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peaches

Ina Garten’s Perfect Peach Pie

July 25, 2020 by sblades 7 Comments

Ina Garten’s Perfect Peach Pie – when a recipe is called ‘perfect’ you’ve got to try it, right?

Ina Garten's Perfect Peach Pie

Perfect Peach Pie was recently posted to Instagram by Ina Garten and since we have tons o’ summer peaches, I knew this pie had to be made. Besides that, Bret had been hinting that his life would be complete if only he had a fresh peach pie. How could I refuse?

Every year I make my terrific Double-Crust Peach Pie. This year, though, it’s going to be Ina’s Perfect Peach Pie. Or maybe both.

I’ve always had good luck with her recipes. She also includes instructions for Perfect Pie Crust on this one. Since I’ve never made a homemade pie crust (don’t judge – Pillsbury roll-out pie crusts are really good…), I saw this as an opportunity.

Ina Garten's Perfect Peach Pie

The ingredients for Perfect Peach Pie are few and simple – peaches, sugar, orange zest and juice, a touch of butter and cornstarch/flour for thickening. Cook a syrup, mix it in to the sliced peaches, dump it in your pie crust and bake.

The most time-consuming part of making the pie is peeling the peaches. She calls for 6 large peaches – I used more like 9 small-to-medium peaches and still wished I’d used 2 or 3 more because I had a 9.5″ pie dish and it didn’t fill the crust all the way. If you don’t have an abundance of peaches, use a smaller pie dish.

Also, it’s not so time-consuming peeling the peaches if you take her tip and throw the peaches in boiling water from 15 seconds to 2 minutes (depending on your peaches). Then you carefully scoop them out of the water and supposedly the skin peels off easily.

I peeled the peaches by hand. Should’ve tried it her way so I wouldn’t have had sticky peach juice on my feet, the floor, and the counter.

Ina Garten's Perfect Peach Pie

Then, of course, there’s the lattice on top of the pie. How hard can it be? I’ve seen them done on the Food Channel and The Great British Bake-off, so I should be able to do this. As you can see from the photos, not so much. I’d get one side right and the other side wasn’t inee-outee like it was supposed to be (inee-outee = technical term for weaving pie crust lattice).

The dough is beautifully silky and great to work with, but it’s very buttery and it can’t be handled very long or it’ll start stretching and pulling apart. No problem. I made little stars with the leftover dough and covered up the not-so-lovely parts.

I’ll keep practicing and get the lattice down one day. Bret won’t mind. He’ll eat it if it’s pretty or ugly and doesn’t even notice latticing.

Ina Garten's Perfect Peach Pie

The filling is good, but a little drier than I like. The crust, though, is awesome. Next time I’ll roll the dough out a little thinner, but it’s a homemade pie crust I’ll definitely use. No more of the little dough boy boxes! In the future, I’ll use the peach pie filling from my Double-Crusted Peach Pie.

I asked Bret which peach pie he liked better and he diplomatically told me I’d need to make both of them again so he could do a taste test. Guess I’ll be making peach pies for the rest of the Summer. Goodie.

Ina Garten's Perfect Peach Pie

Ina Garten's Perfect Peach Pie

Yield: 8 slices
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ina Garten's Perfect Peach Pie - terrific homemade pie crust filled with fresh Summer peaches.

Ingredients

  • 2 1/2 lb. ripe peaches (6-7 large peaches, peeled)
  • 1/2 C. sugar, plus extra for sprinkling on lattice
  • 2 tbsp. cornstarch
  • 1/2 tsp. grated orange zest
  • 1/4 C. freshly squeezed orange juice
  • 1 tbsp. unsalted butter
  • All-purpose flour
  • 1 recipe of double-crust pie crust (Perfect Pie Crust recipe follows)
  • 1 egg beaten with 1 tbsp water, for egg wash
  • For the Pie Crust:
  • 12 tbsp. very cold butter
  • 3 C. all-purpose flour
  • 1 tsp. kosher salt
  • 1 tbsp. sugar
  • 1/3 C. very cold vegetable shortening 
  • 1/2 C. ice water

