1 stick butter
1 cup sugar
3/4 cup milk
1 cup flour
2 tsp baking powder
1 large can sliced peaches
Preheat oven to 350 degrees.
Melt butter in a 9 x 13-inch baking pan. Mix sugar, flour, and baking powder together. Stir in the milk with a wire whisk. Pour the flour mixture over the butter in the pan. Do Not Stir! Place the peach slices over all. Pour the peach juice over the top. Bake at 350 degrees for 30 to 35 minutes.
Friday, July 31, 2009
Wednesday, February 25, 2009
SELF-RISING FLOUR PIE CRUST
2 cups self-rising flour
2/3 cup solid shortening
6 to 8 tbsp water
Cut flour and shortening together until mixture is like coarse crumbs. Add the water, starting with 6 tablespoons, and mix until a stiff dough is formed. Gradually add more of the water, if needed. Divide the dough half. Roll half of the dough to a circle about 1/8-inch thick. Transfer to a pie plate. Add the filling. Roll remaining dough like the first half and use over the top of the filling. Using your fingers, turn the edges of the dough under to seal and press into a scalloped designed edge. Cut small slits in the top crust to allow steam to escape during baking. Bake according to the pie recipe.
2/3 cup solid shortening
6 to 8 tbsp water
Cut flour and shortening together until mixture is like coarse crumbs. Add the water, starting with 6 tablespoons, and mix until a stiff dough is formed. Gradually add more of the water, if needed. Divide the dough half. Roll half of the dough to a circle about 1/8-inch thick. Transfer to a pie plate. Add the filling. Roll remaining dough like the first half and use over the top of the filling. Using your fingers, turn the edges of the dough under to seal and press into a scalloped designed edge. Cut small slits in the top crust to allow steam to escape during baking. Bake according to the pie recipe.
file photo
Saturday, February 14, 2009
AMISH CHRISTMAS CANDY (STAINED GLASS)
1 stick butter
12-oz chocolate chips
1 cup chopped nuts
5-oz colored miniature marshmallows
1 cup coconut, optional
Melt butter and chocolate chips until creamy. Fold the marshmallows into the chocolate mixture. Spread the nuts and the coconut,if using, on a sheet of waxed paper. Cover with the chocolate-marshmallow mixture. Roll up like a jelly roll. Refrigerate until solid. Slice and serve.
12-oz chocolate chips
1 cup chopped nuts
5-oz colored miniature marshmallows
1 cup coconut, optional
Melt butter and chocolate chips until creamy. Fold the marshmallows into the chocolate mixture. Spread the nuts and the coconut,if using, on a sheet of waxed paper. Cover with the chocolate-marshmallow mixture. Roll up like a jelly roll. Refrigerate until solid. Slice and serve.
Note: File Photo
Saturday, February 7, 2009
CINNAMON CHIP DANISH
16 frozen dinner rolls, thawed and risen (I recommend Rhodes)
6 oz cream cheese, softened
3 tbsp sugar
1 egg yolk
1 2/3 cups cinnamon chips, divided
Vanilla Glaze (recipe below)
In a small mixing bowl, beat cream cheese, sugar, and egg yolk until well blended. Set aside three tablespoons of the cinnamon chips for garnish. Stir the remaining cinnamon chips into the cream cheese mixture.
Spray a board or counter top with non-stick cooking spray. Combine the rolls and roll out into an 18 x 12-inch rectangle. Spread the cream cheese mixture lengthwise down the center third of the dough rectangle. Cut 1-inch wide strips from the edges of the dough almost to the filling. Begin the braid by folding the top row toward the filling. Alternately fold the strips at an angle from each side across the filling toward the opposite side. Fold bottom row toward the filling and finish by stretching last strip and tucking under to seal. Spray a baking sheet with non-stick cooking spray. Supporting the braid with both hands, place it diagonally on the baking sheet. Cover with non-stick sprayed plastic wrap and let rise in a warm place for 25 to 30 minutes. Bake at 350 degrees for 30 minutes or until golden brown. Cool and drizzle with the glaze below. Sprinkle the reserved cinnamon chips over the glazed top.
