[BakerAunt]

Here is the link to the peach pie recipe that I used:

Brown Sugar Peach Crumble Pie

Another change I made was NOT to peel the peaches. The peach muffin recipe from King Arthur left the peaches unpeeled, and I did not notice the peel in the muffins. I wondered if I could also leave it on for pie, so I googled it and found that I could leave the peel:

https://www.muddysbakeshop.com/blogs/all/a-peeling-peach-pies

So, leaving the peel on tastes better, may be more nutritious, reduces food waste, and saves time in the kitchen.

Although the pie is supposed to set for three hours, we sliced it after two hours, and it was delicious warm! I've found my peach pie recipe.

[BakerAunt]

We will have more of the black-eyed peas, mixed brown and wild rice, and ham that I made yesterday. Dinner that needs just warming up let me have a lot of baking time today!

[BakerAunt]

I looked at our bread holder Wednesday morning and saw that there was a single thick slice, so I knew that I would need to bake bread. As the temperatures are rising again, a three-loaf recipe would let me freeze two to get us through the heat wave, so I defaulted to my Whole Wheat Oat Bran Bread. We both really like this bread.

In between the steps for the bread, I tried a new recipe, Brown Sugar Peach Crumble Pie," from the site, "Sally's Baking Addiction." I think someone at Nebraska Kitchen has baked from this site with positive results, and I liked how the recipe looked. I made a couple of changes, as I used my oil-buttermilk crust, which requires a blind bake. I used 1 Tbs. butter and 3 ½ Tbs. avocado oil in the crumb topping instead of all butter. I use a deep-dish Emile Henry ceramic pie plate, and I had eleven peaches, some small, so I increased the peaches from seven to eight. I used the tapioca option for thickening. I baked the pie at 375 F convection for 20 minutes, then put a shield over the crust and reduced the temperature to 350 F convection, after another 20 minutes, I covered the pie with foil to keep the crumbs from getting any browner, and let the pie bake for another 20 minutes. I then took off the pie shield, which prevents my seeing if the pie is bubbling around the edges and baked another 5 minutes. The streusel is a little too browned in spots. Next time, I will do my usual initial foil topping for the first 45 minutes.

[BakerAunt]

I like a peanut butter-banana, with drizzle of honey, on wholegrain bread sandwich. I developed a taste for it when I was a student at UCLA and if I were in a situation where I needed to grab lunch, the "Walter Wheatbunny," as it was called, always hit the spot.

[BakerAunt]

Sounds like a balanced dinner to me, Joan--fruit/vegetable and grains!

I made yogurt on Tuesday. For dinner, I made black-eyed peas with mixed brown and wild rice and ham. We are enjoying the cooler weather, but it is not predicted to last.

[BakerAunt]

Skeptic--I debated whether to take a walk or bake. Baking won. The tomatoes, to my surprise did not cause any moisture issues in the quiche. It is tasty, and I would certainly bake it again. I like the square shape, as it is easier to arrange the tomato slices on top.

[BakerAunt]

On Monday, I cut up, tossed with olive oil, and roasted some of the potatoes my husband harvested from our two plants. We had it with the leftover roasted chicken thighs and most of the rest of the green bean, tomato, and feta salad.

[BakerAunt]

We awoke to a cooler day on Monday. I took advantage of it by baking 35 mini-chocolate chip banana mini-muffins. I will freeze some of these, and we will have the rest at teatime.

I then baked a tomato quiche recipe that came last year in an email from Stonyfield Yogurt that I have wanted to try since last year. I used my oil-buttermilk partly wholegrain crust, rolled 1/8th-inch thick and fitted into a 12 x 12 inch La Forme quiche pan with removeable bottom. I'm not sure that I have ever used that pan before. I had to adapt the recipe a bit as I did not have Stonyfield full-fat Greek yogurt but Chobani non-fat Greek yogurt, which is what is sold in my area. I replaced the halved Roma tomatoes with thick slices of tomatoes from our garden. I used 3 tsp. dried basil, as I did not have ¼ cup fresh basil. (If I had planned in advance, I could have bought fresh basil at the market this past weekend. Sigh.) I also halved the salt from ½ tsp. to ¼ tsp., as the Parmesan and crust would have enough salt on their own. I par-baked the crust at 400 F for 10 minutes. The quiche itself baked for 23 minutes. I cut it into fourths and had a quarter for lunch. The rest if for lunches, or even breakfast, the rest of this week.

