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Glazed Fresh Peach Pie

Glazed Fresh Peach Pie

It’s peach season!  Bottled peaches, peach jam, peach cobbler, and…peach pie.  Take a seat out on your back porch at the end of the day and watch the sunset with a refreshing plate of fresh peach pie and a splattering of whipped cream on top.  Can things get any better than this?  Well, probably.  But this is a dessert that makes life stop for a while as you enjoy good food and good people.

Glazed Fresh Peach Pie

Glazed Fresh Peach Pie

Glazed Fresh Peach Pie

by Kitchen Kneads

Ingredients
  • 1 cup Sugar
  • 3 T Cornstarch
  • 1 cup Water
  • Pinch Salt
  • 3 drops Yellow Food Coloring (optional)
  • 3 T Peach Jello
  • 2 T Butter
  • 2 cups Sliced Fresh Peaches
  • 1 Baked Pie Shell
Instructions
Stir cornstarch into sugar. Add water and cook until thick. Add a pinch of salt and about three drops of yellow food color for color. While hot, sprinkle peach jello into mixture. Add butter. Stir well.
Cool well. Stir in peaches. Pour into baked pie shell.
Chill to set filling.
Serve with whipped cream.
Glazed Fresh Peach Pie

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Banana Cream No Bake Cookies

Last week we needed to make something delicious without having to turn the oven on because it was so hot. 

No bake cookies?  Yes!  But how about something a bit different and lighter on the taste buds than the traditional chocolate ones.  Something different.  Enter Banana Cream No Bake Cookies.

Banana Cream No Bake Cookies

Banana Cream No Bake Cookies

Does anybody else have the problem where the only way to get yourself to stop eating something is to eat it all?  Yeah, that’s the problem with these.  No self control.  But they are so GOOD!

Here’s the recipe.  Go make some.  See if you can resist eating them all.

Banana Cream No Bake Cookies

Banana Cream No Bake Cookiesby Kitchen Kneads

Ingredients

  • 2 cups sugar
  • 3/4 cup butter
  • 2/3 cup milk
  • 1 (3.4 oz.) box instant banana cream pudding mix
  • 3 1/2 cups quick oats
  • 1/2 tsp. vanilla extract

Instructions

In a large pan, mix together the sugar, butter, and milk. Bring to a boil and boil for 2 minutes. Turn off the heat, add the pudding mix, oats, and vanilla. Let stand for 5 minutes. Drop by tablespoon onto wax paper and let cool. Store in an airtight container.
*Recipe adapted from Aunt Peg’s Recipe Box

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Millions of you are out there and eating keto or paleo and this recipe hits on both scales. Most importantly this is an easy one to put together.

Low Carb Tortillas

Ingredients

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Instructions

PREPARE THE DOUGH.

  • In a food processor (a miniature one will do), place the almond flour, coconut flour, xanthan gum, baking powder, salt, egg and 2 tablespoons of water, and pulse to combine.
  • If the dough holds together well and feels moist but not wet, process until it forms a ball and mostly clears the dough from the bottom of the container.
  • If the dough feels at all dry, add more water by the teaspoonful, processing after each addition until it reaches the proper consistency. Continue to process until the dough forms a ball as directed.

LET THE DOUGH REST.

  • Transfer the dough from the food processor to a piece of plastic wrap, wrap tightly and store in the refrigerator until you’re ready to make the tortillas (up to 4 days). It’s best to allow the dough to chill for at least 10 minutes.

SHAPE AND COOK THE TORTILLAS.

  • When you’re ready to make the tortillas, heat a nonstick or cast iron griddle until hot (if using an electric griddle with a temperature gauge, heat it to 375°F).
  • Unwrap the dough and divide it into 8 pieces of equal size. Working with one piece of dough at a time, roll it into a ball between your palms and then press it into a disk.
  • Place on a large piece of unbleached parchment paper and top with another large piece of parchment paper. Use a rolling pin to roll the dough into a round about 7-inches in diameter.
  • For best results, periodically remove the parchment paper from either side, flipping it frequently to prevent the paper from sticking or wrinkling too much.
  • Carefully remove the top piece of parchment by pulling it away from the dough slowly and cut out a 6-inch round using a 6-inch cake cutter or the lid of a pot. Remove the excess dough and replace the top parchment.
  • Flip the dough over and carefully pull the paper away from the dough. It should now be rather easy to lift the dough from the papers entirely.
  • Place the shaped, raw tortilla on the hot griddle and allow to cook, flipping frequently and pressing down with a wide spatula, until it’s opaque on both sides and the tortilla has developed a bit of color.
  • Repeat with the remaining dough, stacking the warm tortillas on top of one another.

HOW TO STORE THE TORTILLAS.

  • Serve immediately, or place a stack in a zip-top plastic bag. Place a moistened paper towel into the bag before sealing it tightly. This will help keep the tortillas moist until you are ready to serve them.
  • They can be refreshed in a hot, dry skillet before serving if desired.

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Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions? 888-881-9957 info@kitchenkneads.com
Kitchen Kneads Ogden, UT Kitchen Supply Store