THIS N THAT AND THE OTHER DESSERTS  SUPREME PEACH COBBLER 2 cups sugar plus 1 tablespoon divided ¼ cup flour 1 ½ tsps. nutmeg 10 cups sliced peaches 1 tsp. almond extract 1/3 cup butter or margarine, melted 4 ½ cups flour 1 tsp. salt 1 ½ cups shortening 1 cup water plus 2 tablespoons For the pastry: Combine flour and salt in mixing bowl. Cut in shortening. Sprinkle water evenly over mixture, one tablespoon at a time, stirring with a fork, until mixture is moistened. Shape dough into a ball and chill. For the cobbler: Combine 2 cups sugar, flour and nutmeg in a large dutch oven. Add peaches and set aside for 15 minutes. Bring peaches to a boil. Reduce heat, cook for 10 minutes over low heat. Remove from heat; add almond extract and butter. Stir until butter melts; set aside. Roll 1/3 of the pastry to a thickness of 1/8 inch. Fit into 8"x12"x2" inch pan. Spoon half the peach mix into shell. Arrange cooked strips over filling. Spoon remaining peach mix into pan. Roll remaining pastry to 1/8 inch thickness. Cut into ¾ inch wide strips; arrange in lattice pattern over dish. Pinch seal edges and flute. Bake in 450 degree oven for 15 minutes. Reduce heat to 375 degrees and bake another 20 minutes. Click here to return to the Recipe Page  RISING PEACH COBBLER BATTER: ½ cup butter 1 cup all purpose flour 1 cup sugar 2 tsp baking powder ¼ salt 2/3 cup milk 1 egg beaten Melt butter in 9" x 13” baking pan in oven at 350*. In bowl mix flour, sugar, baking powder and salt. Stir in milk and beaten egg, mix till blended. Pour batter over melted butter in baking pan, set aside. PEACH FILLING: 2 lrg. cans peaches in juice 1 cup sugar 1 tsp cinnamon ½ tsp nutmeg In a bowl mix peaches, sugar, cinnamon and nutmeg. Spread over batter in pan. DO NOT STIR! Bake at 350* for 35-45 minutes or till batter rises to top and is golden brown. Click here to return to the Recipe Page  PEACH COBBLER Ingredients: 4 cups fresh peaches - peeled, pitted and sliced 1/2 cup butter 1 cup white sugar 1/4 teaspoon salt 1 teaspoon baking powder 1 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 cup milk 2 tablespoons white sugar Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Melt butter or margerine; put it in the bottom of a large casserole or 9 x 13 inch pan. 2. Slice peaches and add enough sugar to sweeten. Place in casserole dish. 3. In a mixing bowl, combine the 1 cup sugar, salt, baking powder, flour, cinnamon, and milk. Spoon batter over the peaches. 4. Bake for 45 minutes at 350 degrees F (175 degrees C), or until top is brown. Makes 1 - 9 x 13 inch cobbler Click here to return to the Recipe Page  PEACH PAN DOWDY 1 lb fresh peach slices 1/3 cup brown sugar packed 3 tsp lemon juice 3 tsp cinnamon 1/3 cup raisins 1 ¼ cups all purpose flour 1 tsp baking powder 3 tbs sugar ¼ tsp salt 2 eggs 1/3 cup milk ¼ cup butter-melted 1 tsp vanilla PREHEAT OVEN TO 400* Combine peaches, brown sugar and lemon juice in bowl. Sprinkle with cinnamon and toss. Let stand 10 minutes. Combine flour, baking powder, sugar and salt in mixing bowl. With mixer, beat eggs, milk, butter and vanilla. Gradually add flour mixture and mix well. Transfer peaches to buttered baking dish. Sprinkle top with raisins. Pour batter over peaches. Bake 30 minutes or till lightly brown. Click here to return to the Recipe Page  MOM'S PEACH COBBLER 1 cup flour 1 cup sugar 2 tsp baking powder pinch of salt 1 cup milk ½ tsp cinnamon 1 tsp vanilla ½ stick butter 2 large cans of sliced peaches PREHEAT OVEN TO 350* Melt butter in baking dish. Sift flour, sugar, baking powder and salt. Stir in milk and vanilla. Beat to a smooth batter and pour in baking dish on the butter, DO NOT STIR. Drain peaches and add cinnamon and ¼ cup brown sugar and mix well. Pour peaches on batter, DO NOT STIR. Bake for 1 hour or until batter tests done. Click here to return to the Recipe Page  PEACH COBBLER 3 tbs brown sugar 3 tbs cornstarch ½ tsp cinnamon dash salt 2 lrg. cans sliced peaches in juice 3 tsp lemon juice 2 tbs butter 1 cup biscuit mix 1/3 cup milk 2 tbs brown sugar 2 tbs chopped pecans Stovetop-23 minutes cooking time Combine brown sugar, cornstarch, cinnamon and salt in skillet. Stir in undrained peaches, lemon juice and butter. Cook over low heat 3 minutes, stirring constantly, till it is thickened and bubbly. Keep warm. Combine bicuit mix and milk in bowl, mix till just moistened. Drop by tablespoons on hot peaches. Combine remaining