Author: Erickson's Heirlooms
Peach and Pecan Fruit Pizza
When I was first married, we spent many Sunday afternoons with my husband’s great-aunt Maude. She was a fabulous cook and I acquired many recipes from her. One of these recipes was a Pecan Cookie Pie Crust, usually made with a peach pie filling.
Aunt Maude’s Pecan Pie Crust
1/2 cup Crisco shortening
1/2 cup butter, room temperature
1 cup sugar
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup ground pecans
1. Preheat oven to 350 degrees F.
2. Cream together shortening, butter and sugar.
3. Sift together flour, baking soda and baking powder.
4. Combine creamed mixture with dry ingredients and ground pecans.
Dough will be crumbly.
5. Chill dough for 30 minutes.
5. Press dough into pie plate and bake at 350 degrees for 15 minutes.
6. Remove from oven and cool completely.
7. Fill with cream filling or prepared peach pie filling.
Tomorrow, September 21st, is National Pecan Cookie Day. So, to celebrate, I decided to adjust Aunt Maude’s recipe, just a bit, to make a fruit pizza. I made a half batch of the crust recipe and pressed the dough into a 10 inch circle prior to baking. After cooling, I spread the crust with 2 ounces of softened cream cheese. This was topped with sliced peaches. For a drizzle, I heated 2 Tbs peach jelly and mixed this with 2 Tbs Powdered Sugar.
Yum!
National Linguine Day
Fall in Minnesota is harvest time. With a day off from work, I needed to tend to my garden. My garden is not the typical garden, it is rather unique. When my boys were younger, I wanted to keep space in the backyard for them to run and play soccer, badminton, or other sports and yet still grow some produce. So, I created a garden in planters on my deck and in the retaining wall of my patio. This part of my garden is 1 foot wide and 40 feet long. Several trellises create a vertical garden with some of the plants growing 12 feet tall, reaching to my deck.
From my garden, I had a fresh cucumber salad for lunch. For dinner, I had lots of fresh veggies to use – peas, peppers, onion, tomatoes, zucchini and carrots, and some freshly picked apples. It seemed to me that roasted veggies would be a good idea.
Later, while running errands, I heard that today was National Linguine Day.
Great idea to add to my roasted veggies! When I returned home and looked in the cupboard – no linguine. Oh well, spaghetti noodles work just as well. So, dinner tonight was Spaghetti(Linguine) with Roasted Vegetables, Meatloaf and Sliced Zestar Apples.
Linguine with Roasted Vegetables Recipe
1 green pepper, coarsely chopped
Extra Virgin Olive Oil (EVOO)












