmallow cream
1 teaspoon vanilla
Chopped peanuts for garnish

Put sugar, butter and milk in a heavy saucepan. Bring to a boil and boil for 10 min., stirring often. Remove from heat and add remainder of ingredients. Stir until thick. Pour into buttered 9X13 pan.

Let stand several hours before cutting. Cover and keep chilled.

FLUFFY CHOCOLATE PEANUT BUTTER PIE

1 baked 9" pie shell, cooled
2 envelopes whipped topping mix
2 1/2 c. cold milk
1 pkg. (4 serving size) chocolate flavor instant pudding & pie filling
1/2 c. creamy peanut butter
1 pkg. (4 serving size) vanilla flavor instant pudding & pie filling

Prepare whipped topping mix with 1 cup milk as directed on package in small mixer bowl. Measure 2 cups prepared whipped topping and set aside.

Add 1/2 cup milk, chocolate pie filling mix and peanut butter to remaining topping in bowl. Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell.

Return measured whipping topping to same bowl; add remaining milk and vanilla pie filling mix. Blend then beat at high speed for 2 minutes. Spoon into shell over peanut butter mixture. Refrigerate at least 4 hours. Or freeze several hours or overnight.

Garnish with chopped peanuts if desired.

PRAWNS WITH THAI PEANUT SAUCE

1/2 tablespoons garlic
1 tablespoon ginger
2 tablespoons cilantro
Juice from 1 lime

2 tablespoons sugar
1/2 cup creamy peanut butter
1/2 tablespoon chili pepper flakes
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon honey
1/2 cup coconut milk

Prawns:
20 large prawns
1 tablespoon olive oil
1 teaspoon turmeric
1 tablespoon garlic, minced
1 tablespoon cilantro, minced

Mince first 4 ingredients. Add to sugar and other ingredients, ending with coconut milk. Blend well and set aside. For the shrimp, heat oil in saucepan. Add garlic, cilantro and turmeric to saucepan. Sauté for 1 min. then add shrimp; sauté until done. Garnish with peanut sauce.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes

that are delicious, family oriented and easy to prepare.

Savory Onion Pies

10/12/11 Cook’s Corner
Betty Kaiser

Savory Onion Pies

“Have you ever eaten or do you have a recipe for onion pie?” That simple question from reader Vivian Altman had me stumped. Not only had I never eaten onion pie but I also had never heard of it!

Vivian described the pie as baked in a pie shell with a custard-like filling. She and others tasted the pie at a senior potluck at the Community Center but no one knew who brought it because two events were going on simultaneously.

I was intrigued. So I asked several of my knowledgeable cook friends if they had a recipe for such a pie but they hadn’t heard of it either. I then moved on to one of my oldest cookbooks, Erma Rombauer’s “Joy of Cooking.” No onion pie recipes there either.

Finally, I resorted to a Google search of the Internet where I found dozens of onion pie recipes that were similar to the “tiny little bite” that Vivian described. Unfortunately, I never discovered the country of origin but the recipes were mostly attributed to German or French connections.

I did learn that onion pies are pretty basic. The main ingredient of a pie is — onions. Next, come cheese (sharp cheddar or Gruyere), eggs and potato. If you’re not a vegetarian you might like to add diced bacon or ham. Several cooks noted that an onion pie is an especially good side dish for any barbequed meat—especially pork.

Following are three recipes: One each for cheese, bacon and ham onion pies. I deleted the Gourmet pastry recipe because it was so tedious. I’ll print it another time when I do a column on pie crusts. In the interest of ease, any pie pastry recipe that works for you will be fine for these pies — even store bought! Enjoy!

GERMAN ONION PIE

1 (9-inch) pie shell, unbaked
4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400° F.

Prick the bottom of the pie shell several times with a fork. Set aside.

Sauté bacon. Drain most of the fat from the pan. Add the onions and sauté until clear. Do not brown. Set aside to cool.

Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.

Spread the onions and bacon over the bottom of the pie shell. Pour the sour cream mixture over the top.

