Friday Recipes: Tea Treats

Summer is a wonderful time to host a tea party. If you are wondering what to serve along with your tea, Old Fashioned Living has numerous ideas that can help. We've outlined a few below, as well as included links to some tasty recipes out there in blogland. First, Brenda has put together some fabulous recipes, a summer tea menu in fact, that I know you will love:

A Summer Tea Menu
By Brenda Hyde

Near the end of the summer, when it's just starting to cool off, is a lovely time to give a small tea party with family and friends. Pick a bouquet from your flower gardens for your centerpiece. If you have a vegetable garden, send some of your harvest home with your guests along with a small bouquet. The cherry recipes use dried cherries, but if you have fresh cherries in your area be sure to place some in a pretty bowl for guests.

Herbed Quiche Appetizer

10 eggs
2 cups cottage cheese
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon seasoned salt
1 pound Swiss cheese, grated
1 can sliced mushrooms (8 oz.)
1/2 cup butter -- melted
1 tablespoon minced herbs---oregano, parsley, minced
garlic, basil, chives, chervil, etc.
salt and pepper to season

Preheat oven to 400 degrees. In large bowl, beat eggs, cottage cheese, flour, baking powder and seasoned salt. Stir in cheese, mushrooms, butter, salt, pepper and the herbs. Pour into a 13 x 9 x 2 inch glass baking dish. Bake uncovered 15 minutes at 400 degrees . Reduce heat to 350 degrees and continue baking for 35-40 minutes. Cut into bite-size squares. Serve hot or cold.

Mini Onion Tarts

1 1/2 cup butter cracker crumbs
1/3 cups butter
2 cup chopped sweet onion
3/4 cup milk
2 eggs
3/4 tsp. salt
3/4 cup shredded cheddar cheese
1 tsp. sweet paprika
1 tsp. minced fresh parsley

Combine crumbs and two-thirds of the butter in a bowl and mix well. Press the mixture on the bottom and up the sides of mini muffin tins. Heat remaining butter in a skillet, over medium heat, add onions and sauté for 10-12 minutes, until tender and just beginning to caramelize. Divide onions among muffin cups. Now combine milk, eggs, and salt and whisk well. Pour over the onions into muffin cups. Divide the grated cheese between muffin cups and sprinkle with paprika. Bake at 350 degrees, until a toothpick inserted in center comes out clean. Remove from oven and gently remove from muffin tin. Garnish with minced parsley and serve warm.

Cherry Scones

1/3 cup dried cherries
1/2 cup boiling water
1 1/2 cup flour
1 1/2 tablespoon granulated sugar
1/2 tablespoon baking powder
1/3 cup Half and Half -- plus 1 tablespoon
1/4 teaspoon cream of tartar
1/4 cup butter, room temperature
1 egg, separated
1/4 cup sour cream
1/4 teaspoon salt
3/4 teaspoon almond extract

Soak cherries in hot water for 10 minutes and then drain and set aside. Combine the dry ingredients in a large bowl. Using a pastry blender, cut in the butter until mixture it resembles coarse crumbs. Set aside. In a small bowl, mix together the egg yolk, sour cream, cream and extract. Add the sour cream mixture to the flour mixture and stir until a soft dough forms. Mix in the cherries and then knead the dough lightly on a floured surface just until dough can be handled. Shape dough into a ball and pat into a 6-inch circle on a greased baking sheet. Cut into six wedges and brush with beaten egg white and then sprinkle with sugar. Bake at 400 degrees F. for 15 to 20 minutes.

Cherry Cheese Spread

1 cup dried cherries
1 cup water
2- 8-ounce packages cream cheese, softened
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon lemon zest

In a small heavy pan simmer the dried cherries in water until water is reduced to about a tablespoon. Remove pan from the heat and cool. In a medium sized bowl, beat the remaining ingredients together with the cherries and water once they have cooled. Serve with scones or crackers.

Cherry Tea

6 cups water
1/4 cup maraschino cherry juice
4 tea bags---black or green tea
1 teaspoon lemon juice

Boil the water, remove from heat and add the tea bags. Brew for 5 minutes. Pour into a teapot with the juices. Serve in cups warm, or over ice. This is easily doubled.