Vanilla Glaze:
1/2 cup powdered sugar
1 1/2 tsp softened butter
enough milk to make of the desired drizzle consistency
Stir the powdered sugar and butter together in a small bowl. Add milk until you have the needed consistency.
Note: Chocolate Chips or Peanut Butter Chips also work well in this recipe.
6 oz cream cheese, softened
3 tbsp sugar
1 egg yolk
1 2/3 cups cinnamon chips, divided
Vanilla Glaze (recipe below)
In a small mixing bowl, beat cream cheese, sugar, and egg yolk until well blended. Set aside three tablespoons of the cinnamon chips for garnish. Stir the remaining cinnamon chips into the cream cheese mixture.
Spray a board or counter top with non-stick cooking spray. Combine the rolls and roll out into an 18 x 12-inch rectangle. Spread the cream cheese mixture lengthwise down the center third of the dough rectangle. Cut 1-inch wide strips from the edges of the dough almost to the filling. Begin the braid by folding the top row toward the filling. Alternately fold the strips at an angle from each side across the filling toward the opposite side. Fold bottom row toward the filling and finish by stretching last strip and tucking under to seal. Spray a baking sheet with non-stick cooking spray. Supporting the braid with both hands, place it diagonally on the baking sheet. Cover with non-stick sprayed plastic wrap and let rise in a warm place for 25 to 30 minutes. Bake at 350 degrees for 30 minutes or until golden brown. Cool and drizzle with the glaze below. Sprinkle the reserved cinnamon chips over the glazed top.
Vanilla Glaze:
1/2 cup powdered sugar
1 1/2 tsp softened butter
enough milk to make of the desired drizzle consistency
Stir the powdered sugar and butter together in a small bowl. Add milk until you have the needed consistency.
Note: Chocolate Chips or Peanut Butter Chips also work well in this recipe.
Saturday, January 31, 2009
BANANA SPLIT CAKE
This recipe was given to me by a family friend many years ago when my children were young (I now have 7 grandchildren.)
First Layer:
2 cups crushed graham cracker crumbs
2/3 cup margarine, melted
Mix together and press into the bottom of a 9 x 13 pan. (A Tupperware oblong pan with lid works great for this.)
Second Layer:
2 sticks margarine, softened to room temperature
2 eggs OR 1/2 cup egg substitute
2 cups powdered sugar
1 tsp vanilla
Third Layer:
3 large bananas, sliced and dipped in pineapple juice
Fourth Layer:
1 can (16 oz) crushed pineapple, drained - use the juice for the bananas
Fifth Layer:
2 pkgs Dream Whip, prepared according to the package directions.
Sixth Layer:
Sprinkle with chopped nuts and halved maraschino cherries.
Cover and keep refrigerated.
First Layer:
2 cups crushed graham cracker crumbs
2/3 cup margarine, melted
Mix together and press into the bottom of a 9 x 13 pan. (A Tupperware oblong pan with lid works great for this.)
Second Layer:
2 sticks margarine, softened to room temperature
2 eggs OR 1/2 cup egg substitute
2 cups powdered sugar
1 tsp vanilla
Third Layer:
3 large bananas, sliced and dipped in pineapple juice
Fourth Layer:
1 can (16 oz) crushed pineapple, drained - use the juice for the bananas
Fifth Layer:
2 pkgs Dream Whip, prepared according to the package directions.
Sixth Layer:
Sprinkle with chopped nuts and halved maraschino cherries.
Cover and keep refrigerated.
Note: File Photo
Friday, January 9, 2009
HERSHEY'S CHOCOLATE CHIP COOKIES
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups (12 oz pkg) semi-sweet chocolate chips
1 cup chopped nuts, optional
Preheat oven to 375 degrees.
In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly on pan then remove to wire racks to cool completely.
Yield: Approximately 6 dozen cookies
To make bar cookies, prepare as above but spread dough into a greased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan. Bake at 375 degrees for 20 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups (12 oz pkg) semi-sweet chocolate chips
1 cup chopped nuts, optional
Preheat oven to 375 degrees.
In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly on pan then remove to wire racks to cool completely.
Yield: Approximately 6 dozen cookies
To make bar cookies, prepare as above but spread dough into a greased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan. Bake at 375 degrees for 20 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.