Rocky Mountain Recipes 9-28-09 | TheFencePost.com
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Rocky Mountain Recipes 9-28-09

3/4 c. Sugar

3 Tbsp. Cornstarch

1/2 c. Water



1 to 2 t. Lemon juice

Pinch of salt



1/4 t. Nutmeg

5 to 7 Ripe peaches, peeled

1/4 c. Sugar

1 (9-inch) Pie shell, baked

Whipped cream or vanilla ice cream

Combine 3/4 cup sugar, cornstarch and water in a medium pan, stirring until cornstarch is dissolved. Blend in lemon juice, salt and nutmeg. In a bowl, pit and finely crush 3 peaches and add to cornstarch mixture. Bring to a boil then reduce heat and simmer, stirring constantly, until mixture is thick and clear. Remove from heat and cool. Slice remaining peaches and arrange on the bottom of the baked pie shell. Sprinkle with remaining sugar and spoon cooked mixture onto sliced peaches. Refrigerate for several hours before serving then top with whipped cream or ice cream.

Marcey Dyer • Pierce, Colo.

3/4 c. Sugar

3 Tbsp. Cornstarch

1/2 c. Water

1 to 2 t. Lemon juice

Pinch of salt

1/4 t. Nutmeg

5 to 7 Ripe peaches, peeled

1/4 c. Sugar

1 (9-inch) Pie shell, baked

Whipped cream or vanilla ice cream

Combine 3/4 cup sugar, cornstarch and water in a medium pan, stirring until cornstarch is dissolved. Blend in lemon juice, salt and nutmeg. In a bowl, pit and finely crush 3 peaches and add to cornstarch mixture. Bring to a boil then reduce heat and simmer, stirring constantly, until mixture is thick and clear. Remove from heat and cool. Slice remaining peaches and arrange on the bottom of the baked pie shell. Sprinkle with remaining sugar and spoon cooked mixture onto sliced peaches. Refrigerate for several hours before serving then top with whipped cream or ice cream.

Marcey Dyer • Pierce, Colo.

3/4 c. Sugar

3 Tbsp. Cornstarch

1/2 c. Water

1 to 2 t. Lemon juice

Pinch of salt

1/4 t. Nutmeg

5 to 7 Ripe peaches, peeled

1/4 c. Sugar

1 (9-inch) Pie shell, baked

Whipped cream or vanilla ice cream

Combine 3/4 cup sugar, cornstarch and water in a medium pan, stirring until cornstarch is dissolved. Blend in lemon juice, salt and nutmeg. In a bowl, pit and finely crush 3 peaches and add to cornstarch mixture. Bring to a boil then reduce heat and simmer, stirring constantly, until mixture is thick and clear. Remove from heat and cool. Slice remaining peaches and arrange on the bottom of the baked pie shell. Sprinkle with remaining sugar and spoon cooked mixture onto sliced peaches. Refrigerate for several hours before serving then top with whipped cream or ice cream.

Marcey Dyer • Pierce, Colo.

3/4 c. Sugar

3 Tbsp. Cornstarch

1/2 c. Water

1 to 2 t. Lemon juice

Pinch of salt

1/4 t. Nutmeg

5 to 7 Ripe peaches, peeled

1/4 c. Sugar

1 (9-inch) Pie shell, baked

Whipped cream or vanilla ice cream

Combine 3/4 cup sugar, cornstarch and water in a medium pan, stirring until cornstarch is dissolved. Blend in lemon juice, salt and nutmeg. In a bowl, pit and finely crush 3 peaches and add to cornstarch mixture. Bring to a boil then reduce heat and simmer, stirring constantly, until mixture is thick and clear. Remove from heat and cool. Slice remaining peaches and arrange on the bottom of the baked pie shell. Sprinkle with remaining sugar and spoon cooked mixture onto sliced peaches. Refrigerate for several hours before serving then top with whipped cream or ice cream.

Marcey Dyer • Pierce, Colo.

3/4 c. Sugar

3 Tbsp. Cornstarch

1/2 c. Water

1 to 2 t. Lemon juice

Pinch of salt

1/4 t. Nutmeg

5 to 7 Ripe peaches, peeled

1/4 c. Sugar

1 (9-inch) Pie shell, baked

Whipped cream or vanilla ice cream

Combine 3/4 cup sugar, cornstarch and water in a medium pan, stirring until cornstarch is dissolved. Blend in lemon juice, salt and nutmeg. In a bowl, pit and finely crush 3 peaches and add to cornstarch mixture. Bring to a boil then reduce heat and simmer, stirring constantly, until mixture is thick and clear. Remove from heat and cool. Slice remaining peaches and arrange on the bottom of the baked pie shell. Sprinkle with remaining sugar and spoon cooked mixture onto sliced peaches. Refrigerate for several hours before serving then top with whipped cream or ice cream.

Marcey Dyer • Pierce, Colo.

3/4 c. Sugar

3 Tbsp. Cornstarch

1/2 c. Water

1 to 2 t. Lemon juice

Pinch of salt

1/4 t. Nutmeg

5 to 7 Ripe peaches, peeled

1/4 c. Sugar

1 (9-inch) Pie shell, baked

Whipped cream or vanilla ice cream

Combine 3/4 cup sugar, cornstarch and water in a medium pan, stirring until cornstarch is dissolved. Blend in lemon juice, salt and nutmeg. In a bowl, pit and finely crush 3 peaches and add to cornstarch mixture. Bring to a boil then reduce heat and simmer, stirring constantly, until mixture is thick and clear. Remove from heat and cool. Slice remaining peaches and arrange on the bottom of the baked pie shell. Sprinkle with remaining sugar and spoon cooked mixture onto sliced peaches. Refrigerate for several hours before serving then top with whipped cream or ice cream.

Marcey Dyer • Pierce, Colo.


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