Peach Dessert

Fresh Peach Dessert

1. Combine in saucepan:   2 cups water, 2 tablespoons cornstarch, 1 cup sugar

2.  Boil that mixture until thick and then add one three ounce package of peach jello.

3. Stir until dissolved. Refrigerate until it begins to set and then add four cups diced fresh (or frozen) peaches.

4. Then:  Do 2 1/2 cups crushed graham cracker crumbs, 6 T. Powdered Sugar, and 1 cube melted real butter.

5. Mix that well and put half of the graham cracker mixture in the bottom of a 9 X 12 pan.

6. Combine Cool Whip with 8 ounces of cream cheese which has been creamed with 1/2 cup powdered sugar. Fold in well.

7. Spread the peach mixture over the graham crackers.

8. Spread all of the cream cheese mixture over the peaches and top with the rest of the graham crackers. Refrigerate until ready to serve.

(NOTE:  This may also be used with fresh frozen peaches which are partially thawed before being added to the jello mixture.)

BYU Brownies

BROWNIES MIXTURE

1 Cup butter
1/2 Cup Cocoa
2 T Honey
4 eggs
2 Cups sugar
1 3/4 Cup flour
1/2 t salt
1/2 T Baking Powder
1 Cup Chopped Walnuts
12 oz. Chocolate icing

MINT ICING

5 T butter
dash salt
3 T milk
1 T light corn syrup
2 1/3 C Powdered Sugar
1/2 t mint extract
1-2 drops green coloring

Melt butter and mix in cocoa.  Allow to cool.  Add honey, eggs, sugar, flour, baking powder, salt.
Mix well and then add nuts.

Pour batter into greased 9 X 13 baking pan.  Bake at 350 for 25 minutes and then cool.


ICING

To prepare:  Soften butter.  Add salt, corn syrup, and powdered sugar.  Beat till smooth and fluffy.  Add mint extract and food coloring.  Mix.  Add milk gradually until the consistence is a little thinner than the cake frosting.

Spread mint icing on brownies.  Place brownies in the freezer for a short time to stiffen the icing.  Remove from freezer and carefully add a layer of chocolate icing.

Creamcheese Pumpkin Pie

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) graham cracker crust or regular pie crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.

Coconut Topped Cream Cheese Sheet Cake

Ingredients
 

1 c butter, softened (2 sticks)

6 oz cream cheese, softened

6 eggs

2 1/4 c sugar

1 - 2 tsp vanilla extract or for more of a coconut flavor, add coconut extract

2 1/4 c cake flour

1/8 c coconut milk or coconut cream - optional

DIRECTIONS

1. Preheat oven to 350 degree F.   Prepare a 9 x 13 pan with non stick cooking spray.

2. Cream together butter, cream cheese and sugar.

3. Beat in eggs one at a time, vanilla and then mix in flour.  Add milk now if using. Beat in well.

4. Spread batter into prepared pan. Bake 35 to 40 minutes or until wooden pick comes out clean. As this cake cools, it will fall...that's normal...so don't be alarmed...it should be the thickness of a sheet cake...it will not be thick like a regular cake...:) Cool on cooling rack. Note: some have said that this cake becomes even moister if placed in freezer as soon as comes from the oven. I've not tried it, but have also read that this is true with cakes in general.

5. Frosting: Beat together butter, cheese, vanilla and add sugar. Mix until well blended.

6. You can now toast coconut. I toast mine in a lightly sprayed skillet and keep tossing until golden.

 You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn.

7. I then gently remove the cake from the pan and cut the cooled cake into 24 squares and top with frosting and coconut. You can leave cake in pan and frost. I did it my way for presentation... Enjoy!

FROSTING

1/2 C butter,softened

8 oz cream cheese, softened

1 tsp vanilla or coconut extract is good as well

1 C confectioners' sugar

1 C coconut- for toasting and sprinkling on top of the frosting

Note: can add a few tablespoons milk, cream or coconut milk

Rudy Snap Orange Cream Cookies

Ingredients

• 1 cup Butter, softened
• 2 cups Sugar
• 2 Eggs
• ¼ cup Sour Cream
• 2 Tablespoons Orange Zest
• 3 cups Flour
• ½ teaspoon Cornstarch
• ½ teaspoon Baking Powder
• ½ teaspoon Salt
•  
• Sweet Orange Cream Cheese Frosting:
• ½ cup Butter, softened
• 1 - 8 ounce pkg. Cream Cheese, softened
• 3 cups Powdered Sugar
• 2 teaspoons Orange Zest

Instructions

1. Preheat oven to 350 degrees.
2. In large bowl, cream together butter and sugar until light and fluffy -- about 4 minutes.
3. Add eggs, sour cream, and orange zest and cream together.
4. Stir in flour, cornstarch, baking powder and salt.
5. Chill dough for at least 30 minutes.
6. Roll dough into balls and drop dough onto cookie sheets.
7. Bake for 11-14 minutes.

