Easy Peach Cobbler

It's time for an update!  Sorry it's been a while.  I know.  But here's a great classic for any fruit you have on hand.  Enjoy!

1 cup flour
1 cup sugar
1 tsp. baking powder
Dash of salt
1 cup milk
1 egg
1-1/2 tsp. vanilla
1 stick margarine (I always use butter)
1 can peaches (the smaller one)
1/2 tsp cinnamon*
1/4 tsp allspice*
1/4 tsp cloves*

Melt margarine in a deep dish in oven @ 350.  Mix dry ingredients together; add milk, egg and vanilla.  Pour into prepared pan/dish.  Spread peaches.  Batter will surround peaches in a cake like crust.  Bake until golden brown.



*Optional... but makes all the difference- to me.  I'm a spice girl!
****Other fruits can be used instead of peaches.  I usually combine peaches and blueberries together.  Fabulous combination might I add.
from Pots Pans & Pioneers Cookbook Volume 3

Pumpkin Bars with Cream Cheese Frosting

I decided to make something different this year for Thanksgiving.  I absolutely loved these bars!  They are definitely a keeper.

1 cup flour
1 cup packed brown sugar
3/4 cup canned pumpkin (about 1/2 of a 15oz can)
1/2 cup butter, softened
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
**1/2 tsp pumpkin pie spice
**1 cup mini chocolate chips

Combine flour, brown sugar, pumpkin, butter, eggs, vanilla, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl; mix well. Spoon into a 13x9-in baking pan. Bake for 20 min. Let stand and cool.

Frosting:
1 lb pkg confectioners sugar (I NEVER use this much)
1/4 cup butter, softened
3 oz cream cheese
1/2 tsp vanilla extract
milk

Combine sugar, butter, cream cheese, and vanilla in a mixer bowl; beat until blended, scraping bowl occasionally. Beating constantly, add enough milk to the frosting to achieve the desired consistency. Spread frosting over baked bars. Cut into bars.
**Sprinkle mini chocolate chips on frosting for garnish if desired

**optional...it's what I added to it first time around and it was awesomeness!
from the Junior League at Home Cookbook

Frozen Sherbet Cake with Pecan Crust

You can substitute your fav Sherbet flavor if you would like.  Holy yummy for summer! 

Crust:
2/3 cup vanilla wafer cookie crumbs (crushed
1/3 cup pecans, chopped
2 tbls granulated sugar
2 tbls butter

Filling:

1 Qt lemon sherbet
1 Qt raspberry sherbet
1/2 cup heavy cream
2 tbls powder sugar
1/2 tsp vanilla extract

Fresh raspberries and mint sprigs for garnish
Raspberry Sauce


Position Rack in center of oven and preheat to 350 degrees.  Lightly butter a 9x3 springform pan.

To make pecan crust, process cookie crumbs, pecans, and sugar in a food processor until pecans are very finely chopped.  Transfer to bowl, then add butter and stir until crumbs are evenly moistened.  Press evenly into bottom and 1/2 in up sides of pan.  Bake until lightly browned, about 10 min.  Cool COMPLETELY on a wire rack.

Soften lemon sherbet by placing in a bowl and mashing with large rubber spatula.  Spread evenly in cooled crust.  Cover with plastic wrap and freeze until firmed, about 20 min.  Soften raspberry sherbet in the same manner and spread over lemon sherbet.  Cover with plastic wrap pressing wrap directly onto sherbet, and freeze until firm, at least 4 hours.  (The cake can be prepared up to this point 1 day ahead).

When ready to serve, whip heavy cream, powdered sugar, and vanilla in a med bowl with an electric mixer on high until stiff.  Transfer to pastry bag fitted with a large star tip.  Remove plastic wrap from cake.  Pipe 12 rosettes around edge of cake, and garnish with raspberries and mint.  Slice with warm thin knife.  Serve frozen, with raspberry sauce.

