Good Dinner Mrs. Mellen

My first year planting heirloom tomatoes is a wonderful success.  Not very pretty on the outside but delicious to taste.  I was unaware that they don't produce copious amounts of tomatoes like the hybrids varieties but quality beats quantity when comparing to a the hybrids. So flavorful that all I did was slice the tomatoes layer with fresh mozzarella, fresh basil and drizzle with a rich balsamic vinegar or Our Favorite Salad dressing(one of my favorites)!  Ready to serve in no time! Enjoy!

I love to make pies especially Summertime peach pie.  Serve plain or with the best vanilla ice cream just warm from the oven simply a fantastic end to a summer meal. Crust 3 1/2 cup flour 1 teaspoon salt 1/4 cup sugar, optional 3 sticks cold unsalted butter, cut into small pieces 1 tablespoon white or cider vinegar 1/3 cup plus 1 tablespoon ice water Pie Filling 8 peaches slice thin 3/4 cup light brown sugar juice of one lemon 3 tablespoon of quick-cooking tapioca 1/2 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 4 tablespoon butter Pie Crust:  Pulse flour, sugar and salt in a food processor. Add 1 diced stick cold butter, process until combined. Add 2 more diced sticks cold butter. Add 2 more diced sticks cold butter, pulse 10 seconds or until the mixture resembles coarse meal.  Add one tablespoon vinegar. Gradually pour in 1/3 cup water pulsing 10 seconds until combined. Turn out onto a clean surface and form into a bal

Peaches have are one of my favorite fruits. My grandparents always had peach tree in their yard. My grandmother would can a large batch each summer for winter eating. Growing up in Levittown Pennsylvania all the house were landscaped with one apple, one pear and one peach tree. I waited all summer for the peaches to grow and ripen, picking at the just perfect time. Our peach tree produced an abundance of fruit enough to just eat fresh and for my mother peach pies. When I want to make a quick and easy peach dessert I turn to a cobbler. You can make a cobbler with peaches, blueberries, nectarines and more, just use your favorite fruit.  I like this cobbler for the bisque topping as opposed to a sweet crumbly topping. The peaches are the star not the topping. 8 large peaches, sliced into thin slices 1/4 cup sugar 1 tablespoon fresh lemon juice 2 tablespoon cornstarch For biscuit topping 1 1/3 cup flour 2 tablespoon sugar 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda

Wednesdays find me at the wonderful Dedham Farm Market to choice the simple ingredients for a delicious easy meal. Today I was not disappointed with all that I purchased at the Farm Market. Luscious purple peppers, sweetly flavored Thai eggplant, just picked corn, plump tomatoes, bursting blueberries, spicy lettuce, leaping off the boat fish, and more.  Once home I quickly made a simply delicious evening meal. Mussels in white wine sauce, fresh corn, grilled zucchini and swordfish. For the mussels I just sautéed garlic and shallots in 2 tablespoon olive oil for five minutes. Add 2 cups sliced cherry tomatoes, 1 cup white wine, 1 tablespoon each basil and thyme. Cook on low for another five minutes. Add 2 pounds mussels cover and simmer on low until mussels open about 10 minutes. I purchased small ball shaped zucchini and cut in half. Spray lightly with pam, season with fresh basil, thyme and oregano. Place on hot grill and cook for 15 minutes. For the swordfish I just drizzle

Ah, what  a wonderful combination, cheesecake and devil's food cake together in a fantastic tasting cupcake. I am not just bragging,  these cupcakes just won best tasting cupcake in the First Annual Sheep Skate Yarn and Craft store cupcake bake off. Cake 2 cups(packed) brown sugar 1 3/4 cup cake flour - I like King Arthur's 3/4 cup natural unsweetened cocoa- I use Ghirardelli 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup buttermilk 1 cup strong coffee, room temperature 1/2 cup vegetable oil 2 large eggs Cheesecake Filling 8 ounces cream cheese, room temperature 1/3 cup sugar 1 large egg 1 tablespoon flour 1 cup mini semisweet chocolate chips Icing 1 cup (2 sticks) butter, softened at room temperature 3 cups confectioners sugar, sifted 1/4 teaspoon salt 1 tablespoon vanilla 2 tablespoon milk or heavy cream Chocolate Batter:  Preheat oven to 350 F. Line cup cake pans with baking cups. I made 12 large cup cakes or you can do 24 regular. (If yo