Denise’s peach pie.

From Nadine Rollo-

• I’ve got a really easy recipe We all (sisters)have the same recipe and we all use it. .(for 1 pie) 3/4 C Sugar 4TB cornstarch 1 Pinch of salt 1C cold water 1 T Lemon juice to taste  10 drops of lemon essential oil  1/8 c butter Cook to pie shell first and let it cool in freezer or fridge. Stir together the sugar, cornstarch and salt. Add 1c water slowly while stirring.. and keep stirring. It will become really thick stir and cook for one minute. remove from the heat and add your lemon juice to taste and the butter.  Add the peaches to the sauce stir. carefully Add to prepare pie shells and enjoy it. Refrigerate for a couple of hours but if not, it’s OK. It taste good either way. I hope this works for you. We do love it with whipping cream by the way or ice cream.. … I told Lily that if the peaches ripen on any of the trees while we are gone, but you are welcome to take some peaches. Thank you for letting her do all this. She’s a great help.

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Peach Oatmeal

 Serves 6

• Oatmeal
• 3 cup (276 g) old-fashioned oats 
• 6 cup (1440 g) milk 
• 6 tablespoon (81 g) unsalted butter 
• 1/2-1 t salt
• 1/4-1/2c sugar

1. In a medium saucepan on the stove, bring milk or water to a boil over medium to lower heat. (If you heat it on high the milk burns, so gotta do slow and steady)
2. Once boiling, reduce the heat down to medium-low and add in the old-fashioned oats. Stirring occasionally, cook until the oats have soaked up most of the liquid, about 10-15 minutes.
3. While the oatmeal is cooking, slice the peach into very thin slices and set aside.

• Peach Sauce
• 2lbs frozen peaches
• 1/4 cup lemon juice
• 3/4-1 cup granulated sugar
• 2 tablespoon cornstarch
• 1/4 teaspoon vanilla extract and almond extract

Add lemon juice, sugar, cornstarch to pan. Stir/whisk and bring to boil.

Add frozen peaches after boiling and then add the extracts.

THE BEST WHIPPED CREAM FROSTING

 Two Sisters Crafting

• 1 t vanilla
• 3 cups (1 pint) Heavy Whipping Cream
•  1/2-1 cup of Powdered Sugar (can add more if you want sweeter)
• 1/8c water
• 1 t cornstarch and 1 t pectin (or gelatin)

1. Put glass bowl and metal mixer whisks in freezer for 20min-1hr.

2. Mix 1/8c of water, cornstarch and pectin, let sit in measuring cup.

3. Put vanilla, 3 c of whipping cream and powdered sugar in bowl. Mix till stiff peaks (3-5min)

4. Add the water, cornstarch, pectin mixture till incorporated (1min or less). That cornstarch mixture will help keep the structure and shape. Otherwise whipping cream gets liquidy quick.

PANDA EXPRESS ORANGE CHICKEN (COPYCAT)

Definitely a winner, loved it!!!

Dinner Then Dessert

FOR THE CHICKEN:

• 2 lb boneless skinless chicken thighs, cut into 1" pieces
• 1 egg
• 1 1/2 tsp salt
• 1 pinch black pepper
• 2 tbsp oil divided, plus more for frying
• 1/2 cup cornstarch
• 1/4 cup flour
• cook brown rice separately

US Customary - Metric

FOR THE SAUCE:

• 1 tablespoon corn starch
• 2 tablespoons rice vinegar
• 1/4 cup water
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 10 tablespoons sugar (I used honey)
• 10 tablespoons white vinegar (didn't use)
• zest of 1 orange
• 1 sliced onion

US Customary - Metric

TO FINISH: (I actually forgot to add this stuff and still tasted wonderful)

• 1 1/2 tablespoons ginger root minced
• 2 teaspoons garlic minced
• 1/2 tsp hot red chili pepper crushed

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.

