Plenty Sweet Life

Grandma's Recipes One By One!

Peach Pie with Never Fail Pie Crust

It’s that time of the summer when peaches are plentiful and oh so delicious! The grandmas and grandpas would tell of why they loved peach season as children (we all know about their keeping the nice, soft papers that wrapped the peaches hung on a nail on the wall in that little house in the backyard)! My mom would buy a “crate” of peaches every August and me and my sister would eat peaches until we just couldn’t eat any more!! We would eat them, but we would also make as many luscious desserts as we could before we ran out of them. This Peach Pie with Never Fail Pie Crust is another great recipe for one of my favorite fruits. This particular recipe calls for a double crust, so obviously it’s asking for a regular pie crust and not a graham cracker crust. So with today’s recipe, you get a bonus one for pie crust.

Peach Pie

Never Fail Pie Crust

Never Fail Pie Crust 2

Here is the recipe as I made it:

Peach Pie

Sift together:

1 cup sugar

2 Tablespoons flour

1/4 teaspoon salt

Mix together with:

8 peaches, sliced

Put into bottom crust and top with a top crust.

Bake at 450 degrees for 15 minutes.

Turn oven down to 350 degrees for 35 minutes.

Never Fail Pie Crust

1 cup rounded flour

8 Tablespoons butter (she has either margarine or shortening, but I used all butter)

1/4 cup cold milk

1/4 teaspoons salt

Blend flour, salt, and butter.

Stir in milk.

The correct procedure here is to chill the dough, then roll it out, then chill it again, blah, blah, blah. You can chill it if you want to, but I didn’t chill it at all (the recipe card didn’t say to do that). This really is “never fail”.

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Wow – I love peaches.

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I sliced the peaches first before doing the crust or mixing it together.

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This is a very simple recipe for pie crust. It’s best to have it ready to go before getting the peaches ready.

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These peaches were VERY juicy and it made for a VERY JUICY pie. I might add an extra tablespoon of flour or even a tablespoon of cornstarch next time if I know the peaches are as juicy as these were.

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I used my favorite plastic wrap technique for rolling out the crust, which really worked well on this crust that is a bit softer than usual (I didn’t chill the dough this time)!

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One pie – ready for the oven! I cut some slits into the crust to let the steam out and sprinkled the top with a bit of sugar.

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Looks good right out of the oven!

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Beautiful, but juicy! I wonder if this would have firmed up a bit by putting it in the refrigerator? Next time I’ll try that.

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You just shouldn’t eat pie without ice cream! I have posted a great recipe for Homemade Ice Cream in an earlier post. Make some ice cream and make some pie, and make it with those beautiful, plentiful, delicious peaches!

 

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Frozen Cole Slaw

Today’s recipe for Frozen Cole Slaw is an interesting one. I have never heard of anyone freezing cole slaw. It would never even enter my mind that this would be possible. I can’t wait to find out how it comes out! This recipe is very similar to a recipe I had in a post from last summer called Cabbage Slaw.

Frozen Cole Slaw

Frozen Cole Slaw 2

I can’t wait to see if this works!

Here is the recipe as I made it:

Frozen Cole Slaw

1 medium cabbage head

1 teaspoon salt

3 celery stalks

1/2 of a green pepper

1 small onion

1 carrot, grated

1/2 cup water

1 cups white vinegar

2 cups sugar

1 teaspoon celery seed

Shred cabbage, sprinkle with salt.

Let stand for 1 hour, then drain.

Finely chop celery, green pepper, and onion.

Add those, plus shredded carrots to drained cabbage mixture.

Mix together water, vinegar, sugar, and celery seed in a saucepan.

Boil 1 minute and cool.

Pour over vegetables and mix together.

Spoon into freezer boxes and freeze.

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You could shred your cabbage in a food processor, but I used a knife this time.

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All of the ingredients make it such a pretty and colorful cole slaw.

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The dressing is very simple.

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Mixed up, it looks just like the Cabbage Slaw.

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I divided it into 3 boxes for freeing.

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How can you just put it in the freezer without knowing what it’s going to taste like? I had to taste just a bit before freezing!

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Yes – it’s delicious.

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All ready for the freezer. I can’t wait to see what happens! What a great, if somewhat different, way to preserve things from your garden.

 

 

 

 

 

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Cake Dessert

The recipe for today again comes from one of grandma’s sisters. This is the sister whose daughter was such a great friend of my mom’s, that they were raised more like sisters. This photo is of the two sisters and their daughters.

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Their hairdos were the same and their dresses were the same! So cute!

The name of this recipe is so funny, but appropriate. Cake Dessert pretty much sums it up. It’s a cake and it’s a dessert in one! I think this one would be great for any occasion where you need to bring something really good, but really fast. This one is anther one that is so easy and is sooooooo good!!! When I finished this dessert, I gave a piece to my husband and I also had a piece. We each took a bite and at the exact same time said, “melts in your mouth”! So that’s what we have to look forward to.

Cake Dessert

This is another ridiculously easy one!

Here is the recipe as I made it:

Cake Dessert

Bake one lemon cake mix according to the instructions on the box.

Cool for at least 1/2 hour.

