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Recipes
Creamy Peach Pie
By peach106
Bake crust according to package instructions
- 1 frozen pie crust
- 3 cups fresh or frozen (thawed), chopped (if using frozen, drain after thawing)
- 1/4 cup sugar
- 1 8 oz. package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp. vanilla
- 2 cups Cool Whip
Sticky Ribs
By peach106
Awesome flavors! Never new sticky could be so good
- 2 1/4 pounds baby back ribs
- Salt and freshly ground pepper
- Granulated garlic, for sprinkling
- Extra-virgin olive oil, for drizzling
- 1 tablespoon whole cloves
- 1 bottle (12 ounce) lager beer
- 1 cup ketchup
- 1 cup peach or apricot jam
- 3 tablespoons fresh lemon juice
Baked Caprese Salad
By peach106
Recipe courtesy Giada De Laurentiis
- 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 5 Roma tomatoes, sliced
- 1 1/4 pounds fresh mozzarella, sliced
- 1 bunch fresh basil leaves, stemmed
Broa (Portuguese Corn Bread)
By peach106
Recipe and photo courtesy Artisan Bread in 5 Minutes a Day
- 3 cups lukewarm water
- 1 1/2 Tbsp. granulated yeast (1 1/2 packets)
- 1 1/2 Tbsp. salt
- 1 1/2 cups stone-ground or standard cornmeal
- 5 cups unbleached all-purpose flour
- Cornmeal for pizza peel and dusting the top
Classic Sourdough Bread
By peach106
Recipe courtesy Relish Magazine
- Sourdough Starter:
- 1 cup Sourdough Starter (see recipe below)
- 2 1/4 cups warm water, divided
- 5 to 7 cups white bread flour, divided
- 2 (1/4-ounce) packets dry yeast
- 2 teaspoons sugar, divided
- 2 teaspoons salt
- 3 (1/4-ounce) packets dry yeast
- 1 1/2 cups warm water
- 1 tablespoon granulated sugar
- 2 1/2 cups all-purpose flour
- Instructions
- 1 . Dissolve yeast in water in a large plastic container (gallon-size works well). Add sugar. When yeast bubbles (about 10 minutes), stir in flour until you have a smooth paste.
- 2 . Cover loosely to allow gases to escape and place in a warm spot in your kitchen 2 to 3 days. The mixture should bubble and give off a sour odor. Stir starter once a day, making sure to stir in any
- 3 . Feed starter by stirring in 1 cup all-purpose flour and 1/2 cup water every day if you leave it out, or every few days if it’s refrigerated; otherwise, it will become too acidic and eventually die.
- 4 . Once starter has grown a few weeks and has reached full strength, you can decrease feedings to once a week.
- 5 . If you don’t use your starter regularly, it’s going to get unruly and burst the bounds of its container. Give some away to friends along with feeding and baking instructions.
Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes
By peach106
Adapted from the recipe of Robin Miller of the Food Network
- 4 medium red potatoes, unpeeled and quartered
- 4 peeled garlic cloves
- 3 tablespoons butter
- 1/2 cup heavy cream
- 2 tablespoons freshly chopped parsley leaves
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 4 pork loin chops (about 5 ounces each)
- 1/4 cup chopped shallots
- 2 teaspoons dried thyme
- 1 teaspoon dried tarragon
- 1 cup sparkling wine or dry Champagne
- 1 tablespoon all-purpose flour
- 1 cup milk