September Shortcut Pays Off

Cakes and Breads / September 11, 2013

There is a long standing debate that polarizes the cooking world. Do you make everything from scratch? Or do you use a few ready-made ingredients as well? And further more, do you tell anyone about your time saving efforts if you want to be taken seriously? Well, I think that depends upon who you want to take you seriously. After turning a certain “age,” I stopped worrying so much about serious. Mostly because no one really thinks about you anyway. They’re busy worrying about who is taking THEM seriously. And if you’re designing your whole life around the opinion of others, you’re probably not as happy as you could be.

There, I said it. So all you serious ones, we’re not really asking you to vote on this debate. Unless you agree with us, then you can come to the table and hang. After looking at this photo, you would rather have a taste, yes?

Well, now that we’ve settled on that side-stepping logic, we can get back to the question at hand. My answer is if the result makes your guests happy, your party better, and leaves you with enough energy to take a bow at the end of the evening, then shortcuts are fine. One in particular is the use of ready-made pie crusts of which there are several choices. I prefer to be in the middle so I buy the dry kind, from a box, that you mix with cold water and roll out. It still requires a bit of skill because overworking the dough will ruin it, so doing it right gets you kudos, and this way you can still have some flour dusted on your apron to impress the ones whose opinion is quasi-important to you. It’s a win-win.

To the blueberries and peaches that were nested inside the glutenous blanket of salty goodness? Well, they look pretty happy to me!

Check out this quick and delish (Seriously, it was good! Hahah!) Blueberry, Peach Galette.

Blueberry and Southern Peach Galette

Prep Time: 25 min. Total Time: 1.5 hours. Let cool for 2 hours.


1 pint container blueberries, rinsed
2 large, ripe, sweet peaches peeled and diced into small 1/2 inch pieces
Zest from one whole lemon
lT fresh lemon juice
1/2 C granulated sugar
1/2 t cinnamon
1 T Brandy or Orange Juice
1 whole package prepared pie crust mix (use all of
it, even though it’s for 2 crusts)
flour for dusting work surface and rolling pin
Coarse sugar for garnish
Lots of whipped cream so everyone worships you!


  • Preheat oven and line a baking sheet with parchment paper and dust with flour. Empty the box of mix into
  • a large bowl. Make the entire mix, roll out to large 14” circle, still keeping the dough thick. Place on cookie sheet. Mix all other ingredients and place mixture in center of dough, fold up edges, sprinkle with a little sugar and cinnamon on crust. Place in 350 degree oven for 65 minutes, until golden brown.

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