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Shortbread Cookies

2 sticks plus 2 tablespoons softened butter
1 cup sugar
2 cups flour
scant 1 cup (a little less than 1 cup) of corn starch


To get the instructions, click here

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Grown-Up Southern Tea Room
Chutney Chicken Salad for Two

1/2 of a stalk of celery, chopped
1 thick slice of red onion, chopped
1/2 of a small apple, peeled and chopped
2 tablespoons of chopped pecans
12 red seedless grapes, cut in half
2-3 tablespoons of mayonnaise
2 tablespoons of mango chutney (like Major Grey's)
Salt and pepper, to taste
2 cups of chopped cooked chicken
Four slices of fresh white or whole wheat bread, or two large croissants
Additional mayo for bread
Curly lettuce and tomato, optional

To get the instructions, click here

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Cinnamon Chip Scones

2 c. flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/3 c. butter
1/2 c. cinnamon chips, heaping
1/2 c. heavy cream
1 egg
1 tsp. vanilla

To get the instructions, click here

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Cherry Tassies

1 1/4 cups butter, softened
2 1/4 cups powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla
1 egg
2 1/2 cups all-purpose flour
1/2 cup finely crushed striped round peppermint candies (about 18)
48 red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
Coarse sugar

To get the instructions, click here

See the rest of their tea party menu, including Cucumber sandwiches, scones and other goodies here

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Sour Cherry Financier

1 stick unsalted butter
1 cup powdered or caster sugar
1/2 cup almond meal
5 tablespoons all purpose flour
1/2 teaspoon salt
4 large egg whites, room temperature
1 teaspoon pure almond extract
24 sour cherries, pitted from the bottom so the stem remains attached (process described above)

To get the instructions, click here

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Strawberry Tea Bread

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons of cinnamon
2 cups sugar
4 well-beaten eggs
1/2 cup canola oil
1 teaspoon vanilla
2 cups of fresh or frozen (thawed) strawberries

To get the instructions, click here

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Creamy Date Nut Filling

5 packages of cream cheese softened(20 oz.)
1/2 tsp. salt
2 c chopped walnuts
2 2/3 c chopped dates

To get the instructions and to see other fillings, click here

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Coconut Cherry Petits Gateaux

1/2 cup (100gr) sugar
2 eggs
1/2 cup (125ml) coconut milk
2 tablespoons (30gr) unsalted butter, melted and cooled
1/4 teaspoon coconut extract
1 3/4 cups (220gr) all purpose flour
2 teaspoons baking powder
1 cup cherries, pitted and halved
3 tablespoons raw pumpkin seeds, chopped

To get the instructions click here

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Pastry Cream Filled Fillo Shells

1 large box instant chocolate pudding
1 1/2 cups heavy whipping cream
1/2 cup milk
fruit for garnish (such as mandarin oranges cut in half, raspberries, strawberry slices, banana slices, etc)

To get the instructions click here

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Classic Shortbread

2 cups all purpose flour
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter at room temperature, plus more for the pan
3/4 cup confectioners' sugar

To get the instructions click here

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Lemon Cheesecake Bars

Crust:
1 stick butter, softened
1/4 cup powdered sugar
1 teaspoon vanilla
1 cup flour
Cream Cheese Filling:

8 ounces cream cheese, softened
1-1/2 cups powdered sugar
1 egg
1 teaspoon grated lemon rind
Lemon Curd:

4 egg yolks
1 tablespoon corn starch
3/4 cup sugar
3/4 cup water
1/4 cup fresh lemon juice
2 teaspoons lemon zest
2 tablespoons butter

To get the instructions click here

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Buying Fabric on the Internet

A friend of mine, Mary Wilkins, wrote this article on what to look for when buying fabric over the internet. She has some great tips and Brenda and I appreciate her wisdom! Thanks Mary!

The World Wide Web - it is an integral part of our lives. The possibilities and opportunities are endless. Now our shopping has taken on a whole new dimension. We can buy basics, gifts, even a new car over the Internet. However, there are a few things to consider before you make any purchase online. While buying fabric can be fun helping our stash grow almost overnight, the buyer should beware. When you are contemplating the purchase of fabric from an online site, consider the following factors.

