Peaches and Cream Pie

Filling:

1/2 pint whipping cream
1 cup powdered sugar, divided
6 ounces cream cheese, softened
1 9-inch baked pie shell
sliced peaches

Glaze:

1 cup sugar
2 tablespoons cornstarch
1 cup mashed peaches
1 cup water
yellow food coloring (optional)

Preparation:
Whip the cream with 1/2 cup powdered sugar. Beat cream cheese with rest of powdered sugar.
Fold together the whipped cream mixture and the cream cheese mixture. Spread in the cooled pie shell.

For the glaze: Mix together the sugar, cornstarch, mashed peaches, water and about 2 drops of food coloring.
Cool in the refrigerator for at least 2 hours. Cover cream mixture with sliced fresh peaches.
Boil until clear, stirring constantly. When cool, pour over pie.

Canned cherry pie filling may be substituted for the fresh peaches when they are out of season.

Blueberry Muffins (The BEST I've Ever Had) from All Recipes

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Thai Chicken Curry Soup

2 quarts of chicken stalk
2 stalks of celery thinly sliced
1 cup sliced mushrooms
1/2 cup of snow peas (you can leave whole or julienne them)
1/2 cup julienne carrots
juice of 2 fresh limes
1 tsp. of grated fresh ginger
2 tsp. of sugar
salt and pepper to taste

Put the above ingredients in a pot, and bring it to a gentle boil. Reduce the heat to a simmer and let it cook until the vegetables are almost done. Stir in 3 cups of cooked shredded chicken, 13 oz. can of coconut milk, and Thai green curry paste to taste. Let all warm through and put in soup bowls over jasmine rice.

Makes 8 servings.