Peach Pie

 When peaches are in season, there is nothing better!  I got this recipe from Aunt Jan over 20 years ago. My most requested present.  I can get Austin to do anything for me if I promise him his own peach pie. 

Baked pie shell

Mash 2 peaches. 

Add 1 c. sugar

3 T. cornstarch

1/2 c. water. 

Cook 5 minutes until clear. Add 2 T butter and 1/2 t. almond extract.  Allow sauce to cool while you peel and slice 4 or more peaches into the baked pie shell. When your shell is full of peaces, pour sauce over top. Refrigerate for at least 2 hours. 

Suzanne's Broccoli Chicken Bowtie Pasta

1/4 c. extra virgin olive oil

2 cloves garlic, finely chopped

1/2 lb boneless, skinless chicken breasts, cut into 1/2 inch strips

1 1/2 c small broccoli flowerets

3/4 c oil-packed sun-dried tomatoes (thoroughly drained and thin sliced)

1 t. basil leaves

pinch of crushed red pepper flakes

salt and pepper 

1/4 c. white grape juice

3/4 c chicken broth

1 T. butter

1/2 lb bowtie pasta, cooked and drained

Grated parmesan cheese

In large skillet, heat oil over medium heat. Saute garlic 1 min until golden. Add chicken, saute till white and almost completely cooked. Add broccoli and saute until crisp tender then add tomatoes, basil, red pepper salt and pepper. Add juice, broth and butter. Cook 5 minutes stirring occasionally. Toss cooked pasta w chicken mixture and sprinkle with parmesan cheese.   Yummy...serves 4