GRANDMOTHER’S FAVORITE PEACH COBBLER

 

Ingredients:

• 1 stick butter
• 1 1/2 cups sugar
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 3/4 cup milk
• 1 can (30 ounces) sliced peaches in syrup
• 1 teaspoon cinnamon
• 1/3 teaspoon nutmeg

Directions:
Preheat oven to 350 degrees. Melt butter in 9 x 13 casserole dish. Separate half cup sugar, all of cinnamon & nutmeg. Separate peaches from syrup.
Mix 1 cup sugar and the other dry ingredients together in a bowl.
Stir in milk & syrup from peaches. Put peaches in casserole dish with melted butter. Pour batter over the top of peaches. Mix cinnamon, nutmeg & 1/2 cup of sugar mixture and sprinkle over top of batter.
Bake for 45 minutes to 1 hour or until top crust is golden brown.

Fresh Berry Slab Pie

 

Ingredients

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• 2 packages (8 oz each) cream cheese, softened
• 2/3 cup sugar
• 1 tablespoon milk
• 6 cups assorted fresh berries (sliced strawberries, blueberries, raspberries, blackberries)
• 1 cup strawberry glaze

DIRECTIONS

1 Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17×12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing onto corners. Fold extra crust even with edges of pan. Prick with fork. Crimp edges. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.

2 In medium bowl, mix cream cheese, sugar and milk until smooth. Spread into crust-lined pan. Refrigerate about 1 hour or until set.
3 Gently mix berries and strawberry glaze. Spoon berry mixture on top of cream cheese-topped pie crust. Cover and refrigerate until serving.

Peach Upside Down Cake

 

Ingredients:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1 1/2-2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup milk

Instructions:
Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid overbrowning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.

In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.

Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.

AMBROSIA FRUIT SALAD

 

Ingredients:

• 1 (8 ounce) container frozen whipped topping, thawed
• 2 1/2 cups shredded coconut
• 1/2 cup chopped walnuts
• 1 (8 ounce) can fruit cocktail, drained
• 1 (8 ounce) can pineapple chunks, drained
• 1 (11 ounce) can mandarin oranges, drained
• 3 cups miniature marshmallows
• 1 (10 ounce) jar maraschino cherries, drained (optional)
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon

Directions:
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
Ambrosia Fruit Salad is ready to serve.

Peach Hand Pies

 

Ingredients:

• 2 boxes (14.1 oz each) refrigerated pie crust
• 1 can (21 oz) peach pie filling
• 1 tsp cinnamon
• 2 1/2 cups powdered sugar
• 1/4 cup milk
• 1 egg white, beaten

Directions:
Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes).

Banana Split Pie

 

Ingredients:

• 1 stick butter, melted
• 1 box graham cracker crumbs
• 1 stick butter, softened
• 2 eggs
• 2 cups confectioners’ sugar
• 5 bananas, sliced
• 1 (15 ounce) can crushed pineapple, undrained

• 1 (16 ounce) container Cool-Whip, thawed
• 1 (4 ounce) jar maraschino cherries, stemmed
• 1/2 cup pecans, chopped
• Chocolate Syrup, optiona

Instructions:

In a 9×13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan.

In a medium bowl, cream together the other stick of softened butter, eggs and confectioners’ sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.

HERSHEY’S SYRUP BROWNIES

 

INGREDIENTS:

• 1/2 cup butter ( no substitutes, melt in microwave)
• 1 cup granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup flour
• 1 (16 ounce) cans Hershey’s syrup
• 1 cup chopped nuts (optional) Icing
• 3 cups confectioners’ sugar
• 1/2 cup butter, melted ( no subs)
• 4 tablespoons cocoa
• 4 tablespoons milk
• 1 teaspoon vanilla extract

How to make it:

1. Preheat oven to 350 degrees. Grease the bottom of a 10 by 15 inch pan
2. After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and beating well after each addition.
3. Add vanilla extract.
4. Add flour, mix well.
5. Add Hershey syrup, mix well.
6. Add chopped nuts, if using.
7. Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick.
8. When the brownies are almost done baking, prepare icing.
9. Bring to boil in the microwave, the butter, cocoa and 1 T. milk.
10. In a mixing bowl, add confectioners’ sugar. Add the cocoa mixture to the sugar and beat well. Add 1 t.
vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency.
11. Let brownies cool about 5-10 minutes. Spread icing on brownies. Sprinkle with some more chopped
nuts, if desired. The icing will harden to a fudge-like consistency.
12. Let brownies cool completely before cutting into squares.

Southern Candied Sweet Potatoes

 

Ingredients:

• 2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 pinch salt
• 1/2 cup butter
• 6 sweet potatoes, peeled and sliced
• 1 tablespoon vanilla extract

Instructions:

In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat.
Sprinkle sugar mixture over the sweet potatoes, and stir.
Cover skillet, and reduce heat to low.
Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied.
They should be tender, but a little hard around the edges.
Stir in vanilla, and serve.