RASPBERRY SAUCE:
Puree 1 pint raspberries, 1/3 cup granulated sugar and 1 tsp fresh lemon juice in a food processor.  Taste.  Add sugar and lemon as needed, and blend again to dissolve sugar.  Strain through fine wire sieve into a bowl.  Cover and refrigerate until chilled, about 1 hour.  (the sauce can be made 1 day ahead, and then covered and refrigerated)
from Essentially Lilly a Guide to Colorful Entertaining

Frozen Sherbet Cake with Pecan Crust

This looks so incredibly amazing and I can't wait to make it. I think it will be on the menu for Mother's Day Lunch.

Crust:
2/3 c vanilla wafer cookie crumbs (crushed)
1/3 c chopped pecans
2 tbls sugar
2 tbls unsalted butter, melted

Filling:
1 Qt Lemon sherbet
1 Qt Raspberry sherbet
1/2 c heavy cream
2 tbs powdered sugar
1/2 tsp vanilla

*Fresh raspberries and Mint sprigs, for garnish
Raspberry sauce (Recipe follows)

Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9x3-in springform pan.

Pecan crust, process cookie crumbs, pecans and sugar in food processor or blender until pecans are very finely chopped. Transfer to a bowl, then add butter and stir until crumbs are evenly moistened. Press evenly into bottom and 1/2 in up sides of pan. Bake until lightly browned, ab 10 min. Cool completely on a wire cake rack.

Soften lemon sherbet by placing in a bowl and mashing with a large rubber spatula. Spread evenly in cooled crust. Cover with plastic wrap and freeze until firmed, ab 20 min. Soften raspberry sherbet same way and spread over lemon sherbet. Cover with plastic wrap, pressing wrap directly onto sherbet, and freeze until firm. At least 4 hrs. (The cake can be prepared up to this point 1 day ahead)

When ready to serve, whip heavy cream, powdered sugar and vanilla in a med bowl with mixer on high speed until stif. Transfer to pastry bag fitted with large star tip. Remove plastic wrap from cake. Pipe 12 rosettes around edge of cake and garnish with raspberries and mint. Slice with a warm (dip in glass of hot water) think knife. Serve frozen with Raspberry Sauce.

Raspberry Sauce:
Puree 1 pint raspberries, 1/3 c sugar, and 1 tsp fresh lemon juice in a food processor. Taste. Add sugar and lemon juice as needed. and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled, ab 1 hr. (The sauce can be made 1 day ahead, then covered and refrigerated)
From Essentially Lilly (Pulitzer) guide to colorful Holidays

Chewy Praline Bars

I have an A+ by this recipe.  I stumbled across this as I was digging through my "Sweets" recipe box.  It's so incredibly amazing!  If you LOVE pralines, you will enjoy this chewy version :)

1-3/4 c unsifted all-purpose flour
1/2 tsp salt
1/3 c unsalted butter, room temp
1/3 c solid vegetable shortening
1-1/2 c packed light brown sugar
1 egg
1 tsp vanilla
1 cup chopped pecans
1 c white vanilla-flavored baking chips

Heat oven to 375 degrees. Coat 15x10x1 jelly roll pan w/ cooking spray.

Combine flour and salt in small bowl.
Beat butter, shortening and brown sugar in large bowl until smooth and creamy. Beat in egg and vanilla. Stir in flour mixture an pecans. Spread in prepared pan. Bake at 375 degrees oven 15-20 min, until lightly browned and wooden pick inserted in center comes out clean.

Meanwhile,, heat the baking chips in the top of a double boiler over hot, NOT BOILING, water, stirring until chips are melted and smooth. Drizzle cookie with melted chips. Cut into bars.
Makes 50 bars! 
From Family Circle Magazine

Fruit Cake Mini Bites

I love these things. And more than my love for fruit cake... is my love for the lady who gave me the recipe. She is an angel. She can bake and cook out of this world and I'm so happy she sees fit to share this love with her family. She is amazing and I only hope I can one day be as good of a cook and baker as my Aunt Linda.

1/2 cup flour
1 can condensed milk
2 cups chopped pecans
16 oz. fruit cake mix
1/2 cup orange marmalade
1/2 cup cooked fig preserves

Mix fruit cake mix & flour until all the fruit becomes loose. Combine all other ingredients together & mix well.

Spray mini muffin pans w/ cooking spray. Fill pan with mixture (2 mini muffin pans). Bake @ 350 degrees for 12-15 min.