1. To make sweet orange cream cheese frosting:
2. In medium bowl, cream together butter and cream cheese until fluffy. Stir in powdered sugar and orange zest. Spread or pipe over cooled cookies.
3. Garnish with orange zest.

Ann Woods White Almond Sheet Cake

In large pan heat 1 cup butter and 1 cup water.  Take that off the stove and add:

½ cup sour cream

2 beaten eggs

1 tsp almond extract

Mix that and then add these dry ingredients:

2 C. flour

2 C. sugar

1 tsp baking soda

1 tsp salt

Mix that up good.

Grease and flour a large cookie sheet.

Bake 375 for 20 minutes.

FROSTING:

½ C butter

¼ C. milk

½ tsp almond extract

Cook on stove until butter is melted.  Cool and add 32 oz powder sugar.  Frost cake while war and sprinkle sliced almonds on top.

Ann Woods Oatmeal Cake

1 1/2 cup boiling water
1 cup quick oats
Mix and let set for 20 minutes.         

1 cube butter - softened
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs

Mix all of that together.

1 1/3 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Mix dried ingredients into above.

Mix it all up good and put into a grease 9X13 pan.  Bake at 350 for 30-40 minutes.

Frosting:  8 oz. softened cream cheese, 1 stick of butter, 1 pound of powder sugar.

Mix.

Cherry Dessert (1)

From Sunda

Crumbs of about 20 graham crackers
1/4 Cup melted butter
1/2 Cup powdered sugar

Mix above and use as crust in 9 X 13 dish

BLEND TOGETHER:   1 Pint Whipping Cream and 1 8 oz room temperature cream cheese

ADD:  1 Cup powdered sugar and 6 drops of almond flavoring to cream mixture.  Mix and then spread over the graham cracker crust.

Cover with one can cherry pie filling.

Refrigerate for three hours before serving.

Apple Crisp

Apple Crisp from Barb Empey in Shelley, Idaho

6 cups apples
1 1/3 cup sugar
1/2 tsp cinnamon
pinch of salt
1 cup brown sugar
1 cup butter or margarine
1 cup flour
2 cups quick oats

Combine apples, sugar, cinnamon and salt together and put in a 9x13 baking dish.  Melt butter or margarine; stir in brown sugar, oats and flour.  Spread it in clumps over the apples.  Bake at 350 degrees for 1 hour. Serve with ice cream!

Peach Cobbler

By Ann Steverson Cook

2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)
1 cup Bisquick mix
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar

Preheat oven to 375 degrees Fahrenheit

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter until crust is fully moistened. In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.

Bake for one hour or until crust is a golden brown. Serve warm and enjoy!

Cream Cheese Key Lime Pie

From Amy:

1 can sweetened condensed milk
1 8 oz package cream cheese - softened
1/2 - 3/4 cup Key Lime Juice
1 graham cracker pie crust
Whipping cream

Combine milk, cream cheese and key lime juice in blender.  Blend on low speeds until smooth.  Add vanilla. Pour into graham cracker pie crust.  Chill 3-4 hours and top with whipped cream.

Peaches and Cream

From Amy:

1 box vanilla wafers
1 cube real butter
1 cup sugar
10 peaches - diced
1 pint whipping cream
1/2 C. sugar

Mix crushed vanilla wafers, butter and sugar together.  Press into a pan.  Save 1/4 cup of crust mix.  Beat and add sugar.

Fill in diced peaches and pour over crust.  Top with remaining crumbs.  Refrigerate.

Easy Peach Cake

Ingredients:

1 box yellow cake mix
2 15 ounce cans lite peaches
(or try apple pie filling, cherries, mixed fruit etc.)
1/2 tsp. cinnamon
1/2 cup butter, (freeze)

Instructions:

Heat oven to 375

Cover the bottom of a 13 x 9 cake pan with a light layer of the dry cake mix. Pour the cans of un-drained peaches over the top of the cake mix.

