Some Great Salsa

TH and I found some great salsa.  There is a little place at Broken Bow called "The HoneyBear Ranch".
They have home grown veggies and some home-canned goods.  We stopped in one day this summer and spent over an hour looking around and visiting with the Mister HoneyBear that owns the place.  He was very interesting to talk to and is like a super gardener or something.  He had all kinds of advise for TH about the tomatoes that would not grow.   This is the salsa.

It is just what it says it is.  Smokey Fire Roasted.  When I opened the jar and got a big whiff it smelled just like the smoker when TH is smoking meat.  There are little bits of blackened stuff on the tomatoes also and it  has just right amount of kick.  It is some yummy stuff.



Grandma's Peaches and Cream Pie

Trophy Husband has been going to Porter, Oklahoma and buying peaches.  I mean peaches, peaches, peaches!  They are yummy.  But, as with any other fruit or vegetable that is in season, if you have lots of them, then you have to find ways to cook with or preserve them before they rot away!  So here is my recipe for Peaches and Cream Pie.

You will need fresh peaches, an unbaked pie crust, sugar, flour, heavy cream, cinnamon and an egg (which I forgot to put in the picture). Okay so I ran out of cinnamon and had to use pumpkin pie spice, but it is all good!  And yes....I can make a killer homemade pie crust, but I had this boxed store bought one in the freezer and I needed to use it.

Peel and slice the peaches into nice big chunks.  Taste a couple of small slices to make sure that they are good.

Place the unbaked pie crust into a pie pan, spoon the peach slices into the crust.  Mix together the sugar and flour, sprinkle over the peaches.

Pour the cream over the top.

Sprinkle with cinnamon, then use a second pie crust to make a lattice top.

Just pretty as a picture!

Here is the full recipe.

5 - 6 large peaches, peeled
1 recipe (2-crust) pie crust
1 cup sugar
1/4 cup all-purpose flour
3/4 cup heavy cream
Cinnamon to taste
1 egg
1 Tbs. sugar

Preheat oven to 400 degrees.  Cut peaches into large slices.  Spoon peaches evenly into pie shell.  Top with mixture of sugar and flour.  Pour cream on top.  Sprinkle with cinnamon.  Cut second pie crust into strips and lay on top to form a lattice-top.  Bake at 400 degrees for 10 minutes.  Reduce heat to 350 degrees.  Bake for 45 minutes.  Beat together egg and 1 Tbs. sugar, remove pie from oven after 45 minutes and brush top with egg-sugar wash.  Return to oven and bake for an additional 15 minute.
May substitute Splenda for sugar.  Use 1/2 the amount.
Place a baking sheet on the oven rack under the pie, this does boil over and makes a big mess.