Let set after baking & run a knife around them to lift them up.
Makes about 50
From Linda Pizzolato... by memory!

Blueberry Cobbler

You can really use any type of berry or fruit you have. I made this for Christmas and it was AWEsome! It even turned our teeth blue! LOL!

• 1 cup all-purpose flour
• 1 1/2 cups white sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1/4 cup boiling water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon lemon juice
• 4 cups fresh blackberries, rinsed and drained

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet. Bake 25 minutes in the preheated oven, until dough is golden brown.

Pecan Pie Cake

I honestly didn't realize I NEVER posted this. I made it for the guys/gals at work and of course it was a big hit! It's easier than making pecan pie in my opinion. Enjoy!

Crust:
Duncan Hines golden butter recipe cake mix (reserve 3/4 cup)
1 egg
1 stick margarine, softened

Mix together and place in 9 x 13 greased pan. Bake at 350 degrees for 15 min.

Filling:
3/4 cup of reserved cake mix
1/2 cup brown sugar
1/2 cup dark Karo syrup
1 tsp vanilla
3 eggs
1 cup chopped pecans

Mix together and put on top of crust. Bake at 350 for 30-35 min.
Received from Jackie @BRWC

Pumpkin Cheesecake

This is yum yum. I made it last Thanksgiving, but it didn't get there in one piece. So, I tried again. Success!!! I changed Paula Deen's recipe up a bit. So here's my version.

Crust:
1-3/4 c vanilla wafers (I hate graham cracker crust)*
3 tbls light brown sugar
1/2 tsp cinnamon
1/4 c chopped pecans (a must)*
1 stick melted butter
Filling:
3 (8oz) pkgs cream cheese, room temp
1 (150z) can pureed pumpkin
3 eggs, plus 1 egg yolk
1/4 c sour cream
1-1/2 cups sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg*
1/4 tsp cloves*
1/4-1/2 tsp pumpkin pie spice*
2 tbls flour
1 tsp vanilla extract

Preheat oven to 350 degrees.
For Crust:
In med bowl, combine crumbs, sugar, nuts, & cinnamon. Add melted butter. Press down flat into a 9-in springform pan. Set aside.
For Filling:
Beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and Bake for 1 hour. Remove from oven and let sit for 15 mn. Cover with plastic wrap and let refrigerate for 4 hours.

****I would HIGHLY suggest doing a water bath for this. I did it both ways and when I did it with a water bath, guess what... no cracks! Just wrap foil around the springform a few times and put in a roasting pan with some water and bake. Works like a charm****
Adopted from Paula Deen and *changed by Jenn

Football Brownies

Aren't they the cutest things ever! Can't wait to make them this weekend. Long story short just make your fav brownie mix in a 9x13 pan. Get you a football cookie cutter. Cut the shapes and use a tube of white icing to make the marks. Love it. Got the idea HERE! Enjoy!

Watergate Cake (Pistachio)

Mrs. Dot at the Water Company made this cake for special occasions and boy is it good! I was thinking about her the other day and thought I would post her awesome cake!

Cake:

1 white cake mix

1 small box pistachio instant pudding

1 cup oil

3 eggs

1 cup ginger ale

Icing:

9 oz Cool Whip

1 cup milk

1 small pistachio pudding

Mix cake ingredients well pour into 8" or 9" cake pans. Bake at 350 degrees for 30 to 35 min or until toothpick comes out clean. Cool cake. Mix icing ingredients well and spread on cool cake.

from Dot Guillot

Chocolate-Peanut Fondue

I am a peanut butter lover and combined with chocolate this is divine. You will not be disappointed!

6oz semisweet chocolate, cut into chunks
1/3 cup packed light brown sugar
1/2 cup milk
1/2 cup chunky peanut butter

In a medium saucepan over med-low heat, combine the chocolate, brown sugar, and milk. Stir until the chocolate is melted. Add the peanut butter and cook, stirring, until heated through. Transfer to a fondue pot and keep warm over low heat.
Makes 2-1/4 cups or 6 servings
From Fondue by Lou Seibert Pappas

**Dippers**
Marshmallows, tangerines, banana slices, apple slices, pear slices, mango slices, angel food cake/pound cake, cut into 1-in cubes

Keylime Tarts

These were a big hit at the party. I had no leftovers.

