Brown Sugar Peach Cinnamon Pie

Ingredients:
· 1 package refrigerated pie crusts (2 in package)
· 8 fresh, firm ripe peaches
· ½ cup firmly packed brown sugar
· 1/3 cup white sugar
· 1 teaspoon ground cinnamon
· 1/8 teaspoon salt
· ¼ cup flour
· 2 tablespoons butter, cut into pieces
· 1 large egg, beaten
· 2 tablespoons sugar

Directions:
1. Preheat oven to 425 degrees.
2. Unroll 1 pie crust and place in the bottom of a 9-inch pie plate. Press dough into plate.
3. Peel peaches and cut into ½-inch thick slices, cut slices in half. Stir together brown sugar, white sugar, cinnamon, salt and flour. Add peaches, stirring to coat. Immediately spoon peach mixture into pie crust and dot with 1 ½ tablespoons butter.
4. Place remaining pie crust over filling, pressing edges of crusts together to seal. Crimp edges of pie crusts.
5. Brush top of pie with beaten egg and sprinkle with 1 ½ tablespoons sugar. Cut 4 -5 slits in top of pie for steam to escape.
6. Freeze pie for 15 minutes. Meanwhile, heat a jelly roll pan for 10 minutes. Place pie on pan.
7. Bake on lower rack of oven for 15 minutes. Reduce oven temperature to 375 degrees; bake for 40 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake 25 more minutes or until juices are thick and bubbly.
8. Transfer to wire rack and cool 2 hours before serving.

Blackberry Peach Cobbler Bars

Ingredients:
1 cup butter, softened
1 cup firmly packed light brown sugar
1 ½ cups white sugar, divided
4 large eggs
1 tablespoon vanilla
1 teaspoon baking powder
¾ teaspoon salt
3 ¼ cups all-purpose flour, divided
4 cups fresh blackberries
4 cups peeled and sliced fresh, ripe peaches
1 cup chopped toasted pecans

Directions:
1. Preheat oven to 350 degrees. Beat together butter and brown sugar; add 1 cup white sugar and mix at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
2. In a separate bowl, stir together baking powder, salt, 3 cups flour; gradually add to butter mixture, beating just until blended. Spread ¾ of batter in a greased and floured 9x13-inch pan. Sprinkle with blackberries.
3. Stir together remaining ½ cup white sugar and ¼ cup flour in a medium bowl. Add peaches, stirring to coat. Spoon mixture over blackberries.
4. Stir pecans into remaining batter and spoon over peach mixture.
5. Bake for 1 hour or until golden and bubbly. Cool completely on a wire rack for about 1 hour. Cut into bars.

Thrill of the Grill

Check out the latest Cooking with Crevolyn article in the Gainesville Times here... Thrill of the Grill!

Grilled Chicken, Peach, and Avocado Salad

Ingredients for Chicken:
2 tablespoons plain Greek yogurt
2 tablespoons olive oil
Juice of 1/2 lemon
4 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
1-1/2 pounds boneless, skinless chicken thighs

Ingredients for Salad:
2 heads romaine lettuce, washed and torn
2 peaches, pit removed, peeled and sliced
2 cucumbers, thinly sliced
1 ripe avocado, cut into small cubes
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved

Ingredients for Salad dressing:
1/2 cup plain Greek yogurt
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon granulated sugar
1 garlic clove, finely chopped

Directions:
Mix the marinade ingredients together and add the chicken, turning to coat it on both sides. Marinate for 20 minutes.
Heat a cast-iron or regular non-stick skillet on high, and add 1 teaspoon of olive oil. Place marinated chicken in the skillet. Cook, turning once, about 10 minutes total. Remove from heat.
Arrange lettuce in a large serving bowl, and top with the peaches, cucumbers, avocados, red onion and cherry tomatoes.
Whisk together the dressing ingredients in a small bowl. To serve, slice the chicken against the grain and place on top of the salad. Toss with the dressing and season with salt and pepper as needed.

Georgia Peach Cobbler Bread

Ingredients for Bread:
· 1/3 cup butter, softened
· 1 cup sugar
· 2 eggs
· 1/3 cup vegetable oil
· 1 teaspoon vanilla extract
· 1/8 teaspoon almond extract
· 2 cups peeled, sliced peaches
· 1 2/3 cups all-purpose flour
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1/4 teaspoon baking powder
· 3/4 cup chopped pecans, split
· ¼ cup brown sugar

Directions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
3. Beat in oil and extracts. Stir in peaches.
4. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in 1/2 cup pecans.
5. Pour into a greased 9 x 5 x 3 inch loaf pan. Combine ¼ cup pecans and brown sugar for topping; sprinkle over batter.
6. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.
7. Cool or 10 minutes before removing from pan to a wire rack.