Instructions

  1. For the Perfect Pie Crust (double-crust for one 9 or 10" pie): dice the very cold butter and return it to the refrigerator. Put the flour, salt, and sugar in the bowl of a food processor. Pulse a few times to mix. Dump the butter and shortening in the processor and pulse 8 to 10 times until the butter and shortening is mixed in and the pea-sized.
  2. Dump the mixture onto a floured board and gently roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. (Check at 30 minutes. If refrigerated much longer, it may be too firm to roll out).
  3. Flour your counter or a working board. Cut the dough in half. Roll one of the halves into a circle from the center to the edge, making the circle slightly larger than the pie dish. Roll up the dough on the rolling pin and gently move it over to the pie pan, making sure not to stretch it. Tuck it into the pan, with the dough overlapping the top edges.
  4. Cut off the excess dough around the edges with a sharp knife. Put the other half of the dough back into the refrigerator.
  5. For the Pie Filling: Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  6. Peel and slice all but one of the peaches and place them in a large bowl. (Ina Garten's tip is to boil a pot of water, slip the peaches into the boiling water - carefully - for 15 seconds to 2 minutes depending on your peaches. Dip the peaches out and into a bowl of cool water. The skin should be easier to peel off.) Chop the remaining peach into small pieces and set aside.
  7. In a small saucepan, whisk together the 1/2 cup of sugar, the cornstarch, orange zest, orange juice, and butter over medium heat and bring to a boil. Add the 1 chopped peach only to the syrup and return to a boil.
  8. Lower the heat and simmer for 2 to 3 minutes, stirring occasionally. The syrup will thicken slightly. Pour the peachy syrup mixture into the bowl with the fresh peaches along with 1 to 2 tablespoons of flour to slightly thicken the mixture even more.
  9. Pour the peach mixture into the pie crust. Brush the edges of the pie crust with a bit of the egg wash so the top strips will stick to it.
  10. Remove the other half of the dough from the refrigerator and roll it out into a circle that's larger than the pie pan. Cut strips from the dough and weave them in a lattice on top of the pie (or whatever decoration you want). Using a fork, pinch the top and bottom crusts together, cutting off any extra dough around the edges.
  11. Brush egg wash over the lattice, including all the nooks and crannies. Then generously sprinkle the sugar over the lattice. Place on the prepared sheet pan and bake the pie for about 45 minutes until golden brown and bubbly, turning the pie half-way during baking. Cover edges if they start becoming too dark.
  12. Remove from the oven and let the pie cool. Serve warm or room temperature.

Notes

Tips and Stuff:

The pie crust is silky smooth, but be sure you don't try stretching it or pulling on it while you're trying to do the lattice, as it is buttery and delicate.

I was wishing there was more filling, so may add another sliced peach or two next time, in addition to more of the cooked syrup.

Don't cook down the syrup too much; should still be rather thin in viscosity.

Roll out the lattice dough fairly thin - about 1/8". Mine was about 1/4" and too thick.

I used decorating sugar sprinkled on the lattice - bigger crystals and more crunch.

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 743Total Fat: 37gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 101mgSodium: 569mgCarbohydrates: 94gFiber: 5gSugar: 30gProtein: 11g
© Ina Garten
Category: Pies/Pastry/Puddings

Filed Under: All Recipes, Fruit, Pies/Pastry/Puddings Tagged With: dessert, Ina Garten's peach pie, peach pie, peaches, Perfect Peach Pie, Pie

Two-Ingredient Peachy Keen Cooler

June 30, 2018 by sblades Leave a Comment

Peachy Keen Cooler

This easy, two-ingredient Peachy Keen Cooler is here for you just in time for the Fourth of July. Or really any other day over 90°!

If you’re having a get together, have the crushed ice, glasses, Sprite, and peach nectar ready for guests (with a cute post card and instructions for putting the pretty drink together).

Peach Drink

Peaches are great this year and I’ve already made the Perfect Peach Cake so far. That cake calls for Peach Schnapps, but I used peach nectar instead and have some left over. I sure don’t want to waste it, so came up with this refreshing, slow-sipping drink.

Peach Cooler

Be sure and fill your glass up with crushed ice to get the ultimate frosty cold, fizzy, peachy Summer drink. Bret named it Peachy Keen because, well, it is!

Enjoy!

Peachy Keen Cooler

Peach Cooler

Two-Ingredient Peachy Keen Cooler

Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes

I feel silly making a recipe for this quick, delicious, cooling drink, but you can use the proportions to get the ultimate goodness.

Ingredients

  • 1/2 C Sprite (or diet Sprite)
  • 3 tbsp peach nectar

Instructions

  1. Fill  a 16 oz. glass with crushed ice.  Pour the Sprite over the ice, then add the Peach Nectar.  Stir lightly.
  2. Hang peach slices off the side or push a few slices down into the ice for a pretty presentation.

Notes

Tips and Stuff:

I used Kern's canned peach nectar.  It's by the juices in the grocery store.

Use diet Sprite if you want - I think it will be just as good.  7-Up won't quite be the same, though.