Bake for 15 minutes. Reduce heat to 350’ F. and bake for another 15 minutes or until pie is nicely browned. Serve hot.

VIDALIA ONION AND HAM PIE

Southern Food

Chilled unbaked pie shells for 2-crust pie
A sweet onion pie with chopped ham, cheese, and cream.
3 to 4 medium Vidalia onions
3 to 4 tablespoons butter
Salt
Freshly ground black pepper
1/4 to 1/2 cup chopped ham
1/4 to 1/2 cup shredded cheese (your favorite)
3 egg yolks plus 1 whole egg
1/2 cup heavy cream
Dash of nutmeg

Halve the onions and slice thinly. Sauté in butter until tender. Add ham, then salt and pepper to taste; spread in chilled pie crust. Sprinkle the onion mixture with shredded cheese.

Whisk together the egg yolk, whole egg, and cream then pour over the onion mixture.

Sprinkle with nutmeg then roll out the remaining chilled pastry and fit it over the filling as a top crust.

Cut a 1/2-inch hole in the center of the pastry. Bake the pie at 450° for 10 minutes, then reduce the heat to 350° and continue baking until the custard is set and the crust is browned, about 30 minutes. Serve warm or cool.

CHEDDAR CHEESE AND ONION PIE

Gourmet magazine

Chilled and unbaked pie shells for 2-crust pie

For filling and glaze
1 medium boiling potato (5 oz)
2 cups finely chopped onion (1 large)
2 tablespoons unsalted butter
3 large eggs
1/4 cup heavy cream
1 teaspoon finely chopped fresh thyme or 1/2 cup finely chopped fresh parsley
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
9 oz good-quality white Cheddar, coarsely grated (2 1/2 cups)

Make filling and glaze:
Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.

Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
Whisk remaining egg in a small bowl and reserve for egg glaze.

Assemble and bake pie:
Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.

Fit one pie pastry shell into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.

Cover pie with the second pie shell. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.

Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.

Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.

Note: Dough can be chilled up to 1 day.

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.

Berry good scones and cobbler

9/28/11 Cook’s Corner
Betty Kaiser

Normally, I wouldn’t be writing a berry column when the days of summer are winding down to a precious few. But our garden is still producing a boxful of berries for our breakfast cereal every day. And every few days I’m able to collect enough for a mini-cobbler or other dessert. Life is good when you’ve got your own berry patch and can stockpile them in your freezer.

A few years ago my husband planted a Thornless Marionberry plant start given to him by a friend. We’ve been eating berries ever since—fresh in the summer and frozen the rest of the year. Known as the “Cabernet of Blackberries,” these large berries are easy to grow and keep under control. They aren’t very buggy and our biggest problem is that the raccoons like them too!

As berries go, Marionberries are relative newcomers on the food chain. The berries are named after Marion County in Oregon, where the plants were introduced and tested by George F. Waldo in 1956 at Oregon State Univ. The plants can produce canes up to 20 feet long and berries that are easily an inch long or more.

One of the wonderful things about all berries is that they are a hidden health food. Hidden because they’re a sweet fruit and not a green vegetable! Blackberries, raspberries and Marionberries are filled with antioxidants that are believed to protect our cells against free radicals that may play a role in heart disease, cancer and other diseases.

According to Oregon-berries.com, they’re like a tiny, sweet army in the battle to keep you healthy. Full of vitamin C, dietary fiber and other micro-nutirients, these super fruits make it easy for us to be eating our five or more servings of fruits and vegetables every day.

So get healthy! Because whether you’re eating a berry fresh out of the garden, the freezer or baked in a scone, cake or cobbler you can be sure that it’s good for you. Enjoy!

MARIONBERRY SCONES

2-1/2 cups flour (plus extra for hands and parchment)
1/2 cup sugar, plus more for sprinkling
1-1/4 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1/4 cup butter
1 cup buttermilk
1 1/2 to 2 cups Marionberries (or substitute blackberries)

Icing:
• 1 cup powdered sugar
• 1 teaspoons lemon extract
• 2-3 tablespoons milk
•
Preheat oven to 350° F.
Cover two cookie sheets with parchment paper

To make the scones: In a mixer blend dry ingredients, shortening and butter together thoroughly until mixture looks like bread crumbs. Add most of the milk and mix for about 30 seconds. Scrape down sides and bottom of bowl, adding more milk to completely moisten dough. Be careful not to over-mix.