My Grandmother’s Fresh Peach Cobbler

 

Ingredients:

• 1/4 cup melted butter
• 1 cup flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 3/4 cup milk
• 5 -6 peaches, sliced
• 3/4 cup sugar

Directions:

1 Preheat oven to 350°.
2 Pour melted butter into an 8×8 pan.
3 Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
4 Pour over melted butter.
5 Cover with peach slices.
6 Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
7 Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.

Mexican Cornbread

 

Ingredients

• 1 + 1/2 cups self rising corn meal mix white or yellow
• 1 + 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 3/4 cup shredded cheddar cheese mild, medium, or sharp
• 1/2 cup vegetable oil
• 1/2 cup chopped onion
• 1 tablespoon diced jalapeño seeds removed
• 3/4 cup milk
• 1 egg
• 1/2 cup canned cream style corn*

Instructions

Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.
In a large bowl, mix together all ingredients.
Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder).
Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve.

GERMAN CHOCOLATE CAKE

 

INGREDIENTS:

• 1/2 cup boiling water
• 4 ounces sweet cooking German chocolate
• 2 cups sugar
• 1 cup butter, softened
• 4 egg yolks
• 1 teaspoon vanilla
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 4 egg whites, stiffly beaten

Coconut Pecan Frosting

• 1 cup sugar ( 1 1/2 cups)
• 1/2 cup butter ( 3/4 cups)
• 1 cup evaporated milk ( 12 oz. can)
• 1 teaspoon vanilla ( 1 1/2 tsp)
• 3 egg yolks ( 4 egg yolks)
• 1 1/3 cups flaked coconut ( 2 cups)
• 1 cup chopped pecans ( 1 1/2 cups)

DIRECTIONS:

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.

Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.

Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.

Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.

Death By Chocolate Chip Cookies

 

Ingredients

• 1 cup + 1 Tbsp all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 8 ounces semi-sweet chocolate, chopped
• 2 eggs
• 1 tsp vanilla extract
• 5 Tbsp unsalted butter, softened to room temperature
• 3/4 cup light brown sugar
• 1/4 cup sugar
• 2 cups of your favorite chips; dark chocolate, peanut butter, white chocolate etc.

Directions
Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside.
In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.
Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips and peanut butter chips. Do not overmix at any point in this process.
Chill dough for at least 30 minutes. Preheat oven to 350 degrees F.
Scoop about 2 Tbsp of dough and roll into a ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.
Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

COCONUT MACAROONS

 

Ingredients:

• 5 1/4 cups coconut flakes
• 1 (14 ounce) sweetened condensed milk
• 2/3 cup all purpose flour
• 2 tsp vanilla extract
• melted chocolate (optional for dipping)

Instructions:
Preheat the oven to 350 F degrees. Line a cookie sheet with non-stick baking paper or parchment paper.
Mix the flour and coconut together in a bowl. Add in the condensed milk and vanilla and stir together until well blended.
Scoop by teaspoonfuls and using wet hands, shape the macaroons into round balls (or triangles if you prefer) before dropping them onto the baking sheet.
Bake for 12-15 minutes until top is golden brown. Immediately remove from baking sheets. Cool completely before dipping in melted chocolate.

How To Make Oreo Delight

 

Ingredients & Directions:

• 1 pkg of regular oreos
• 8 oz cream cheese softened
• 1 large pkg chocolate instant pudding
• 6 T melted butter
• 16 oz cool whip
• 1 c powdered sugar
• 2 ¾ c milk
• Crush cookies
  Save about 1 c to sprinkle on top

In small bowl mix remaining crumbs with butter
Press crumbs/butter mixture into bottom of a 9 x 13 cake pan to form crust
Make chocolate pudding according to package directions and let it set up in the fridge
Using electric mixer, mix half cool whip, softened cream cheese and powdered sugar in large bowl
Spread the cool whip/cc/sugar mixture on top of the oreo crust
Spread the pudding over the cool whip layer, then the remaining layer of the cool whip mixture on top of that
Refrigerate until ready to serve..
ENJOY!!!

No Bake – Pecan Coconut Praline Cookies

 

Ingredients:

• 2½ cups sugar
• ½ cup evaporated milk
• ½ cup corn syrup
• ½ cup butter
• 1 teaspoon vanilla
• 2-2½ cups chopped pecans
• 2½ cups grated coconut

Directions:
1. Set pecans, coconut, and vanilla off to the side
2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
3. Bring to a rolling boil & boil for 3 minutes.
4. Remove from heat & add pecans, coconut, and vanilla
5. Stir for about 4 minutes.
6. Take a spoonful of batter and place on wax paper. Let it sit until batter has
hardened.
7. Remove from paper and enjoy.

Cool Whip Cookies

 

INGREDIENTS

• 1 box Devil’s Food cake mix
• 1 8 oz container cool whip, thawed
• 1 egg
• 1/2 teaspoon baking powder
• 1/4 cup powdered sugar

PREPARATION
Preheat oven to 350.
In a large bowl, stir together cake mix, cool whip, egg, and baking powder. Batter will be sticky.
Pour the powdered sugar in a small bowl, and drop cookie batter by the spoonful into the sugar. Roll dough around, forming a ball.
Place the sugar covered dough on a cookie sheet, and bake for 10-12 minutes. Let cool before serving. Enjoy!