1) Can you see an actual swatch of the fabric online? If so, remember that color variations take place from one monitor to another. How the fabric colors appear to you may not be what it really looks like at all.

2) Is the fiber content, width, price and washing instructions all available? These are all important things you should want to know. Ask about catalogues and if swatches are available to be mailed to you. Better safe than sorry.

3) Do they have a return policy clearly stated? If not, then ask.

4) Does the site have an email address that really works? Do they have an address and phone number that is active. Send an email query and find out. If you do not get a reply, and you couldn't find anything in your spam or junk email foders, you want to consider purchasing elsewhere.

5) Does the site have a secure order form to handle credit card transactions? If not, do not order online. Never send a credit card number through regular email. This valuable information can be picked up by someone less than honest.

6) Make sure you know about cross-border shopping if you are ordering out of your own country. Make sure it is very clear what charges will be billed to you. If you are Canadian, you will be charged the applicable tax for your province, duty, delivery and border handling fees. Make sure you know what their delivery charges are and approximately how long it will take to receive your fabric.

The postal system is great to a certain degree. I have had fabric delivered half way around the world in 10 days or less and I have also had orders to the next county take 3 weeks. It's far from perfect, but then again, what is?

7) Make sure you insure your fabric order. This might cost you a dollar or two, but it is worth every cent. When your order leaves the vendor, they have no control over the route your package takes or where it ends up. If you insure your order the seller receives a tracking number on their postal receipt from the post office. If your order becomes lost, they can start a trace to find your order. This is a long drawn out procedure that may or may not yield results. If your insured package is not found, then insurance claims are filed and you go from there.

But, if you do not insure your package, tough luck for you. You have lost your money, the vendor has lost his fabric and the post office will not take any responsibility for the situation. It's a lose-lose situation--all because you did not spend one dollar.

This is a broad overview of what you should be aware of when ordering fabrics online. I know this seems like a lot to remember, so print this column and keep it close by your computer for the next time that you just have to have that special fabric.

On Old Fashioned Living:

Tea Dyed Fabrics

Decorating With Fabric

Cleaning Vintage Fabric

Reader's Garden Questions Answered

The summer night is like a perfection of thought. ~Wallace Stevens

I hope your week is going well. We finally got some good rain here, which we needed. Our lawn is actually crunchy when we walk on it! Today I have some great reader's questions with answers.

When the plumes die off astilbe, do you leave them on the plant till spring, or trim the dead plumes off when they are thru flowering? Then in the spring, do you cut the whole plant to the ground? ~Ginny

After the first bloom you can cut just the flowers off and this will encourage them to bloom again. Many people recommend leaving the blooms to go to seed for the birds in the winter. I think you could do this with the second blooms, and cut the first bloom. They make a neat looking winter landscape plant too with the seed heads left on. Any dead foliage can be cut in the spring.

I planted my first butterfly bush this spring. It was growing beautifully, now in the last few weeks it is turning yellow in stem of the leaf.I have giving it plant food 2 time this season, it is in full sun, mulch is around the plant, and the plant looks ready to bloom, but I think leaves will be dead before that. Any advice would be appreciated. ~Hummingbirdcole.

It could be spider mites, and if so, try spraying the leaves, especially the underside, with a soap spray. Catherine, the Herb Lady, had shared her spray method and I put it here: http://www.oldfashionedliving.com/spray.html

Also, make sure it's getting water, but not TOO much-- you don't want it wet all the time, but don't let it get bone dry either. I wouldn't feed it any more this season, just try the spray.

