August 28, 2018

Peachy Keen, Jelly Bean

Don’t you love the sweet aroma and flavor of a perfectly ripened peach?

One can not pass through the produce section of the local grocery store at this time of year, without being drawn-in by stacked mounds of sweetly scented peaches. So, it only seems appropriate, that I dedicate my end-of-the-summer blog to this sweet and succulent fruit.

A basketful of peaches sits perched on my kitchen counter, ready to be eaten.
I love this pretty basket that my talented friend, Jodie, made for me several
years ago.

I use this Friendship Basket often, but I still can not bring myself to remove this cute gift tag that came attached to it.

I am blessed to have such talented friends.  Read about a couple more of my talented friends, here, here, and here.

Peach Quotes in the Movies

Let’s play a game.  How about a little trivia game involving peaches and the movies?
Ready? No peeking. Let’s play!

Questions

1. In what hit 1970’s movie are the words “Peachy Keen, Jelly Bean” uttered by the film’s proverbial “bad girl”?
2. Name this classic of a musical, often shown at Christmas time, in which this line is said. “That Welsh Rabbit was ginger peachy.“.
3.  “Princeton is a peach of a school, a peach of a school” is heard in what
   Judy Garland film?

Answers

1. In Grease, Rizzo says “Peachy Keen, Jelly Bean‘ to Sandy.
   Rizzo is also heard to say to Sandy, in this film, “I think that he sounds peachy keen.“. You can hear both clips, here and here.  (Careful, the videos may be loud.)
2. John Truitt in Meet me in St. Louis tells his hostess “That Welsh Rabbit was
   ginger peachy.”. I believe that John Truitt was referring to the Welch Rarebit,
   not rabbit.  :o)  You can hear that clip, here.
3. John Truitt strikes again with “Princeton is a peach of a school, a peach of a school.“, in Meet Me in St. Louis. Listen to that clip, here.

How did you do?

If you got all three questions correct, you are Peachy Keen, Jelly Bean!

If you got two out of three of the questions correct, you are ginger peachy.

If you got one out of three questions correct, you are a peach of a player.

If you got zero out of three of the questions correct, then that is the pits, (Just kidding)
the peach pits, that is.  (My pun for the day. :o))

The peach pit and peel remnants of my peach pie making.
Try saying that three times in a row, real fast! :o)

A Peach of a Winner

A big “Thank you, Pilgrim” to all of you who participated in our The Official John Wayne Way to Grill Cookbook drawing. I enjoyed reading all of your entries about your favorite cowboy/cowgirl, and why you chose them.

This is a photo of the actual cookbook that was the grand prize.

And the winner is……Renee!

I am happy to announce that Renee is the cookbook contest winner. Renee is also a
John Wayne fan, who loves to cook, and she also happens to have been a classmate of mine in high school.

Renee’s entry:
1. John Wayne is my favorite cowboy.
2. The why? The Duke always was a man’s man, he lived by his code,
and most of all he loved America!!

I love this photo that Renee sent me. She proudly holds her new cookbook in front of one of several John Wayne mementos that decorate her Iowa home. Congratulations, Renee!

View my previous blog posts on John Wayne here, here, here, and here.

Peach Pie

Are you a pie fan?  I prefer my pies cream-filled, or with a fresh uncooked fruit filling. One of my favorite fruit pie varieties is this peach pie recipe that came from my mom.
( My mom is a great cook!!!)  As you can tell from the photo (below), this recipe has been recreated many times over the years.

My much-used recipe card for Glazed Peach Pie.

For another of my family’s favorite pies, click here for our Chocolate Angel Pie Recipe.

