Peach Oatmeal  Bars

Peach Filling:

6 peaches, peeled and diced

2 cups of diced peaches in syrup
1/2 tsp of freshly ground nutmeg
1/4 cup of superfine sugar
2 tbl. of cornstarch

Place all ingredients in a saucepan over low heat.  Simmer for fifteen minutes.  Allow to cool and refrigerate overnight.

Remove filling from refrigerator to allow to warm up.  Toss a little with a fork to blend everything in again.

 

Nilla Wafer Crust:

 

1 box of Nilla wafer cookies

1 cup of melted butter

1/4 cup of superfine sugar

 

In  a food processor, put all of the above ingredients.  Pulse for about 20 seconds or until the wafers are well blended.

 

Assembly:

 

Preheat oven to 350F

 

In a rectangular aluminum baking pan with an edge over 1 inch, put two thirds of the crust mixture.  Press down with fingertips, creating a bottom crust.   Use a soup ladle to spoon the filling over the crust, leaving enough room for a top crust.

In your food processor, add 1/2 cup of steel cut Irish Oatmeal; 1/4 tsp. of cinnamon and 1/4 tsp. of ginger.  Pulse until you have a crumbly topping. 

 

Add the crumbly topping to the cookie pan, covering the top of the peach filling. 

Bake for about 30 minutes until crust is golden brown.

Allow these bars to cool significantly, even overnight if possible.

Frosting:

1 package of cream cheese

1 generous teaspoon of vanilla
1/2 cup of butter (room temperature)
juice of a lemon
Confectioner's sugar

This is a real touchy feely recipe...start with the first three ingredients.  Slowly add sifted confectioner's sugar until you get the consistency you want.  Squeeze in a little bit of lemon.  If you don't have fresh lemon, please use really good lemon in a plastic container (Italy rules on this one).  You may or may not need to add more sugar and/or lemon until it tastes right.  Don't be shy on the vanilla...

 

 

 

STRAWBERRY RHUBARB PIE

 

 

 

 

Ingredients:

Preheat oven to 400F

 

Pie crusts (2)

 

3 stalks of rhubarb, cut into one inch pieces

2 tsps. of white vinegar

1 tsp. of lemon juice

3/4 cup of sugar

1/2 tsp. of freshly grated nutmeg

2 tbl. of cornstarch (sifted)

1 container of sweet strawberries in juice (from freezer section of market)

 

 

In a large glass or microwave safe bowl, put all of the ingredients (except for the pie shells).  Nuke for 13 minutes.  Allow the mixture to cool to room temperature before making the pie (if you add the hot liquid to the unbaked pastry, it might melt the pastry and create a mess). 

 

Roll out one piece of crust for the bottom of the pie plate.  Add the strawberry mixture (if you have leftover mixture, allow it to cool completely and freeze it for another pie).   Roughly mix the rhubarb filling to ensure the balance of flavors.   Dot the mixture with butter.  Add the top pie crust, turning the edges under to seal the mixture.  Crimp the crust either with a fork or your fingers.  Bake for 30 to 40 minutes until the pie is golden brown.

 

Note:  The cornstarch helps the mixture to gel while cooking.  You must sift it so that it distributes evenly when you mix the rhubarb filling.