I noticed "pod" things on the flower stock of my bearded iris after it was done blooming. Can these be used to propagate the plant? If so, how? ~Betty

Yes, those are seed pods, and they can be used to grow more iris. When they are starting to turn brown on top, and if you pinch them with your fingers they crack instead of give, then you can harvest them. You don't want to do it too soon, or they won't be ripe enough, but if you wait til the pods split they will be gone into the soil and the wind. The seeds are tiny, and you can do a few different things with them. Either plant them in the soil, pots, or if you want a lot of them, use flats. Use good potting soil and plant about 3/4 inch deep in all cases. Outside they need to planted before winter in the fall. They will germinate the next spring. If you want to try them in pots in the spring then transfer them, that's okay too. Store the seeds in paper envelopes. I didn't notice seeing how long it takes for new plants to grow, but I think as with daylilies, it could be a couple of years.

Speaking of daylilies, you can do the same thing with the pods on your plants too. Many people refrigerate these for 3 or 4 weeks then plant the seeds a 1/4 inch deep in pots or flats. If you chill them the germination time could be as soon as a week, or 3-4 weeks without chilling. You can plant them directly in the garden too. The seedlings can be transplanted into the garden when they are about 6 inches tall. Harden them off first by giving them a few hours of sun a day, then increasing the time as the days go by.

Depending on what variety of lily or iris you started with, the seeds may end being a completely different color. But, it's a fun experiment and one to get the kids involved in!

Learn to make your own pesto!
http://oldfashionedliving.com/pesto.html

Herb Tips and Recipes: Clover and Geraniums

The summer night is like a perfection of thought. ~Wallace Stevens

Red clover was one of my favorite wildflowers as a child. I thought they were so pretty, but little did I know that they are also an exceptional helper for the soil and for us. Red clover is "green manure", meaning it helps the soil and is very good for compost piles as it contributes, potassium, calcium and phosphorus. It also makes a nice tea that is said to relieve menopausal symptoms, among other things. You can grow it yourself for tea, or harvest it from fields as long as you know no pesticides or chemicals were used.

Red Clover Tea
From "The Wild Flavor" by Marilyn Kluger

Ingredients:
1 Handful fresh red clover blossoms, w/a few leaves
Lemon
Honey
Optional:
Fresh mint leaves
-and/or-Several dandelion leaves

Put the blossoms and leaves into a 2-cup earthenware teapot. Fill teapot with boiling water, cover, and infuse for 5 to 10 minutes over very low heat. Set the pot on a trivet over the burner, if necessary, to protect it from breaking. Strain into a hot cup, add a twist of lemon and sweeten with honey. Some fresh mint leaves and/or several dandelion leaves can be used with the clover blossoms.

Note: Red clover blossoms may be dried to use for tea. Spread the blossoms out into a single layer on a tray and dry them in the sun. Use less of the dried flowers, 1 to 1 1/2 tsp. to 1 cup of water, to make the tea. Yield: 2 cups.

Pelargonium or scented geraniums are wonderful to use in beverages. They are usually infused, rather than chopped or minced into the dish. Rose is my favorite.

Rose Geranium Lemonade

Ingredients:
1/2 cup granulated sugar
6 cups water
8 rose scented geranium leaves
1/2 cup freshly squeezed lemon juice

Bring the sugar and 2 cups of the water to a boil in a small pan, stirring occasionally. Add the geranium leaves, cover, and remove from the heat. Allow this to steep for 30 minutes. Strain into a 2 quart pitcher. Add 1/2 cup fresh lemon juice and 4 cups of cold water. Chill and serve over ice. Makes a quart and 1/2.

We have tips and recipes for on OFL for making herb sugars:
http://www.oldfashionedliving.com/herbs6.html

~Brenda

Friday Recipes: Peaches

Peaches are in season and will be gone soon! Today I've put together several recipes using peaches, some fresh, some frozen and some canned. last week I included links to blog recipes and the response was positive. 

So this week I am combining the two, providing you with recipes from the Old Fashioned Living archive as well as some great recipe links from food bloggers. Enjoy!


Peach and Yogurt Smoothie

4 peeled and quartered peaches
8 ounces vanilla yogurt
1/2 cup milk
1 rounded tablespoon brown sugar
dash ground nutmeg

Blend in blender while added ice cubes one at a time until thick and smooth. Serves 4.


