Recipe Review: Peach Pie

I never seem to find good peaches. When I see them in the produce market, I pick them up and smell them, but they never smell very peachy, so I usually pass them by. But yesterday, I wanted to make a peach pie, and I figured that since I'd be cooking them, it would intensify the flavor, so I grabbed about ten.

I was using this recipe as a guide, but knew I wanted to do a crumb topping instead of lattice. I briefly considered skipping the crust altogether and just going for a crumble, but crust isn't hard, and I wanted that flaky texture along with the crunchy crumble and tender peaches. I made the crust and stashed it in the refrigerator, then got to work on blanching the peaches.

Blanching peaches just means plunging them into boiling water, leaving them there for a minute, then putting them in an ice water bath.  The peels should come right off. And they did--for the first peach. Maybe I didn't leave them in the water long enough, but almost all the peaches had to have the peels cut off, instead of peeling away from the flesh. This was the most time consuming, annoying part. Moral of the story?  Use frozen peaches!


After that, it was pretty easy.  Roll out the crust and put it in the pie pan, building it up a little higher on the sides. Mix the sliced peaches with white sugar, brown sugar, flour, cornstarch, cinnamon and ginger. Pour into the pie crust. Top with your standard flour/oatmeal/brown sugar/butter/more cinnamon & ginger crumble topping. Bake at 450 for 15 minutes, then lower the heat to 350 and bake another 45 minutes or so. Let the pie sit in the cooling oven (there are two advantages here:  it thickens better, and doesn't take up valuable counter space).

I got some caramel praline crunch ice cream to dish on top--which really was gilding the lily--but vanilla would have been good, too.

The pie was good, but not bursting with that summery peachy goodness I'd been hoping for. Moral of the story? Use frozen peaches!!! 

Note that there are no nutritional statistics for this recipe. Between the flaky pie crust, sweet peach filling, crunchy topping, and ice cream, one serving had enough calories for a full meal. It was definitely a splurge, but well worth it.

Recipe Review: Honey Lemon Bars

I've been wanting to make the Skinny Honey Lemon Bars for ages.  First, I didn't make them because I didn't have the right size pan. Then, I was low on honey. Then, the friend that Sarah had over doesn't eat eggs (instead, they made sugar cookies that were so good, they're totally my new go-to recipe).

Finally, I made them on Saturday. And I followed the recipe exactly. I know--shocking, right?  But it seems pretty carefully calculated, and I didn't want it messed up. So no tweaking on this one. The result?  They're pretty good. Both girls love them. I just like them. For me, it isn't an A+ recipe for two reasons.  First, the honey taste kind of competes with the lemon. I like honey, but I think I'd like a different sweetener for this one. Also, the crust layer is thicker than the lemon layer. As far as I'm concerned, that's backwards.

Will I make them again?  Maybe, but I think I'm likely to look for a variation that has a different lemon layer.

Greek Yogurt Love

The Aldi near me has recently started carrying Fage 0% fat Greek yogurt, which means that that's one less thing I have to trek to Meijer to get. I've started getting two containers a week, because I go through so much of it.

What do I do with it?  Well, there's the standard yogurt & fruit snack, smoothie, or popsicle.  Sometimes I make a classic Swiss Birchermüesli (soak some oatmeal in milk for about half an hour, then add yogurt, grated apple, and as much fresh, in season fruit as you can stand--lovely dinner when it's too hot to cook). Last week, I started making yogurt pancakes. I saw the original idea on one of the MyFitnessPal message boards, and tweaked it a little.

Here's how I do it: mix 6 ounces Greek yogurt with an egg and a half a teaspoon of vanilla. Mix in 1/3 cup whole wheat flour and a teaspoon of baking soda. Cook as with regular pancakes. Makes 5 or 6, depending on size. Nutrition:  302 calories, 36 carbs, 6 grams fat, 29 grams of protein, 4 grams fiber.  That's for the whole batch!!!  I generally don't bother with syrup or butter. The real beauty of this recipe is that there is so much protein and it's relatively low carb. I feel like I'm always "chasing" protein, and unless I have eggs, it's hard for me to get at breakfast.

In contrast, the pancakes I make for the kids have about 25% more calories, 30% more carbs, half the protein, and half the fiber. I might have to start making yogurt pancakes for them, too. In that case, I'm going to need a lot more yogurt, and should probably start making my own, but that's another post.

Expectations

Will post basement results soon.

Since my mom is in town, I've been thinking a lot about sewing. The other day, I took a bunch of fabric over to her and we played, "What should this be?"  I got some great ideas and it was a lot of fun. Yesterday, she came over for a few hours so she could help me with some more concrete things, like taking in some shirts and making some skirts.

I tried on the last skirt I made, the blue six-gored. She immediately said, "It's too big." and we discussed how to make it better. It'll mean taking the waistband off, but I should do that anyway since I did a pretty sloppy job of it. I'll take the gores in at the top, but leave the bottom as is. I'll also make the elastic smaller.

I have this really pretty, batik-y looking rayon in blues & white. Very summery, very drapey. I was thinking circle skirt. My mom said the for a circle skirt to really look right, it needed a proper waistband and a zipper. I've been putting off working with this fabric since I got it weeks ago, because the thought of a circle skirt was intimidating to me. I didn't want to deal with all that bias finishing. She suggested a slightly gathered skirt. I could get it cut out of one piece (selvedge to selvedge), with one seam, an elastic waist, hem, and done. I've made skirts like that a bazillion times before and knew I could whip it out in my sleep, so I got started.

I made it, and tried it on.  It looked nice, but not the full, drapey, flowy, girly skirt I'd had in my mind. And therein lay the problem. I had an expectation of what this fabric should be, and this wasn't it. It's not bad; it just isn't what I want for this fabric.

So my time with the seam ripper is going to be longer than I thought. I don't really mind taking it apart. I have enough left over to add to it to make another six-gored skirt, which I know will be flowy and drapey and girly the way I want. I'll even be able to use the measurements from the one I already made once I get it fixed. This also gives me time to bite the bullet and get the Serger fixed.

The ironic thing is that I have a plaid seersucker that I love (used it to make golf shorts for the girls a couple years ago) that will be perfect for a simple gathered skirt. I will easily have three new skirts next weekend.

Of course, I have no idea what I'm going to wear to church this morning.