If you love peanut butter...you might, maybe, sorta like this...

PEANUT BUTTER PIE

It's not a secret that I'm in love with peanut butter - seriously, dangerously, in love. Swooooooon.

The posts all over the FoodBlogLand in response to the death of a husband/father/friend and his wife's request for everyone to make a peanut butter pie and feed it to those we love, reminded me of a recipe I'd not made for a long while.

I can't imagine...and don't want to. I have no words - I don't know her, but my heart goes out to anyone dealing with this kind of loss. So in the kinship of bakers, bloggers, wives, and friends, here's my entry.

The photo is ancient - taken long ago for another forum. Doesn't matter - the pie is fab and those I love love it.

I do have a no sugar added version of this recipe HERE.

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Crust:

1 1/2 cup vanilla wafer cookie crumbs OR graham cracker crumbs
2 tablespoons peanut butter
2 tablespoons butter

Preheat oven to 350 degrees.
In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.

Filling:

One 8-ounce pkg. cream cheese
1 cup creamy peanut butter
3/4 cup powdered sugar
1 tablespoon vanilla extract

3 cups sweetened whipped cream (1 1/2 cups whipping cream, 2-3 T sugar)

Chopped peanuts or cookie crumbs

Stir together cream cheese, peanut butter, sugar, and vanilla until well mixed. Fold in thawed whipped topping or whipped cream. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top for garnish. Cover tightly and chill overnight.

Mostly I freeze this in individual portions...you know...for PORTION CONTROL!! This stuff is dangerous!

Speak French to me...

PLUM CLAFOUTIS

Silk pajamas, gauzy curtains, a sweet morning breeze through the window...a sleeping kitty, a captivating book, a cup of coffee laced with cream - and a gorgeous Clafouti studded with ruby jewels...sigh...

I'm not sure if it's supposed to be a dessert, but I like it for breakfast. With a little warm cream drizzled over - what a way to start the day!

I've taken out some of the heavy flour and added satiny sour cream for a lighter, softer, richer version. So, so fabulous!

Any fruit is welcome to star in this recipe. Berries, pears, nectraines - whatever your little heart desires.

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Vegetable cooking spray

2 eggs

1/3 cup + 2 tablespoons sugar, divided

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

3 tablespoons flour

1/8 teaspoon salt

2/3 cup sour cream

1/3 cup milk

3-6 plums - depending on the size

3 tablespoons butter, melted

Preheat oven to 350 degrees. Coat six 4-ounce ramekins, or a pie plate with cooking spray and set aside. (If using ramekins, place on a baking sheet.)

In a large bowl whisk the eggs with the 1/3 cup of sugar until combined. Whisk in the vanilla and almond extracts, flour, and salt until smooth. Whisk in sour cream and milk. Set aside to rest for at least 10 minutes.

Cut plums in half and remove pits. You may quarter or dice them or leave each half whole. Place enough in each ramekin to cover the bottom - or arrange in the pie plate. Divide the egg batter amongst the cups (or pour into the pie plate) and bake for 20-25 minutes (30-40 minutes for a pie plate) or until set. (They will be pale.) Remove from the oven and turn on the broiler.

Drizzle the melted butter over clafouti and sprinkle with the reserved 2 tablespoons of sugar. Return to the oven, under the broiler, for 1-2 minutes or until golden brown. Serve warm.

Lying in wait...

PERFECT PIE CRUST

So innocent looking...so safe and unassuming...

But beware! A perfect pastry crust does nothing but patiently waits - for the perfect filling, the careful handling, the beautiful adornments...waits - for the oven and the chance to become golden and puffy, presenting layers of air and a flaky texture that melts in the mouth.

It beckons - tempts and teases...glowing with sugar crystals and wafting it's scent through the kitchen, the house, the neighborhood, even.

One taste and you succumb, forever spoiled to any other. Nothing will be the same after that forkful. There will be no peace, no rest - you will always strive for perfection and be content only when you've lovingly and tenderly brought forth a pie that needs do nothing but simply...

...wait.

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I love doing this in the food processor as it takes, literally, seconds. But if you do it by hand, only mix til barely combined and never knead pie crust.

This recipe makes enough for two double-crust pies. I usually make a 1/4 of it into pie crust cookies - you know, the ones Gramma used to make. Strips of pastry crust sprinkled with cinnamon-sugar and baked until golden brown and flaky. Yes...those!

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4 cups flour

2 teaspoons salt

1 tablespoon sugar

1 3/4 cups shortening, in chunks

1/2 cup water

1 egg

1/2 tablespoon white vinegar

In food processor: Add flour, salt, and sugar; whirl for a couple seconds until combined. In a small bowl whisk together the water, egg, and vinegar.

Add shortening chunks to processor and pulse just until large crumbs form.

Add egg mixture all at once and pulse just until combined and it starts to form a ball. Remove from processor, form into a ball while working dough as little as possible. Dough may be somewhat sticky. Place on a piece of plastic wrap and wrap tightly. Chill for at least an hour. Roll or use as normal. 1/4 of ball will make one crust - bottom or top.

(This dough is very soft. Roll on a well-floured surface and dust with flour as needed while rolling.)

If baking by itself for a no-bake pie, prick the crust all over - even on the sides - with a fork. This will allow the steam to release instead of it puffing up. Bake in a 350 oven for about 15 minutes, or until the crimped edges are turning golden. Cool compeltely if using a cold filling.

If using in a pumpkin or fruit pie - bake according to the pie recipe.

By hand: Combine flour, salt, and sugar. Cut in shortening until large pieces form.

In a small bowl whisk water, egg, and vinegar. Drizzle over flour mixture and toss with a fork, just until combined. Be careful not to overwork. Follow remaining directions above.

Oh, those summer berries!

CHEESECAKE TARTS WITH BERRIES

I just love wonton wrappers! They are so handy - and these are baked ahead of time, sealed air-tight and good for as long as they need to be.

These little sweeties are perfect party food - can be made ahead and assembled as needed - and are best eaten with your fingers!

(This recipe, as no-sugar-added, is available in my other blog Eating Well...Living Thin. Enjoy!)

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Vegetable spray

12 wonton wrappers

One 8-ounce pkg reduced fat cream cheese

1/2 teaspoon vanilla

2 teaspoons lemon juice

1/2 cup sugar

2 cups frozen whipped topping, thawed

1 cup raspberries

1/2 cup blueberries

Preheat oven to 350 degrees. Spray a regular-sized muffin pan with vegetable spray. Place one wonton wrapper in each cup, pressing down gently. Lightly spray wrappers with vegetable spray. Bake for 8-9 minutes or until golden and crispy. Set aside to cool.

In a medium bowl beat together the cream cheese, vanilla, lemon juice, and sugar. Fold in whipped topping. Place 1 tablespoon of filling into each tart shell. Scatter berries on top of filling. Dust with powdered sugar, if desired. Makes 12 servings.