Caramel Apple Brittle 2023

Ingredients

1 8 oz. tube crescent dough
1 apple, cored, peeled and chopped into 1/2 inch pieces
1/2 c. brown sugar
1/4 c. cinnamon sugar
1/4 c. Caramel

Steps

  1. Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
  2. Roll out crescent rolls onto parchment. Pinch seams to make one single sheet. Prick all over with a fork. Top with a single layer of brown sugar, doing your best to cover all over.
  3. Top with apples distributing evenly, then sprinkle cinnamon sugar on top. Drizzle caramel on top. Bake until golden, 22 to 25 minutes.
  4. Let cool completely before slicing into pieces and serving.
Apple Cinnamon Scones 2022

Ingredients: scones

2 cups of flour
1/3 cup of sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup of cold butter
1 cup of shredded apple
1/2 cup of milk
1 tablespoon brown sugar and cinnamon for sprinkling

Ingredients: Glaze (if desired)

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Steps

  1. Pre-heat your oven to 425 degrees. Combine all of your dry ingredients, and mix them together well. If you like spicier scones, add another 1/2 tsp cinnamon, or better yet, some nutmeg or cloves.
  2. Cut in the 1/4 cup or margarine or butter.
  3. Shred your apple. Add the shredded apple, then the milk and mix until they form a soft dough. Add a bit of flour if the dough is too sticky, it really depends on how moist your shredded apple is.
  4. Knead a few times, working some extra flour into it until it is barely sticky. Divide into two balls of dough.
  5. Flatten until they are two circles that are about 6 inches in diameter. If you like, scour lines on the top to divide them into 6 pieces.
  6. Place them on a well greased baking sheet and sprinkle them with brown sugar and/or cinnamon.
  7. Pop into the over and bake for 15- 20 minutes until they are golden brown. Remove and cool.
  8. When the scones are cooled, whisk together the glaze ingredients until they are smooth. Drizzle over the scones then let harden completely.
Apple Dapple Cake 2021

Ingredients

3 cups flour
1 tsp salt
1 tsp baking soda
1 cup oil
2 cups sugar
3 eggs
2 tsp vanilla
3-4 apples – peeled, cored, and chopped
1 cup brown sugar
1/4 cup milk
3/4 cup butter

Steps

  1. Preheat oven to 350 degrees
  2. Mix together sugar, eggs, vanilla and oil
  3. Add salt, baking soda, and flour – mix completely
  4. Pour mixture into greased fluted pan.
  5. Bake for 1 hour
  6. When cake is out of the oven, combine brown sugar, butter and milk in a saucepan – bring to low boil over medium heat, stirring frequently until sugar is dissolved.
  7. Pour sauce over cake in fluted pan.
  8. Let cake cool completely before flipping it out of the fluted pan.
Apple Cinnamon Monkey Bread 2019

Ingredients

1 can Grand Cinnamon Rolls
1 ½ cup diced apples
1 tbsp brown sugar
½ tsp cinnamon
1 tbsp water
1/3 cup brown sugar
5 tbsp butter
1 tbsp milk

Steps

  1. Mix diced apples, 1 tbsp brown sugar, ½ tsp cinnamon, and 1 tbsp water in a medium saucepan.
  2. Cook until the apples are slightly translucent.
  3. Drain off liquid.
  4. Cut up rolls into 6 pieces and place them in the bottom of a 9-inch pie plate. Sprinkle drained apples over the rolls.
  5. In a medium saucepan, mix 5 tbsp butter and 1/3 cup brown sugar. Cook until butter is melted.
  6. Pour the melted mixture over the apples.
  7. Bake at 350⁰ for 28-33 minutes or until cooked through.
  8. Just before serving, top with a mixture of icing with 1 tbsp milk.
Cinnamon Apple Crumb Cake 2018

Ingredients

4 Tablespoons butter
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/2 cup sour cream
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup powdered sugar

1 and 1/2 cups flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter -melted
1/2 teaspoon vanilla
1 large tart apples-peeled & chopped
1 and 1/2 – 2 Tablespoons apple cide

Steps

  1. Preheat the oven to 350 F.
  2. Grease 8 inch springform pan and line the bottom with parchment paper, set aside.
  3. To make cinnamon streusel crumb, first in a bowl, whisk together dry ingredient.
  4. Then add melted butter and vanilla and stir until the mixture is evenly moist, set aside, too.
  5. To make the cake in a large bowl, cream together 4 tbsp butter with 1/2 cup sugar until light and fluffy, then add egg and beat well.
  6. Finally, add vanilla and sour cream and beat again.
  7. In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.
  8. Peel and chop up apples in small pieces.
  9. Spread half the batter at the bottom of the pan ( it will be a very thin layer).
  10. Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon streusel.
  11. Bake 35-40 minutes or until a tester inserted in the center comes out clean.
  12. Before removing the ring of springform pan run a thin knife around the cake.
  13. To make the glaze, whisk together powdered sugar with apple cider and drizzle over the cake.
Apple Butter 2017

Ingredients

16 cups homemade applesauce
4 cups sugar
¾ cup apple cider vinegar
3 teaspoons ground cloves
4 teaspoons ground cinnamon
1 teaspoon ground allspice

Steps

  1. Mix all ingredients together in a roasting pan.
  2. Bake in a 325⁰ oven for 3-4 hours stirring every 20 minutes.
  3. Your house will smell lovely!
  4. Place in 1 or 2 cup containers when cooled.
  5. Freeze for future use
  6. Makes 8 pints of applesauce
Apple Crumb Tart with Cinnamon Cream 2017

