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!
I’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!
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!
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!
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!
Day one with WordPress! Got it set up and now we are trying to get our bearings. We can’t wait to share stories, tips and tricks from life here on our little homestead. Stay tuned!