Peach Crisp

Ingredients:
4 - 5 cups of fresh
or canned peaches
1/2 tsp. cinammon
2 -3 Tblsps. sugar
3 Tblsps. Flour
1 cup flour
1 cup oats
1 cup brown sugar
1 cup cold butter

Instructions:
Slice peaches into a 9x13 glass pan. In a small bowl mix 3 Tblsps. flour, 2-3 Tblsps. sugar*, 1/2 tsp.cinammon.
Pour this into the pan of peaches and mix.

Next, in a large bowl mix the 1 cup of flour, oats and brown sugar. Then, slice cold butter into bowl and cut in with a fork. Trying not to get the butter too warm as that will make more of a dough. We want it to crumble. Spread over the peaches.

Place in oven uncovered for about 45 minutes at 350 degrees. Or until golden brown. Cool for 30 minutes.

Serve with ice cream. This is an old family favorite.
We hope your family enjoys it as well!

Courtesy of: www.texasrollingpins.com

Apple Pie Filling

Use Basic Pie Crust located here.

3/4 C sugar
1/4 C flour
1/2 tsp nutmeg
1/2 tsp cinnamon
6 Granny Smith apples, peeled and sliced
Egg White, slightly beaten


1. Heat oven to 425 degees. Prepare pastry.
2. Mix sugar, flour, nutmeg and cinnamon.
3. Layer sliced apples with sugar mixture until pie crust is filled to heaping.
4. Cover with other crust and crimp edges.
5. Brush top withslightly beaten egg white and sprinkle with sugar.
6. Cover edges of crust with foild and bake 40-50 minutes. Take foil off last 15 minutes of baking.


Courtesy of: Michelle Powell

Basic Pie Crust

Single Crust (8 or 9 inch pie)
1 cup flour
1/2 tsp salt
1/3 cup + 1 Tbls shortening
2 to 3 Tbls ice cold water

Double Crust (8 or 9 inch pie)
2 cup flour
1 tsp salt
2/3 cup + 2 Tbls shortening
4 to 6 Tbls ice cold water

1. Mix flour and salt in glass bowl. cut shortening into salt until particles are about pea size.
2. Sprinkle water into mixture 1 tablespoon a a time tossing with fork until mixture mostly clings together and ocmes away form side of bowl. DON'T over mix!!!
3. Gather into a ball. Placeo n sheet of waxed paper and flatten into disc shape. Plaxe another piece of wax paper on tomp and roll out.
4. If baking shell, prick bottom and sides iwth a fork and bake in a 475 degree oven for 8 to 10 minute or until golden brown.

Courtesy of: Michelle Powell

Choclate Trifle

Ingredients:
1 Brownie Mix
1 (3.9 oz) package instant chcolate pudding mix
1/2 cup water
1 (14 oz) can sweetened condensed milk
1 (8 oz) container Cool Whip
1 (12 oz) container Cool Whip
1 bar chocolate, shaved into curls

Directions:
Make brownies according to package directions. Cool and then cut into 1 inch squares.
Combine pudding mix, water and milk. Mix well. Fold in 8 oz cool whip and mix thourughly.
Layer brownie, pudding mixture and cool whip in a trifle bowl. Repeat.
Garnish with choclate shavings.
Refirgerate at least 8 hours.

Courtesy of: Kristy Sandum

Fruit Crisp

5 cups Fruit (sliced apples, pears, peaches…)
3 Tbsp. Sugar
1 Cup rolled Oats
1 Cup packed brown sugar
½ Cup flour
½ tsp. Cinnamon
½ Cup butter
½ Cup chopped nuts

Mix fruit and sugar together.
For topping; mix remaining ingredients in a bowl.
Sprinkle 1/2 topping mixture in 13 x 9 inch pan sprayed with cooking spray.
Top with fruit mixture.
Top with remaining topping mixture.
Bake at 35 degrees for 30 to 35 minutes or until fruit is tender and topping is golden brown.

Courtesy of: Vicki Cerveny

Old-Fashioned Carrot Cake

Ingredients:
4 eggs
2 cups sugar
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots

In a mixing bowl, combine eggs, sugar and oil; mix well. Combine flour, cinnamon, baking powder, baking soda, salt and nutmeg; beat into egg mixture. Stir in carrots.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.