Flour hands and divide the dough in half and place on 2 pieces of floured parchment or waxed paper (on counter or baking area). Re-flour hands and shape dough into a large circle about 10 inches in diameter. Place about 3/4 cup Marionberries evenly on each circle, leaving a 2-inch edge. Re-flour the parchment papers. Re-flour hands and fold up dough edges to completely cover Marionberries.

Flatten out scone with floured hands to 10 inches in diameter. Cut into 6 pie shaped pieces and sprinkle with sugar. Using a spatula, place scones on the parchment covered baking sheets. Bake for 20 minutes, rotating once halfway through the cooking time. Remove from oven and let cool completely.

To make the icing: Combine all ingredients in medium bowl. Mix for about 30 seconds or until thick. Drizzle scones with lemon icing. Let icing harden before serving.

Note: Putting these scones together is kind of tricky. Be patient and don’t get discouraged. I tried to fold the berries into the dough with limited success. They smoosh and the dough turns blue! So, there’s a reason to fold the dough over the berries.

BLACK ‘N BLUE COBBLER with Biscuit Topping

Fruit filling
1 cup sugar
6 1/2 tablespoons cornstarch
2 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
6 cups fresh or frozen blackberries
6 cups fresh or frozen blueberries
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces

Biscuit topping
2 cups all-purpose flour
1/2 cup plus 1 tablespoon finely chopped crystallized ginger
1 tablespoon grated fresh ginger
1 teaspoon powdered ginger
1/3 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon grated lemon peel
3/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3/4 cup plus 2 tablespoons chilled whipping cream
1/4 teaspoon ground cinnamon

To prepare fruit:
1. Preheat oven to 375°F.
2. Butter 13x9x2-inch glass baking dish.
3. Mix first 4 ingredients in large bowl.
4. Add berries and lemon juice; toss to blend.
5. Transfer to prepared dish. Dot with butter.
6. Bake until mixture begins to bubble, about 30 minutes.


Prepare biscuit topping while fruit is cooking:
Mix flour, 1/2 cup crystallized ginger, powdered ginger and grated fresh ginger, 1/3 cup sugar, baking powder, lemon peel and salt in medium bowl.

Using fingertips, rub in butter until mixture resembles coarse meal or process in the bowl of a food processor for 30 seconds.

Add cream; stir until dough forms.

Turn dough out onto floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4-inch thickness.

Using 2-inch shaped cookie cutter or round biscuit cutter, cut out biscuits. Re-roll dough scraps; cut out additional biscuits.

Place biscuits atop hot fruit, spacing closely.

Ginger-sugar topping:
Mix 1 tablespoon crystallized ginger, 1 tablespoon sugar and 1/4 teaspoon cinnamon in small bowl; sprinkle over biscuits.

Bake cobbler until fruit is tender and biscuits are golden, about 25 minutes. Serve warm or at room temperature.

Note: If you’re not a fan of ginger, just make a regular sweet biscuit and top it with cinnamon sugar.

Keep it simple and keep it seasonal!

 Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.

Fresh Peach Pies and ice cream sauce

9/14/11 Cook’s Corner
Betty Kaiser

This has been a strange summer for fruit growers. Everything from strawberries to peaches has come on late in the season. So if you’re like me, you’re overwhelmed with canning, freezing and cooking. Right now, I’m up to my ears in peeling and preparing peaches.

Improved Elberta are my favorite canning peaches but this has been such a hard year for growers that I was afraid to wait for them to ripen. So, I settled for the Suncrest peaches out at Detering Orchards. I love their rosy red color, texture, yummy peach fragrance and the fact that they are (normally) freestone.

