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FRESH PEACH AND BLUEBERRY PIE

Fresh Peach and Blueberry Pie - TSLC

Fresh peaches are always a favorite fruit at our house and this Fresh Peach and Blueberry Pie is wonderful with coffee or as a dessert with ice cream on top.  You can make this with all peaches and leave out the blueberries.

4 cups sliced or chopped fresh peaches (I used about 5 large peaches).

1 cup fresh blueberries

2 tablespoons lemon juice

1/4 cup all-purpose flour

2 tablespoons cornstarch

1 cup white granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

3 tablespoons butter

2 (9 inch regular pie crusts)

Sprinkle lemon juice over peaches. Drain. Set aside.  Whisk together the flour, cornstarch, sugar, cinnamon and nutmeg.  Add the sliced peaches and toss to cover with flour mixture. Stir in vanilla extract. Fold in blueberries carefully. Cut butter into small pieces on top of filling.   Fill pie crust with filling and top with second pie crust or cut second crust in strips and weave together on top of pie.  Bake in preheated 450 degree oven for 10 minutes.  Reduce heat to 350 degrees and cook another 35 minutes. Let cool before cutting.  Makes 1 pie. Enjoy!

Note:  If you use a solid pie crust on top, cut about 3 slits in the top to let out steam. I have not tried this recipe with frozen peaches or blueberries or canned peaches.  If you make it with frozen or canned I would make sure they are drained well. You can brush the top crust with milk or egg if you like a brown crust. If your pie crust tends to stick to the pie plate, spray the pie plate with cooking spray before adding the crust. If you make this pie with all peaches I would add another cup of peach slices.

Fresh Peach and Blueberry Pie TSLC

If you like this recipe, you might also like my recipe for Fresh Strawberry Pie.

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PINEAPPLE, BANANA AND COCONUT MUFFINS

Pineapple, Banana and Coconut Muffins TSLC

These Pineapple, Banana and Coconut Muffins are good anytime. They make me think of Hawaii and something you would find on a menu there.  I love pineapple and bananas together and the coconut just adds to the taste.  We love these with our coffee in the mornings.  Children will love these as a snack, too.

2 1/2 cups all-purpose flour

1/2 cup white granulated sugar

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 (20 ounce can) crushed pineapple in 100% pineapple juice, undrained

1 teaspoon vanilla extract

8 tablespoons butter or 1/2 cup or 1 stick, melted

3 eggs

3 bananas, mashed

1 cup coconut

1 cup chopped walnuts or pecans, Optional

Whisk together the flour, sugar, baking soda, and cinnamon in a large mixing bowl.  Pour undrained pineapple into another bowl and add vanilla extract, melted butter, eggs and bananas.  Mix with a spoon.  Fold in coconut and nuts.  Combine pineapple mixture with flour mixture and mix well with a spoon.  Spray a 12 cup muffin tin with cooking spray.  Fill cups 3/4 full with batter.  Bake in preheated 350 degree oven for 25 to 30 minutes. Check to make sure they are done as ovens vary.  Makes 24 muffins.  Enjoy!

Note:  These keep well for several days in the refrigerator and can be reheated in the microwave. They could be frozen, too.

If you like this recipe, you can find other muffin recipes here. 

Pineapple, Banana and Coconut Muffins - TSLC

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SOUR CREAM ZUCCHINI BROWNIES

Sour Cream Zucchini Brownies - TSLC

These Sour Cream Zucchini Brownies are a great way to use up some of that zucchini from the garden.  I have one zucchini plant this summer and it is half as big as my patio and I get two or three zucchini a day! I cannot believe this plant has produced so much.  I have made zucchini bread, fried zucchini, zucchini cake and I guess the cookies will be next on the menu. We love zucchini and these brownies are one of our favorites. This makes a moist, chewy brownie with lots of chocolate flavor.

2 cups all-purpose flour

3/4 cup 100 per cent pure cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 1/3 cups white granulated sugar

3 cups shredded zucchini

1 cup sour cream

8 tablespoons butter or 1/2 cup, melted

2 eggs

2 teaspoons vanilla extract

1 cup chocolate chips (I used semi-sweet)

1/2 to 1 cup chopped walnuts or pecans

In a large mixing bowl whisk together the flour, cocoa, baking soda, salt and sugar.  Add shredded zucchini, sour cream, butter, eggs, vanilla extract and mix well with a spoon.  Fold in chocolate chips and nuts.  Spray a 9 x 13 baking dish with cooking spray.  Add your brownie mixture.  Bake in preheated 350 degree oven for 35 to 40 minutes.  Ovens vary so check to make sure they are done. Enjoy!

Sour Cream Zucchini Brownies TSLC

If you like this recipe, you might also like my recipe for Peanut Butter Chocolate Chip Brownies.

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts. 

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FRESH TOMATO BREAD

Fresh Tomato Bread TSLC

This recipe for Fresh Tomato Bread will go great with any meal.  This bread is good toasted with butter, too.  A great way to use up some of your fresh tomatoes from the garden.

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon oregano

1/4 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons butter, melted

2 eggs

1/2 cup sour cream

1 cup buttermilk

1/4 cup mayonnaise or salad dressing

1/3 cup chopped onion

1 cup peeled and chopped or mashed tomatoes

1/2 cup shredded cheddar cheese

In a large bowl whisk together the flour, baking powder, oregano, black pepper and salt.  Add melted butter, eggs, sour cream, buttermilk, mayonnaise, chopped onion and tomatoes.  Mix well with a spoon.  Fold in cheese.  Spray a 9 x 5 bread pan with cooking spray.  Add your bread mixture.  Bake in preheated 350 degree oven 60 to 65 minutes checking to see if bread is done since ovens vary.  Makes 1 loaf.  Enjoy!

Note:  I have not tried this bread any other way other than the recipe nor have I tried freezing it.  I had an abundance of ripe tomatoes and just came up with the recipe for the first time this week. If your tomatoes are really juicy, you might try draining some of the juice before adding to the recipe.

Tip:  To easily remove the peeling from tomatoes submerge in boiling water for 15 seconds and remove with a slotted spoon. Skins will slip right off.

Fresh Tomato Bread - TSLC

 

If you like this recipe, you might also like my recipe for Tomato Pie.

 

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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