Hello!  Welcome to My Country Kitchen’s July newsletter.   Summer is in full swing and in Texas we are dealing with lots of rain and flooding.  While our area is not as bad as some areas of Texas, it is still a pain to deal with disasters.  Be thankful that you and your family are safe and have food to eat.

I would like to welcome all the new subscribers.  If you need a recipe, please let me know and I will do my best to find it for you.  If you have and ideas or suggestions about how to make this newsletter better, please let me know.

In this issue of Breaking News from My Country Kitchen, I will be sharing with you summer desserts that you will want to try this summer.

For more recipes from My Country Kitchen,  visit our blog.  http://bettylynch.blogspot.com
Please feel free to email me at   I would love to hear from you.

Until next time, Happy Cooking!

Blessings,

Betty.

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Summer Desserts:

Peach Ambrosia

2 cups fresh ripe but firm peach slices
1 medium banana, sliced
1/2 cup red seedless grapes, optional
1 tablespoon lemon juice
2 tablespoons granulated sugar
1/2 cup flaked coconut
Whipped Cream or Vanilla Yogurt

Combine peaches, banana, grapes, lemon juice, and sugar. Chill for about 1 hour. Add coconut just before serving. Spoon into dessert dishes. Top this dessert with a dollop of whipped cream or vanilla yogurt and a few strands of lemon zest.

Serves 4.

Glazed Fresh Peach Pie Recipe

1 pie shell, 9 inch
3/4 cup sugar
3 tablespoons cornstarch
1 can (12 ounces) peach nectar
juice of 1 lemon, 2 to 3 tablespoons
finely grated peel from 1/2 lemon
3 pounds firm ripe peaches, peeled and thickly sliced, chilled

Bake pie crust at 450° for 10 to 12 minutes; cool.
In a saucepan, combine sugar and cornstarch. Gradually add peach nectar, lemon juice, and lemon peel. Cook over medium heat, stirring constantly, until thickened; refrigerate to chill thoroughly.

Arrange half of the sliced peaches in the baked cooled pie shell.

Pour half of the chilled glaze over peaches. Repeat with remaining peaches and glaze. Chill peach pie for at least 2 hours.

Easy Chocolate Filled Angel Food Cake

1 10 inch angel food cake
32 large marshmallows
1/3 cup water
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 teaspoon vanilla
Whipping cream

Slice 1 inch off top of angel food cake and set aside. Cut down into cake and carefully remove core of the cake, leaving a wall approximately 1 inch thick on bottom and sides. Place cake on plate.

In medium saucepan combine marshmallows, water, and salt. Cook, stirring constantly, over low heat until marshmallows have melted. Add chocolate chips and vanilla, stirring until chocolate has melted and mixture is smooth. Cool to room temperature. Whip 1 cup heavy whipping cream until soft peaks form; fold into the cooled chocolate mixture. Spoon chocolate mixture into hollowed cake; replace top section of cake. Frost with additional whipped cream or sprinkle with sifted confectioners' sugar.

Peanut Butter Pie

1 baked pie crust, or use graham cracker crust, 9 inch
4 ounces cream cheese, softened
1 cup confectioners' sugar
1/2 cup peanut butter
1/2 cup milk
8 ounces whipped topping
1/4 cup chopped peanuts
chocolate shavings, optional

In a medium mixing bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and peanut butter. Slowly add milk, beating until smooth. Fold in whipped topping; pour into crust. Top with peanuts; freeze.

Remove from freezer at least 10 minutes before serving. Top with shaved chocolate if desired.

Slimmed Down Key Lime Pie

1 ready to fill cookie crumb or graham cracker crumb crust
1 tablespoon plain gelatin
1/3 cup fresh lime juice or key lime juice
1 cup boiling water
sugar substitute to equal 1/4 cup
13 ounce can cold evaporated skim milk
1/4 cup cold water
4 serving package instant vanilla pudding
dash of lime zest, optional
light or fat free whipped topping
thin lime slices for garnish, optional

In a blender container, combine plain gelatin and fresh lime juice. Wait one minute until softened, then add boiling water. Cover and blend on high speed until all gelatin granules are dissolved. Add sugar substitute, evaporated skim milk, water, pudding mix and lime zest.

