Baked Peach Hand Pies
August is National Peach Month. I thought before this month was over, I needed to bake something with peaches. I made these delicacies and took them to the senior center when I went to play bridge this week. Everyone just loved them! And may I just say, I love peach anything!!
- 4 peaches, peeled, pitted, cut into 1/2-inch pieces (2 cups)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 boxes refrigerated pie crusts
- 1 egg white
- 2 cups confectioner’s sugar
- 1/4 cup milk
In medium saucepan, combine peaches, both sugars, lemon juice, salt, cinnamon and vanilla. Bring to a boil. Reduce heat, cook over medium heat, stirring occasionally, until thickened and syrupy, about 8-10 minutes. Cool to room temperature and then put in a bowl and refrigerate until cold, about an hour.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Remove pie crusts from the packages and allow them to come to room temperature.
Lightly dust your work surface with flour. Unroll pie crusts and cut 4 circles from each crust using a 4-inch biscuit cutter. You’ll have to re-roll the scraps to get the 5th circle. Or maybe even 6 circles.
Beat egg white with 1 teaspoon water in a small bowl until frothy.
Place 1 tablespoon of the filling into center of the circle. Brush a little egg wash around the edge of the circle and then fold in half. With tines of a fork, seal edges. Make 3 small slits on top of each hand pie with a knife to prevent bursting. Then brush egg wash over each hand pie. Bake for about 15 minutes.
While pies are baking, whisk together the confectioners sugar and milk in a bowl until smooth.
Remove pies from the baking sheet onto another baking sheet lined with wire rack. Drizzle glaze over pies and let dry.
You should yield 20 to 24 pies.
“Focus on God and regain perspective.”
Korean Beef Bowl
Leftover rice? Try this quick and easy recipe.
- 1/4 cup brown sugar, packed
- 1/4 cup reduced sodium soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon crushed red-pepper flakes, more or less to taste
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 green onions, thinly sliced
- 1/4 teaspoon sesame seeds
In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
Serve immediately, garnished with green onion and sesame seeds, if desired.
“We honor the Creator when we honor the memory of His creatures.”
Banana Layered Pie
This pie is so easy to make and so delicious. You will get rave reviews and will make this over and over again.
- 2 1/4 cups cold milk
- 1 package (6-serving size) Jello Vanilla Instant Pudding and Pie Filling
- 1 baked 9-inch pie shell or prepared graham cracker crumb crust, cooled
- 2 medium to large bananas
- 1/2 cup thawed Cool Whip whipped topping
Pour cold milk into bowl. Add pie filling mix. With electric mixer at low speed, beat until blended, about 1 minute. Pour 1/2 cup of the pie filling into pie shell.
Slice 1 banana; arrange slices on filling in shell. Top with 3/4 cup of the pie filling.
Blend whipped topping into remaining pie filling. Spread over filling in the shell. Chill about 3 hours. Slice remaining banana; brush with lemon juice. Arrange banana slices on pie. Garnish with additional whipped topping, if desired.
Makes 1 (9-inch) pie.
“For all eternity, God’s love endures forever.”