I have mint on one of my photos for color, but didn't enjoy it in the drink.  I'd pass on that next time.

Nutrition Information:
Yield: 1 Serving Size: 1 drink
Amount Per Serving: Calories: 76Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 0g

Nutrition Values are Approximate

© Susan Blades
Category: Stuff That Doesn't Fit Anywhere!

Filed Under: All Recipes, Fruit, Stuff That Doesn't Fit Anywhere! Tagged With: drinks, Fourth of July, fruit drinks, peaches, Sprite, summer drinks

Perfect Summer Peach Cake

June 19, 2018 by sblades 3 Comments

Summer Peach Cake

If you’re like me, peaches are always on your Summer fruit to-buy list. The last couple of years fresh peaches from nearby farms haven’t been so good; kind of small and not juicy or sweet. I think this year is going to be different, though.

I picked up some peaches at the grocery store yesterday to make this Summer Peach Cake and found them juicy, sweet and very, very good. The next few weeks will be peak peach season and I’ll be at the store with bells on my toes, picking out the good ones!

I renamed this Summer Peach Cake to Perfect Summer Peach Cake because it is! The vanilla-almond base cake itself is so flavorful and delicious and then there are the fresh peaches all the way through the cake, then finished off with a crunchy almond-sugar topping. It’s really amazing.

This peach cake is one of the four challenge cakes we got to choose from this month in The Cake Slice Bakers from America’s Test Kitchen’s The Perfect Cake. I’ve been so pleased with the cake choices and ATK has done a great job getting “perfect” cakes to turn out.

Perfect Summer Peach Cake takes a little time to put together. Peeling and cutting the peaches into wedges took awhile and was a bit messy, and then you roast part of the peaches and let them cool for 30 minutes before continuing with the cake.

The cake takes almost an hour to bake and then they recommend 2 to 3 hours to cool (which I didn’t – I dug in after hour 1). I really recommend that you make this cake, but be sure and set aside the time to do so.

I’m posting this photo, not because it’s so great, but because it reminds me of Pac-Man. Right?

America's Test Kitchen Peach Cake

This is a fantastic cake and I know you and your family will love it. Read the recipe thoroughly before starting and have all your ducks (or peaches) in a row, and putting the cake together will go smoothly.

Enjoy!

Perfect Summer Peach Cake

Perfect Summer Peach Cake

Yield: 8-10 slices
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours

Terrific fresh peach cake!

Ingredients

  • 2 1/2 lb peaches, peeled and cut into 1/2" wedges
  • 5 tbsp peach nectar
  • 4 tsp lemon juice
  • 3 tbsp granulated sugar
  • For the Cake:
  • 1 C (5 oz) all-purpose flour
  • 1 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 C packed (3 1/2 oz) light brown sugar
  • 1/3 C (2 1/3 oz) plus 3 tbsp granulated sugar
  • 2 large eggs, room temperature
  • 8 tbsp butter, melted and cooled
  • 1/4 C sour cream
  • 1 1/2 tsp vanilla extract
  • 3/8 tsp almond extract
  • 1/3 C panko bread crumbs, finely crushed

Instructions

  1. Preheat the oven to 425°. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. Grease and flour a 9" springform pan. Stir 24 peach wedges with 2 tablespoons of the peach nectar, 2 teaspoons lemon juice, and 1 tbsp sugar in a large bowl; set aside
  2. Cut the remaining peach wedges crosswise into 3 chunks and gently toss with remaining 3 tbsp of peach nectar, 2 teaspoons of lemon juice and 2 tbsp sugar in another medium bowl. Spread these peach chunks onto the prepared baking sheet and bake until juices begin to thicken and caramelize at the edges of the pan, 20-25 minutes.
  3. Remove the pan from the oven and let the peaches cool completely on the pan, about 30 minutes. Reduce oven temperature to 350 degrees.
  4. For the Cake: In a small bowl, whisk the flour, baking powder, and salt together. In a large bowl, whisk the brown sugar, 1/3 cup of the granulated sugar and eggs until thick and thoroughly combined.
  5. Whisk in the sour cream, vanilla and 1/4 teaspoon (only) of the almond extract until combined. Add the flour mixture and whisk until just combined (don't over mix).
  6. Pour half of the batter into the prepared pan and spread evenly to the edges.
  7. Sprinkle crushed panko over the cooled, roasted peaches and toss to coat the peaches. Arrange those peaches evenly in the batter and press down gently. Spread the rest of the batter on top, smooth with a spoon, then arrange the reserved peaches over the top of the batter, making sure to get wedges in the middle also.
  8. Combine the remaining 3 tbsp granulated sugar and the remaining 1/8 tsp almond extract in a small bowl, then sprinkle it evenly over the top of the cake batter.
  9. in the 350 degree oven, bake the cake until golden brown and a toothpick inserted in the center comes out with just a few crumbs (not completely dry), 50 minutes to 1 hour, rotating the pan halfway through baking.
  10. Remove the pan from the oven to a wire rack and let cool for 5 minutes. Run a knife gently around the edges of the baked cake to loosen it, then remove the sides of the pan (bottom will still be attached).
  11. Let the cake cool completely on the rack, 2 to 3 hours. Slide a thin metal spatula between cake bottom and pan to loosen it, then slide cake onto your cake platter.

