Tuesday, February 9, 2010
Posted by Grandma Jeanne on September 8, 2009
Brown four pork chops in a skillet.
Place in crockpot.
Place fresh peach halves on top of chops before pouring sauce over them.
Mix and pour this sauce over your pork chops:
1/4 cup vinegar
2 tablespoons lemon juice and water to make 1/4 cup
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves
Cook in crockpot for about 3-1/2 hours on 3 (or medium).
Posted by Grandma Jeanne on October 6, 2008
2 cups flour
3/4 teaspoon salt
10 tablespoons butter, chilled
2 tablespoons shortening, chilled
1 cup brown sugar
3/4 teaspoon nutmeg
1/2 cup almonds, sliced
1 lemon
9 peaches, about 3 pounds
3 tablespoons cornstarch
1/4 teaspoon almond extract
2 tablespoons dry bread crumbs
Combine 1 cup flour and 1/2 teaspoon salt.
Cut in 4 tablespoons of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining.
Sprinkle in 3 to 4 tablespoons ice water, a tablespoon at a time, until dough just comes together. Gather into a disk.
Wrap and chill at least 30 minutes.
Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg.
Cut in remaining 6 tablespoons of butter until crumbly.
Stir in almonds.
Chill.
On a lightly floured work surface, roll out chilled pie pastry to fit a 9″ pie pan. Fit pastry into pan. Trim and flute edges.
Chill.
Grate 1 teaspoon of lemon zest from the lemon, and squeeze 1 tablespoon of juice.
Peel peaches and slice.
Combine with remaining 2/3 cup brown sugar, remaining 1/2 teaspoon nutmeg, lemon zest and juice, cornstarch and almond extract.
Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture.
Sprinkle almond crumb mixture on top.
Bake 15 minutes at 475 degrees.
Reduce temperature to 350.
Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes.
Cool completely before cutting.
Posted by Grandma Jeanne on January 24, 2007
9 or 10 inch unbaked pie shell
6 or 7 peaches
1 cup sour cream
3/4 cup brown sugar
1/4 cup white sugar
2 tablespoons flour
2 tablespoons minute tapioca
Cinnamon
Blend sour cream, sugars, flour, and tapioca together.
Pour this mixture over peach slices in the unbaked pie shell.
Sprinkle cinnamon on top.
Bake at 375 degrees for 40 to 45 minutes.
Posted by Grandma Jeanne on September 22, 2006
To make one float, place 2 scoops of vanilla ice cream in the bottom of a soda glass or larger water glass.
Sprinkle 2 spoonsful of sweetened fresh peaches over the ice cream.
Tilt the glass, and slowly pour 7-Up down the side of the glass.
Serve immediately with straws and spoons.
Posted by Grandma Jeanne on
3 cups chopped fresh peaches
3 tablespoons tapioca
1 cup sugar
1 teaspoon cinnamon
Mix all ingredients together except cinnamon. Let stand while you prepare the crust.
Put peach mixture into one 9 inch pie plate.
Cover with strips of leftover dough. Sprinkle dough with cinnamon and sugar.
Bake at 325 degrees for 1 hour.
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