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Anyone have a Cook's Country membership? Could you grab me a recipe? Peaches and Cream Pie
- Thread starter traca
- Start date
No need for Cooks Country when Google will do, here it is
http://www.framedcooks.com/2011/08/peaches-and-cream-pie.html
http://www.framedcooks.com/2011/08/peaches-and-cream-pie.html
Peaches and Cream Pie
Cook's Country host said this was one of the top 5 recipes they have. Hello, peach season!
Peaches and Cream Pie
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Ingredients
One 9 inch unbaked pie shell
2 pounds ripe peaches, peeled, halved and pitted
2 tablespoons plus ½ cup sugar
3 tablespoons flour
¼ teaspoon salt
1/3 cup heavy cream
2 large egg yolks
½ teaspoon vanilla extract
Instructions
Cover pie shell with plastic wrap and refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven racks to upper middle and lower middle positions and preheat to 375.
Line chilled pie shell with foil and top with pie weights.
Place peach halves cut side up on foil-lined baking sheet and sprinkle with 2 tablespoons sugar. Bake on the upper middle rack until softened and juice starts to release, about 30 minutes, flipping halfway through baking.
Now add pie crust to oven on the lower middle rack and bake for 15 minutes. Carefully remove foil and weights and bake crust and peaches for 5 minutes more. Remove and cool both crust and peaches for 15 minutes.
Reduce oven to 325. Cut peaches length-wise in quarters and arrange in a single layer over crust.
Combine remaining sugar, flour and salt in bowl. Whisk in cream, egg yolks and vanilla until smooth and pour the mixture over the peaches.
Bake until filling is light golden and set, about 45-55 minutes. Cool for three hours before serving.
Cook's Country host said this was one of the top 5 recipes they have. Hello, peach season!
Peaches and Cream Pie
Save
Ingredients
One 9 inch unbaked pie shell
2 pounds ripe peaches, peeled, halved and pitted
2 tablespoons plus ½ cup sugar
3 tablespoons flour
¼ teaspoon salt
1/3 cup heavy cream
2 large egg yolks
½ teaspoon vanilla extract
Instructions
Cover pie shell with plastic wrap and refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven racks to upper middle and lower middle positions and preheat to 375.
Line chilled pie shell with foil and top with pie weights.
Place peach halves cut side up on foil-lined baking sheet and sprinkle with 2 tablespoons sugar. Bake on the upper middle rack until softened and juice starts to release, about 30 minutes, flipping halfway through baking.
Now add pie crust to oven on the lower middle rack and bake for 15 minutes. Carefully remove foil and weights and bake crust and peaches for 5 minutes more. Remove and cool both crust and peaches for 15 minutes.
Reduce oven to 325. Cut peaches length-wise in quarters and arrange in a single layer over crust.
Combine remaining sugar, flour and salt in bowl. Whisk in cream, egg yolks and vanilla until smooth and pour the mixture over the peaches.
Bake until filling is light golden and set, about 45-55 minutes. Cool for three hours before serving.
You have no idea the trouble I've gone through...
... to get permission from CI , ATK
pretty much gave up. Now I have a virtual friend who is working at ATK and forwarded my request to someone. I am still waiting to hear from them
in the meantime, I am just publishing a link to their site, so that people can go and find the recipe there. What is sad is that once you subscribe to their site, your email will get pretty flooded with their constant offers and newsletters.
sometimes, you just cannot win.
I understand they work hard on optimizing their recipes, but it seems to me that if a blogger calls, leaves messages, write emails, posts on their Facebook page requesting permission to blog on a particular recipe, they could at least reply back, wouldn't you think so?
(sigh)
... to get permission from CI , ATK
pretty much gave up. Now I have a virtual friend who is working at ATK and forwarded my request to someone. I am still waiting to hear from them
in the meantime, I am just publishing a link to their site, so that people can go and find the recipe there. What is sad is that once you subscribe to their site, your email will get pretty flooded with their constant offers and newsletters.
sometimes, you just cannot win.
I understand they work hard on optimizing their recipes, but it seems to me that if a blogger calls, leaves messages, write emails, posts on their Facebook page requesting permission to blog on a particular recipe, they could at least reply back, wouldn't you think so?
(sigh)
I think they've let up on that a bit. They had such bad online comments after they went after a
blogger who did a riff on one of their potato salads. She clearly stating she had used their recipe as a starting point and she made several changes to it. They went after her, telling her to delete the post and she fought back. It got them a lot of attention, not in a good way and they backed off. I've seen so many recipes from their magazines on line now and they seem to ignore it.
I would think they would be happy with a thumbs up for one of their recipes and a link to their site. If my email is any indication, they're desperate for subscribers to their publications and web site. Just my opinion, lol.
blogger who did a riff on one of their potato salads. She clearly stating she had used their recipe as a starting point and she made several changes to it. They went after her, telling her to delete the post and she fought back. It got them a lot of attention, not in a good way and they backed off. I've seen so many recipes from their magazines on line now and they seem to ignore it.
I would think they would be happy with a thumbs up for one of their recipes and a link to their site. If my email is any indication, they're desperate for subscribers to their publications and web site. Just my opinion, lol.
Such silly behavior. They post their recipe for the entire world to see, then get upset when
someone does a riff on it. It is done all the time to go along with likes, dislike, allergies, etc. If they want their recipes to be held only by them, they are out of luck. Once they are posted on the Internet, magazines, books, they are fair game.
I used to make greeting cards using rubber art stamps, The folks who made the art stamps tried to tell us card artists, that we could not sell any cards made by their rubber stamps. The fight was on, and no one won.
someone does a riff on it. It is done all the time to go along with likes, dislike, allergies, etc. If they want their recipes to be held only by them, they are out of luck. Once they are posted on the Internet, magazines, books, they are fair game.
I used to make greeting cards using rubber art stamps, The folks who made the art stamps tried to tell us card artists, that we could not sell any cards made by their rubber stamps. The fight was on, and no one won.
It is pretty well defined that you cannot copyright a recipe. You CAN "copyright" a
"lead in" to a recipe as you might see in a cookbook, describing how the author arrived at this particular mixture of ingredients.
That said, it is always nice to attribute a recipe, if you know it. I do think blogging has brought this need to a new level because of the amount of attention a recipe might receive.
For example, Ree Drummond gets an absolutely astounding number of hits PER month.
"lead in" to a recipe as you might see in a cookbook, describing how the author arrived at this particular mixture of ingredients.
That said, it is always nice to attribute a recipe, if you know it. I do think blogging has brought this need to a new level because of the amount of attention a recipe might receive.
For example, Ree Drummond gets an absolutely astounding number of hits PER month.