Let’s Talk Pie Crust

Well okay, this isn’t actually a pie crust being rolled out, it is cookie dough.
But, I think that this photo of my grand daughter using my grandmother’s
special rolling pin is precious. :o)

My friend Laura told me this pie crust story many years ago, while I was living in Texas.
This tale is about Laura as a newlywed and new cook.  Try as she may, Laura could not make a successful pie crust. To add to Laura’s frustration, her new husband, and all of his family, continually raved about the excellence of Grandma’s pie crusts; Grandma’s secret recipe.  At a family gathering, Laura finally got up the courage to approach Grandma. Laura asked Grandma to take pity on a her as a new bride, and share the secret pie crust recipe.  Sworn to secrecy, Laura was given the coveted secret pie crust recipe.  Grandma’s secret to her pie making success?  Grandma, it seems, bought all of her pie crusts in the frozen department of the local super market! :o)

One of my prized Marty Mummert signs celebrates homemade pies.

Read more about sign artist Marty Mummert, here and here.

Recalling Laura’s story relieves my guilt (okay, so I really don’t have any guilt) when I cut corners and usually use Pillsbury’s Pie Crusts, rather than make my own pie crust from scratch.

My personal “secret recipe” for a quick pie crust.  

I know, I know, homemade is always the best. So, if you have the time, and inclination prevails, here is my Aunt Liz’s pie crust recipe.  Aunt Liz is known for her deliciously flaky pie crusts, and yummy pie creations. She has graciously offered to share her pie crust recipe, below . Aunt Liz says it is “very easy”!

An Aunt Liz Pie creation.  Isn’t it pretty?

Aunt Liz’s Pie Crust

1 cup flour

2 Tablespoons sugar

1/2 teaspoon salt

1/2 cup cold butter

Add flour, sugar, and salt to a large mixing bowl.
Add cold butter and use fork to cut into the flour until mixture is coarse crumbs.
Squeeze together with hands, being careful not to overwork dough.
(If too dry, you may a small bit of water to the dough.)
Roll out.

For Aunt Liz’s Cherry Chocolate Pie recipe, click here.

Let’s Cook

Only a few ingredients are needed for this summer time pie. Below are a few photos taken while creating a yummy Glazed Peach Pie.

The ingredients for Glazed Peach Pie.

My “homemade” pie crust prior to baking.
The holes in the pie dough, before baking,
prevent the baked crust from becoming soggy from the fruit-filling.

It takes four-five peaches to make a heaping four cups of sliced peaches for this pie.*

When first cooking the crushed peach mixture,
it will appear opaque.

After cooking, the peach mixture will become more transparent/clear and thicker.

The Glazed Peach Pie just after being finished,
and before going into the refrigerator.

Recipe

Glazed Peach Pie

Ingredients

1 baked pie crust/shell, fully cooled

4 cups, heaping, of fresh, sliced peaches (about 4-5 whole peaches)
*See photo above of 4-cup measuring cup

1/2 cup water

3 Tablespoons corn starch

1 cup sugar

1 Tablespoon butter

Whipped cream

Directions

Bake pie crust, making sure to prick holes in the bottom and sides before baking.
Cool completely.

Peel and slice peaches to equal a heaping 4 cups.
Crush 1 cup of the peaches, leaving the rest sliced.

Spread the 3 cups of sliced peaches into the cooled baked pie crust.

Combine  1/2 cup of water,
3 Tablespoons of cornstarch,
1 cup of sugar,
and 1 cup of crushed peaches.
Cook on medium-low to medium heat, stirring continually, until sauce turns clear and thickens slightly, 

Remove from heat.
Immediately stir in 1 Tablespoon of butter.
Cool slightly.
Pour over sliced peaches in the pie crust, covering all of the peaches.

Refrigerate 1-3 hours.

Slice and serve with whipped cream.

For best results, this pie should be eaten within 18-24 hours.

Enjoy!

“Cut my pie into four pieces, I don’t think I could eat eight.”
Yogi Berra

Thanks for reading,
Annette

I’m Annette Stuff

I post my blog once per month.
Look for my next blog post on, or around,
Thursday, September 27.

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Wishing you a peach of a day!