On Sunday, after a day of grocery shopping, dog training class and a little unpacking, I took had some quality cooking time.
On the Menu: Seven Layer Tostadas and Stone Fruit Hand Pies – both featuring items from the Farmer’s Market.
Seven Layer Tostadas (from Kalyn’s Kitchen)
1 can (16 oz.) refried pinto beans
1 1/2 cups guacamole
1 cup light sour cream
1/2 tsp. taco Seasoning
1 cup finely grated low-fat cheese
1 cup chopped tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced black olives
6-8 whole wheat flour tortillas, 6 or 8 inch inch size
olive oil for greasing baking sheet, about 1 tsp.
My dessert, which was peach cherry hand pies were not so picturesque, but they tasted soooo good! I wonder if it had anything to do with the fact that I made everything by hand and I mean BY HAND – no stand mixer, not even a handheld mixer. Just me and my whisk.
The peaches and cherries were fresh from the Farmer’s Market.
Peach Cherry Hand Pies (from Dash of East)
1/2 cup (1 stick) unsalted butter, softened
4 ounces full-fat cream cheese, softened
1/4 teaspoon salt
1 tablespoon confectioners’ sugar
1 1/2 cups all-purpose flour
1 cup peaches, peeled, pitted and cut into bite size chunks
1 cup plums, peeled, pitted and cut into bite size chunks (optional, otherwise use a total of 2 cups peaches)
1 cup cherries, pitted and cut in half
1/3 cup granulated sugar
Juice from 1 lemon
2 tablespoons cornstarch
1/4 teaspoon vanilla extract
1/2 teaspoon nutmeg
Confectioners’ sugar (optional)
To make the crust: With a stand mixer, combine the butter, cream cheese and salt in the bowl of the mixer fitted with the flat beater attachment. Blend for about a minute on medium-low speed. Then in portions, add the confectioners’ sugar and 1/2 cup flour. Blend on low speed until the flour is incorporated. Then add another 1/2 cup flour, blend till incorporated. And then add the remaining flour and blend till incorporated.
Remove the dough from the bowl and place on a lightly floured surface. Knead the dough 2-3 times and divide into 4 roughly equal pieces. Roll each piece into a ball and then flatten into a disk about 3/4″ thick. Wrap in plastic wrap and refrigerate for about 1 hour.
To make the filling: Combine the peaches, plums, cherries and sugar in a medium saucepan and bring to a boil. Then turn down heat and let simmer for about 3 minutes. As the filling heats, combine the lemon juice and cornstarch in a small mixing bowl. Then add the cornstarch mixture to the saucepan and stir into the fruit mixture. Let cook on medium heat for about 2 minutes. Then remove the saucepan from the heat. Add the vanilla and nutmeg to the fruit mixture and stir to combine. Set aside to cool.
Preheat the oven to 400˚F.
Remove the dough from the fridge and working with one piece at a time, roll into an approximate 8 inch circle on either a sheet of wax paper or use the plastic wrap that it was in the fridge in. Spoon about 1/4 of the fruit mixture onto half of the dough circle, leaving about 3/4 inch border along the edge. Fold the empty half of the dough over the filling and then pinch the edges together. I used a fork to make a simple border along the edge. Repeat to make a total of 4 half moon pies.
Place the pies on a parchment paper lined cookie sheet, brush the top of the pies with milk and then sprinkle with sugar. Then poke the surface of each pie with a fork or toothpick to make steam vents.
Place the pies in the center rack of the oven and bake for 10 minutes, then reduce the heat to 375˚F and bake for another 20 minutes. Then rotate the cookie sheet 180˚ so that the front is now facing the back of the oven and bake for 10 more minutes.
Remove the pies from the oven and let cool on a wire rack, sprinkle with confectioners’ sugar if you wish, serve warm and enjoy!