Notes

Tips and Stuff:

The original recipe calls for peach schnapps, but I used peach nectar. If your peaches are farm fresh and ultra juicy, you can skip the nectar/schnapps.

It also calls for unsalted butter, but I used what I have - salted butter.

Read the recipe thoroughly before beginning, as there are unusual instructions for dividing the peaches and soaking/roasting them.

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 338Total Fat: 15gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 81mgSodium: 443mgCarbohydrates: 48gFiber: 3gSugar: 31gProtein: 5g
© America's Test Kitchen
Category: Cakes

Filed Under: All Recipes, Cakes, Fruit Tagged With: America's Test Kitchen, cake, dessert, fruit, peach cake, peaches, Summer Peach Cake, The Cake Slice Bakers

Peach Cobbler Cookies

July 23, 2016 by sblades Leave a Comment

 
We’re coming to the bottom of our summer peach box and I wanted to make something different with the remaining peaches.  Bret’s still looking for the Double-Crusted Peach Pie that we make every year, but that’ll have to wait for now.

I tried making peach muffins, but they didn’t come out very well, so I started developing a soft peach cookie.  These almost have a muffin texture, but they’re definitely a cookie.  

Aside from dealing with the oven full blast while it’s 102 degrees outside, I was very pleased with the end result.

My Peach Cobbler Cookies are slightly spicy from the cinnamon and nutmeg and then you get a chunk of fresh peach and the crunch of a pecan. It really does taste like peach cobbler to me!

Peach Cobbler Cookies2

I was worried the peaches might be too juicy and make the dough loose, but after draining them a little it came out perfectly.  A little visit to the refrigerator to firm up the batter and it works like a champ.  

Here’s that wonderful pre-baked mixture – you can see the fresh peaches and sprinkles of cinnamon.  And yes, I tasted the batter and didn’t die of salmonella.

Peach Cobbler Cookies

What a great way to use summer peaches! I can’t wait for next July so we can get those great Parker County peaches again.

We really love these soft Peach Cobbler Cookies.  I made half with pecans and half without because Bret doesn’t prefer them, but I think they’re better with the pecans. It’s up to you, though; either way, they’re really good!

Looking for more fruit-filled cookies? Take a look here:

Oatmeal Caramel Apple Cookies
Soft Blueberry Cookies with Lemony Glaze
Frosted Orange Cookies

Peach Cobbler Cookies

Peach Cobbler Cookies

Yield: 3 dozen
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 30 minutes
Total Time: 1 hour

Fresh peaches in a cobbler cookie!

Ingredients

  • 1 C butter
  • 3/4 C sugar, (plus 1/2 tsp. for peach mixture)
  • 1 large egg
  • 1 tsp vanilla
  • 2 C all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon, (plus 1/4 tsp. for peach mixture)
  • 1/8 tsp salt
  • 1 C chopped peaches, (3-4 peaches)
  • 1/2 C chopped pecans, (optional, but recommended)

Instructions

  1. Put the chopped peaches, 1/2 tsp. sugar and 1/4 tsp. cinnamon in a small bowl and stir until combined.  Set aside.
  2. Cream butter and sugar in a mixing bowl.  Add the egg and vanilla and beat until light and fluffy.
  3. In another bowl, stir flour, baking soda, nutmeg, cinnamon and salt until combined.  Add the flour mixture into the butter/egg mixture, a little at a time.  After blended, stir in the peaches  and pecans.
  4. Chill dough for about 1 hour and then stir to combine again. Preheat the oven to 375 degrees.  Drop dough by scant tablespoons onto parchment covered cookie sheet.  Flatten the cookies slightly with your fingertips, then bake for 14-15 minutes, turning the pans once half way through baking.
  5. Transfer to a rack to cool, then enjoy!

Notes

Tips and Stuff: 

If your peaches are really juicy, drain them a little before adding to the batter.  

Dough will be slightly sticky, but will firm up some after chilled.