Pour over the cake a 20 ounce can of crushed pineapple, juice and all.

Mix one small package of instant lemon pudding with 1 cup of milk instead of 2.

Mix that with one 9 ounce container of Cool Whip and spread on cake.

Refrigerate.

Done.

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Make a lemon cake mix. Put a can of crushed pineapple on top. That’s it.

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Mix the pudding and Cool Whip. That’s it.

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Spread that on top of the cake. That’s it.

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So easy. So incredibly easy.

So good. So incredibly good.

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I highly recommend you try this cake/dessert. The pineapple makes it so moist. It really will just melt in your mouth.

 

 

 

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Pepperoni Pasta Salad

This is a very easy, very quick salad to have on hand. Pepperoni Pasta Salad is a recipe that I made up one summer when we were going out of town and our son was staying home alone. I didn’t want him to starve. He wasn’t cooking much at that point, but now he loves to experiment with different dishes. It’s good to know he won’t starve now when he’s on his own, because he can actually make this salad himself when he needs to. This has all of the Italian ingredients he loves. There is no recipe card for this one since I just made it up, so I’ll just type it out.

Here is the recipe as I made it:

Pepperoni Pasta Salad

You can use any kind of pasta you like for this salad.

Cook one package of pasta according to the box (I used rotelle for this batch).

Rinse pasta in cool water and drain.

Mix pasta together with:

1 package sliced pepperoni, pieces cut in half

1-8 ounce package mozzarella cheese (I didn’t use fresh mozzarella for this batch, but you can use that if you want to), cut into 1/2 inch chunks

1/2 cup black olives, sliced (or as many as I can get in before my son finishes off the rest of the can)

1 package grape or cherry tomatoes, cut in half

1 cup peas (oops – I thought I had peas, but I didn’t, so I used green beans)

1/2 to 1 bottle Italian dressing, depending on how much dressing you like on your salad (I used – gasp – store-bought for this one, but I have used home-made vinaigrette)

Refrigerate.

Optional: 1/2 cup parmesan cheese (not used in this one)

and/or

Fresh basil leaves, chopped, put in at the last minute

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Just mix it all together and it’s ready to go. Easy-peasy!

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It’s a very colorful salad, and very tasty. So pretty!

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This is another easy one. Great for anytime of the year, but I do like to do this in the summer when I don’t want to heat up the house for dinner or don’t feel like grilling. It’s so quick and easy, my son can make it himself and not starve when he has to make his own food.

 

 

 

 

 

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Cucumbers in Vinegar

Today I’m wishing a Happy Birthday to my other grandma. This is such a great photo of her with her little sister. It says “Shoe Off” on the bottom of it, and you can see that the little sister has lost a shoe in the mud and Grandma is laughing about it!! They have on their “Sunday best”, and it looks like it may be springtime or an Easter Sunday photo, as you can see by the beautiful big hair bows and fancy dresses. I’m glad someone took this photo, while being not too happy, I’m sure, about their being in the mud in those clothes! So cute!

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Whoever took this also made sure to get the car in the photo!!! Ha!

I don’t think there’s an official name for today’s recipe. There really isn’t even an official recipe for this. These Cucumbers in Vinegar (as I’m calling them) come from this grandma. I always felt that these cucumbers were kind of an old-fashioned dish. This is the smell of summer in my other grandma and gramp’s house. They always had a great garden and they grew a lot of cucumbers and onions. When I was there for dinner or just staying over in the summer, I was in charge of making these. Since there’s no recipe card, I’ll just type it out here.

Here is the recipe as I made it:

Cucumbers in Vinegar

Thinly slice a cucumber or two (I found a gigantic one hiding behind my vine and used that).

Sprinkle 2 -3 Tablespoons salt over top and mix thoroughly.

Let sit for 30 minutes.

Drain water (rinse salt off if desired – I leave it on).

Add 1/2 of an onion, thinly sliced.

Cover with apple cider vinegar.

Add 1/2 teaspoon pepper.

Let sit for at least 30 minutes.

Enjoy the fruits (or veggies) of your summer labor in the garden!

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I might use the mandolin for slicing the cucumber really thin, but this one was so big, I used a knife.

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I try to also slice the onion as thinly as possible.

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Mix in the onion and pepper after draining the water off.

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I used about 3/4 cup of vinegar for this batch because it was such a big cucumber, but I don’t think you typically need to use that much.

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These vinegar-y cucumbers are almost like a very quick pickle. They actually get better after a couple of days – if they last that long. The smell of the vinegar and onion and cucumber brings be back to the summer evenings of my childhood and helping grandma make these for dinner. Another old-fashioned comfort food!

 

 

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Deviled Eggs

Everyone knows how to make Deviled Eggs, and everyone has their own recipe, but I’m sharing my recipe for them anyway. My mom made these at least once a week in the summer when we were growing up (that is, if she could get us out of the lake long enough to eat). We always ate on the deck in the summer. This photo is of me swimming the first summer we lived at the lake. That was it – we never came out of the water if we didn’t have to.