Layered Fruit and Yogurt

6 cups fresh peaches, strawberries and raspberries
2 cups plain yogurt
6 tablespoons packed light-brown sugar

Wash and dry fruit, then slice. Place a layer of fruit in a glass bowl. Spread one-third of yogurt evenly over fruit. Sprinkle with one-third of the sugar. Repeat layer twice more. Cover and chill for at least one hour or overnight. 6 servings.


Peach Custard

2 cups fresh sliced peaches
1 tablespoon lemon juice
1 tablespoon powdered sugar
1/4 cup margarine, softened
1 cup milk
3 egg whites
3/4 cup baking mix
1 tablespoon vanilla

Heat oven to 375 degrees. Grease 8x8x2 inch square pan. Place peaches in pan and sprinkle with lemon juice then sugar; set aside. Mix remaining ingredients until well blended in a medium sized bowl. Pour over peaches. Bake 40-45 minutes until edges are light golden brown and toothpick comes out clean. Serve warm. Serves 6-8.


Peach Shortcakes

7 large ripe peaches
3/4 cup plus 2 tablespoons granulated sugar
3 cups flour
1 1/2 tsp. baking soda
3/4 tsp. cream of tartar
1/2 tsp. salt
2 cups sour cream
1 egg
Whipped Topping

Pit and dice 1 large peach and set aside. Pit and thinly slice remaining peaches. In a large bowl toss with 1/2 cup sugar; let stand. Heat oven to 400 degrees. Lightly coat 2 baking sheets with oil or spray.

Sift together flour, soda, cream of tartar, salt and 1/4 cup sugar into large bowl. Beat together sour cream and egg in medium bowl; stir in diced peach. Stir this mixture into flour mixture until just blended. Knead about 6 times in bowl if necessary to blend. Drop batter by 1/2 cups in 12 mounds onto baking sheets, spacing 2-3 inches apart. Sprinkle tops with remaining sugar.

Bake in 400 degree oven 12-15 minutes until golden and a toothpick comes out clean. Cool slightly.

To serve, split warm shortcakes in half. Place bottom of biscuit on plate; top with 1/3 cup peach mixture. Top with whipped cream. Place other biscuit on cream, top with more whipped cream. Garnish with a peach slice. Serves 12.


Baked Fresh Peaches

6 fresh ripe peaches
1/2 cup honey
3 tablespoons lemon juice
Heavy Cream

Preheat oven to 350 degrees. Wash, peel and pit peaches. Cut in half and arrange in a 2 quart casserole. Combine honey and lemon juice with 1 cup water. Pour over peaches. Bake, covered, 30 minutes, or until tender. Serve with cream poured over. 6 servings.


Poached Fresh Peaches

1/4 cup apricot preserves
1 tsp. grated orange peel
3 tablespoons sugar
4 fresh ripe peaches, peeled, halved and pitted

In a medium saucepan, combine preserves, peel and sugar with 1/2 cup water. Cook, stirring, over low heat, until mixture is like a syrup and falls in heavy drop from the spoon-about 5 minutes. Add peaches to syrup. Simmer, uncovered, about 10 minutes or until tender. Refrigerate several hours until well chilled and serve with syrup.


Fresh Peach Breakfast Cake

1/2 cup butter or margarine
1/2 cup sugar
1 tsp. grated orange peel
1/4 tsp. almond extract
2 eggs
3/4 cup all-purpose flour
3 ripe peaches

Topping:
1 cup sour cream
1/4 cup sugar
1 egg white
1/4 teaspoon almond extract

With mixer, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour and beat until mixed. Spread batter into buttered, floured 9-inch cake pan or round casserole dish with lower sides. Peel and slice the peaches. Arrange on batter. Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven. Quickly spoon cream topping (see below) around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. To serve, sprinkle lightly with cinnamon sugar. TOPPING: Beat to blend sour cream, sugar, egg white and extract.


