For the Love of Cookin'

Tuesday, March 20, 2012

There are over a million different reasons to get you're cookin' on, but only one that matters...the one that makes YOU feel good.  I love that feeling of accomplishment and worth when after my back aches and I'm ready to pass out from all the time I've spent in the kitchen, and the family is at the table, laughing and enjoying their time together...and MY food!   Whether its that same good feelin' that gets your cookin' juices goin' or if its the simple fact you like to express your creative side through food...grab your aprons and hold on to your chef hats!  We're gunna get cookin' up something good :)
I'm gunna start us off with a spring favorite of mine!   Who doesn't love a beautifully prepared spring dessert?!  How about a Peach Pecan Tart?  Buttery Tart crust with a mix of sweetness and tartness from the pecans and peaches...let's give it a try!

Peach Pecan Tart

Butter Crust (see below)
Orange Glaze (see below)
2 packages (3oz each) cream cheese, softened
4 medium peaches, sliced (4 cups)
1/2 cup chopped pecans (I add a little extra, because I love pecans!)
1. Heat oven to 400.  Bake and cool Butter Crust. Make orange Glaze.
2. Beat cream cheese with spoon until smooth; spread on bottom of crust.  Arrange peaches on cream cheese.  Sprinkle with pecans.  Spoon glaze over top.  Refrigerate about 2 hours or until set.  Store covered in refrigerator.
Butter  Crust:
1 1/3 cups of all purpose flour
1/2 cup packed brown sugar
2/3 cup butter or margarine, softened
Mis flour and brown sugar i medium bowl.  cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.  Press firmly and evenly against bottom and side of ungreased 12-inch pizza pan.  Bake 10 to 15 minutes or until light brown at 400.  Cool completely.
Orange Glaze:
3/4 cup sugar
2 tbs cornstarch
1/4 tsp salt
3/4 cup orange juice
1/2 cup water
Mix sugar, cornstarch and salt in 1-quart saucepan.  Gradually stir in orange juice and water.  Heat to boiling over medium hear, stirring constantly.  Boil and stir 1 minute.  Cool completely.


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