24 key lime cooler cookies ( I used key lime twists from target and made a crust)
8 oz cream cheese, softened
1 egg
1/2 cup sugar
2 tbls lime juice, preferable key lime
1 tsp lime zest
fresh sweetened whipped cream
mint leaves or lime zest, for garnish

Preheat oven 350 degrees

Fill 2 (12 muffin) mini muffin tins with paper cups and spray with cooking spray. Place 1 key lime cooler cookie in the bottom of eac. cup flat side down.

Prepare filling. beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.

Enjoy!

Mascarpone Cheesecake with Almond Crust

Let me just preface this recipe with this, IT'S THE BEST CHEESECAKE I'VE EVER MADE!!!! I absolutely love it. The mascarpone made all the difference in the world for me.

Crust:

• 1 cup slivered almonds, lightly toasted
• 2/3 cup graham cracker crumbs
• 3 tablespoons sugar
• 1 tablespoon unsalted butter, melted
• 
  

Filling:

• 2 (8-ounce) packages cream cheese, room temperature
• 2 (8-ounce) containers mascarpone cheese, room temperature
• 1 1/4 cups sugar
• 2 teaspoons fresh lemon juice
  
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 
  

Topping:

• 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
• 1/4 cup whipping cream
• 
  

For the crust: Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

*I didn't do the topping cause this cake is great alone, but just thought I'd include it for anyone interested in it.

From: Giada De Laurentiis: Everyday Italian

Banana Pudding

This recipe I got from a dear old man I used to work with of whom practically taught me how to cook all things good.  He made the best banana pudding and I begged him for the recipe of which he gave me in his own handwriting or his moms' who the recipe derived from.  I miss working with ol' Mr. TC, but here's to his yummy legacy of great food.

2/3-3/4 cup sugar

1/3 cup flour

1/4 tsp salt

2 cups milk

2 tbls butter

1 tsp vanilla

2 eggs, beaten

3-4 bananas

Jacks Vanilla Wafers

Mix eggs, sugar, flour & salt until smooth.  Add milk & butter, cook in double boiler until desired thickness.

From Mr. TC (mom)

Triple Chocolate Cake Balls

I made up the triple part, but read on and you will see why.  I made these last night for the first time and love love loved them.  So Chocolate Lovers listen up... It's not my fault if you become addicted to these things.  Make at your own risk.  I am not a chocolate person and these are excellent.

1 box Duncan Hines Chocolate Cake Mix

1-1/3 c whole milk

1/2 c sour cream

1 (4oz) pkg chocolate pudding

2 large eggs

1/2 to 1 c Nutella

Dipping Chocolate

Mix on low one minute.  Scrap sides.  Mix on med high 2 min.  Pour into a greased 9 x 13 pan and Bake @ 325 degrees for 35 min or until toothpick comes out clean.

Once cake has cooled remove from pan into a large bowl and crumble.  Add 1/2 to 1 cup of Nutella or another binder (Chocolate syrup or anything gooey) until you can form into a ball without it falling apart.  Place cake ball on a fork.  Melt dipping chocolate and spoon over cake ball.  Let dry (I put mine in the freezer) or harden.  Eat and enjoy.

Courtesy of Janell Smith @ Janellscakes.com

I begged her for this recipe which she briefly told me how easy it was and was like just use my chocolate cake recipe (above) and use a binder with dipping chocolate, it's that easy.  Hope you find it just as easy as the professional cake decorator.

Chocolate Chip-Pecan Cookies

This one is for you Suzette, cause you couldn't believe they were from scratch.  

1-1/4 c flour

1/2 tsp baking soda

1/8 tsp salt

1/2 c unsalted butter (1 stick), room temp

3/4 c firmly packed brown sugar

1 tsp vanilla extract

1 eggs

1-1/2 c chocolate chips

1-1/2 c pecans

Preheat oven to 375 degrees.  (i always do 350 haha)

In a bowl, sift together flour, baking soda, salt.  set aside.  In large bowl, combine butter, brown sugar and vanilla.  Using mixer on high beat until light and fluffy.  beat in the egg.  Reduce to low and add flour mixture, mix until just incorporated.  Fold in the chocolate chips and pecans until evenly distributed.