FROSTING:
1/2 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3-3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
1 cup chopped walnuts
Carrot curls and additional walnuts, optional

In a mixing bowl, cream butter and cream cheese. Gradually beat in confectioners’ sugar and vanilla. Add enough milk to achieve desired spreading consistency. Stir in walnuts. Spread frosting between layers and over top and sides of cake. Garnish with carrot curls and walnuts if desired. Refrigerate leftovers.

Apple Crisp

Ingredients:
8 cups sliced peeled tart apples (8 medium)
¾ cup sugar
½ teaspoon ground cinnamon
1/8 teaspoon salt

Topping:
½ cup quick-cooking oats
½ cup all-purpose flour
½ cup packed brown sugar
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3 tablespoons cold butter or margarine
Vanilla ice cream, optional

Directions:
In a large bowl, toss the first four ingredients.
Pour into a greased 8-in. square baking dish.
In a bowl, combine oats, flour, brown sugar, baking powder and baking soda.
Cut in butter until mixture resembles coarse crumbs.
Sprinkle over apple mixture.
Bake at 350 degrees for 50-60 minutes or until apples are tender and topping is golden.
Serve warm with ice cream if desired.

Jello Cheese Cake

Makes 2 pies

2 boxes Jell-O Cheese Cake Mix
1 ¼ C. Milk
1 8oz thawed Cool Whip (save ¼-1/2 for the top)
Pie filling

Beat ingredients together until thick and pour into the graham cracker crust. (I add the entire cool whip at once, the more you add the thicker it is).
Top with pie filling and remaining cool whip.
Refrigerate about an hour before serving.

Fruit Pizza

Yield: 12-14 servings

Crust:
1-1/2 cups all-purpose flour
¼ cups plus 2 tablespoons powdered sugar
¾ cups margarine or butter, softened
or Refrigerated Sugar cookie dough

Directions:
Heat oven to 400 degrees.
Mix all ingredients with fork until crumbly.
Press firmly and evenly against bottom of ungreased 12-inch pizza pan.
Bake until light brown, 10 – 15 minutes.

Toppings:
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 cup chilled whipping cream
1 cup blueberries
1 cup strawberries cut into halves
1 kiwifruit, sliced
¼ to ½ cup apple jelly.
Any other fruit you would like

Directions:
Bake cookie crust; cool.
Beat cream cheese, sugar and vanilla in 1-1/2 quart bowl on low speed until smooth.
Beat in whipping cream on low speed until blended; beat on medium speed until stiff peaks form.
Spread over crust to with in ¼ inch of edge.
Arrange fruits in circles on crust.
Heat jelly over low heat, stirring constantly, until melted; brush over fruit.
Refrigerate at least 2 hours.
Immediately refrigerate any remaining tart.

Taste of Homes Quick Cooking Magazine

Dirt Cake

2 Pkgs. Oreo Cookies
¼ Cup Confectionery Sugar
½ Stick Margarine or butter (1/4 cup)
3 ½ Cups Milk
8 oz. Cream Cheese
16 oz. Cool Whip
2 pkgs. Instant vanilla pudding
Fake leaves
Gummy Worms

1. Crush whole cookies in blender.
2. Mix Cream cheese, butter, and sugar.
3. Mix Pudding and milk together; blend in Cool Whip, until creamy.
4. Add Cream Cheese mixture and pudding mixture together.
5. Put crushed cookie crumbs in cake pan, spread on bottom and sides. Save some for the top of cake.
6. Add Pudding mixture.
7. Decorate with remaining Cookies, Gummy worms and leaves on top.
8. Cool in refrigerator 1 hour before serving. (I put a gummy worm in each piece so everyone gets a worm.)

this is a great dessert for a bunck of kids.

Cream Puff Dessert

1st Layer - 1 Cup water, salt, 1 stick butter or margarine. Bring to boil Add 1 Cup flour and stir, Take off of heat. Add 3 eggs, (1 at a time). Spread in pan. Bake for 25-30 minutes at 325 degrees. Cool completely.

