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Recipes that include peach

Peaches ‘N Cream Pie

Monday, September 21, 2009

Peaches N' Cream Pie 4*Some new photos were added on 9/20/13

There’s a couple of things that lead to the making of this pie. One, I’ve been wanting one of those ceramic deep dish pie plates for a long time, the ones with the ruffled edges. They look so modern country, new yet classic. Unfortunately, it was $44 at Williams Sonoma so I tried to forget that adorable pie plate. Months later, I couldn’t believe my eyes when I saw one for $3 at TJ Max. No choice in color, but red will do for $3. I couldn’t wait to use it. (TJ Max does not have a consistent product line so you may not find this pie plate but they have great prices on kitchen stuff. You’ll find something.)


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Peach and Cherry Galette

Sunday, August 2, 2009

Do you remember when Carla won all those Top Chef rounds with a simple galette? I thought that was a bit ridiculous considering how easy a galette is to make.

Peach and Cherry Galette - slice 2

There is so much great fruit around now that I was thinking about making a Peach and Cherry Galette. The next day,  I saw the Peach and Raspberry Galette on Dr. Food, who had adapted hers from Use Real Butter, making it this week’s double Weekend Shout Out!

Peach and Cherry Galette 2

Jennifer, at Use Real Butter, has insanely good photos on her site, food porn heaven! Erin at Dr. Food took the sugar and butter down just a bit, which I thought wise, especially because I was going to use cherries which are not as tart as raspberries. The crust they used interested me because it was different from my go-to recipe. I was bit nervous when it looked pretty wet but the result was so incredibly delicious, flaky with a little pull. I will find it hard not to make this every day. So thank girls for giving me the basis for this Peach and Cherry Galette.

Note: Using good ripe fruit is essential!

peach and cherry filling 3

Peach and Cherry Galette
~makes two 8-inch galettes

  • 3 tablespoons sour cream
  • 1/2 cup ice water
  • 1 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoons salt
  • 7 tablespoons cold unsalted butter, cut into small pieces


  • 2 cups sliced ripe peaches (peeled and pitted)
  • 1 cup cherry halves (pitted)
  • 1 tablespoon sugar
  • 1 tablespoon cold unsalted butter
  • water for brushing
  • 1/2 tablespoon turbinado sugar

Instructions –

1. To make the dough, mix sour cream with water and set aside. Combine flour, cornmeal, sugar, and salt in a large mixing bowl. Cut in butter until it looks like coarse sand.

cutting in butter

2. Add sour cream water mixture 1 tablespoon at a time and toss with a fork. Only add what you need to get the dough to come together. (Doing this on a humid day, I found that I did not need all the liquid and it was still a bit wet compared to most doughs I am used to.)

3. Bring the dough together and separate into two balls. Flatten into discs and save each in plastic wrap. Chill for 3 hours or up to 2 days.

4. Preheat oven to 400 degrees F and cover two baking sheets with parchment paper.

5. Roll out dough to 11″ circles, using a generous amount of flour to prevent sticking. Let dough hang on rolling pin to transfer to parchment covered baking sheets. Split fruit among the two pieces, arranging nicely in the center, leaving a 3″ rim.

peach and cherry filling 5

6. Sprinkle 1/2 tablespoon of sugar on each (mainly over fruit part). Dot both with thin slices of butter (1/2 tablespoon each).

peach and cherry filling

7. Folding the dough is easy. Just pick up any side and fold over. Take the low corner it made and fold that towards the center. Now a new lower corner is created. Fold that towards the center and repeat until you’ve gone all the way around.

folding galette dough  2
folding galette dough  3
folding galette dough  4
folding galette dough  5
folding galette dough  8
folding galette dough  9
folding galette dough  10

8. Brush dough lightly with water and sprinkle turbinado sugar over crust (1/4 tablespoon over each). Bake for 35-40 minutes, or until pastry is golden and fruit is bubbling. Remove from the oven and cool for 10 minutes before serving. Best eaten as soon as possible.

Peach and Cherry Galette - before baking Peach and Cherry Galette 4

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Almond Crunch French Toast

Saturday, August 9, 2008

Almond Crunch French Toast with Peach Compote

After experimenting with Almond Crunch French Toast last week, I mentioned that I’d post up the recipe this weekend, after some minor adjustments. Here it is! I used Challah this week and Chinese Bakery Bread last week. Both are good: Challah will be a bit softer, Chinese Bakery Bread a bit more dense and firm. I wrote 13 ounces of Challah but it’s just however many 1″ slices fit into a 9X13 pan, snuggly. See Pic.


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Girlie Pie

Tuesday, July 15, 2008

Making this pie made me feel ultra feminine so I decided to call it Girlie Pie. There’s something about peaches and strawberries; they belong with pink bows and ponies. (Maybe it’s just me.) The first time I made this pie, the flavor was great but I felt like it needed a lot more filling so this time, I doubled it, and it was wonderful. My brother claims, it’s the best pie he’s ever had. Just don’t tell him what I named it.


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