Mr. Salter’s Peanut Butter Pie

October for our extended family contains a good number of birthdays. Two of those birthdays in particular, my eldest son and my father-in-law, have me searching each year for a new peanut butter dessert! This year was no different. And the recipe I’m going to share with you today comes from Paula Deen and it is called Mr. Salter’s Peanut Butter Pie.

This recipe caught my eye not only because it was peanut butter, but more importantly the reviews claimed “easy” and “best peanut butter pie ever”…sold!

All you need is:

  • 1 pre-made Graham Cracker Crust
  • 1 1/2 Cups Heavy Whipping Cream
  • 1/4 Cup Sugar
  • 8 Ounces of Cream Cheese
  • 1 Cup Crunchy Peanut Butter
  • 1 Cup Powdered Sugar

Whip cream with 1/4 cup of sugar. Set aside. Combine all other ingredients and mix until smooth. This took two or three minutes with my Kitchen Aid mixer. Fold the whip cream into the peanut butter mixture until evenly distributed. Don’t rush; this also took a couple of minutes of gentle folding in. Scoop the mixture into the pie crust. Smooth with a knife or spatula. Cover and cool for at least one hour.

I made extra whipped cream for decorating the top of my pie before serving. I also drizzled the top with Hershey’s chocolate syrup and sprinkled on a few chopped dry roasted peanuts.

The pie was a success! Definitely easy, quite yummy and a nice light consistency. I would give it 4.5 stars!

Sugar Cookie Fun!

Sugar Cookies 3I’ve been a cookie baker for as long as I can remember.  I have lots of fond memories of baking cookies for friends and coworkers, and who doesn’t love sneaking a taste of cookie dough.  Over the years I’ve perfected several of my cookie recipes…chocolate chip, peanut butter, snicker-doodles…but never the sugar cookie!  I’m always picking out cute cookie cutters and dreaming of the perfect sugar cookie, but never getting it right.

Well…success!  I recently visited a cute little gift shop in Winchester, Va. and found this adorable chicken cookie cutter.  Attached was a very simple recipe.  I thought, “Sure I’ll try it.”  It was so basic, only six ingredients and a couple easy steps.  They turned out great!  Maybe I was making it too complicated before.  If you are looking for a soft center cookie with lightly crisp edges this is it!

Sugar Cookie Recipe

Cream together: 1 C butter and 2/3 C sugar

Beat in:  1 egg

Add: 1 tsp vanilla, 1/2 tsp salt, and 2 1/2 C sifted flour

Mix until all ingredients are well blended.  Chill dough 3-4 hours before rolling.

Preheat oven to 350 degrees.  Roll dough out 1/4″ think and cut.  Bake 8-10 minutes on a parchment lined cookie sheet.  Bake until barely colored.  Remove from sheets and cool on wire racks.  Frost cookies or eat plain.

I iced my cookies with royal icing and added decorative sprinkles and flakes!  Check it out!

 

 

 

 

Blueberry Jam??

Yes!  We made Blueberry jam!   Last week we were very fortunate to be able to pick blueberries from a local source….my son’s blueberry patch in Staunton….and try our hand at our first batch of blueberry jam.


Blueberry jam does require a lot of fresh blueberries- about 10 cups.  Followed by a lot of cleaning to remove all the stems and leaves.  A lot of rinsing and one spin in the food processor and we were ready to go!


Success!  We finished with 9 beautiful jars of low sugar blueberry jam.  And the really great news is that it tastes scrumptious!   If you love Black Raspberry jam I think Blueberry will be right up your alley too!

All our delicious jams are  low sugar.  We pride ourselves on giving you fresh local fruit you can taste in the jam.  We currently have Strawberry, Black Raspberry, and now Blueberry available.  We are not at the Stanton farmers market this year, but you’re welcome to stop by the farm and pick up a jar anytime.

Peach jam is just around the corner too!

Black Raspberry Jam

One of our favorite activities at Fordell Farm is creating homemade jams!  In May it is fresh Strawberry jam, now it’s June and time for Black Raspberry.  We are fortunate to have our own Black Raspberry bushes so it is extra special to us.  For many of the other jams and butters, strawberry, peach, pear, apple, we must buy fresh produce from local farms or orchards.  What ever the flavor, we love making it!Blackberries 2012

Today we made our first batch of Black Raspberry jam for 2017.  We use our own berries and run them through the food mill so that we have a seedless product!  The other great thing about using the food mill is that it takes the seeds out, but leaves the pulp of the berries behind.  Plus all of our jams are low sugar!

I hope to find some local blueberries and peaches soon and next month will be time for blackberries!  Stay tuned for more jam updates!

Irish Soda Bread

This morning I took a little time to try a new recipe from Cook’s Country (one of my favorite sites). The recipe is for Brown Soda Bread with Currants and Caraway. It is a nice “wheaty” bread with a slight sweetness, and quick to make – NO rising time!

