Peach Parfait Pie

 

This recipe is from the kitchen of: Wilma.  That would be my Grandmother.  But I didn't find this recipe in one of her boxes, I found it in one of my Grandma's recipe boxes.  Oh, the stories that have been told about these two.  Late in their lives, when they were both widow's and I was a high schooler, my Grandmother moved to town.  My Uncle and Dad had lived in our small town for years, and so it only made sense that one day she would move closer to a large part of her family.  My two Grandma's became dear friends and to this day I believe they helped one another live long in to their 90's. Between the two of them, nobody went hungry - nobody.  Churches, clubs (like Bridge, Literary, Bridge - I know it's here twice - there was that much bridge happening), family dinners, other families dinners - you get the point.

I don't remember this Parfait Pie, so I suppose it was saved for small groups and would have been under appreciated by her grandchildren.  Speaking of under appreciation, as I was making this, I realized how little I understand and appreciate how flavors and textures can come together and make something taste just right.  Lemon jello, mixed with peach juice and ice cream tastes wonderful. I used canned peaches but I would love to make this with fresh peaches.

Peach Parfait Pie (Recipe from the kitchen of: Wilma)

3 1/2 C. sliced peaches sweetened or 1 29 oz. can peach slices.  1 - 3 oz. package lemon flavored gelatin. If using fresh peaches, let stand about 15 min after mixing with sugar.  Drain peaches (fresh or canned) reserving syrup.  1 pt. vanilla ice cream. 1 baked 9 in pastry. 1/2 C. whipping cream.

Add water to syrup tomato 1 1/4 cups - heat to boiling.  Add gelatin, stir till gelatin is dissolved. Add ice cream by spoonful to hot liquid. Stir till melted.  Chill till mixture mounds lightly when dropped from spoon.  Fold in peaches.  Turn peach filling into cooled pastry shell.  Chill till firm. Whip Cream.  Top pie with whip cream.

Pineapple Parfait Pie

1 - 8 1/2 oz can crushed pineapple.  1 - 3 oz. pkg lemon flavored gelatin.  1 pt. vanilla ice cream. 1 baked 8 inch pastry shell cooled.  Whipped cream. Follow directions above - Add water etc - 

I don't have any Bubba quotes on this one, but if actions speak louder than words, and I personally believe they do, the consumption of this was a positive sign.  He has long been a lover of custard pie, so to him, this was close.  I didn't have the heart to tell him this parfait pie was a long long way from being a custard.

Spinach Balls

 

These wonderful little gems came from my Aunt's recipe box.  I don't know exactly why, but they really remind me of her.  I think I have said before, she was so down to earth, artistic and classy.  Like so many women of her generation, I think she worked most of her life at a school, not too far from home in Kansas.  But, when she  entertained, it was always done with a lot of thought, planning, preparation and taste. This aunt was my dad's sister.  She was the oldest of 3 children.  I have many memories of time with her and my Uncle Chet.  All good!  On a side note, I can hear her voice today, say to my Grandmother - "now Mother".  It's just those words, with her gentle tone, that make me miss her.

OK, let's get back to these spinach balls!  Personally, I think they are fantastic.  They are definitely in my "make again" category.  The next Christmas, New Year's, or party that is all about an appetizer - I am making these!.  They can be prepared ahead and frozen - LOVE that!!  And with 15 minutes of warm up these delights are ready to be munched on.  

I think it's possible that these might be too sophisticated and/or classy for Bubba.  He loved the flavor, but for some reason he got hung up on the green color. No matter how many times I told him they were spinach, he went on and on like "yea, but they are green, and somebody might not like green!"  It's safe to say - Bubba  's not built like Popeye!   After the 4th or 5th "bite" (Oh yea, one spinach ball = 1 bite, one of the many reasons I call him Bubba) he did say he thought this would be good at a party - but maybe not one with a lot of other Bubba's.  Oh well - he's too old to try and turn him in to a sophisticate.

Bottom Line - Make these!  I think you will like them - and they are easy!

PS:  I grabbed a bag of these and took them to a friends house for an appetizer before dinner.  They disappeared with some "yums" and "I want to make these" and maybe even spoiled some appetites.  Jill H. - here's the recipe.

Cinnamon Tea Ring

I found this recipe, on a jigsaw puzzle of a cut out.  You'll see what I mean when you look at the picture.  It's yellowed and torn and I have no idea about the date of this "publication".  I do see a name on the recipe at the very top, that I think was from someone from our small town, and I am pretty sure my Grandma was her 1st grade teacher. 

I have no idea if she ever made any of these recipes, let alone the Cinnamon Tea Ring.  I chose to make this one out of all the recipes in the cut out because the dough looked simple. I love cinnamon rolls and I love yeast bread/dough.  There's just not much to day about this recipe, except it is easy.  Like any good roll recipe,  you have to patient with multiple rises, but it was worth it.  Bubba got home from his last baseball road trip just in time to snarf these down.  I call it "snarf" because one minute most of the ring was there and the next it was nothing more than a wedge.

Cinnamon Tea Ring

Two-thirds cup milk, scalded

1/4 cup butter or shortening

1/4 cup sugar

1 package yeast

1 egg

2 1/2 - 3 cups flour

2 tablespoons soft butter

1/2 cup brown sugar

Cinnamon

Add butter and sugar to scalded milk; cool to lukewarm. Sprinkle yeast over milk; stir to dissolve. Add egg and half of flour; beat till smooth. Add enough remaining flour, a little at a time to make dough easy to handle; kneed until smooth.  Place in greased bowl; cover and let rise till double in size.  Punch down and roll out to a 15x10-inch rectangle, spread with butter, brown sugar and cinnamon.  Roll up, beginning at wide side, seam side down.  Shape into a ring on baking sheet. Cut slits two-thirds of the way through ring, at 1-inch intervals; turn each slice on its side.  Cover and let rise until double in bulk.  Bake in 350 degree F. oven 25-30 minutes. Frost, while warm, with a mixture of confectioner's sugar, milk and almond extract.