This is our real Country Living. It’s living simply and fully with simple goals in life ----- to create is to inspire, to innovate is to amuse, to imagine is to aspire, and to try is to do our best. Relive your life. Just stay focus, focus, and focus.
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
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."
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.
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.
12 pcs fresh
peaches (peeled, sliced, and processed)
2 c white
1/2 c all-purpose flour
1 tsp baking powder
1 tsp salt
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)
Preparation Time: 2 hours
Baking Time: 1 hour
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
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
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
8.Let cool for 10 minutes before serving. Serve with your favorite ice cream.