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| My Favorite Country Recipes |
| PEACHES & CREAM CHEESE PIE 3/4 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 package of "cook-style" Vanilla pudding & pie filling (do not use the instant! lol) ¼ cup sugar ¼ teaspoon Nutmeg 3 tablespoons margarine, softened 1 egg ½ cup milk ------------ 1 can (16 oz.) sliced peaches, drained (reserve juice) ------------ 1 package (8 ounce) cream cheese, softened ½ cup sugar ½ teaspoon vanilla 3 tablespoons reserved peach juice ------------ 1 tablespoon sugar * ½ teaspoon cinnamon * ------------ Grease or Pam bottom of a 9 or 10-inch deep pie dish. Combine first 9 ingredients in a large mixing bowl. Beat 2 minutes at medium speed. Pour into prepared pie plate. Place drained peach slices over the batter, keeping at least ½ to 1 inch from the edge. In a small bowl, combine cream cheese & next 3 ingredients. Beat 2 minutes at medium until smooth. Spoon over peaches within the same distance from the edge. Combine sugar & cinnamon and sprinkle over cream cheese mixture. (* I always keep cinnamon sugar for toast & use that to sprinkle over the pie) Bake at 350 degrees for 30 to 45 minutes. Center will be a little jiggley. Cool to room temp; chill until served. Makes 10 servings (if you are lucky lol) I have tried this with apples, using only cinnamon & no nutmeg & it is good. But the peaches so far have been the best. I'm sure it would be great with cherries, too, but you would have to lower the cinnamon & not use any nutmeg. Maybe increase the vanilla. This is not a recipe for "calorie conscious" people! LOL |
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| SWEET SUCCESS RICE DESSERT 1 cup cooked rice 1 can (11 oz) Mandarin Oranges, drained 1 can (8 oz) crushed pineapple, drained, reserve juice ¼ cup sugar ½ teaspoon cinnamon 1 tablespoon lemon juice 2 cups whipped topping 2 cups minature marshmallows Rice should be cooked and cooled. Stir together pineapple juice, lemon juice and marshmallows. Add rice, oranges, pineapple, sugar and cinnamon. Toss lightly. Fold in whipped cream. Serves 8. |
| GOAT DROPPINGS MUFFINS 1 cup raisins 1 cup water 2-3 tablespoons Grape Jelly 1/2 cup butter ot margarine 1/4 cup sugar 2 large eggs 1-1/2 cup flour, sifted 1 teaspoon baking powder Combine raisins, water and jelly in a saucepan. Bring to a boil, reduce heat and cover. Simmer for 20 minutes. Drain raisins but save the juice to make 1/2 cup of liquid. Cool well. Cream the butter and sugar until light and fluffy with an electric beater on medium. Add eggs and beat 2 more minutes. Sift together the flour and baking powder. Add alternately with the 1/2 cup of reserved liquid into the creamed mixture. Mix well after each addition. Stir in raisins. Spoon into greased muffin tins, filling 2/3rds full. Bake at 400°F oven for 18 minutes or until golden brown. Serve hot with jam, butter or jelly! |
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| BUTTER ROLLS (for a Bread machine) 6 to 7 ounces of milk (at room temp) 1 t salt 1/4 cup water 1/4 cup softened butter 1 egg 2 T sugar 3-1/4 cups bread flour 2 t active dry yeast Measure and place all wet ingredients in your bread machine pan. Then measure and add all dry ingredients. Select Dough setting and start. When cycle has finished, roll dough out on a floured surface about an inch thick. Cut rolls with biscuit cutter and place evenly in a pan. Lightly spray tops of rolls with PAM, cover and set in a draft-free warm location for 1 hour. Preheat oven to 350 degrees and bake for 20 to 30 minutes or until golden brown. Makes 12-15 rolls. (This recipe is a family favorite at holidays.) |
| CORN BREAD (my Mom's recipe) 2 T bacon drippings (or vegetable or olive oil) 1 1/2 cups of milk (or buttermilk with 1/2 t baking soda added) 1 egg 2 cups corn meal mix If using bacon drippings, place in iron skillet and melt in oven being pre-heated to 450 degrees. Add milk and egg to cornmeal mix and mix well. Add drippings and stir well. Pour in iron skillet (or muffin pan) and bake for 20 minutes until golden brown. |