Cover and blend smooth.

Chill in the refrigerator for about 20 minutes until mixture begins to set. Spoon into prepared pie shell and chill several hours until firm. Top with dollops of whipped topping and garnish with lime slices, if desired.

Skinny Key Lime Pie serves 8.

Cherry Supreme Pie

2 graham cracker pie crust
1 large pkg. Dream Whip (has 2 packs in it)
1 cup milk
1 cup sugar
2 pkgs. (8 ounces each) cream cheese softened
1 teaspoon vanilla
1 can of cherry pie filling
1 can of blueberry pie filling

Mix cream cheese and sugar in large bowl with wire whisk or electric mixer until smooth. In another bowl mix the Dream Whip packages with the milk, using electric mixer beat until stiff peaks forms. Next carefully blend in the cream cheese mix and add the vanilla.

Just blend well don't over beat it. Carefully spoon half of batter into each pie shell. Sort of indent middle of pie so sides will be a little higher. Spoon in the pie filling and spread around. Cherry into one pie shell and the blueberry in the other. Refrigerate 3 hours or until set.

Prep time is about 20 minutes; each pie serves 8.

World's Best Chocolate Pie

1 9 inch prepared graham cracker pie shell
1 cup of sugar
2 tablespoons of cornstarch
2 tablespoons of all purpose flour
1/4 teaspoon of salt
3 cups of milk
3 egg yolks, slightly beaten
4 1oz. squares Baker’s unsweetened chocolate
2 tablespoons of unsalted butter
2 teaspoons of vanilla

Topping
2 cups of heavy whipping cream
1/2 cups of sugar
1/2 teaspoon of Hershey’s cocoa

Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk. Whisk in the remaining 2 cups of milk. Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring constantly.

Remove from heat and whisk in the egg yolks. Return to medium heat and cook, stirring constantly for 2 to 3 minutes more. Remove from heat and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted. Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours.

For the topping, beat the whipping cream until soft peaks form. Add the sugar slowly and beat until stiff peaks form. Spread onto cooled pie. Sprinkle with 1/2 teaspoon of Hershey’s cocoa over topping and serve.

Hot Fudge Pie

1/2 cup butter
3 squares (1 ounce each) unsweetened chocolate
1 1/4 cups sugar
1/4 cup flour
pinch salt
1/4 teaspoon vanilla
3 large eggs
1/4 cup chopped pecans

Melt butter and chocolate in double boiler; beat in sugar. Fold in flour and salt. Add vanilla. Beat eggs; fold into chocolate mixture with pecans. Turn into a greased 9 inch pie plate. Bake at 350° for 20 to 30 minutes. Center of the chocolate pie should still be moist when done.

Serve this fudge pie warm with ice cream.

 

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Classy Chefs in the Kitchen:

Join us on RYZE at Classy Chefs in the Kitchen for more tips and recipes. Meet new people who will inspire you to cook more. http://classychefs network.ryze.com/

 

“Back to the Table with My Country Kitchen”

My Country Kitchen’s first cookbook, “Back to the Table with My Country Kitchen” is available for purchase.  This cookbook is loaded full of cooking charts that will help you put a family meal together.  Bring some Flavor to Your Family Meals!  My Country Kitchen wants to help you get a grip on family mealtimes with:

Great tasting food.
Variations on old family favorites.
Healthy well-balanced menus.
Wholesome, good-for-you selections that taste great.
Easy and quick to prepare recipes.

Family dinners should be stress free!

Betty creates an array of luscious options that make any mealtime a pleasure, and totally stress free. Along with her great recipes, Betty provides cooking details, tables, and charts that simplify meal preparation and presentation. You can learn new tricks for your meal preparation, such as:

• Time your meal to arrive at the table all at one time.
  
• Herbs that enhance the flavor of foods and how to use them.
  
• Temperatures for optimal cooking of a variety of foods.
  
• Presentation suggestions and menu enhancing choices.
  
• Delicious substitutions for recipe selections.

Your cookbook is waiting for you at: http://www.bettylynch.biz

 

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