Peach Bread

1 can (29-oz.) cling peach slices
3 cups flour
1 Tbsp baking powder
3/4 cup sugar
1/4 tsp salt
1/2 tsp allspice
1/4 cup melted butter
1 egg
1/4 cup sour cream
1/4 cup finely chopped nuts
1/4 cup brown sugar

Preheat oven to 350 F. Drain peaches; save 5 peaches for topping and puree remainder. Into deep bowl mix flour, baking powder, sugar, salt and allspice. Mix together pureed peaches, butter, egg and sour cream. Pour peach mixture into dry ingredients, mixing just until moistened. Pour into greased loaf pan. Mix nuts and brown sugar together; sprinkle over top of dough. Arrange peach slices on top of sugar mixture. Bake at 350° for 50 minutes or until tests done.


Peach Tea Bread

2 1/2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 cup finely chopped fresh peaches
1 tbsp. lemon juice
1/3 cup oil
1/3 cup milk
2 tsp. vanilla extract
2 large eggs
1/3 cup finely chopped pecans

Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In another bowl, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do not overbeat. Fold in peaches and nuts. Spoon into greased pan. Bake for 55 to 60 minutes or until top is golden brown and center springs back when lightly touched, or test for doneness with a toothpick. Cool in pan on wire rack for 10 minutes. Serve warm.

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Be sure to check out these sites for recipes using peaches:

Annie's peach recipes
Alicia's peach recipes

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Some wonderful peach recipes from the food blogging community:


White Peach Sangria

1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water
fresh peaches, oranges and apples, sliced

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

Servings: 6

Get tips on making simple syrup and a printable version of this recipe from RecipeGirl.com!

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Mascarpone Ice Cream with Caramelized Peaches, Cinnamon & Honey

2 cups (16 oz.) mascarpone cheese
1 cup milk
1 cup sugar
2 ripe but still very firm peaches
2-3 Tbsp honey (blueberry, lavender or wildflower would be best; I used blueberry)
1-2 tsp cinnamon
2-3 Tbsp vodka (I actually used light rum because I thought it might work somehow. It does. You could also use peach or cinnamon schnapps for an extra kick of either flavor)

To get the instructions, click here

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Grilled Peaches

Just in case you were wondering…..grilled peaches may be the best dessert around ( I’m a die hard chocoholic, and even I say that!!). Here in Georgia, we are starting to see an abundance of beautiful Georgia peaches. After a while, even I get tired of drippy sticky peach juice running down my chin. And besides, eating a whole peach isn’t exactly an elegant dessert.

To get the instructions click here

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Sweet Grilled Peaches with Vanilla Bean Mascarpone and Walnut Sugar

1 stick unsalted butter
1/2 cup honey
1 1/2 vanilla beans, divided
10 ounces mascarpone cheese
1/4 cup honey
1/2 vanilla bean
4 ripe white peaches, rinsed and blotted dry
1/2 cup finely ground walnuts
6 tablespoons coarse white sanding sugar

To get the instructions click here

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Donut Peach Galette

Pie Crust:
1 1/4 c flour
dash of salt
1 stick butter
2 1/2 T ice water
Saturn or Donut Peach
Ginger Spice Cookie crumbs (recipe for cookies available on blog as well)

To get the instructions click here

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Buttermilk Peach Ice Cream

2 cups heavy cream
1 1/2 - 2 cups buttermilk
2 pounds (about 6) whole peaches, peeled and sliced,
or 2 cups peaches, frozen or canned
3/4 - 1 cup of sugar
1 - can sweetened condensed milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 Tablespoons of lemon juice

To get the instructions click here

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Peach Galette

Dough:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup fat-free buttermilk

Peach Filling:
4 cups thinly sliced peaches (about 4 large)
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 tablespoons cornstarch

1 egg white
1 tablespoon fat-free milk
1 tablespoon turbinado sugar

To get the instructions click here

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Georgia Cheesecake Pie

1 9-inch single crust pie crust-unbaked
5 large very-ripe peaches, pitted and sliced thinly - peeling is optional
1 pound cream cheese - softened
1 c granulated sugar
3 egg whites
1 t. vanilla
2 T. flour

To get the instructions click here

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Peach Yogurt Soup

2 lbs ripe peaches, peeled
2 cups peach nectar (Looza is a good brand)
2 tablespoons Meyer lemon simple syrup
1 1/2 cups 0% Greek yogurt
1/2 cup Rose or Riesling wine
1/8 teaspoon ground ginger