Sprinkle the rest of the cake mix over the top of the peaches evenly.

Sprinkle a little cinnamon over the top of the cake mix.

Take the frozen butter, then using a cheese grater, grate evenly over the top of the cake mix.

Pop in the oven and bake for 45 minutes. Try this same recipe with apple filling, or cherries. You can use any kind of canned fruit that has syrup with it.

Serve with ice cream!!

Lemon Pudding Dessert

2 Kids and Tired Cooks
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1 c. cold butter
2 c. flour
1 pkg. cream cheese, softened
1 c. powdered sugar
1 carton (8 oz.) whipped topping, thawed
3 c. cold milk
2 pkgs. (3.4 oz) instant lemon pudding mix

Cut butter into flour until crumbly. Press into an ungreased 9 x 13 pan and bake at 350 for 18-22 minutes or until set. Cool. Beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Beat milk and pudding on low speed for 2 minutes. Carefully spread over the cream cheese mixture. Top with remaining whipped topping. Chill until ready to serve.

Cream Cheeses Pumpkin Rolls

Unknown.
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3 eggs

2/3 cup pumpkin

1 cup sugar

1 tsp lemon juice

¾ cup flour

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

1 tsp baking powder

½ tsp salt

And for the filling:

8 oz cream cheese, softened

¼ cup butter, softened

1 cup confectioner’s sugar

½ tsp vanilla extract

I had most of these ingredients already on hand and you probably will too.

Preheat your oven to 375.

You will begin by mixing the eggs and sugar in a large bowl with an electric mixer. Mix until thick and then add the pumpkin and lemon juice. 

In another bowl, mix flour, baking powder, spices and salt.

 Then, add to the egg mixture and mix well.

 Mix the batter until it looks like this...


Spread the batter onto a waxed lined or greased 10 by 15 inch pan.

Bake in oven for 10 minutes. Then, remove from oven and let cool just for a few minutes. (The key to avoid cracking is to roll the cake while it is still pretty warm)

 Sprinkle powdered sugar on a towel, and place the cake on the towel.

 Roll the cake up in the towel and let cool for a while. Some people even put in the refrigerator. 

In the meantime, it’s time to make your cream cheese filling.

Combine cream cheese, butter, confectioner’s sugar and vanilla and mix well. 

Spread filling over the cake and then roll tight again. Put in refrigerator. 

 As you can see, mine still cracked a little. (Of course, it doesn’t affect the taste!) But the key is to roll it as soon as possible after it comes out of the oven. This time I waited about five minutes. I shouldn’t have even waited that long. 

It was delicious!

Pair with a cup of hot coffee or a glass of cold milk. It’s the perfect autumn dessert or snack (or breakfast...or dinner...hehe.) 

Old Fashioned Custard Pie

Unknown
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1 unbaked deep dish pie shell
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract

Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.

Peach bars

From....??   Sounds good though.
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1 pkg dry cake mix-white, yellow or french vanilla

1/3 c butter, room temperature

2 lg eggs, divided

29 oz can light peach slices, drained

8 oz cream cheese, room temperature

1/3 c sugar

1 tsp pure vanilla extract

1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.

2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.

3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.

4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.

5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.

6. Sprinkle with reserved crumbs; Bake 30 minutes.

7. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator

Lemon Brownies

Unknown
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Ingredients:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar

Directions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.

WW key lime pie

Need reduced fat graham cracker crust

One 16 ounce package sugar free lime gelatin

1/4 cup boiling water

1 8 oz container fat free whipped toppng

2 6 oz key lime pie yogurt 

In a large bowl, dissolve gelatin in boiling water.  Stir in yogurt with wire whisk. Fold in whipped topping with wooded spoon.  Spread onto crust.  Refrigerate at least 2 hours.

WW Greek Yogurt Key Lime Pie

Ingredients

• 5 egg yolks
• 1 cup Oikos® Greek Yogurt, vanilla
• 14-oz sweetened condensed low fat milk
• 1/4 cup freshly squeezed lime juice or key lime juice
• 1 tablespoon lime zest
• 9-inch prepared graham crust
• Low-fat whipped cream for topping

Directions

1. Preheat oven to 350 degrees F.

2. Blend or whisk together the egg yolks, Oikos® Greek yogurt, condensed milk, lime juice and zest. 3. Pour filling into graham cracker crust and bake for 15 to 18 minutes until set.

Cool in refrigerator for at least one hour before topping with whipped cream and a slice of lime.