WOW! I did not know there was a National Day set aside just for Peach Pie. Celebrating that one for sure!

Ever since I learned how to make a decent pie crust I have really fallen in love with pie baking! Peach pie is one of my favorites.

A few years ago I toured one of my friends’s peach orchards. She is a 4th generation peach farmer in California.
We picked peaches off the tree and that night I made a pie. It was HEAVENLY to say the least. I didn’t add ice cream or shipped topping. Just mouthful of tree sweetened peaches baked between a flaky crust.

Oh My..There is ALWAYS time for Pie!

Being able to pick fruit that has been allowed to ripen on the tree is so much better than buying it green and having it ripen on the counter in your kitchen. The sugar content is a whole new ball game when you buy fruit directly from a farmer or at a farmer’s market.

When you are making pies or jam, don’t worry it there are a few blemishes. My daughter-in-law and I just bought a box of peaches that were considered 2nds but was exactly what we needed for making jam and cost half of full price. Now I wish we had picked up two boxes so we could have made a few pies!

This is what my great grandfather used to say about homemade pies.

There are only two kinds of pie I like. Warm or cold. :~D

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Quick Tip:At first I was a bit nervous about making the lattice crust but then I read that making the lattice crust helped the moisture from the fruit evaporate and helped the crust to not get soggy.

Photo and recipe courtesy of All Recipes .com 

The post That’s Just PEACHY! Alert- National Peach Pie Day is August 24 but this recipe can be made at anytime! appeared first on Urban Retro Recipes.

]]> https://urbanretrorecipes.com/thats-just-peachy-alert-national-peach-pie-day-august-24-recipe-can-made-anytime/feed/ 0 https://urbanretrorecipes.com/raising-bar-chocolate-chip-cookies/ https://urbanretrorecipes.com/raising-bar-chocolate-chip-cookies/#respond Tue, 01 Aug 2017 15:54:05 +0000 http://urbanretrorecipes.com/?p=1535 Why didn’t I start making these earlier? Say goodbye to your cookies sheets! I have a reputation with our kids’ friends. They know that at anytime, if they stop in, there will always be cookies in my cookie jar. In fact, sometimes I get special requests for baked goodies from the friends my kids eat […]

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Why didn’t I start making these earlier? Say goodbye to your cookies sheets!

I have a reputation with our kids’ friends. They know that at anytime, if they stop in, there will always be cookies in my cookie jar.

In fact, sometimes I get special requests for baked goodies from the friends my kids eat lunch with.

They know that whatever is packed for lunch or snack break, it will be worth trading for.

Come to think of it, my cookies are pretty much the Gold Standard around the cafeteria :~D

Years after my older son graduated when he sees his friends they will tell him to say “Hi” to me, and let him know how much they miss my cookies!

Baking cookies is a bit of a commitment. Of course it probably didn’t help that I usually made three to four batches at once. What didn’t fit in the cookie jar I put into zip lock bags and saved in the freezer.

Every 12 minutes the timer went off. Cookies were put onto a cooling rack and more scooped onto the hot pans, ready to be popped back in the oven. Another 12 minutes.

I think it is time to stream line my baking operation. These bars look amazing and I LOVE the fact that they have the salted top. Plus, the triangles look so cute that I think the kids , and their friends, won’t mind the difference!

I know being able to bake all these at once, I won’t mind not standing in the kitchen for an hour..or two!

So apron up! There are cookies to bake and lunches to pack.

This is what Kelly of Just a Taste has to say about this cookie recipe.

These tasty triangles are an updated take on my go-to recipe for Secret Ingredient Chocolate Chip Cookies. The chocolate chip cookie bars also contain the secret ingredient, plus a touch more flour for a slightly sturdier cake-line consistency. So if you’re going for the ooey-gooey end result, all you have to do is underbake these bad boys and you’ll be golden.

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Quick Tip: I love to mix my chips! Try half white chocolate chip and half semi-sweet, or add in butterscotch chips. What the heck..go for a triple combo!

Photo and Recipe courtesy of Kelly at Just a Taste. 

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]]> https://urbanretrorecipes.com/raising-bar-chocolate-chip-cookies/feed/ 0 https://urbanretrorecipes.com/blue-ribbon-dessert-berry-delicious/ https://urbanretrorecipes.com/blue-ribbon-dessert-berry-delicious/#respond Thu, 29 Jun 2017 23:47:44 +0000 http://urbanretrorecipes.com/?p=1258 Pie for a crowd? No problem with this “Best of Show” recipe! It is always a tough thing when you are bringing a pie to a family function or big potluck. You know that there are only 8-10 pieces in a dish..depending on how small you cut the pieces. But Pie for a whole crowd? […]

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Pie for a crowd? No problem with this “Best of Show” recipe!

It is always a tough thing when you are bringing a pie to a family function or big potluck. You know that there are only 8-10 pieces in a dish..depending on how small you cut the pieces.

But Pie for a whole crowd? Now that is what I am talking about! I love the fresh taste of strawberries and how they add just as much color as they do flavor to any meal, so being able to make one dessert to feed several people is a real bonus recipe for me.

My grandpa used to say that he only liked two kinds of Pie, Warm and Cold! I think he would totally have loved this one and so will your family and friends.

This is what Milisa of Miss In The Kitchen says about her recipe.

This recipe is super simple and I love the filling.  It’s so much better than the gloopy glaze that you can buy in the little containers.  Made easily in a sheet pan, it is easy to make ahead and take to a cookout!

It is light and fresh and just plain delicious.  I just know you are going to love it!

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Quick Tip: If it is not strawberry season, go ahead and swap out strawberries for other fruit that is in season such as peaches or blueberries.

Recipe and photo courtesy of Milisa and Miss In tHe Kitchen

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