I think this is the first year that I’ve ever been so frustrated trying to get pits out of freestone peaches. In spite of being perfectly ripe, the flesh hung onto the pits for dear life. My husband came in to help me peel and after watching me struggle, he confidently advised, “Betty, split them first, twist and they’ll come right off.”

Yeah, right. How long have I been doing this? The old tried and true method wasn’t working. So, I immediately sweetly responded, “Tell me something I don’t know. It isn’t working!” As he would soon learn.

We both ended up struggling to pit that entire flat of peaches. The pits simply would not come out whole. They would split down the middle and have to be dug out of the peach with a spoon. That of course, would lead to the flesh tearing and us having to slice the peaches into jars instead of halves.

The nice part about the ordeal was that I had lots of irregular shaped peach pieces for pies and ice cream topping. ‘Waste not, want not,’ is my motto. Last year for-instance, I made and canned some peach pie filling and even froze a couple of cobblers from jagged peach pieces.

Now, if you’ve eaten peaches every way that you can think of, here are a couple more peach pie recipes and one for peach topping for you to try. The first pie recipe is cool and refreshing. It can be made ahead to serve company but don’t forget that a simple, quick, old fashioned, baked, two crust peach pie never goes out of style. It’s also a good ‘keeper’ when some of the fancier ones are not. Enjoy!

Rock Creek Lake Fresh Peach Pie

Sunset magazine 2001

Single Crust Pastry to line bottom of pie pan
1 package (8 oz.) cream cheese, at room temperature
1 1/4 cups sugar
6 1/2 cups sliced peeled firm-ripe peaches (about 4 lb.)
3/4 cup orange juice
1/4 cup cornstarch
1/4 cup lemon juice

With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes; let cool on a rack.

Meanwhile, in a bowl, mix cream cheese and 1/2 cup sugar until smooth. Spread evenly over bottom of cool pastry.

In a blender or food processor, whirl 1 cup sliced peaches, remaining 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into a 3- to 4-quart pan; stir over medium-high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.

Add remaining 5 1/2 cups peaches to hot peach glaze and mix to coat slices. Let cool until tepid, about 25 minutes, then scrape onto cream cheese mixture in crust.

Chill, uncovered, until firm enough to cut, at least 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch fruit) and chill up to 1 day.

Serve with sweetened whipped cream flavored with orange zest.

OLD-FASHIONED TWO-CRUST PEACH PIE

9” double crust pie pastry (top and bottom)
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter
Cinnamon sugar

Preheat the oven to 450 degrees F (220 degrees C).

Line the bottom and sides of a 9 inch pie plate with one of the crusts.

Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter.

Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Cut several slits in the top crust to vent steam. Sprinkle with cinnamon sugar

Bake for 10 minutes in the preheated oven, then reduce the heat to 350° F. and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. Especially good served warm with a scoop of vanilla ice cream.

FRESH PEACH TOPPING

1/2 c. sugar
2 tsp. cornstarch
3/4 c. orange juice
3 to 4 med. peaches, peeled, diced
1/2 teaspoon almond flavoring, if desired

In medium saucepan, combine sugar and cornstarch; stir in orange juice. Cook over medium heat, stirring constantly, until sugar dissolves and mixture thickens slightly, about 5 minutes. Stir in peaches and almond flavoring. Cool.

Serve as ice cream topping or on angel food cake, pancakes, waffles or whatever strikes your fancy. 3 cups.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes

that are delicious, family oriented and easy to prepare.

Wonderful watermelon recipes

8/31/11 Cook’s Corner
Betty Kaiser

As our summer days wind down to a precious few, I find myself savoring every morsel of fresh fruits and vegetables — especially watermelons. There is absolutely no other time of year that a juicy, red ripe watermelon can be enjoyed at a backyard picnic so I keep the frig stocked and we eat a wedge daily.

One of my readers sent me a few fun facts about watermelon that I’m going to pass on for your scrutiny. Some of them are a little suspect but all of them are interesting. So check out these tidbits as you’re enjoying one of the last fruits of summer.

