Peach Cobbler

Arlene Dineen Parker

  • 1/2 C sugar
  • 1 tbsp cornstarch
  • 4 C sliced fresh peaches
  • 1 tsp lemon juice
  • 1 C flour
  • 1 tbsp sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp shortening
  • 1/2 C milk
  • 1/4 tsp cinnamon

Preheat oven to 400. Blend 1/2 cup sugar and cornstarch in saucepan. Stir in peaches, cinnamon, and lemon juice.

Stir constantly until mixture thickens and boils. Boil and stir one minute.

Pour into ungreased 2 quart casserole. Keep fruit hot in oven while mixing topping.
Measure flour, 1 tbsp sugar, baking powder, salt, and cinnamon. Add shortening and milk. Cut through shortening about six times and mix until dough ball forms.

Drop dough by spoonfuls onto hot fruit. Bake 30 minutes or until biscuit topping is golden brown.

(By the way, I live in an old ranch house surrounded by acres and acres of peaches. So, if any Dineens want peaches, come on up and pick ’til you drop. Sorry, no mail service available, Omaha. Here’s another reason to visit us California Dineens!)

by Tim Dineen

Easy Lite Cheesecake

Patty Dineen Reynolds

  • 1 package cinnamon crisp graham crackers
  • 1/2 stick margarine, melted
  • 1 package Dream Whip
  • 1-8 oz. package cream cheese
  • 1 C powdered sugar
  • 1 can cherry pie filling

Mix finely ground cracker crumbs and melted margarine. Line pie pan.

Prepare Dream Whip according to instructions on package. In a separate bowl, mix cream cheese and powdered sugar. Add Dream Whip. Pour mixture into prepared crust. Top with cherries. Refrigerate until serving.

by Tim Dineen

Malt Shoppe Pie

Kathleen Dineen Kelly and Kate Kelly Hodsdon

  • 1 chocolate flavored prepared crust
  • 1 pint vanilla ice cream, softened
  • 1 8oz cool whip
  • 8oz whoppers malted milk balls candy, crushed

Combine ice cream & whipped topping. Add one cup crushed candy and pour into pie shell. Top with remaining candy. Freeze.

by Tim Dineen

Apple Brunch Bake

Peg McCaslin Dineen

Topping:

  • 1 cup Oatmeal
  • ½ cup brown sugar
  • 4 tbsp. butter
  • 2 tbsp. flour

Filling:

  • 4 apples, sliced
  • ½ cup brown sugar
  • ½ cup frozen orange juice, thawed
  • ½ cup raisins (if desired)
  • Cinnamon, nutmeg as desired

Combine topping ingredients – set aside. Combine filling ingredients, stir, spoon into baking dish. Sprinkle on topping. Bake 30-35 minutes at 350. Add cool whip or ice cream.

by Tim Dineen

Cherry Cobbler

Claire Dineen Fitzsimmons via Betty Fitzsimmons Seymore

  • 2 cups canned red pitted cherries (drained, save juice)
  • 1 tsp. flour
  • ½ cup sugar
  • ½ tsp. salt
  • ½ cup cherry juice (from above)

Cobbler topping:

  • 1 cup flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ cup crisco
  • 1/3 cup milk
  • 1 tsp. sugar

Place cherries in greased 6″ x 10″ baking dish. Sprinkle the 1 tsp. flour over cherries. Combine ½ cup sugar, ½ tsp. salt, and ½ cup cherry juice. Pour over cherries. Meanwhile, make cobbler dough. Sift flour, baking powder, salt and sugar together. Cut in crisco. Add milk. Spoon dough onto cherries. (Don’t roll dough.)

Bake at 375 degrees for 25 minutes or until puffy and golden.

by Tim Dineen

The First Pumpkin Pie of the Season

10-8-pumpkin-pie-3

The standard by which all furure Pumpkin Pies will be judged!  Can we say fabulous, boys and girls?!?  Can we say the first pumpkin pie I have ever eaten warm that I truly loved and wanted to go back for more?!?  Oh.  Yum.

I had bought a couple of sugar pumpkins with the thought of making Pumpkin Soup and serving it in whole baked pumpkins.

Victor had other ideas.

I'm glad!

He used the store-bought crust, and while it tasted good, I'm pissed.  They made 'em smaller this year and they no longer fit a standard Pyrex pie plate.  Bummer.  It looks as if I won't be buying many of them - back to making my own.

But I digress...

10-8-pumpkin-pie-1

To make this with fresh pumpkin puree, start with a sugar or "pie" pumpkin.  Jack O'Lantern pumpkins are not grown for eating - they're grown for carving - and will not make a decent pie.

Heat oven to about 400°.  Slice pumpkin in half and remove seeds and strings.  Place in pan with a bit of water and bake until tender - about an hour.

Scoop out pumpkin and puree in a food processor until very smooth.

Perfect Pumpkin Pie

  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 2 large eggs
  • 2 cups fresh pumpkin puree (or 1 can pumpkin puree)
  • 1 can (12 fl. oz.) evaporated milk
  • 1/4 cup maple syrup
  • 1 unbaked 10" pie shell

Preheat oven to 425°. Beat eggs, sugar, maple syrup, and spices in large bowl. Add pumpkin and mix well. Gradually stir in evaporated milk.

Pour into pie shell. Bake at 425° F. for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

I topped it with some Double Devon Cream that was sitting in the 'fridge just waiting for a chance to shine!

I've made this same recipe with canned pumpkin for years - and this was the very best pie, yet!

I can't wait until tomorrow when it's cold!

by Tim Dineen