August 24th is National Peach Pie Day #NationalPeachPieDay and August 24th is also National Waffle Day #NationalWaffleDay. If your making dinner this evening why not have #breakfast for dinner and have Waffles and your favorite Topping. I like Syrup on my Waffles. What about you?
Then for dessert I can make David and his dad a Peach Pie and the can celebrate #NationalPeachPieDay. Do you like Peach Pie because neither Charlie or I do. We don’t even like Peaches but I do like Peach Jelly. How about you. Do you like Peaches?
If your #Homeschooling your students you can always have them do a Cooking Class and they can make Waffles or a Peach Pie. How about going on a Field Trip to a produce store for Peaches and out to breakfast for Waffles? I wouldn’t mind taking Charlie to I Hop for breakfast for a mother/ son date. Would you want to come with us?
Belgian Waffle recipe
Ingredients (Makes 8 waffles)
- 2¼ cups all-purpose flour
- 1 tbsp baking powder
- 3 tbsp sugar
- ½ tsp salt
- 1 tsp cinnamon
- 2 large eggs (separated)
- ½ cup vegetable oil
- 2 cups milk
- 1 tsp vanilla extract
👩🍳 Instructions
- Preheat your waffle iron and spray with nonstick cooking spray.
- In a large bowl, whisk together flour, baking powder, sugar, salt, and cinnamon.
- In a medium bowl, beat egg whites until stiff peaks form. Set aside.
- In another bowl, mix egg yolks, oil, milk, and vanilla.
- Add the yolk mixture to the dry ingredients and mix well.
- Gently fold in the egg whites to keep the batter airy.
- Pour batter onto the hot waffle iron and cook according to your waffle maker’s instructions.
- Serve hot with butter, syrup, powdered sugar, or your favorite toppings.
Peach Pie Recipe
Ingredients
- 5 cups fresh peaches, peeled and sliced
- 1 cup white sugar
- ½ cup all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp lemon juice
- 2 tbsp butter
- 1 egg (for brushing crust)
- Double-crust pie pastry (store-bought or homemade)
Instructions
- Preheat oven to 450°F (230°C).
- Prepare crust: Line a 9-inch pie plate with one crust. Brush lightly with beaten egg to prevent sogginess.
- Make filling: In a bowl, toss peaches with lemon juice. In another bowl, mix sugar, flour, cinnamon, nutmeg, and salt. Combine with peaches and mix gently.
- Assemble pie: Pour filling into crust, dot with butter. Cover with second crust, seal edges, and cut slits for steam.
- Bake: Bake for 10 minutes at 450°F, then reduce to 350°F (175°C) and bake for 30–35 minutes until golden and bubbly. Cover edges with foil if browning too quickly.
- Cool: Let pie cool on a rack for at least 2 hours before serving.
Thank you,
Glenda, Charlie and David Cates
