Wednesday, September 21, 2011

Peach Pie Filling

I'll post a picture tomorrow. 

By: Home Run Recipes

6 quarts Sliced Fresh Peaches
7 Cups Sugar
2 Cups + 3 Tbl Clear Jel Powder
5 1/4 Cups Cold Water
1 tsp Cinnamon
1 tsp Almond extract
1 3/4 cups Bottled Lemon Juice

Combine water, sugar, clear jel, and cinnamon and almond extract in a large pot. 
Stir and cook over medium heat until mixture thickens and begins to bubble.  Add Lemon juice then boil for 1 minute, stirring constantly.  Add the drained and sliced peaches.  heat this mixture for 3 minutes more.

Water Bath for 40 minutes. 

*The original Recipe said this makes 7 quarts, but  it's more like 10 quarts.
If you only want to make a jar here's the amounts.  Or maybe you have just a few peaches left this should help.
1 quart  of  Peach Pie Filling
3 1/2 cups Sliced Fresh Peaches
1 Cup Sugar
1/4 Cup + 1 Tbl Clear Jel Powder
3/4 Cups Cold Water
1/8 tsp Cinnamon
1/8 tsp Almond extract
1/4 cup Bottled Lemon Juice

Saturday, September 17, 2011

Apple Strusel Cheesecake Bars


1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours.

***I also think they are delicious straight from the oven with a scoop of ice cream! : )

Friday, September 2, 2011

Zucchini Fries



Baked Zucchini Fries


3 medium zucchini, sliced into skinny sticks
2 large egg whites, beaten
1/2 cup whole wheat bread crumbs or Panko bread crumbs
2 T grated Parmesan cheese
1/4 tsp dried basil
Pinch of dried oregano
1/4 tsp garlic powder
Salt and pepper, to taste


Preheat oven to 425°. Spray a baking sheet with cooking spray. Set aside.
In a small bowl, beat egg whites with a fork until frothy.
Put the breadcrumbs, basil, oregano, garlic powder and cheese on a plate-I used a pie tin. Mix well.
Dip the zucchini sticks in the egg whites and then into the bread crumb mixture, make sure all sides get coated well. Place the sticks on the prepared baking sheet. I did the sticks one by one.
Bake at 425° for about 20 minutes or until golden brown and a little crispy.
These are yummy dipped in marinara sauce.