Sunday Night Dinner: Pizza and Peaches

Homemade Pizza

I let the boys "decorate" their own. I had to help spread the cheese though, otherwise it would have been one big pile right in the middle!
For the crust:
1 c. warm water, divided
1 tsp. sugar
1/4 oz package active dry yeast (about 2 1/4 t.)
3 T. oil (olive or vegetable)
2 1/2 c. flour
1 t. salt

Put 1/4 c. warm water in bowl. Stir in sugar, sprinkle yeast on top and float for 1 minute. Stir in and proof for 10 minutes. Pour mixture into large bowl and stir in rest of ingredients. Mix until a ball, knead 10 minutes. Put additional oil in bowl and rise in bowl for 1 1/2 hours. Punch down and let rest for 10 minutes. Sprinkle corn meal on pan. Shape dough as desired, place on pan. Preheat oven to 400.

For pizza sauce:
1 (8oz) can tomato sauce
1 T. dry Italian salad dressing mix (I use Good Seasons)

Mix together. Spread evenly on prepared pizza dough. Add whatever toppings you like. We enjoy the combination of mozzarella, pepperoni, red onion and green peppers. Bake for about 20 minutes or until cheese begins to bubble and brown.

And for dessert:

Doesn't it just look awesome? Thanks mom for the delicious fresh peaches!
Peach Delight Pie
This recipe is amazing!! It is Larry's favorite summer pie, and is a hit with everyone who tastes it.

For the crust:
This is my Grandmothers(on my moms side) pie crust. It is the crust my mom makes, and in my opinion is the best pie crust ever!

Makes 2 (9") pie shells (or more if you roll it thinner)

2 1/2 c. sifted flour
1 tsp. salt
1/4 c. cold water or milk
1 c. shortening
1 beaten egg
1 Tbs. vinegar

Cut shortening into flour and salt. Beat egg, add vinegar and liquid. Add just barely enough liquid to dry ingredients to hold dough together, about 4 Tbs. Reserve remaining liquid for next batch of pastry. Handle dough as little as possible, use finger tips. Roll out into desired shape and size and place in pie tin.

The rest of the recipe comes from one of my amazing aunts! This is where the "delight" part comes in.

For the filling:

8 oz cream cheese, softened

2 eggs

1/3 c. sugar

Mix well. Spread on unbaked 10" pie shell(I usually leave a little out since my pie pans are only 9". You can just put the extra in a small pan or tin to bake). Bake at 400 until golden brown, about 15-20 minutes(check after 15). Cool.

For the peach filling:

1 c. sugar

3 Tbs. cornstarch

1 c. cold water

1 c. sliced peaches or 3 Tbs dry peach jello(I always use the jello)

3-4 c. sliced peaches

Bring the first 4 ingredients to a full boil and boil for 1 min. Remove, add the 3-4 c. of sliced peaches. Pour into crust. (Be careful not to overfill your crust, especially if you are using a 9" pan. I always have some extra that I put on my extra cream cheese filling. It is good even without a crust.) Cool; refrigerate for at least 2 hours before serving. So yummy!!