brown sugar and pecans. Sprinkle over dumplings. Cook over low heat uncovered , 10 minutes more or till dumplings are fluffy. Click here to return to the Recipe Page  LEMON BARS 1 cup softened butter ½ cup powdered sugar dash of salt 2 cup flour 4 eggs 2 cup sugar ¼ cup flour 6 tbs lemon juice CRUST: Combine first four ingredients. Mix well. Press in a greased 9" x 13” pan and bake at 350* for 15 minutes or till browned. Let cool. FILLING: Combine last 4 ingredients and stir well with a wire wisk till smooth. Pour over crust and bake another 25 minutes or till set. Cool and sprinkle with additional powdered sugar. Click here to return to the Recipe Page  If you like chocolate you will love this! CHOCOLATE DELIGHT 1 cup flour ½ cup pecans, finely chopped 1 8 oz.pkg. cream cheese 2 sm. pkgs. instant chocolate pudding 1 stick butter 1 cup powdered sugar 1 8 oz. carton cool whip 3 ½ cups milk Bottom Layer: Mix flour, butter and pecans. Press into 9x12 inch baking dish and bake for 15 minutes in 350 degree oven. Second Layer: Mix cream cheese, powdered sugar and ½ carton of cool whip. Spread over cooled crust. Third Layer: Mix pudding with milk. Pour on top of second layer. Fourth Layer: Cover with remaining cool whip. Top with shredded chocolate, coconut and maraschino cherries . Click here to return to the Recipe Page  BREAD PUDDING 1 ¼ cups milk 1/3 cup brown sugar packed 3 eggs beaten 1 tsp vanilla 1 loaf white bread Preheat oven to 350* Grease baking dish with cooking spray. Mix milk, eggs, brown sugar and vanilla, add bread cubes, mix well. Pour into baking dish. Bake on center oven rack. It is done when the top is brown and knife inserted in center comes out clean. Click here to return to the Recipe Page  MOCHA WALNUT BROWNIES 1 oz cooking chocolate 2/3 cup flour-self rising 2 1/8 ozs butter 2 eggs separated 1 tsp vanilla ¼ cup milk ½ cup walnuts - Chopped Melt chocolate over hot water. Mix in flour. Beat butter and sugar until blended. Beat in eggs, add egg yolks one at a time. Beat in vanilla and milk. Stir in walnuts and flour mixture. Beat egg whites until soft peaks form, fold into mixture. Pour into greased baking dish Bake in moderate oven for 30 minutes. Let cool. For a special treat top it with this COFFEE ICING or use one of your favorites! Click here to return to the Recipe Page  CINNAMON ROLLS CINNAMON FILLING: 4 tbs butter ½ cup brown sugar 1 tsp flour 1 tbs cinnamon ½ cup chopped nuts Melt butter, mix everything together. Set aside. Rolls 3 cup flour 1 tbs baking powder ¼ tsp salt 4 tsp butter ¾ cup milk 1 egg Mix dry ingredients. Cut in butter ( warmed till soft ) with pastry cutter till mixture is like corn meal. Add egg and milk and mix till dough is thick and dry. May need less than ¾ cup milk. Knead till smooth. Roll out flat on a floured board with rolling pin. Smear on cinnamon filling, leaving one edge clear. Roll up from the other edge using clear edge to seal the roll closed. Cut in sections and place in greased pan. Bake 30 minutes at 375* Click here to return to the Recipe Page  PUMPKIN BARS 1 can pumpkin 2 cups sugar 1 cup oil 4 eggs 2 cups flour 1 tsp baking soda 2 tsp baking powder ¼ tsp salt 2 tsp cinnamon 1 cup chopped nuts Mix together: pumpkin, sugar, oil, and eggs until well blended. Sift in last 5 ingredients. Mix well. Stir in nuts. Pour into 11" x 15" jelly roll pan. Bake at 350* for 25-30 minutes. Click here to return to the Recipe Page  FUNNEL CAKE 2 cups plain flour 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1-1/2 cups milk Mix together flour, baking powder, salt, eggs, and milk until well blended. Heat cooking oil in a deep fryer or skillet until very hot. Put batter into a funnel (be sure to cover the spout with one finger), then, holding the funnel over the hot oil (use extreme caution when cooking with hot oil), release some of the batter in circular motions, then criss-crossing motions to form one funnel cake. The funnel cake will rise quickly and expand, so be careful about how much batter you use for the first one until you get the "feel" for cooking it. Cook to a light golden brown on both sides, then remove from the oil and place on paper towels to drain. Sprinkle with powdered sugar and serve while still warm! Click here to return to the Recipe Page Please check back often because I will be updating this page regularly. Zcounter.com Free Counters Click here to return to the Recipe Page