Stuffed Summer Peaches...

I saw this recipe and I thought YUM! I got it from Our Vintage Home Love.


If you haven't noticed, I am so into fruit right now.


And Biscoff cookies.  So good....

First, take half the package of cookies and put them in a food processor to crumble them up.  Or you could just stick them in a ziploc bag and use a rolling pin to smash them up until they look like this.

Set the crumbs aside and grab 3 fairly large, firm peaches.  Make sure they are firm as they will be going in the oven and they need to be able to hold their shape.  Slice the three peaches in half and remove the pit and a little bit of the flesh around it with a melon baller.  Place the 6 peach halves in a buttered baking dish.  Spoon a tablespoon of crumbs in each peach.  Sprinkle with sugar and top with a little butter.

Bake in a 375 degree oven for about 30 minutes.  While those are baking up, whip 1 cup of heavy cream with 1/4 cup of powdered sugar and 1 tsp of vanilla in the bowl of a stand mixer or in a large bowl with a hand mixer.  Whip until you have stiff peaks but before you have butter.  :)

Picnic Pies...

So... This year my strawberries are looking good...and tasting good so, I thought I would find some tasty recipes for these juicy bits of heaven. I have been craving them everyday and even have strawberries as my screensaver. I am so weird...LOL

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Picnic Pies

I found this recipe Here at thefarmchicks

Crust:
3 1/2 cups flour
1/2 cup graham cracker crumbs
1 1/2 cups cold butter, cut into small pieces
1 egg
1/2 cup cold water
Combine the flour and graham cracker crumbs in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles course meal. Whisk the egg and water together and mix into the flour mixture until just combined. Transfer to a clean work surface and gently press to form a dough. Wrap the dough in plastic wrap, press into a disk shape, and chill for at least one hour.
While dough chills, prepare Strawberry Pie Filling.
Strawberry Pie Filling:
4 cups strawberries, hulled and quartered (cut into eighths if the berries are huge)
1 cup brown sugar (not packed)
1/4 cup flour
1 teaspoon ground cinnamon

Preheat oven to 400 degrees.  Combine all ingredients into a medium bowl and stir together until flour and sugar are mixed in. Set Pie Filling aside. Line two large baking sheets with foil or parchment and lightly grease.
Roll out dough onto a floured work surface and roll out to a 1/8" thickness. Use a cereal bowl for a guide, and trace with a knife.

Repeat until the dough is all used up. (Should make about 16-18 dough circles). Divide pie filling evenly between the dough circles, folding and pressing each one closed as you go. Press edges with a fork and prick center for steam to escape. Place the pies on the baking sheets.

Bake at 400 degrees for 30 minutes, or until crust is golden brown and filling is oozing out from steam holes. Remove pies immediately to a wire cooling rack and allow to cool completely. (They will harden up as they cool to room temperature).

Strawberry Creamwiches...

Strawberry Creamwiches

Recipe found also @ thefarmchicks
Cookies:
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups flour
Cream the butter in a large bowl with an electric mixer on medium speed until smooth - 2-3 minutes. Add the powdered sugar and vanilla, beating until well combined. Lower the mixer speed to medium-low and gradually beat in the flour. Transfer the dough to a piece of plastic wrap and pat into a square disk. Wrap with the plastic and refrigerate for one hour.
Place the dough between two sheets of wax paper and roll out to 1/4" thickness. Cut out the cookies using a cookie cutter of your choice. Place the cookies about 1" apart on ungreased baking sheets and refrigerate for 15 minutes. While the dough chills, preheat the oven to 350 degrees. Bake until firm, but not brown - approximately 12-15 minutes. While the cookies bake, prepare the filling.
Strawberry Filling:
1/2 cup butter
2 1/2 cups powdered sugar
1/4 cup strawberries, finely chopped
Beat butter until softened. Add powdered sugar and strawberries and beat until well combined. Set filling aside.
Remove cookies from the oven and cool on a wire rack.

Once cooled, spread filling on a cookie and top with another, creating a cookie sandwich.




Note:
I used these wonderful cookie cutters from William Sonoma, but any cookie cutters will do.
P.S. Did you know it's Strawberry Week here at The Farm Chicks? Would you like to share your favorite strawberry recipe with The Farm Chicks reader community? If you're on twitter, you can tweet your recipe link to #strawberryweek for all to see! If you're not on twitter, you can share your recipe in the comments here or blog about it and then share your link.

Strawberry Shortcake Cookies...

