A New Carsickness Cure?
I love field trips. The other teachers on my team don't always share my love. My favorite field trip partner gets carsick (bus sick?) every time. Someone suggested that she eat ginger cookies. Each of us showed up the morning of the field trip with a large bag of hard ginger cookies. We ripped open a bag within the first three miles, and they were hard and gingery. I came home with a whole unopened bag. We couldn't even get middle school students to eat them. The cookies have been lounging in the back of the cabinet. Then, as I was looking for a peach recipe, I came across this recipe that used peaches and gingersnap cookies.
2 pounds peaches, yellow or white (I used 3 large peaches)
1/3 cup sugar
2 tbsp fresh lemon juice
1 tsp ground cinnamon
1 tbsp cornstarch
2 tbsp butter, melted
4 oz gingersnaps, about 18 cookies
Even better, it's a Weight Watchers recipe. 3 points a slice.
Didn't mind the ginger cookies so much when they were ground up and mixed with butter.
Gingersnap Peach Pie
Recipe courtesy of WW online.
2 pounds peaches, yellow or white (I used 3 large peaches)
1/3 cup sugar
2 tbsp fresh lemon juice
1 tsp ground cinnamon
1 tbsp cornstarch
2 tbsp butter, melted
4 oz gingersnaps, about 18 cookies
Preheat oven to 400ºF.
Cut peaches in half and remove pits. Cut each peach half into four slices. Combine peaches, sugar, lemon juice, cinnamon and cornstarch in a medium bowl; set aside.
Crush gingersnaps into crumbs; place in a small bowl. Pour melted butter into crumbs and combine thoroughly.
Pat crumb mixture into bottom of a 9-inch pie plate; make sure crumbs are evenly distributed.
Starting at edge of pie plate, arrange peach slices in concentric circles so that they cover entire surface of pie and form a petal-like pattern. To form center of flower, arrange several peach slices in a small circle. Pour any remaining liquid from peach mixture over top of pie so it is evenly distributed.
Bake pie in bottom 1/3 of oven for 20 minutes; reduce heat to 325ºF and bake for 40 minutes more.
Remove from oven and cool completely in pie plate on a wire rack. Slice into 8 pieces just before serving.
Cut peaches in half and remove pits. Cut each peach half into four slices. Combine peaches, sugar, lemon juice, cinnamon and cornstarch in a medium bowl; set aside.
Crush gingersnaps into crumbs; place in a small bowl. Pour melted butter into crumbs and combine thoroughly.
Pat crumb mixture into bottom of a 9-inch pie plate; make sure crumbs are evenly distributed.
Starting at edge of pie plate, arrange peach slices in concentric circles so that they cover entire surface of pie and form a petal-like pattern. To form center of flower, arrange several peach slices in a small circle. Pour any remaining liquid from peach mixture over top of pie so it is evenly distributed.
Bake pie in bottom 1/3 of oven for 20 minutes; reduce heat to 325ºF and bake for 40 minutes more.
Remove from oven and cool completely in pie plate on a wire rack. Slice into 8 pieces just before serving.
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