Nutrition Information:
Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 101Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 68mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 1g

Nutrition Values are Approximate

© sblades
Category: Cookies

Filed Under: All Recipes, Cookies, Fruit Tagged With: cookies, peach cobbler, peach cobbler cookies, peach cookies, peaches, Summer cookies

Fresh Peach Ice Cream

July 24, 2015 by sblades 1 Comment

 
I’m getting down to the bottom of our peach box and was nervous that I wouldn’t have enough to get this Fresh Peach Ice cream recipe made this summer.  It’s supposedly Ben & Jerry’s recipe, so it has to be good, right?  (Ever had Chunky Monkey? My fave.)

During the temporary demise of Blue Bell (remember that?), I pulled out a bunch of ice cream recipes looking for the best one that might rival the Big B’s Homemade Peach Ice Cream.  This one came close with it’s creaminess and chunks of peaches.

Fresh Peach Ice Cream

Remember when we used to have to hand-crank the ice cream maker packed with rock salt? My parents tricked us into thinking it was a special privilege to do it and after about 10 minutes of cranking we’d think, “hey, this isn’t fun!!”  

Still, the next summer they’d trick us into doing it again.

It was worth the work, though, for that fresh, homemade ice cream.

Fresh Peach Ice CreamL

You have a bit of preparation to do for this Fresh Peach Ice cream since the chopped peaches need to be macerated (softened in a sugar/lemon mixture) for a couple of hours to get the wonderful, sweet peach juice that’s added to the ice cream base.  It’s what gives the ice cream that deep peachy flavor.

It does take an ice cream maker to make this properly.  I use the Cuisinart Frozen Yogurt-Sorbet & Ice Cream Maker.  It’s fairly compact and can sit comfortably on the counter while it chugs away.  

It only took about 25 minutes to get it to the consistency needed before packing it into a freezer-safe container to let it set up.

Fresh Peach Ice Cream3

We’ve been enjoying this ice cream immensely!

Next time I’ll puree the peaches after they’re strained from the maceration syrup, because they were a little crunchy after the freezer time. Pureeing the peaches will blend them in better with the oh-so-smooth ice cream.

Fresh Peach Ice Cream

Fresh Peach Ice Cream

Yield: 2 quarts
Prep Time: 15 minutes
Inactive Time: 8 hours
Total Time: 8 hours 15 minutes

Refreshing and creamy.  Adapted from Ben & Jerry's.

Ingredients

  • 2 C of peeled, , finely chopped peaches
  • 1 1/4 C sugar, , divided
  • juice of 1/2 lemon
  • 2 large eggs
  • 2 C heavy or whipping cream
  • 1 C whole milk
  • 1 tsp vanilla

Instructions

  1. Combine the peaches, 1/2 cup of sugar and the lemon juice in a bowl.  Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes or so.
  2. Remove the peaches from the refrigerator and drain the peach juice into another bowl.  Cover and return the peaches to the refrigerator. (If you want smoother ice cream, puree the peaches before you refrigerate.)
  3. In a mixer bowl, whisk the eggs until light and fluffy.  Slowly whisk in the remaining 3/4 cup of sugar, then continue blending until completely combined, about 1 minute.  Add in the cream, milk, and vanilla and whisk to combine.  Stir in the peach juice until blended.
  4. Transfer the mixture to a 2 qt. ice cream maker and freeze, following the manufacturer's instructions.  A few minutes before the mixture is done, pour in the peaches and let it run until they are combined throughout the ice cream.  Pour the ice cream into a freezer-safe container and freeze for at least 6 hours, or overnight.
  5. After you put the ice cream servings into a bowl, let them sit a few minutes before serving to soften a bit.

Notes

Tips and Stuff :

Don't overfill your ice cream maker.  The mixture will "grow," so leave at least 1/2 " at the top of the maker.

If your peaches are particularly juicy you may not have to wait 2 hours for the syrup.  There should be at least a cup of juice from the macerated peaches.

Pureeing the chilled peaches if you want them to blend into the ice cream better.

After freezing, I like to dip out the ice cream and let it sit for 2 to 3 minutes before serving.  It's still frozen, but is a little bit creamier.

Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 395Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 117mgSodium: 65mgCarbohydrates: 43gFiber: 1gSugar: 42gProtein: 5g

Nutrition Values are Approximate

© sblades
Category: Ice Cream/Sorbets

Filed Under: All Recipes, Fruit, Ice Cream/Sorbets Tagged With: Fresh Peach Ice Cream, Homemade Ice Cream, Ice Cream, Peach Ice Cream, peaches

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