2nd Layer - Beat Cream cheese until soft and creamy add one cup milk and beat until cream cheese isn’t lumpy add the pudding and rest of milk. Beat until pudding consistency and pour on crust.

1 8oz. Cream Cheese
1 large Instant vanilla pudding
3-Cups Milk.

Top with Cool Whip. Decorate with chocolate syrup.

This is from my cousin, it is a must have dessert at every family gathering.

Better than Sex Cake

Ingredients:
1 - 9x13 inch cake Ingredients1 (18.25 ounce) package devil's food cake mix
1 - (5 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 - (1.4 ounce) bars chocolate covered toffee, chopped
1 - (8 ounce) container frozen whipped topping, thawed

Directions:
1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. 2. Make slits across the top of the cake, making sure not to go through to the bottom.
3. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits.
4. Then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks, as opposed to crumbs; I like to have pieces I can chew on!)
5. Let cake cool completely; then top with whipped dessert topping. I decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Monkey Bread

3 tubes refrigerated biscuits
3-4 tsp. cinnamon
1 C. margarine or butter
½ C. white sugar
1 1/4 C. brown sugar

1. Cut biscuits into quarters and dip into mixture of white sugar and cinnamon.
2. Drop into greased pie plate.
3. Melt margarine with brown sugar and pour over biscuit.
4. Bake 350 degrees for 40 minutes (make sure it is done in the middle). Serve hot.

This is from by best friend Hannah.

Potato Cinnamon Rolls from Grandma Fern Coleman

1 ¼ CUPS INSTANT POTATO FLAKES
2 CUPS BOILING WATER
2 TBSP YEAST
1 TBSP SUGAR
½ CUP WARM WATER
1 CUP BUTTER
3 EGGS, BEATEN
1 CUP COLD WATER
1 CUP SUGAR
1 ½ TSP SALT
8 CUPS OF FLOUR (IT MAY TAKE A LITTLE MORE)

· In a small bowl mix ½ cup of warm water, 1 tbsp of sugar, and 2 tbsp yeast and let it rise about ½ hour.
· In a large bowl mix the 11/4 cups potato flakes and 2 cups boiling water. Stir well, add 1 cup cold water and 11/2 tsp salt and let cool to lukewarm.
· Meanwhile cream 1 cup shortening (or real butter) and the 1 cup of sugar. Beat in 3 eggs (I prefer the eggs to be room temp). Add cooled potato mixture and yeast. Mix well. Add flour starting with 51/2 cups (I always use more) and mix with dough hook or hand. Kneading well.
· Dough should be a soft dough but kind of sticky
· Cover and let rise about 1 hour.
· Roll out dough on floured or oiled board.
· Spread with butter, and sprinkle (generously) brown sugar and then cinnamon.
· Roll up like a jelly roll.
· Slice into 1” slices and place on greased cookie sheet. Let it raise.
· Bake at 350 degrees for about 15-20 minutes. (my oven cooks these better at 350 degrees so check yours carefully)

Variations:

Orange rolls
Add 2 tbsp orange juice concentrate and grated rind of 2 oranges to potato mixture after it has cooled. Frost with orange frosting and dip in nuts as desired.

Fruit filled rolls
Put a small amount of jam in the center of each cinnamon roll before baking will give delicious fruit filled rolls

Dinner rolls
Spread melted butter on dough, roll up like cinnamon rolls and slice. Then put in greased muffin tins.

This recipe was given to us by our neighbor, Keri Heath, it is her grandma's recipe. Neal is the one that actually makes this recipe and they are fabulous.

Trifle

1 White Cake
2 cups Strawberries
2 Bananas
2 large Strawberry Jell-O’s
2 large cook and serve puddings
3 cups whipping cream
Strawberry jam

1. Cut cake in half, spread jam on one half then put half’s together and cube.
2. Put cake in bottom of bowl
3. Pour jell-o on top of cake let set
4. Layer fruit and pudding
5. Top with whip cream before serving

This recipe is from my best friend, Hannah, it makes a ton, so good for a large group.