Hi folks, I’m here to tell you that I love life! The ups, the downs, and the in- betweens.
Nothing brings me more joy than the start of a new day.
I especially love this bountiful time of year called the ‘harvest’.
There’s nothing quite like a delicious tomato plucked right from the vine. Whether you are eating them plain, made into a BLT, or a Caprese salad. Yum is the word!
Last week I stopped at a local fruit stand just down the road from my house and bought a box of ‘Picked Fresh Today’ peaches.
My, oh my have they ever been so sweet! Hubby and I have been eating them straight up as well as on ice cream. Over the weekend I decided that I wanted to make a peach pie. My friend, Joyce had given me a new recipe and I was dying to try it.
Best peach pie ever!
This morning I set a table for tea. Just a small table, for only me.
Not only peach pie, but yummy peach tea. The teapot is not old, a $6.99 find at Ross.
I went out into the garden to find some flowers. They’ll make the table just right and start my day sunny and bright. My sweet frog dish was a 50 cent yard sale snag.
I bought the mercury glass cake stand for $7.99. The cloche I picked up at a décor shop. I was up in the clearance room which was 75% when one of the employees brought it up. It was marked $67.99 (can you imagine?) No way, but at around $16 I’ll take it. The flower tea cup and saucer were given to me by my friend, Jill.
Life’s too short. I say eat dessert for breakfast! Maybe not every day, but every now and then how can it hurt? Ha-ha, today is only Tuesday and I’ve had it for breakfast twice already this week.
See that yummy cream cheese layer?
I know, I know, you’ve been thinking, “Is she ever going to give us the recipe?”
Well, here it is.
2 baked and cooled pie shells, 1 8 oz. cream cheese, 1 c. powdered sugar, 9 lg. peaches (skins removed), 1 c. sugar, 4 Tbs. cornstarch, 1/2 c. warm water, 1/2 tsp. almond extract, 2 Tbs. butter, whipped cream.
Puree 1/2 of the peaches and place in sauce pan with 1 c. sugar. (I just mashed them). Bring to a boil.
Dissolve cornstarch in water and stir into pureed peaches. Stir & cook till thick and clear. (Really couldn’t see the clear thing). Remove from heat.
Add almond extract and butter. Cool.
Cream together cream cheese and powdered sugar. Spread into bottom of baked pie crusts.
Slice remaining peaches and place on top. Pour pureed mixture over peaches.
Top with whipped cream. I added sugar, van, and a tad of almond extract to cream.
I hope you enjoy it. If you ask me, this pie is just peachy!
I hope your breakfast was a sweet as mine!
I want to take a moment to thank a couple of people for featuring me this past week. Holly from Circle Creations featured my Fall Quilt and Tammy from One More Time featured my lampshade. Thanks so much ladies! I truly appreciate it.
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