TIPS

 

here are some tips that i use

Georgia Peach Pie

  Georgia Peach Pie

       Ingredients
4 cup peaches
1 unbaked 9" pie shell and on top a lattice
3 egg yolks
3 tablespoon flour
1 cup sugar
1/2 cup melted butter

Pre-baked pie shell bottom. Place peaches in it after cooked. In a bowl, cream together egg yolks, flour, sugar and melted butter. Blend well. Pour mixture evenly over peaches. Cover with a lattice work pie crusts. Seal around the edges. Bake at 425 degrees for 15 min reduce heat to 350 degrees and bake for 20-30 more minutes or until golden brown on top.
 

Southern Peach Cobbler

 Southern Peach Cobbler

1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup melted butter
1 cup sugar
1/2 cup milk
1 egg beaten
2 cups sliced peaches

Sift flour, baking powder and salt into a mixing bowl. Add sugar, beaten egg and milk to dry  ingredients. Pour melted butter into a 9"x9" baking dish. Add drained peaches on top of batter. bake at 350 degrees for 10-20 minutes or until edges are brown.


Love, Mia

Vanilla Cupcakes

Vanilla cupcakes

Ingredients:

 1 and 2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup  granulated sugar

1/2 cup  unsalted butter, melted

2 large egg whites

1/4 cup  vanilla Greek yogurt (or plain; or regular yogurt; or even sour cream) 

3/4 cup milk

3 teaspoons vanilla extract

Directions:

1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined.
3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
4. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

Small Batch Chocolate Chip Cookies

Small Batch Chocolate Chip Cookies

                         Ingredients
3/4 cup  all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted (browned if desired)
5 tablespoons packed brown sugar
3 tablespoons granulated white sugar
1 egg yolk
1 1/2 teaspoon milk
1/2 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips (or mix-ins of your choice)

Directions

Preheat oven to 350 degrees F. Whisk together the flour, baking soda and salt; set aside. With an electric mixer, beat together melted butter and sugars on medium speed for about two minutes. On low speed, add the egg, milk and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in chocolate chips or mix-ins of your choice with a spatula or wooden spoon. Scoop 8-10 mounds of dough onto a parchment lined cookie sheet. If dough is too soft, cover and refrigerate for 30 minutes, or up to 48 hours.

Bake in preheated oven for 11-13 minutes or until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Let cookies cool for about 5 minutes on baking sheet.

Best Pie Crust Ever

Best Pie Crust Ever

      Ingredients
2 cups all purpose flour
1 teaspoon salt
2/3 cup butter
1/4 cup cold water

Mix together flour and salt, cut in butter until mixture is the size of peas.blend in water until flour is moistened and shaped into a ball. Divide dough in half and roll out one at a time. If dough is to sticky, keep flouring hands, board and rolling pin. We like to pre-bake our pie crust just a little before

Love, Mia

Mia's Lemon Pie

 Mia's Lemon Pie 400F
         Ingredients
One 9" unbaked pie shell
Two egg yolks, beaten
1 14"oz. can sweetened condensed milk
1/2 cup lemon juice

  
Preheat oven to 400 degrees. Prick pie shell and bake for 8 minutes. remove pie and cool. Blend egg yolks and milk stir in lemon juice. Heat in double boiler stirring constantly with a wooden spoon until mixture thickens. Pour into pie crust and set chill in refrigerator for 1 hour.   

Vanilla Buttercream

Vanilla Buttercream

1/2 cup butter

1/2 cup shortening

1 tablespoon vanilla ( add more to taste )

1/4 teaspoon salt

4 cups powder sugar ( add more if needed )

2-6 tablespoon cream or milk

(add coco powder for a chocolate buttercream ) 

 

Beat the butter and shortening  until nice and creamy. Add the vanilla and the salt to the mixture beat well. Slowly add the powder sugar to the mixture( if going to make the chocolate buttercream sift the powder sugar and coco powder together). Add the milk-cream to the mixture. It should be nice and creamy if not add more powder sugar it should be thick.


 Love, Mia
and remember you have the potential to make beautiful things.