Fresh blueberries and fresh mint leaves for garnish

To get the instructions click here

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Peach Cobbler

6 perfect peaches, peeled and sliced into thin wedges
1/4 cup brown sugar
sprinkle cinammon
sprinkle nutmeg
1 tsp lemon juice
1 tbsp cornstarch

Combine in a 8X8" baking dish and bake at 425 for 10 minutes. Meanwhile, prepare the topping:

1 cup flour
1/4 cup brown sugar
1/4 cup white sugar
3/4 stick butter
1 tsp salt
1 tsp baking powder
1/4 buttermilk

To get the instructions click here

Craft: Country Dammit Doll

This is a craft that I made many years ago for a friend who needed comforting. She was very grateful and I hear from people all the time about how they remember making one themselves, seeing their grandmother's doll, or hearing about one from a family member. It's a fun project and can be made in the simplest of forms, or you can add your own special flare. That's basically what I did when I made this doll those years ago. I added what I believed to be some lovely country charm. I hope you like it.

Country Dammit Doll

by Amanda Formaro

This little country doll is a great comfort gift for someone you care about, or an adorable addition to any room in your home.

You will need

FOR THE DOLL
country floral fabric (half of a yard should do it!)
doll pattern
white yarn
darning needle
Fiberfil
curled jute
sewing needle
thread to match fabric
6 buttons to coordinate with the fabric
2 flat backed black eyes
fabric glue
large unpainted wood button
scrap of blue gingham fabric for neck bow

FOR THE CONTAINER
12" cylindrical papier mache container
acrylic paint in antique white, light brown, and country blue
crackle medium
paintbrush
household sponge or sponge scrap
curled jute
rusty tin button
blue gingham fabric scrap
white tacky glue
black fine tip craft pen
ruler
scrap piece of paper
pen or pencil


What you do

THE DOLL

Bodice
To begin, print out the doll pattern and cut two pieces from country floral fabric, RIGHT side of fabric facing out. This doll is sewn on the outside, rather than sewn and turned inside out. This gives it a more primitive country look. Using a darning needle and white yarn, begin at the top/center of the head and sew downward, all the way around the doll until you get to the other side of the neck. Pause here to stuff the doll with Fiberfil, using the eraser end of a pencil to gently push the stuffing into the arms and legs. Complete the stuffing of the doll's head and sew shut, knot off.

Embellishments
Using a length of curled jute (can be purchased in the craft store where doll hair is sold), cut into 1 1/2" pieces. For each piece, fray the ends halfway, leaving the other half curled. Use a sewing needle and thread to sew the curled end of the jute pieces to the top of the head, frayed end should be pointing upward for the hair. You will need around 6 or 7 pieces of jute to complete the hair. Sew 3 buttons to the front of the hair, in the center, and 3 to the back, running thread through two buttons at once (one in back, one in front). Cut a strip of blue gingham fabric and fray the ends. Tie around doll's neck and secure with a couple of threads. Use fabric glue to adhere eyes to the doll's face. Sew wood button to the front of the doll's body.


THE CONTAINER

Paint the papier mache cylinder and lid with a coat of antique white acrylic paint and allow to dry completely. Following the directions on the crackle medium, apply a coat of crackle medium over the antique white, and allow to dry according to the manufacturer's directions (usually 15-45 minutes, or until tacky but not completely dry). Finish with a coat of light brown, again, follow the directions on the crackle medium! Use single brush strokes, DO NOT brush over and over, you will lose the crackle effect. Allow to dry completely.

For the lid, cut a piece of blue gingham fabric long enough to fit around the lid, fray and tie. Trim and fray the ends. Use tacky glue to secure the fabric to the lid. Tie a piece of curled jute around the lid over the fabric, tie in place, secure with tacky glue. Gently thread a rusty tin button with the jute, and tie, ends should hang downward.

When the light brown coat is dry, use the household sponge to apply an oval shape to the front of your cylinder using antique white. The oval should cover most of the length of the container, leaving about an inch at the bottom and the top (below the lid). Sponge a light border of country blue around the outer edge of your oval.