Once the quiche came out, I mixed up a batch of maple granola that bakes at a lower temperature for an hour before being stirred and baking for another hour. My husband tackled the pile of dishes. I think he was grateful for the mini-muffins and the maple granola.

[BakerAunt]

On Sunday morning, I baked Oatmeal Peach Muffins, a recipe that I adapted from the book, Muffin Magic. This time, I used all white whole wheat flour and added 1 Tbs. of flax meal to my adaptation. For spices I used 1 tsp. cinnamon, ½ tsp. ginger. I added 1/3 cup candied ginger, which I let pre-soak for 15 minutes with the oats and buttermilk. Next time, I might increase it to ½ cup.

I had planned to do more baking today, but it was warmer and more humid than expected, so I will wait until tomorrow.

[BakerAunt]

Our green bean plants have been producing again, while my husband was not looking, so some beans were fatter than optimal. However, I still used them to make our favorite Green Bean, Cherry Tomato, and Feta salad for dinner on Sunday. We had it with leftover roasted chicken thighs, and the last two ears of corn.

[BakerAunt]

Our Early Girls have been a disappointment. They start to go bad on the vine.

Better Boy is doing well.

Dester Indiana is doing well but we have learned needs more sun. We may put it in a pot on the side of the house next year. The Goliath bush is forming some nice large tomatoes.

The cherry tomatoes are abundant.

[BakerAunt]

Italian Cook: I think that the recipes with the stuffing on top of the pork are designed to keep the pork from drying out. The cream soup and milk are also probably there for preventing the pork from drying out. The old temperatures for when pork is done were actually too high, so drying out was a real possibility. I agree with you that this particular workaround is not the best solution.

As for your recipe. You could probably use prepared Pepperidge Farm stuffing mix as the bottom layer. It might need more liquid if it needs to bake longer than the usual baking time for a pan of stuffing. For reference, I bake my Pepperidge Farm stuffing at 350 F for about 20 minutes. Depending on the thickness of the pork, you might need to bake your stuffing and pork chops longer than that.

As long at the pork registers at a safe temperature, there should not be a problem with the stuffing. 145F is recommended.

https://www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures#:~:text=minute%20rest%20time.-,Cook%20pork%2C%20roasts%2C%20and%20chops%20to%20145%20%C2%BAF%20as%20measured,best%20quality%E2%80%94juicy%20and%20tender.

If you want to make your own stuffing, King Arthur has a recipe for a "stuffing" bread in which the spices are in the bread, then the bread is turned into stuffing.

Best wishes as you work to recreate a recipe that hits all the memory circuits. I've learned when doing so that it does not have to be the exact recipe, just one that tastes good, is healthy, and invokes the past.

[BakerAunt]

Saturday night's dinner was roasted chicken thighs, microwaved frozen green beans, and an ear of corn each.

[BakerAunt]

In May, my husband planted two organic potatoes that were sprouting. The potatoes came from Kroger. Today, he presented me with a big bowl of potatoes: the fruits of his labor. I took a picture and will see if I can figure out how to post it. I am thrilled with how great the potatoes turned out.

Our Fairy Tale pumpkin finally produced a female flower. My husband hand pollinated it. We now have the start of a small pumpkin!

The beans are starting to produce again! Hurrah!

There are now four Honey Nut squashes. That is a low number, but since we had thought there were only two, it is nice to have double!

The tomatoes are producing, but not at a fast rate. However, the cherry tomatoes are going strong. I should have enough soon to make the green bean salad again.

[BakerAunt]

We had another meal of leftovers on Friday: pork, the rest of the coleslaw, some more of the pasta salad, and an ear of corn each.

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