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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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© 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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TOP THREE RECIPES FROM LAST WEEK

This is just a quick post to list the top three recipes that were most popular last week on the site.  I have combined all the visits from Pinterest, Facebook, and around the internet to bring you the three most popular. You can find top recipes for previous weeks here.    Enjoy!

Click the name of the recipe under the photo to get the recipe. 

Pineapple Fritters TSLC

Pineapple Fritters

Old Fashioned Banana Pudding - TSLC

Old-Fashioned Banana Pudding

TSLCCrockPotbeefandtomatogravy

Crock Pot  Beef and Tomato Gravy

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

Have a great week!

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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ZUCCHINI BREAD

 

Zucchini Bread - TSLC

This quick bread made with zucchini is so good it will not last long. The recipe makes two loaves and it freezes well.  It will keep in the refrigerator for a week, too. This bread always gets great reviews. I just made it today because I have tons of zucchini and it is already half gone.  I am tweaking and updating some photos on the site and reposting this bread since it is that time of the year for zucchini!  You can leave out the nuts or you can add chocolate chips to this recipe, too.  I always make one with chocolate chips and one loaf without.  Just stir in 3/4 cup chocolate chips to the batter in one of your loaf pans. Either way is delicious!

2 cups sugar
3 eggs
1 cup oil
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 cups zucchini, unpeeled,  shredded and drained.  (Pack as much shredded zucchini into the cup as you can. If your shredded zucchini is very wet you can drain in a colander, too)
1 cup walnuts or pecans (Optional)
 
In a large bowl mix sugar, eggs, and oil with mixer.  Add remaining ingredients except nuts and continue mixing. Fold in nuts. Pour into two greased or sprayed 9 x 5 inch loaf pans.  Cook in preheated 350 degree oven for 50 to 55 minutes. ENJOY!
Zucchini Bread  TSLC
You can find other Zucchini Recipes here. 
 

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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TOP THREE RECIPES FROM LAST WEEK

This is just a quick post to list the top three recipes that were most popular last week on the site.  I have combined all the visits from Pinterest, Facebook, and around the internet to bring you the three most popular. You can find top recipes for previous weeks here.    Enjoy!

Click the name of the recipe under the photo to get the recipe. 

Honey Bun Cake - TSLC

Honey Bun Cake

TSLCCinnamonDonutMuffins

Cinnamon Donut Muffins

Yummy Blueberry Dump Cake - TSLC

Blueberry Dump Cake

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

Have a great week!

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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