Using a piece of scrap paper and a pen or pencil, sketch out the poem listed below to ensure that you can fit it all on your oval. You can use a ruler to approximate how much area you have to work with. Use a craft pen to write on the poem when you are comfortable with it.


DAMMIT DOLL

When you want to climb the wall,
And stand right up and shout.
There's a little Dammit doll
You cannot do without.

Just grasp it firmly by the legs,
And find a place to slam it.
And as you whack the stuffing out
Yell Dammit, Dammit, Dammit!

If Dammit's not a word you say
Then twist its little neck
And grumble out repeatedly
Oh Heck, Oh Heck, Oh Heck!

And once your done abusing it
Just sit it on the shelf.
But hug it first, as I'd hug you
If I were there myself.

Note: Carefully stuff container with some light tissue paper before placing doll inside. You may need to tuck your doll's arms in a bit to fit her in. Cover her with a bit more tissue paper and cover with the lid.

Reader's Questions: Corn & Crabapples

Must we always teach our children with books? Let them look at the stars and the mountains above. Let them look at the waters and the trees and flowers on Earth. Then they will begin to think, and to think is the beginning of a real education. ~David Polis

Today I have two great garden questions, and I also shared recipes in each one that I thought everyone might enjoy this time of year:)

When is the best time to pickle corn. My Grandmother used to "go by the signs". I am not sure what the signs are. Help! ~Janiece

Your grandmother probably just knew what she wanted to corn to look like on the cob to make it just right. It's suppose to be fully formed but still on the young and small side. That's when it's especially nice, and works well for pickling. I'm sure each cook and gardener has their special harvest time, but like your grandma you'll learn how you like it! Here is a recipe for pickled corn. There are many things you can do to vary it. Instead of pickling spice you can add fresh dill and a hot pepper, or toss in a clove of garlic. Some people don't use a pickling spice at all, preferring it with just the vinegar and sugar. But don't dilute the vinegar in canning recipes. It's okay to add more sugar or less sugar or spices, but the vinegar helps preserve it.

Pickled Corn

Ingredients:
6 ears corn, cleaned and quartered
1 tablespoon salt
3 cups white vinegar
1 cup granulated sugar
1 tablespoon pickling spice
2 bay leaves

Place in a large bowl with the salt and water to cover. Chill until needed. In a large stock pot, stir together the vinegar, sugar, bay leaves and pickling spice. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Add the corn to the pot with the pickling mixture. Return to a boil, reduce heat to low, and simmer for 10 minutes. Then remove the corn with a slotted spoon, and fill 2 quart jars. Remove the bay leaves and discard. Cover the corn with the vinegar mixture to within 1/2 inch of the top. Wipe the rims of the jars with a clean cloth. Seal with lids and rings. Process the jars in a hot water bath. Usually 15-20 minutes> is required at 180 degrees F, but check with your local extension office to be sure.

There is a crabapple tree in my neighbor yard, how do we know when to pick them? Do you have any good recipes for them too. ~June

There are SO many varieties of crabapples that all ripen at different times from now til October. It's said they should have a reddish/pink blush on at least one side. The recipes were easier to find. Here are a couple of good ones:

Crabapple Butter

Ingredients:
2 pounds crabapples
3 cups granulated sugar
1 tablespoon ground cinnamon
1 tsp. ground ginger

Wash and core crabapples. Place them in a pan large enough to hold, and cover with cold water. Bring to a boil and simmer until they are soft. Rub them through a sieve to remove skins and seeds. Place them back in the pan and add the sugar. Boil slowly, stirring frequently, until thick. You can do this last step in a crockpot cooking on low all day, but stir occasionally.

Spiced Crabapples

Ingredients:
1 pound crabapples
1 cup granulated sugar
20 whole cloves
3-inch stick of cinnamon
salt to taste
2 cups water
Optional: 4-5 allspice berries

Wash the crabapples and place in large pot whole. Place in the other ingredients and simmer until the apples are tender when tested with a fork. Remove to bowls and top with some of the juice from the pot.

Learn how to harvest and use homegrown or purchased eggplant:
http://www.oldfashionedliving.com/eggplant2.html

~Brenda