Peach Cobbler

 combine the sugar, flour, cinnamon and in a small bowl  Drop peaches into boiling water for 15 seconds; drain; peel; halve, pit and slice into a large bowl.  Sprinkle with lemon juice and almond extract; toss to coat.  Add sugar mixture; mix gently. Prepare pie crust Mix following label directions.  Roll to 2/3 to 12 inch round on a lightly floured surface; fit into a inch pie plate.  Trim edge to a inch overhang.  Spoon in filling. Roll out remaining pastry to inch round; cut into 10 strips.  Weave strips over top of pie, pressing strips firmly to bottom crust.  Turn edges under flush with rim; press to make a stand-up edge; flute.  Brush pastry with milk or water; sprinkle with sugar Bake in a hot oven, at 450 degrees for 15 minutes.  Lower heat to moderate 350. bake 35 minutes longer or until pastry is golden brown and juices are bubbly. Let cool.


Fancy Apple Cobbler
  Combine the first 7 ingredients; mix gently. Spoon into lightly greased inch square baking pan, dot with 1T butter. Set aside. Combine remaining ingredients. Mix well. Spoon over apple mixture in 9 equal portions. (batter will spread out during baking) Bake at 375 degrees for 35 for 40 minutes. Serves 6.
Refried Ice Cream

Place 2 or 3 scoops of ice cream in a ice cream dish, and cover with 2 or 3 tbs of honey. Sprinkle cinnamon on top of honey. Garnish with whipped cream,nuts, and a cherry. The honey and cinnamon give it a very differenttaste. Very good.

Fried Bananas

This is a very different recipe, but very tasty. Peel the plantian banana's. Cut banana's in long or round slices, about 1 inch thick. Deep fry in oil as you would french fries. Drain. Sprinkle with powdered sugar or regular sugar while still warm.

Peanut Butter Cupcakes

1 3/4 cups all purpose flour
1 1/4 cups brown sugar
3 tsp. baking powder
1 tsp. salt
1 cup milk
1/3 cup shortening
1/3 peanut butter
1 tsp. vanilla
2 eggs
24 miniature Reese's Peanut Butter Cups®

Pre-heat oven to 350 F . Line 24 space muffin tin with baking paper cups. In a large bowl combine all ingreidents, (except peanut butter cups and beat with a mixer, on low speed, until moistened. Then beat for 2 minutes, at medium speed. Fill paper lined muffin cups 2/3 full. Press a peanut butter candy into the batter, until it is even with the batter in the middle. DO NOT cover the top of the candy. Bake for 18-28 minutes, or until tops spring back when touched. For variation, a Hershey's Kiss, or Hugs may be used instead of a Reese's. This can also be done by slicing ready made refrigerated cookie dough, about 1 in. thick. Making sure they are cut the same thickness. Any type of premade dough can be used. Serve warm or cool. Makes 24 cupcakes.


Candied Bananas

2T butter or margarine
1/4 c firmly packed brown sugar
1 tsp grated lemon rind
1T lemon juice
dash of ground cinnamon
dash of nutmeg
3 medium size firm bananas

Melt butter in heavy skillet, add next 5 ingredients. Cook over low heat, stirring constantly until bubbly. Peel bananas and slice in half, length wise. Place bananas in skillet; cook over low heat 2-3 minutes. Turn once. Serve warm. Serves 6. Best served with whipped cream or ice cream.

Caramel Flan
Heat oven to 350'.  Blend eggs, 1/3 cup caramel topping, the salt and rum flavoring; gradually stir in milk.  Place 1 teaspoon caramel topping in each of six to eight custard cups; pour custard over topping. Place cups in baking pan, 13x9x2 inches; pour very hot water into pan to within 1/2 inch of tops of cups.  Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water; chill custard in cups at least 3 hours.  Run knife around edges- dip bottoms of cups into hot water and unmold onto dessert dishes. 6 to 8 servings. This smooth, light custard is the classic dessert to serve after a hot and spicy Mexican main dish.
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