Weekend Recipe Round-Up

A Slice of Summer

Peach Blueberry Pie

Baking Tip: Cool pie at least one hour for filling to set.

Ingredients:

• Prepared pie crust mix (need a top and bottom crust) or homemade crusts 
• 7 large ripe peaches
• 1-pint fresh blueberries, rinsed, drained and patted dry on a paper towel
• 3/4 cup white sugar
• 1/2 cup brown sugar 
• 1/4 cup quick cooking tapioca
• 2 tablespoons cornstarch
• 1 tablespoon Saigon cinnamon
• Dash of allspice 
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon butter 
• 2 tablespoons sugar mixed with a 1/2 teaspoon cinnamon 

Directions:

• Blanch peaches for 30 seconds in boiling water, then submerge immediately in an ice water bath and remove skins.
• In a large bowl mix sugars, tapioca, cornstarch, cinnamon and lemon juice.
• Cut peaches into chunks, add to sugar mixture with blueberries and coat both fruits. 
• Let peach mixture stand for 15 minutes (stir occasionally) while rolling out dough for bottom crust.
• Preheat oven to 425 degrees.
• Important to know - the peach mixture will be liquidy so use a slotted spoon to drain each spoonful of peach/blueberry mixture as you place in bottom crust.
• Dot the peach blueberry mixture with butter.
• Place top crust over filling and flute edges. 
• Add foil strips around top crust which will prevent over browning.
• Using a pastry brush moisten the top crust with a little milk and then sprinkle a mixture of white sugar and cinnamon over crust. 
• Cut 5 vents about 2-1/2 inches long in top crust.   
• Bake at 425 degrees for 20 minutes then reduce heat to 400 and bake 20-25 minutes longer.

Tomato Peach Cucumber Basil Salad

Cook's Notes: Blanch peaches for easier peeling.

Ingredients:

• 1 lb. tomatoes (you can use sliced, cherry, or a combo of both)
• 1 cucumber sliced and seeded
• 5 fresh basil leaves thinly sliced (more for garnish)
• 3 fresh peaches, skinned and sliced
• Thinly sliced red onions to taste
• 3 tablespoons olive oil
• 3 tablespoons white balsamic vinegar. Try peach white balsamic for even more peach flavor.
• Salt and pepper to taste
• Directions:
• Arrange the tomatoes, cucumbers, peaches, and red onion on a serving platter. Sprinkle thinly sliced basil leaves evenly over the top.
• Mix olive oil and white balsamic vinegar and drizzle over salad.
• Season with salt and pepper to taste.
• Garnish with a sprig of basil. Serve chilled.

Mangoritas

Cook's Notes: A refreshing summer drink that makes 4 servings each 1 cup. Add  your favorite chips and avocado dip and it's sure to be a hit at your next summer gathering.

Ingredients:

• 1 can (10 oz.) frozen margarita drink mix
• 1 cup mango Nectar (found in the fruit juice aisle)
• ½ cup tequila
• 4 cups crushed ice

Directions:

• Place all ingredients in a blender except ice.
• Add on high speed until smooth slushy.