Peaches and Cream Pie

This is my Dad's favorite pie. Peaches and Cream. Mine didn't turn out quite how my mom's does and I know why.

You know what I do wrong: I slice the peaches instead of halve them. Sounds ridiculous that it doesn't turn out right because of that, but it's true. By slicing the peaches, you release more liquid into the pie which makes it never firm up. But by halving the peaches, you get a firm texture.

So if you you make this rich, creamy, peachy pie, don't make the same mistake I did!!!!

Peaches and Cream Pie

1 unbaked pie shell
1 cup sugar
3 Tbsp corn starch
5 fresh peaches, peeled and halved
3/4 cup heavy whipping cream

1. Mix together sugar and cornstarch.

2. Pour 3/4 cup of the sugar mixture in the bottom of the pie shell.

3. Arrange all peach halves over sugar mixture.

4. Evenly pour the rest of the sugar mixture over the top of the peaches.

5. Pour the whipping cream over the pie.

6. Bake at 350 for 40 to 60 minutes, depending on the ripeness of the peaches. Best way to tell when pie is done, is the custard should be clear.

Peaches and Cream Cupcakes

Well, I was on quite the peach kick this summer. I bought peaches by the case at Sam's Club. They were always so good! I have never purchased so many peaches, however, in late July I went to Sam's to do the usual bi-weekly grocery shopping and the smell of fresh peaches was everywhere. By the time I hit the produce section, I was in desperate need of peaches. They fresh, fruity, sweet, fragrant smell was so good.

I bought a case.

Then the next week. . .I bought another.

Came back a third time. . .and bought another.

It was probably the third or fourth time I purchased peaches that I finally decided I needed to make a peach cupcake. (Which I am just now posting because - let's face it - I got lazy once school started.)

I went in search of the perfect recipe and found a few that sounded good. As usual a tweaked and changed them, and came up with what I have here. NOTE: This recipe DOES NOT use any eggs! The vinegar reacts the same way eggs do, making the cake light and fluffy. Weird huh. . .science. . .I tell ya.

I guess I better tell you before you decide to make them, that they were not as "peachy" as I had hoped for. I really wanted that fresh, juicy, sweet, peach taste to come through, and after trying several recipes, I decided that if you want a juicy peach. . .just eat a peach. If you want a cupcake that tastes slightly peachy. . .make these!

CUPCAKES:
2-2 ½ cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup sugar
1/2 cup fresh peach puree
1/2 cup high quality peach preserves
½ cup vegetable oil
2 teaspoons vanilla extract
2/3 cup water
2 tablespoons vinegar

1. Mix together all dry ingredients.

2. Add to they dry mixture the peach puree, peach preserves, oil, vanilla, water, and vinegar.

3. Fill muffin tin's 2/3 full of cake batter and bake at 350 for about 20 minutes.

4. Once cooled, fill and frost!

PEACH CREAM FILLNG:
1 1/2 cup heavy whipping cream
1/2 cup powdered sugar
3 Tbsp peach preserves

1. Dump all this stuff in a bowl and beat the heck out of it on high! (If my opinion, this is the tastiest part of the cupcake!)

2. Put Peach Cream Filling in a pastry bag fitted with a small tip, and pipe directly into the top of the cupcake, filling until the top of the cupcake begins to crack.

PEACH BUTTERCREAM:
1/2 cup butter
1/4 cup shortening
6 cups powdered sugar
1/4 cup peach preserves
Milk to thin if needed.

1. Whip together butter, shortening, and powdered sugar.

2. Add in peach preserves.

3. Whip on high, until light and fluffy. You may need to add some cream or milk to help with consistency. Pipe on top of cupcakes, and enjoy!

Peach Berry Shortcake

I don't know about you. . .but I'm a Sams Club and Costco shopper. Big Time. I buy everything I can there, and fill in with groceries from Target. The last few times I've been to Sam's Club they have had cases (8 GIANT) of peaches for $6.98. They are the BEST peaches ever. You can smell them when you start to get close to them in the store. Perfectly ripe, juicy, and super sweet. I've bought 3 cases this summer already. They just taste like summer. So last night we had my parents and my sister and her fiance over for dinner. This is what I made for dessert. It was a hit. Everyone loved it. Especially my kids. . .who asked for it for breakfast this morning. So good.

Peach Berry Shortcakes

2 1/3 cups Bisquick
1/3 cup sugar
1 tsp vanilla extract
2/3 cup milk
4 Tbsp melted butter
1 cup fresh blueberries
3 cups fresh, diced peaches
Sweetened Whipped Cream

1. Mix together Bisquick, and sugar.

2. In another container, mix together vanilla, milk, and butter.

3. Add the wet ingredients to the dry, and then fold in blueberries.

4. Scoop into muffin pan, sprayed with nonstick baking spray.

5. Bake at 425 for about 10 minutes.

6. Cool and slice each one in half.

7. Top with Sweetened Whipped Cream and Peaches.

8. Then put the top of the shortcake back on.