Strawberry Shortcake Cookies

Strawberry Shortcake Cookies
recipe from Martha Stewart 
Got the idea from bunsinmyoven.com

• 2 cups (12 ounces) hulled and diced strawberries
• 1 teaspoon fresh lemon juice
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream
• vanilla ice cream, optional

Preheat the oven to 375 degrees.
Combine the strawberries, 2 tablespoons sugar, and lemon juice and set aside.
Whisk together the flour, baking powder, salt, and remaining 1/2 cup of sugar. (I forgot to add the remaining sugar and these were still amazing...more like a biscuit than a sweet cookie. It worked really well with the sweet ice cream sandwiched between two of the not-so-sweet cookies.) Cut in the butter with a pastry cutter until mixture resembles coarse crumbs. Stir in the cream until the dough begins to come together and then stir in the strawberries.
Use a tablespoon to drop cookie dough onto baking sheet lined with parchment. (I found it easiest to just use my hands and form golf ball sized balls of dough.)
Bake until golden brown, about 24 minutes. Cool completely on a wire rack.
If making into ice cream sandwiches, flip half of the cookies over and top with a tablespoon or so of vanilla ice cream. Place the remaining cookies on top and press down lightly. Freeze for 30 minutes to allow the ice cream to firm back up before serving.

Strawberry Rhubarb Sauce...

Strawberry Rhubarb Sauce

Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes Servings: 20

"A simple strawberry rhubarb sauce that tastes great as a topping on vanilla ice cream or pancakes."

Ingredients:

2/3 cup white sugar 1/2 cup orange juice 5 teaspoons cornstarch 1 1/2 teaspoons vanilla extract

4 cups sliced fresh strawberries 1 cup sliced rhubarb 5 drops red food coloring (optional)

Directions:

1.

Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

Rhubarb Sour Cream Pie...

Rhubarb Sour Cream Pie

Prep Time: 15 Minutes Cook Time: 55 Minutes Ready In: 1 Hour 10 Minutes Servings: 8

"This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang."

Ingredients:

1 (9 inch) unbaked pie crust 4 cups chopped fresh rhubarb 1 egg 1 1/2 cups white sugar 1 cup sour cream

1/3 cup all-purpose flour 1/2 cup all-purpose flour 1/2 cup brown sugar 1/4 cup butter, melted

Directions:

1.	Preheat the oven to 450 degrees F (220 degrees C).
2.	Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
3.	In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
4.	Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

Rhubarb-Raspberry Crunch...

Rhubarb-Raspberry Crunch

Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Servings: 24

"Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half."

Ingredients:

1 cup white sugar 1 tablespoon instant tapioca 1 tablespoon cornstarch 1/8 teaspoon salt 4 cups rhubarb, cut into 1/2 inch pieces

1 cup raspberries 1/2 cup brown sugar 1/2 cup all-purpose flour 1/2 cup quick cooking oats 1/2 cup butter, chilled

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2.	In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
3.	In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
4.	Bake in preheated oven for 45 minutes, or until rhubarb is tender.

Ideas for Taisha's Rhubarb...

Strawberry Rhubarb Upside Down Cake

One of my favorite spring flavor combinations is strawberry and rhubarb and every year, I love experimenting with recipes that include them. My Strawberry Cake is sweet and aromatic while the Rhubarb Topping is a bit tart, really buttery, and delicious. Desserts really don't get any homier than this.
Rhubarb Topping:
3/4 cups butter (1 1/2 cubes)
1 1/2 cups light brown sugar (not packed)
3 cups fresh rhubarb, cut into 1/2" - 3/4" chunks
Add butter and brown sugar to a saucepan and cook over medium high heat until butter is melted and sugar has dissolved. Pour into a 13"x9" baking pan. Top with the rhubarb chunks and set aside while you prepare the Strawberry Cake batter.
  
Strawberry Cake:
2 heaping cups fresh strawberries, blended to produce 1 1/2 cups
2 1/2 cups flour
2 cups granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup butter, melted
1/2 cup milk
2 eggs
Preheat oven to 350 degrees. Wash and hull strawberries and quarter. Blend strawberries and measure out 1 1/2 cups of the mixture. Set aside.

Add flour, sugar, salt, and baking soda to a mixing bowl and stir together. Add butter, milk, and the strawberry mixture and beat at medium speed, scraping bowl as needed, for one minute. Add eggs and beat on high for two minutes, scraping bowl as needed. Pour batter atop the Rhubarb Topping in the baking pan. Bake for 45-50 minutes until the cake is set in the center, and a toothpick inserted comes out clean. Remove from oven and cool for five minutes. After five minutes, loosen cake from edges of the pan with a spatula and invert onto a cooling rack or platter.


