Betty Crocker's Southern Peach Skillet Pie

I enjoy making desserts on the weekends.  This is my opportunity to make something from scratch and to enjoy it by taking my time.  I bought some peaches from the grocery store today and wanted use them in whatever recipe I found in Betty Crocker's cookbook.  Here's a quote from the dessert section:

Consider Desserts

THE GRAND FINALE

WE LOOK FORWARD to dessert.  It is like the last act of a play . . . . the happy ending we've anticipated from the first.  This may be a gorgeous fanfare of  triumph, or a homey, heart-satisfying scene.  In the same way the dessert, in keeping with the meal preceding it, can be dramatic and spectacular, or a cozy old-time favorite beloved by generations.  -Betty Crocker

This recipe is in two parts.  First the pastry (shortcake) recipe, I used the "small" version.

Sifting all the dry ingredients

Cutting in the shortening

 Until the flour resembles small grains.  Add the milk, mix well 

Knead lightly.

This is where I stopped the shortcake recipe and started the Southern Peach Skillet Pie as follows:

 

I started to roll this dough out but it tore apart too easy so I just went ahead and patted in into the pan.  This was the only skillet I had close to 8", so there was no extra to hang over the edge much to my dismay.

The main cast of characters for this recipe, six peaches

Slice the peaches

In a large bowl add the peaches, sugar, salt and cinnamon.  Combine well

add peaches to the pastry bread in the pan

Dot with butter and fold over the edges.  I found out at this moment that I should have made the full shortcake recipe because my pastry didn't obviously fold over the edges of my skillet.  I also found out that six peaches were too many so I only added half the peaches and saved the other half for a 2nd pie.

Bake for 25 minutes in a 425F degree oven

I'm saving the second pie for company that we'll be having in a few days, I am freezing it though.

I just saw Pioneer Woman make a fruit pie or cobbler like this just yesterday on her TV show.  It looked so good I wanted to do the same.  I had no idea I would find another recipe asking to do the same. 

Something tells me to add some cream to this

and here's a tip from the BC cookbook.  I had no idea you could do that with potatoes, did you??

Spaghetti with Meatballs by Betty Crocker

I was in the mood to make some meatballs with spaghetti.  I looked through several cookbooks and then wondered how did Mrs. Cleaver, Beaver's mom, make spaghetti?  My mother-in-law now in her upper  80's was a wife, mom of two back in the late 40's-early 50's so she would definitely know.

I pulled out her old "Betty Crocker's (BC) Picture Cook Book" (published by McGraw-Hill Book Co., Inc. and General Mills Inc.) pictured above.   It's in fairly good condition even though the binding is held together with clear packaging tape.  Looking closer into this cookbook, I realized it also has a wealth of knowledge with tons of kitchen tips.  As I featured Mary Ellen's (from the Waltons) Cookbook about a year ago, I will every now and then feature some recipes from BC's cookbook, I will also include some of her nifty kitchen tips.

Here is the first recipe I will be featuring, "Spaghetti with Meat Balls", exactly what I was looking for.  I will do my very best to stay true to the recipes.  Click on the image for a closeup view of the recipe if you need to.

 In a medium bowl, combine well the meats, bread crumbs, Parmesan cheese, parsley, garlic, milk, eggs, salt and pepper.

Shape into 1 1/2" balls

In the hot fat - yes, she does ask for "fat" -  add the onions and then enough meatballs where not to crowd them in the pot.  Repeat the process until all the meatballs are cooked.

Remove all the meatballs from the pot and set aside.

On medium heat, add the flour to the oil in the pot and whisk, be careful not to burn it.

Add the tomatoes, parsley and green pepper (in this case I only had red and yellow peppers).  Stir well.

Add the sugar. . . . (Sugar??...really??? - well, ok), salt & pepper and bay leaves.  Combine well.

Return the meatballs to the pot, stir in gently being careful not to break apart the meatballs.

Simmer on low for 1hr. 20 min. stirring gently, occasionally.  Start on the spaghetti pasta  (according to package directions) about an hour into the simmering.

Serve over a hot bed of cooked spaghetti.

What a thrill that this recipe came out so amazing.  As simple as it is, nothing fancy, do you think the "fat" had anything to do with it's savory, grandma style , oh so awesome deliciousness?  I do admit that I was very apprehensive when I read that the recipe was asking for fat.  I did end up using it but figure that since it's the weekend, I will "splurge" in my fat intake and promise not to pick too many other recipes asking for fat in the near future.  Staying true to the original recipe will prove to be very interesting and hopefully not a gain in weight but appreciation to the way they cooked back in Donna Reed's days.

Ever get a recipe from your great Aunt Gertrude with strange measurements asking for a can size of No. 2 or No. 10???  What do those mean???  Well, now you know.  Thanks BC!!

Hope you're having a great weekend and remember to savor every moment :)