Kolochkys

 

Ingredients:

• 3 oz cream cheese, softened
• 1⁄2 cup butter, softened
• 1 cup all-purpose flour
• 1⁄2 cup fruit jam or preserves, any flavor
• 1⁄3 cup powdered sugar, for decoration

Directions:
Beat together cream cheese and butter until smooth. Gradually add flour until well blended. Shape dough into a ball and chill for several hours or overnight.
Preheat oven to 350 degrees F (180 degrees C).
Roll out dough to 1/8 inch thickness on a floured work surface. Cut into 2 1/2 inch squares and place about 1/2 teaspoon of jam or preserves in the center of each square. Bring 2 opposite corners toward the middle so they slightly overlap and pinch them together to seal. Place cookies on ungreased baking sheets.
Bake for 12 to 15 minutes or until lightly golden. Leave cookies on the baking sheets for about 2 minutes, then transfer to wire racks. Cool and lightly dust with powdered sugar.

LEMON LUSH

 

Ingredients:

• 1 stick butter – melted
• 1 cup flour
• 1 1/2 cup pecans – chopped (reserve 3/4 cup for topping)
• 1 16 oz. container Cool Whip
• 8 oz. cream cheese – softened
• 1 cup sugar
• 2 boxes Lemon Instant Pudding – regular size (made to directions and refrigerated)

Instructions:

Making 4 layers in a 9 x 13 glass dish
1st layer – butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish. Bake at 350 degrees for 10 – 15 min until light brown. COOL completely.
2nd layer – cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer.
3rd layer – Lemon pudding (made to box directions) spread evenly over 2nd layer.
4th layer – extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans.
Cover and refrigerate for several hours before serving

If You Like Scones, You’re Going To Be Delighted With These Covered In Orange Drizzle

 

Ingredients

• 2 c + 1 tbsp Gold Medal all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• 3/4 tsp salt
• 1 1/2 stick Land O’ Lakes butter, cold and diced
• 2 Eggland’s Best eggs, slightly beaten
• 1 tsp vanilla extract
• 1/2 c heavy cream, cold
• 1/2 c strawberries, diced small
• 1/2 tsp cinnamon
• 1 egg + 2 tbsp water or milk for egg wash
• 2 Tbsp raw or turbinado sugar for sprinkling on top

GLAZE/DRIZZLE- OPTIONAL

• 1/2 c powdered sugar
• 1-2 Tbsp orange juice, fresh

Instructions

Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper, set aside. I use baking stones so sometimes I skip the parchment, but if it’s easier for you or you don’t have non-stick pans, I would suggest it.

In an electric mixer with paddle attachment, mix 2 cups flour, 1 tbsp sugar, baking powder, cinnamon, and salt until combined. Blend in cold butter at LOW speed and mix until butter is in pea-sized pieces.

Combine eggs, vanilla, and heavy cream. Quickly add to flour mixture. Combine just until blended – do not over mix.

In a small bowl, toss strawberries in 1 tbsp flour. Add to dough and mix up quickly – but do not over mix. Dough may be sticky.

Turn out onto a well-floured board and flour your hands and rolling pin. Roll dough to 3/4 inch thickness. Using a 4-inch cutter, cut scones in either squares or circles. Then cut those in half.

Place cut dough on the prepared baking sheet.

In a separate bowl: Combine 1 egg and 2 tbsp water or milk to make an egg wash. Lightly brush the dough with the egg wash. (I prefer no egg wash on mine and the sugar sticks fine.)

Sprinkle with sugar on the top.

Bake for 20-25 minutes until outside edges are crisp and the color is light golden brown. Oven times may vary so keep an eye on them in the last 5 minutes or so. Cool scones 10 minutes before topping with drizzle.

Glaze/Drizzle: In a small bowl, combine the powdered sugar and OJ – enough OJ to make a thin glaze. Drizzle with a fork over partially cooled scones. Serve warm!

CREME OF COCONUT CAKE

 

Ingredients

• 1 box yellow butter cake mix
• 1 14 oz can creme of coconut
• 1 14 oz can Eagle Brand milk
• 8 oz. Cool Whip
• 1 pkg. frozen coconut (thawed)
• 1 box yellow butter cake mix
• 1 14 oz can creme of coconut
• 1 14 oz can Eagle Brand milk
• 8 oz. Cool Whip
• 1 pkg. frozen coconut (thawed)

How to Make IT
Wow, what a great dessert- this will definitely become a family favorite! … So to prepare this recipe you need first to bake yellow butter cake mix according to the package instructions in 13x9x2 pan.
Second step : Now at this step and one time the cake is hot, you need to pierce with fork.
Step 3 : After all that , now you need to combine can of creme of coconut & can of Eagle Brand milk then you need to pour over cake. Next , you need to cover & refrigerate.
Step 4 : Finally step , At this step and when cake is cool, you need to spread with 8 ounces of Cool Whip & also a package of frozen coconut (thawed). Finally store in refrigerator.!! enjoye yuumyyy