Spoon rounded tablespoons of batter onto ungreased baking sheets, spacing 2 in apart.  bake until just firm to the touch and beginning to brown. (about 15 min)

Makes about 2 dozen, Williams-Sonoma The Best of the Kitchen Library: Desserts

P.S. I never let the butter get to room temperature, I find it just works better that way.  Oh and I use whatever chips and nuts I have on hand.  It's good with anything

"Old-Fashioned" Pineapple Upside-Down Cake

Just for the record, Markus claims this is his favorite cake I make.  So I'm making it for our Anniversary.  I found this recipe and immediately thought of my mother who used to make it all the time for my sister Angie's (I think) Birthday.  So I made it for her bday a few years ago and also this year for Mother's Day.  Which the Mother's Day cake was the best one yet.  So if you dare, try it, but beware it might become your husband/wife/family's favorite and oh boy look out.  It's not a quickie.

1/2 c butter

1 c dark brown sugar

1 large can sliced pinneapple, drained, reserve juice

Maraschino cherries

Pecan halves

1-1/3 c flour

1 tsp cinnamon

1 c sugar, divided

4 eggs, separated

2 tsps baking powder

1/2 tsp salt

1/3 c shortening

3 tbls pineapple juice (I use more cause momma said so)

1/2 c milk

1 tsp vanilla extract

1 tsp almond extract

Preheat oven 350 degrees.   Melt butter in a 10-in iron skillet.  Sprinkle brown sugar evenly over butter.  Arrange pineapple slices in a pattern over butter-sugar coating.  (I have a cake pan especially for pineapple upside-down cakes so it does it for me).  Place a cherry in the hole of each pineapple and pecan halves between each pineapple piece around the outer edge.

To mix cake, sift flour, baking powder, cinnamon and salt together and set aside.  Beat egg yolks until lemon colored.  Add shortening and mix throughly.  Add 1/2 cup sugar, milk, pineapple juice and flavorings.  Mix well.  Add dry ingredients to egg mixture.  Beat egg whites until firm and add remaining 1/2 cup sugar, beating until fluffy.  Fold beaten eggs whites gently into batter.  Pour over brown sugar and pineapple slices.  (Pour left over juice on top- that's what momma said to do)

Bake 40-50 minutes.  Immediately turn upside down on serving plate.  Leave pan over cake for a few minutes.  Serve with vanilla ice cream.

Peanut Butter Swirl Brownies

These babies will NEVER disappoint you.  Perfection every time.  I would advise they are best eaten when warm, but you will consume more that way.  I made them last year for a football game and brought them out there in the morning fresh from the oven and I swear it was brownies for breakfast.  There were none left to eat after lunchtime.

6 oz cream cheese (I always use 8oz)

1/2 c smooth PB (I always use crunchy for an extra bite)

2 1/4 c sugar, divided

4 eggs

2 tbls whole milk (2% for me, but if I don't have it, oh well never notice the difference)

1 c (2 sticks) butter, melted

2 tsp vanilla extract

3/4 c cocoa

1 1/4 c flour

1/2 tsp baking powder

1/2 tsp salt

1 c milk chocolate chips (never semi-sweet)

Preheat oven to 350 degrees.  Beat the cream cheese, PB, 1/4 c of sugar, 1 egg, and mil in a mixing bowl until creamy, set aside.  Combine the remaining 2 c sugar, butter and vanilla in a bowl and mix well.  Stir in the 3 eggs.  Add he cocoa and mix well.  Stir in the mixture of flour, baking powder and salt.  Add the chocolate chips and mix well.  Reserve 1 c of the batter.  Spoon the remaining batter into a greased 9 x 13 pan.  Spread with PB mixture.  Drop the reserved batter by tspful over the prepared layers and swirl with a knife.  Bake for 30-40 min or until a toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack.   Junior League at Home: Meals and Menus for Everyday and Special Ocassions