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I’m really glad we have this picture. Now that we’ve been away from the lake for a while, I realize that we didn’t take nearly enough pictures of us and/or the lake. I suppose that’s because we were all always in the water and didn’t have the camera handy!!

I know mom learned how to make deviled eggs from Grandma. Grandma made a lot of them in her day, and her deviled egg recipe and her potato salad recipes were so good. They both had the same secret ingredient – pickle juice! Both recipes are really special when using her Sweet Pickles recipe and putting THAT juice in them. My sister makes her deviled eggs that way, too! This particular batch of deviled eggs has my own secret ingredient – Old Bay Seasoning. Old Bay happens to be a particular favorite of my son, so I started incorporating it into our deviled eggs. I don’t have a recipe card for this one – I’ll just type it out here.

Here is the recipe as I made it:

Deviled Eggs

Here is my technique for boiling eggs: Put 6-8 eggs into a pot and cover just to the top of the eggs with cold water. Put on heat and bring to a boil. Once boiling, cover, turn off the heat, and let sit for 12 minutes. When 12 minutes are up, drain hot water and run cold water over eggs. Let eggs sit in cold water for 15 minutes or so, and then peel.

Cut the peeled hard-boiled eggs in half the long way, remove yolks and put in a bowl.

Set egg whites on platter or container you’re going to store them in.

Use a fork to smash yolks and mix them with:

1/2 cup mayonnaise

1 Tablespoon mustard

2 large dill pickles, chopped, or 2-3 Tablespoons dill pickle relish

1-2 teaspoons Old Bay Seasoning

salt and pepper to taste

2-3 Tablespoons pickle juice (or in this case, dill pickle relish juice), or enough to get the consistency you want for your yolks

Dollop a spoonful of yolk mixture into the egg whites (you can be fancy and put the yolk mixture in with a piping bag, but these don’t last long enough for me to be that fancy).

Sprinkle top with a garnish of Old Bay Seasoning.

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I used relish for this particular batch, but I can’t stress enough how good these are when I use Grandma’s Sweet Pickles.

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Mix it all up and get ready to dollop.

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I like to put them in something that has sides so they don’t slide all over the place.

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These are such a summer staple for our family. Growing up, we never had dinner on the deck in the summer without them!

 

 

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Strawberry Pie #2

Even though this is the time of year to make and enjoy strawberry recipes, the recipe for today is one you can make all year ’round. This Strawberry Pie #2 (because there’s more than one strawberry pie recipe in Grandmas recipes) uses frozen berries and that means you can make it in the middle of winter and feel like it’s summer time again!

Strawberry Pie #2

Again – this is so easy and so good!

Here is the recipe as I made it:

Strawberry Pie

1 small package frozen strawberries

1 cup heavy cream, whipped

1 Tablespoon lemon juice

16 marshmallows, halved

Thaw and drain berries, reserving berry juice.

Add “enuf” water to berry juice to make 1/2 cup liquid.

Heat juice and marshmallows “enuf” to melt marshmallows.

Cool and add lemon juice.

Chill filling until it starts to set.

Fold in berries and whipped cream.

Put into pie crust and refrigerate until firm.

Here are recipes for graham cracker or regular pie crust, or you could (gasp) get a store-bought one.

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If given a choice, I usually pick a graham cracker crust.

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The marshmallows melt down and make the mixture syrupy.

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This recipe doesn’t have a lot of ingredients, but it’s so good.

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Folding the strawberries in makes a pretty pink filling!

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It fills the crust right up to the top.

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This makes a cool pie for the summertime, and a summertime pie for the cool time of the year!

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Such a pretty pie!

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This is another great recipe that’s just so easy and so good. I think you should all try this pretty, pretty pie!

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Hydrangea

This has been a banner year for Hydrangea. We’ve had a lovely, cool, somewhat rainy summer (until the last couple of weeks – it’s been warm and humid!) and everywhere you look here in Minnesota, the hydrangea are drooping practically to the ground with their huge flowery heads. I just had to share mine – they’re so beautiful this year! I got my original plant from my mom’s bush at the house on the lake where I grew up, so I think it may be a pretty old variety. It has almost taken over half of the front garden of our house on the northwest corner and moved around the corner to the north side.

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This is the northwest corner of our front garden.

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This is that bush turning the corner to the north side of our house. That’s ok because it’s kind of hiding the gas meter.

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I love these big heads of tiny flowers.

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They start out white and then turn a lovely green.

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Last year I had to dig some out – they were heading out into the front yard – and I put a bit on the northeast corner of the house where we needed a “little something”. This bush has been growing here for about one year. It looks good, but it’s not so big.

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Two years ago we put a little bit on the back of our garage and now look!!! The bush is HUGE! The heads are almost resting on the ground because they’re so big!!! I think they’ve gotten watered a lot – they’re right next to the rain barrel (you can almost see it there on the garage corner).

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You can see how huge they are – they’re the size of a dinner plate!

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I love these prolific growers!

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I even love the ones that have these tiny, lacy parts on them (even if they aren’t supposed to be there).

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Hydrangea grow fast and grow so beautifully and bloom most of the summer. They make a great bouquet and if you hang them upside down, they’ll dry so you can use them in dried arrangements all winter.

 

 

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