HI everyone,
Of all the hundreds of doll dresses I have made, there are only a few that I’ve made using peach fabric, so I decided to showcase just these two on Janie and Katie Effanbee. They are made from the same fabric, but two totally different designs. I have been searching for a fabric like this ever since a friend gave me a ladies dress made from it, and I cut it up. It’s like a cotton gauzy fabric, super soft and very lightweight, absolutely delicate and printed with these sweet peach colored flowers.
First up is Katie Effanbee, a doll I used to have but have since sold. I adored this dress on her, and the second picture of her is one of my VERY FAVORITE. I just LOVED her in this shot.
When I received Janie, a 13″ Dianna Effner, Little Darling doll, she had such a peaches and cream complexion, I just HAD to make her a dress using some of this fabric. These are some of my favorite pictures of any doll dress I’ve ever made. I thought she was so beautiful in this. (I guess I’m allowed to say that, aren’t I?)
Okay… so that was one part of the Peaches and Cream title… and Charlotte will give you HER version of Peaches and Cream!
Thanks SO much, Charlotte! Yummy, Yummy, Yummy!
Hi Jeanne,
The other day I mentioned my peach pie recipe, and some of the sofa sisters sounded interested, so here it is, plus a photo of one I took a couple of years ago. Enjoy! Charlotte
Peach Pie
Peel, pit, and halve peaches. (Actually, it’s easier to cut the peaches in half first, twist the halves apart, then peel and pit them.) Place in an unbaked pie shell, pit side up. Sprinkle over the peaches a mixture of:
1 c. sugar
1 tsp. cinnamon
2 Tbsp. flour
Pour over all: 1/2 pint (1 cup) heavy cream. Bake at 325° for 1 hour, or until knife comes out mostly clean. Cool. Keep leftovers in the fridge.
Notes: I always use a teaspoon and dip the cream over all the sugary areas before I put it in the oven, so it gets more or less covered in the cream, and the sugar gets more absorbed.
Peaches should be nicely ripe and sweet! I always do the sniff test–if they smell like peaches, they are ready to be used! 
This pie needs to be completely cool before you cut into it–chilling it in the fridge for a few hours will help it set up faster (although it really IS wonderful slightly warm, too!). You will probably need to use a sharpish knife to cut thru the peaches, as they can kind of slip a little under just a table knife. It kind of depends on the peaches–some seem to bake a little softer than others.
Enjoy!
Charlotte
I’m hungry for Peach Pie, aren’t you?
Blessings, Jeanne