First, did you know that there is some debate whether or not watermelon is a fruit? Some say that it is a low calorie vegetable (disguised as a fruit) because it is related to the cucumber, squash and pumpkin plants.

On a diet? Watermelon is an ideal health food because it doesn’t contain any fat or cholesterol. It is high in fiber and vitamins A & C and is a good source of potassium.

Conservationists will appreciate this: Every part of a watermelon is edible, even the seeds and rinds.

History buffs may recall that early explorers used watermelons as canteens.

Some sources claim that watermelon not only quenches your thirst but it can also quench inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer and arthritis.

There are over 1,200 varieties of watermelon grown worldwide.

It matters not whether watermelons are pink or red. Both colors are a source of the potent carotene antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals

In China and Japan watermelon is a popular hostess gift. Ad in Israel and Egypt, the sweet taste of watermelon is often paired with the salty taste of feta cheese.

Now, on to the recipes. I’m sure you know that it doesn’t make much sense to actually cook with watermelon. However, there are many things that can be quickly put together for your family or company to enjoy without turning on the stove or oven.

Serve a sweet n hot salsa or salad with chicken or fish and you’ll have everyone asking for your recipe. And of course, a thirst quenching watermelon sorbet will make a sweet ending to any meal. Try one of these soon. You’ll like them!

Watermelon-Prosciutto Salad

Southern Living 2004

1/4 pound prosciutto, cut into thin strips
1 tablespoon fresh basil, chopped
3 tablespoons white balsamic vinegar
2 teaspoons honey
1/8 teaspoon paprika
1/3 cup olive oil
3 cups watermelon, seeded and cubed
2 bunches watercress
1/2 teaspoon freshly ground pepper
Garnish: watermelon wedges


Brown prosciutto in a small nonstick skillet over medium heat 5 min. Remove prosciutto and set aside.

Whisk together basil and next 3 ingredients; gradually whisk in oil until blended. Arrange watermelon cubes over watercress. Sprinkle with prosciutto and pepper and drizzle with vinaigrette. Serve immediately. Garnish if desired.

Watermelon Peach Salsa and Tomatoes

Southern Living 2011

1/2 cup hot pepper jelly
1 tablespoon lime zest
1/4 cup fresh lime juice
2 cups seeded and diced fresh watermelon
1 cup peeled and diced fresh peaches
1/3 cup chopped fresh basil
1/3 cup chopped fresh chives (or red onions)
3 cups baby heirloom tomatoes, halved
Salt and freshly ground pepper
Garnish: fresh basil sprigs

Whisk together pepper jelly, lime zest, and lime juice in a bowl; stir in watermelon and next 3 ingredients.

Season halved baby tomatoes with salt and freshly ground pepper to taste; spoon into cocktail glasses. Top with salsa. Garnish, if desired.

Watermelon, Mâche, and Pecan Salad

Southern Living 2008

3/4 cup chopped pecans
5 cups watermelon, seeded and cubed
1 (6-oz) package mâche, thoroughly washed (see note below)
Pepper Jelly Vinaigrette (or thin jelly with balsamic vinegar)
1 cup crumbled Gorgonzola cheese

Preheat oven to 350° F.

Arrange pecans in a single layer on a baking sheet. Bake 5-7 min. or until lightly toasted and fragrant. Cool on a wire rack 15 min. or until completely cool.

Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter and sprinkle evenly with pecans and cheese.

Note: Mâche is a wild lettuce with small round leaves that may be used for salads or cooked and used as you would spinach. It is not easy to find. Butter lettuce or another variety of your choice will work just as well.

Watermelon Sorbet

Southern Living 2003

3 cups water
1 cup sugar
4 cups watermelon, seeded and chopped
1/4 cup lime juice

Bring 3 cups water and sugar just to a boil in medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.

Process sugar syrup and watermelon in batches, in a blender until smooth. Stir in lime juice. Cover and chill 2 hours.

Pour mixture into the freezer container of a 1-gallon ice-cream maker and freeze according to manufacturers instructions. Yields about 1/2 gallon

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes

that are delicious, family oriented and easy to prepare.