Peach Pie (in a pre-baked pie crust)

• 1 cup Water
• 1 cup Sugar
• 4 heaping Tbsp. Corn Starch
• Yellow Food Coloring
• ¼ cup fresh Lemon Juice
• Pinch of Salt
• ¼ cup Butter (1/2 stick)
• 6 Peaches, peeled and sliced
• Precooked 9 inch Pie Shell

Combine water, sugar, cornstarch, food coloring, lemon juice and salt in a medium saucepan.  Whisk until combined.  Stirring constantly, cook over medium heat until thick (and hard to stir.)  Remove from heat and add butter, stir until melted and combined.  Add peaches and gently fold to coat.  Pour into precooked pie shell.   Refrigerate for 4 hours to set.

Carrot Soup-Cynthia Parker

Ingredients:

2-4 T butter
8 medium carrots, chopped
8 stocks celeray, chopped
1 onion, chopped
2 cans chicken broth
3 c. water (to desired consistency)
4 cubes boullion

Saute in butter the carrots, celery, and onion. Add broth, boullion, and enough water to just cover. Simmer 20 minutes. Puree, and add salt and pepper to taste.
Top with parsley, chives, lemon rind, sour cream, dill, if desired

Butternut Squash and Apple Soup-Elisa

Butternut Squash and Apple soup-Barefoot Contessa

Ingredients:
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups chicken stock

Directions: Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Puree the soup coarsely in the bowl of a food processor fitted with a steel blade, or with an immersion blender.

Pour the soup back into the pot. Add the chicken stock and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

*You can top this with cashews, flaked coconut, a splash of cream, or sliced scallions.

Pumpkin Pie Squares

Crust:  Combine 1 pkg of yellow cake mix (reserve 1 cup for topping)
Add 1/2 c. melted butter or margarine
1 egg
Press into 9 x 13 pan (grease bottom of pan)

Filling:  3 c. pumpkin pie mix (large can, 29 oz)
2 eggs
2/3 c. milk
Combine until smooth and pour over crust.

Topping:  1 cup reserved cake mix
1/4 c. sugar
1 t. cinnamon.
Mix and sprinkle over filling

Bake 350 for 50-60 minutes.  Serves 12-16
Serve with cream