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Friday, November 6, 2015

Mom's Oven - Peach Cream Cheese Pie



Peach Trees
We have only two peach trees in our garden.  It took us five years before it finally became matured and bore its first fruits.   They are not hard to take care of and don't grow like a giant tree.   It is hardy and firm to surpass the four seasons.  Its leaves fall off during fall season, can withstand the coldness during winter season, and then bloom again during spring time.   


Peaches (unripe)

Even before they are ready for harvest, birds like to pick them.  I can always see small or big bites on the fruits and peaches already on the ground.  The Great Gardener can not prevent these birds from picking them before we pick it.  They are just one of the garden varmints that we can’t avoid. Oh, my (^_^)



When they are ripe, they look reddish orange with hairy-like skin.  It’s better to always inspect for ripe peaches on the tree to avoid waste.  Otherwise, as the saying goes,  "the early bird catches the early worms."

They contain Vitamin C, an excellent antioxidant, that helps combat free radicals causing cancer and supports collagen formation for a good skin health.  It also contains fiber, potassium, and choline content that provide heart health and reduce age-related macular degeneration.


Nutrition Reference:  http://www.medicalnewstoday.com/articles/274620.php

Please see about planting other vegetables and trees -  The Garden (2012) and The Garden (2013),


PEACH CREAM CHEESE PIE
During summer, where lots of fruits are growing abundantly, peach is one of the fruits that anyone can be delighted to eat whether ripe or unripe.  Why unripe?  Because when I tasted it, I like the taste better than an unripe mango. Its taste is not too sour. I just sprinkled them with salt and really enjoy eating them. Even the birds really enjoy eating them unripe even before I pick them. But the best taste is this simple, delectable recipe I made. Try it and your family will enjoy eating a good, nutritious dessert on your table. 

Ingredients:
Fillings:
12 pcs    fresh peaches  (peeled, sliced, and processed)
2 c         white sugar
1/2 c      all-purpose flour
1 tsp      baking powder
1 tsp      salt
 
Top Layer:
2 packs  cream cheese (8 oz per pack)
1/2 c      white sugar
2 pcs      eggs
1 tsp      vanilla
2 pcs     9” deep dish pie shell (defrosted)
              lemon juice
  
Preparation Time:  2 hours

Baking Time:  1 hour

Instructions:

1. For preparation of the peaches, mix water with lemon juice in a big bowl.  Ratio is 1 tbsp of lemon juice to 1 cup of water.  Soak  the peaches as you peel them one by one.  Cut, slice, and scrape off the fibrous flesh.  Drain and pat with paper towel.  Put all together in a food processor.
 
2. Preheat oven to 350 degrees F.  Put two baking sheet on the oven rack. Prepare the two pie shells and bake as per instruction.  Set them aside.

3. For fillings, mix sugar. salt, baking powder, and all-purpose flour well in a small bowl, except the processed peaches.  Set them aside.

Note: If the processed peaches are immediately mixed, the mixture will tend to become watery once mix with sugar and will cause an overflow inside the oven during baking.  To ensure of holding any overflow, a baking sheet metal should be used. This will prevent burning the overflowed batter if it reaches the base of the oven.  Another alternative way is to cover the base of the oven with aluminum foil. This will keep the oven from getting messy due to burned batter and saves time for easy cleaning.

4. For top layer, beat the cream cheese, sugar, and vanilla in a separate big bowl.  Add eggs one at a time mixing on low speed after each just until blended. 

5. Mix well the processed peaches into the dry ingredients.  Pour evenly into each pie crust. 
  
6. Pour evenly the top layer mixture over the two pans, one at a time.  

7. Place the pans in the oven rack (second level from the base) and bake for 1 hour.

Note: If you see the top is breaking apart, that means, it’s well done.  You can test it by inserting a wooden pick in center and be sure it comes out clean.

8. Let cool for 10 minutes before serving.  Serve with your favorite ice cream.

 Servings:  8 slices per pan





Please see my other Baking Recipes: 
     All Summer Squash Mini Bread        
    All Summer SquashPizza      
    Nutty Figgy Bread                       
    Peach Cobbler                            
   

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“Cooking doesn’t only involve knowing what and how to cook and prepare all the ingredients, but also how much you love to cook for somebody .”


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