Serve cake at room temperature as the cake and rhubarb are most flavorful after they've cooled.




 I have been looking for some recipes for the great supply of rhubarb we have. This one looks good and I can't wait to make it! Taisha has loved rhubarb since she tried it at Aunt Maxine's house. I grew up eating at my Grandma Nilsson's house. We would sit in the backyard eating it on a hot summers day. Oh Rhubarb brings back wonderful memories! I got this recipe from The Farm Chicks

Lemon Drop Cookies...

Lemon Drop Cookies
Source: See Jane Cook; recipe from 5 Star Recipes from Latter Day Saints

2 cups sugar
1 1/2 cups butter flavored shortening
3 eggs
2 teaspoons vanilla
1 teaspoon lemon extract
4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
Finely chopped zest of one lemon
1 (6-oz) package lemon drops
Glaze:
2 cups powdered sugar
juice of two lemons, about 4-5 Tablespoons (I use less because I like my glaze a little thicker)

Preheat oven to 350 degrees. In mixing bowl, cream sugar, shortening, and eggs; add vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt. Crush lemon drops in blender or food processor. Add lemon zest and crushed lemon drops. Roll into balls, flatten slightly with your hand, and bake on a parchment lined cookie sheet (You must use parchment here to avoid sticking).

Bake for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make the  glaze by mixing powdered sugar with lemon juice to desired consistency. Brush glaze over cookie tops after cookies have cooled slightly. If the cookies are too hot the glaze will just melt off. Let cookies cool completely.

Makes 4 to 5 dozen cookies.

(I am so in the mood for lemon lately.  Can't wait to make these!! )

Phyllo Strawberry Yummies...

Ingredients:

Phyllo dough
2 tbs butter
1 cup of chopped strawberries
8 oz package of cream cheese
1.4 cup chopped almonds
3 tablespoons powder sugar

Directions:

1. Preheat the oven to 350
2. Grease the muffin pan
3. Cut the phyllo dough into about 5x5 squares

4. Melt some butter in a small cup

 *Note: Be careful with phyllo dough. It is very thin so handle with care and love.

5. Place one slice of dough on the board. Brush lightly with butter. Place the second slice of dough right on the top and brush that one with butter. Repeat several times. If you want thin cup, use four slices. If you want thicker cups use 6 slices.

6. Slowly and carefully place the buttered dough into the muffin pan. Center of the dough to center of the hole. Fit well, but be gentle.

7. I used only four cups. But the amount of the strawberry cream we are making will be enough for 6 cups.
8. Place the muffin pan in the oven for about 10 minutes or until the cups are medium brown.
While the cups are baking...
9. Place the cream cheese into the mixing bowl, add powdered sugar and blend well.

10. Chop strawberries. Chop almonds.

11. Add strawberries and almonds to the cream cheese mixture. Mix well.

12. Make sure the cups are completely cooled before placing the strawberry cream cheese mixture into the cups.

13. Place the cups filled with strawberry cream cheese mixture into the refrigerator for about 10-15 minutes.

*Note: Be very careful and gentle when taking the cups out of the muffin pan. Very fragile!

You can serve it with tea or 

Butterscotch Monkey Bread

24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped (I leave these out due to my allergy)
1/2 cup brown sugar
1/2 cup butter or margarine

Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Cake Pops...tasty

Cake Ball Mix

What you need
1 batch Dark Chocolate Cake
8 ounces cream cheese, softened
2 cups confectioner's sugar
4 tablespoons butter
1 tablespoon milk (or more, as necessary)
Bake the cake and let it cool completely on a rack. This is a very moist cake, which is ideal for this recipe. It's best to let it cool overnight at least. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs.
In a separate bowl, whip the cream cheese, butter, powdered sugar, and milk together until smooth. Pour into the cake crumbs and mix with a spoon. Then continue mixing with your fingers, kneading and mixing until fully incorporated into the cake. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, add milk a spoonful at a time.
When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. I left mine in the fridge for about three days before making the balls. You could probably also freeze this.

Making Cake Pops

What you need
Lollipop sticks (found at Michael's, JoAnn's, or other craft stores)
12 ounces chocolate chips
12 ounces white chocolate bark
Edible wax, optional
Colored sugars, candies, and other decorative sprinkles


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Can't wait to make these. I forgot where I got the recipe though.