Saturday, August 20, 2016

Inspired Peach Custard Tart and Travelling

The other week my sweet sister-in-law made us a yummy peach pie.
It had a shortbread crust and was still warm when she brought it.
We could hardly wait for dinner over the next few days as we looked forward 
to this delicious dessert!
Thanks so much Marilyn - what a treat.
You inspired me ....

Peaches are so in season right now and I purchased a little basket
of those rosy cheeked Red Haven wonders at the market.
When there were only a few peaches left and needed to be used up I hunted down a recipe
for a shortbread crusted peach pie and found this wonderful

To keep the rosy tone on the peaches, I scalded them with boiling water
for a few minutes.
Is this how you peel your peaches?

Love the colour of these beauties

I think I'll be making this recipe again and again - it was delicious!

We enjoyed it with some dear friends, Dianne and John
while chatting about their adventures and world travels.
Dianne writes a fabulous blog called
(click on the above link to view her blog)

They explore the world, house sitting and pet sitting in the most amazing places!
What a great way to travel and make new friends ...
They have inspired us to consider more travelling as well.

Till next time - enjoying this hot, hot summer we are having and thankful for a nice green lawn again after some much needed rains.

Be inspired ...........

Wednesday, August 3, 2016

Noa's Smash Cake

It made quite a mess in the kitchen but it was so much fun
creating a "smash cake" for Noa's party.

I used the Vanilla Sponge Cake recipe from this link:

We wanted a smallish cake to "smash" so I cut two smaller circles from the baked layer cakes.

The remaining cake was cut into chunks, frozen,   and will be perfect for my next Trifle!

Okay, now came the icing - oh my.
Here is where my inexperience comes in ......

I totally had the kitchen upside down as I mixed not one but two batches of
butter cream icing - colouring the icing in three stages
to create an ombre look to the cake.

Do you make a mess when mixing up icing or cake for that matter?

This picture does not do justice to the mess!

It wasn't perfect but I hope Noa likes it.

We'll find out tomorrow at her beach party.

Well, tomorrow happened and we had a lovely party.
Our darling Noa had quite an exciting day and the birthday cake was far too sweet for her taste.
Much credit to her mommy who has kept sugar out of her diet.
It was so funny to see the look on her face and the shutter and cough after a wee taste.
She is sweet enough without all that sugar - that's for sure.

"No cake or baby were harmed in this experiment"

Sometimes we can hardly believe the love that we feel for this little person!!

A gal and her best friend ... on her first birthday.

Till next time ......... welcoming August 2016 - how the time is flying by!!!!

Wednesday, July 27, 2016

Raspberry Custard Pie

There has been a bit of chatter lately on our family Reunion
Facebook page, about raspberry pie!

Raspberries are in full season over here and thanks to my cousin Ruthann I just got so hungry for this pie. She also reminded us of the raspberry crumb pie mom used to make.
That will have to be my next one ...

My mother made the best pies in her "old" granite pie plates
and this one is from her:

I am fortunate to have inherited a few of mom's pie plates!

Years ago I began collecting family recipes for a cookbook
that still needs to be finished - I'll get it done one of these years hopefully.

This pie recipe was submitted for the cookbook by my nephew Nick.
I think my dear mom's cooking is what her grandchildren remember the most.
It was always delicious and made with lots and lots of heaping love.

Grandma’s Raspberry Custard Pie

2 Eggs
Pinch of Salt
2 Tbsp. heaping brown sugar
1 Tbsp. heaping Flour
2 Cups whole milk
Beat eggs, add salt, sugar and flour
Put fruit in pie shell, pour custard mixture over top.
This is my personal favourite of Grandma’s pies.  I got this recipe from Aunt Evelyn one summer after finding a bumper crop of raspberries in the old barn yard at our place in Kenilworth.  One bite and I thought I was back at Grandma’s house for one of her famous Sunday dinners!
Nick A.

It turned out not too bad.
Although when I opened the oven door - the smoke alarm went off.
I think it ran over a wee bit due to not really knowing what temperature to bake it at, instructions that were sometimes missing from mom's recipes.
I baked it at 475F for 5 minutes and then at 425F for another 30 minutes.

BTW when she said "heaping" she meant heaping!

I love raspberries and especially when they are served in a pie!

Meanwhile today, my little love came for a quick visit.
We had such fun, making homemade noodles and then eating them.

There was even some time to play outside for a spell. A nice way to try to stay cool on this hot summer day.

I am still learning how to make pasta and was trying to figure out how I could hang it up to dry when it occurred to me that the divider rack from our old freezer would do the trick!
So glad I didn't throw it out ...

Till next time ..... stay safe this holiday weekend and stay cool.