We added a pool fence to keep the boy out… Now he can run around the backyard without one of us chasing him constantly!

The garden is producing! This is our very first harvest of beans, but we’re wondering if anymore are coming. The bean plants don’t look so hot. But the tomatoes are taking off! I can hardly wait for them to ripen.

April’s Do. Good Stitches block. Lindsay chose the knee socks block but using colorful solids and prints. I can’t wait to see the quilt!

And this:

Became this:

March was my month to be the quilter for Do. Good Stitches, and I chose Ashley’s String block. Though, I also chose to lay them out in more of a herringbone pattern. I have the whole thing quilted now, but I am stuck on the binding. If anyone has suggestions, I’m open!

And stay tuned… I have a bit of my Mendocino Madness planned for Sew Mama Sew’s May 2012 Give Away Day!

Obviously she had some help with the recipe, but the idea was mostly her own. She dreams these things up and Daddy helps make it real. Quite a team those two. (I think they should have a cooking blog!)

I love the personal version, but then I just love crust… They are also very tidy where traditional pies are really not. Perfect for a summer camp lunch box.

Crust

2/3 C. Shortening
2 C. All Purpose Flour
1/4 tsp Salt
4-6 Tbsp Cold Water

Mix flour and salt in a medium sized bowl, cut in the shortening to the flour mix until evenly distributed.  Add water 1 tablespoon at a time until the dough just comes together.  Cover and refrigerate the dough.

Filling

2 C. Fresh Texas Peaches peeled and 1/2 inch diced
2 C. Frozen mixed berries (Strawberry, Blueberry, Blackberry)
3 Tbsp Flour
3 Tbsp Sugar
2 Tbsp Dry Tapioca

Mix all the ingredients above in a bowl, allow the filling to come to room temperature.

For personal pies divide the dough into 9-10 balls and roll each ball out into a 6″ circle. Place each circle in the cup of a muffin tin,  Fill with 3-4 tablespoons of filling, fold and pinch the dough edges above the filling creating little bundles.

Bake in a 350 degree oven for 20-25 minutes.

For family size pie divide the dough in half, rolling out 1 to line a 9 inch pie pan, spoon the filling into the pan, and roll out and cover with the remaining pie dough.

Bake in a 350 degree oven for 30-35 minutes.

I don’t know anyone else who makes these. It could very well be something my grandmother and I invented together. I have the recipe in this old cookbook from the church. It’s nestled in there with my grandmother’s famous (delicious) microwave pralines, and a cookie recipe I invented. And as odd as it may seem, that cookbook has provided hours (ok, probably minutes) of entertainment in the form of reading all the weird recipes. My favorite to freak people out with? Velveeta Cheese Fudge! (No, I’ve not ever tried it – that’s gross!)

Without further ado:

Georgette’s Peanut Butter Balls

1.5 C graham cracker crumbs
1 can of coconut
2 sticks melted butter (this was margarine, but in the interest of leaving out trans fats…)
1 C chopped nuts (any kind)
1 tsp vanilla
1 box sifted powdered sugar (I never sift it… totally not a problem)
1 C crunchy peanut butter

(these are optional and for “glazing” the pb balls)
.5 cake paraffin (you can leave this out – I can never find it, and it’s just for shine)
1 (16oz) pkg chocolate chips or almond bark morsels

Mix graham cracker crumbs, coconut, butter, nuts , vanilla, powdered sugar and peanut butter. Roll into balls. Chill. Melt chocolate or almond bark and cake paraffin in separate pans. Add 2 tbsp of the paraffin to the chocolate/almond bark. Dip balls in mixture and put on waxed paper or foil that has been lightly greased. Chill until chocolate is firm.

What are you waiting for? Get cooking!