1. To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
2. In a separate bowl, add 1/2 cup corn starch and flour and mix well.
3. In a large frying pan or a wok, heat oil in a wok 375 degrees.
4. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
5. Fry the chicken for 3 to 4 minutes or until golden and crisp.
6. Transfer to a cooling rack and repeat with remaining chicken.
7. When you are done with the chicken, saute the onions (tender crisp) in the oil
8. Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
9. Add the orange sauce and bring to boil.
10. Turn off the heat, and add cooked chicken and stir until well mixed.

Baked Sweet and Sour Chicken

The Recipe Critic

INGREDIENTS

• 3-4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil
• 1 cup granulated sugar
• 4 tablespoons ketchup
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic salt
• Can use any color of peppers

INSTRUCTIONS

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
5. I stirred the chicken every 15 minutes so that it coated them in the sauce

Simple Gluten-Free Apple Crisp

Cookie and Kate

Apple filling
2 ¼ pounds Granny Smith apples (about 5 large or 7 small), cored and sliced into ¼” thick wedges, skins on
⅓ cup honey or maple syrup
¼ cup water, or bourbon or brandy, or apple cider or apple juice (I like 2 tablespoons bourbon and 2 tablespoons water)
1 tablespoon lemon juice
2 teaspoons arrowroot starch or 1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground allspice or nutmeg


Oat, almond meal and pecan topping
1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal or almond flour
½ cup chopped pecans or walnuts (optional but recommended)
⅓ cup lightly packed coconut sugar or brown sugar
¼ teaspoon fine sea salt
4 tablespoons unsalted butter, melted
¼ cup plain yogurt (Greek or regular)

Don’t forget vanilla ice cream or whipped coconut milk, for serving!

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the sliced apples in a 9” square baking dish. In a liquid measuring cup, whisk together the honey and water until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.
3. Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
4. Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (see photos, no need to pack it down). Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
5. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.

Peach Sauce

Tablespoon

1

bag (10 oz)  frozen sliced organic peaches (or 10 fresh peaches)

2 T

lemon juice or water 

3  tablespoons sugar

2

tablespoons cornstarch

1/8

teaspoon freshly grated nutmeg

1/8

teaspoon cinnamon

1/8

teaspoon salt

1/8

teaspoon almond or vanilla extract

1. Add peaches, water, sugar, cornstarch, nutmeg, cinnamon, and salt to a saucepan.

2. Bring to a boil, and cook for one minute. Remove from heat, and add vanilla or almond extract.

Sticky Sesame Chicken

Crumb
Amys review- the sauce was really thicker than I liked and thats what she said on her webpage they like thick sauce. I was hoping for a lighter flavor in the sauce. Next time I'll try a sweet and sour sauce instead, but my family all liked it.

The Chicken

• 3-4 boneless skinless chicken breasts, chopped into 1.5 inch pieces
• 1 tablespoon oil
• 6 tablespoons flour
• 1 egg, lightly beaten
• 3 tablespoons corn starch
• 1T fish sauce
• sesame seeds
• 3-4 cups cooked white rice
• optional: fresh green onions, chopped

for the sauce

• 2/3 c honey
• 1/2c ketchup
• 1/4 c sugar
• 2 tablespoon brown sugar
• 4 tablespoons white vinegar
• 1/4 c(+1T) soy sauce
• 1 teaspoon salt
• 2 teaspoon garlic powder
• 2 tablespoon cold water + 4 tablespoons corn starch

1. Whisk all sauce ingredients together, set aside.
2. Place beaten egg, 3 tablespoons corn starch, and flour in three separate bowls. Dip chicken pieces in egg mixture, then flour (toss to coat), and lastly in corn starch (toss to coat). Heat oil over medium heat in a large pan or skillet. Add chicken and cook, stirring throughout to ensure even cooking, 5-10 minutes until cooked though.
3. Add sauce to your skillet and bring to a boil. Whisk cold water and 2 tablespoons corn starch together in a small bowl until corn starch is dissolved. Add corn starch mixture to skillet. Stir until sauce thickens. Serve over rice and top with sesame seeds and green onions. Enjoy!

Next time just bake all the dipped and coated chicken in the oven, I think it'd be alot faster and easier.