Scalloped Potatoes

I know it is the hot dog days of summer here – but my mind is focused on the cooler fall weather with this great recipe on the must make list.

Where Flours Bloom

scalloped potatoes

Here’s a great scalloped potato recipe that’s so easy and absolutely delicious. These potatoes are oh so delicioso and cheesy! A great side dish!

Ingredients:

  • 4 cups thinly sliced potatoes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated cheese, to sprinkle on top
  • paprika

Directions:

  1. In a small sauce pan, melt butter and blend in flour.
  2. Let sit for a minute.
  3. Add all of cold milk, stirring with a whisk.
  4. Season with salt and cayenne.
  5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  6. Reduce heat and stir in cheese.
  7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
  8. Pour half of cheese sauce over potatoes.
  9. Repeat with second layer of potatoes and cheese sauce.
  10. Sprinkle the remaining cheese on top.
  11. Top…

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Homemade Peach Pie

Saving this one for next season, because my home grown peaches are all gone. I suppose I could buy peaches from the store… but it just isn’t the same.

Where Flours Bloom

peach pie

You’re going to love the smell of this fresh homemade peach pie baking in the oven. No can stuff here, just fresh all the way. I love the look of a lattice pie crust!

1 recipe double-pie crust dough

2 1/2 pounds ripe peaches (6-7 medium), peeled, pitted, and sliced 1/2 inch thick

1 cup, plus 1 TBSP sugar
1 TBSP cornstarch
1 TBSP juice from one lemon
pinch ground cinnamon
pinch ground nutmeg
pinch table salt
1 large egg white, lightly beaten
Roll one disk of dough into a 12-inch circle on a lightly floured work surface, then fit it into a 9-inch pie plate, letting the excess dough hang over the edge; cover with plastic wrap and refrigerate 30 minutes to an hour.
Roll the other disk of dough into a 13 1/2 by 10 1/2-inch rectangle, then transfer to a parchment-lined baking sheet. Trim the dough to…

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