It turned out quite well. We enjoyed it this morning with our omelette and later this evening toasted. Still not sure how I feel about the caraway, but the recipe is definitely a keeper! Only a couple of things I goofed on: a minute or two too long in the oven, cut my cross a little too deep and used whole wheat bread flour. Okay, so I also had a hard time waiting one hour to eat it!!

I think this loaf is very versatile and could be a great addition to any meal. I will be trying it without the caraway and also without the currants just to see how this changes the flavors.

Recipe, from Cook’s Country:
2 C all purpose flour
1 1/2 C whole-wheat flour
1 C dried currants
1/2 C toasted wheat germ (near the oatmeal @ your grocer)
3 tblsp sugar
1 tblsp caraway seeds
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 3/4 C buttermilk
3 tblsp unsalted butter melted

Adjust oven rack to lower-middle position and heat oven to 400F. Line rimmed baking sheet with parchment paper. Whisk all purpose flour, wheat flour, currants, wheat germ, sugar, caraway seeds, salt, baking powder, and baking soda together in a large bowl.

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Add wet ingredients to dry ingredients and stir with rubber spatula until dough just comes together.

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Turn out dough onto lightly floured counter and knead until cohesive mass forms, about 8 turns. Pat dough into 7 inch round and transfer to prepared sheet. Using a sharp serrated knife, make 1/4 inch deep cross about 4 inches long on top of loaf.

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Bake until skewer inserted in center comes out clean and loaf registers 195 degrees, 45 to 50 minutes, rotating the pan halfway through baking.

Remove bread from oven. Brush evenly with remaining 1 tablespoon melted butter. Transfer loaf to wire rack and let cool for at least 1 hour. Serve.

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Lemon Poppy Seed Scones

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This morning with the sun beaming into the kitchen just seemed like the perfect day for some delicious Lemon Poppy Seed Scones! Now don’t let the word scones scare you this is actually a very EASY recipe and the results are so yummy!

Next time I will take more photos, but here is the recipe from May 2011 Country Living:
Makes 8 scones
2 C all purpose flour
3 tblsp granulated sugar
2 tblsp poppy seeds (in the spice aisle)
Zest of two large lemons
1 tblsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick of cold butter, cut into small pieces
1/2 C heavy cream
1/4 C fresh lemon juice
Glaze: 1 tblsp fresh lemon juice and 1/2 C confectioner’s sugar

Preheat oven to 400F. In a large bowl, combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda and salt. Using a pastry cutter or two knives, cut in butter until mixture resembles very coarse meal. Pour in heavy cream, then add 1/4 C lemon juice, stirring just until dough forms.

Using your hands, gather dough together and gently press into a ball. Transfer dough to a parchment-lined baking sheet and shape into an 8 inch disk. Cut the disk into 8 wedges (like a pie) and separate the wedges so that they are about an inch apart. Bake until golden and a toothpick inserted in the center comes out clean, 12 to 14 minutes. Transfer scones to a wire rack to cool, about 20 minutes.

Meanwhile, in a small bowl, mix confectioner’s sugar and 1 tablespoon of lemon juice until smooth. Using a spoon, drizzle glaze over warm scones.

Dig in…these will go quick! Enjoy the beautiful day!

Fall planting begins

With the onset of September we begin to creep into fall.  There are beautiful mums at the market and pumpkins and gourds start to appear.  Fall also makes me think about what planting I want to get done before winter.  This week I have selected two items to add to my all purpose garden:  “Duke” blueberries and “Hill Hardy” rosemary.  Some of you are probably thinking “Huh?  Why is she trying to grow blueberries and doesn’t she know rosemary won’t survive the winter?”  Well, bare with me… I have a plan!

About halfway up the hill we have a large garden area.  It started out as a vegetable garden/pumpkin patch four or five years ago.  It has since morphed into a garden for vegetables, berries, herbs and cut flowers.  Hence my “general purpose garden”.  I like this combination much better!

My first herb addition was a row of lavendar, Hidcote and Munstead,  which is doing beautifully, so I am going to take a plunge and add a row of rosemary.  I have been reading about rosemary, and while it is true that it typically doesn’t winter well, there are some hardier varieties and many gardeners experience success with rosemary surviving cold winters.  Just to give myself the best start I did select a hardy breed known to winter well.  I’m going to plant it tomorrow and then after the first hard frost cut it back and mulch it deep.  Cross your fingers!

My first berry addition to the garden plot was “Bluecrop” blueberries.  My success in this area has not been as good.  Unfortunately I did not do enough research so my first bushes have not had the strong start I hoped for.  I didn’t amend the soil as well as I should have and I completely underestimated the deer’s love of these tender bushes!  Let’s just say my blueberries are surviving, but not thriving.  The “Duke” blueberries are to add to the existing plants because my reading tells me that having two varieties will help to increase your blueberry production.  So tomorrow I will also work on babying my existing blueberry plants with pine mulch and composted leaves, as well as adding a few new plants.  I hope that next summer will bring better success with these delicious berries!

I hope that next July I can report that the rosemary is thriving and the blueberry bushes are full!  Although the blueberries never seem to make it from the garden to the kitchen… 🙂