Ingredients

1 package (17 ½ ounce) sugar cookie mix
1 ½ tsp ground cinnamon, divided
¾ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup cold butter cubed
4 large apples, peeled and finely chopped (about 6 cups)
¼ c packed brown sugar
½ c all-purpose flour, divided
¼ c raisins
½ c heavy whipping cream
1 Tbsp maple syrup

Steps

  1. Preheat oven to 350⁰.
  2. In a large bowl, whisk the cookie mix, 1 tsp cinnamon, ginger, nutmeg and cloves; cut in butter until crumbly.
  3. Reserve 1 cup for topping; press remaining onto bottom and up sides of an ungreased 9-in. tart pan.
  4. Bake 8-10 minutes or until lightly browned.
  5. Remove to wire rack.
  6. Meanwhile, in a large saucepan, combine apples and sugar.
  7. Cook and stir over medium heat 7-9 minutes or until apples are tender and sugar is dissolved.
  8. Remove from heat, stir in ¼ c flour, raisins and ¼ tsp cinnamon.
  9. Increase oven setting to 400⁰.
  10. Pour the apple mixture into the crust.
  11. Add remaining flour to reserved topping and sprinkle over apples.
  12. Bake 20-22 minutes longer or until filling is bubbly and topping is golden brown.
  13. Cool on a wire rack at least 20 minutes.
  14. In a small bowl, beat the cream until it begins to thicken. Add the syrup and remaining cinnamon; beat until soft peaks form. Serve tart warm or at room temp with whipped topping.
Fresh Fruit Cobbler 2016

Ingredients

3 cups apples
¾ cup sugar
2 tablespoon flour
2 tablespoon butter
1 cup flour
1 egg
1 ½ teaspoon baking powder
½ teaspoon salt
2 tablespoon sugar
1/3 cup Crisco oil
¼ cup milk

Steps

  1. Place sliced apples in a 9 X 2 inch round baking dish.
  2. Mix 2 tablespoons of flour and 2 tablespoons sugar together and sprinkle over fruit. Dot with butter.
  3. Sift together in a bowl 1 cup flour, baking powder, salt and ¾ cup sugar, add oil and blend, add milk and egg, stir until thoroughly blended.
  4. Batter will be stiff.
  5. Drop by tablespoons over the fruit, arranging in a circle, leaving the center open. Bake for 40 minutes at 350⁰.
  6. Serve warm with ice cream or milk. Serves 9.
  7. Substitute: 3 cups fresh peaches or berries can be substituted for apples.
Apple Cinnamon Bread 2015

Ingredients

½ cup packed brown sugar
½ teaspoon cinnamon
2/3 cup granulated sugar
2 eggs
1 ½ cup flour
½ cup milk
½ teaspoon cinnamon
½ cup soften butter
2 teaspoons vanilla
1 ½ teaspoon baking powder
1 large apple, peeled and finely chopped

Topping Steps:

  1. Mix brown sugar and cinnamon together in a bowl and set aside.

Batter Steps:

  1. In a stand mixer, combine white sugar and soften butter until smooth.
  2. Add eggs and vanilla; beat.
  3. Add flour and baking powder and mix.
  4. Then mix in milk.

Steps:

  1. Pour half the batter into the prepared pan.
  2. Cover with half of the apples.
  3. Lightly pat apples into the batter with the back of a large spoon.
  4. Sprinkle with half of the cinnamon sugar mix.
  5. Pour in remaining batter.
  6. Top with remaining apples and cinnamon sugar mixture.
  7. Pat topping into the batter with the back of a large spoon.
  8. Bake at 350⁰ for 50 minutes
Apple Crisp 2014

Ingredients

6-9 apples peeled and sliced
½ tsp of lemon juice
3 tablespoons of cornstarch
¼ cup sugar
1 ½ tsp cinnamon
¼ cup honey
Butter
¼ cup oatmeal (uncooked)
½ cup flour
1/3 cup brown sugar
1/3 cup softened butter
cinnamon

Steps

  1. Combine apples with ½ tsp of lemon juice
  2. Combine 3 tablespoons of cornstarch
  3. Toss with apple and pour into greased 9 or 10 inch square pan
  4. Drizzle ¼ cup honey over apples mixture and dot with butter

Topping Steps:

Combine to form crumbs:

  1. ¼ cup oatmeal (uncooked)
  2. ½ cup flour
  3. 1/3 cup brown sugar
  4. 1/3 cup softened butter
  5. Sprinkle crumbs over the apple mixture.
  6. Sprinkle with cinnamon.
  7. Bake at 350⁰ for 55-60 minute
  8. Serve warm or cold, may top with ice cream
 
Apple Fritters 2013

Ingredients

1 cup flour
3 tablespoons sugar
1 teaspoon baking powder
2 tart apples thinly sliced and chopped
1 egg well-beaten
1/3 cup milk
¼ teaspoon salt

Steps

  1. Carefully drop tablespoons full of batter into ½ inch of hot oil.
  2. Fry at 350⁰ turning when browned on one side.
  3. Serve warm with syrup
  4. Alternative: Fry like pancakes and serve with syrup and sausage.
Peach Crumb Muffin 2023

Ingredients: Streusel Topping

1 cup all-purpose flour
¼ cup sugar
¼ cup brown sugar
½ teaspoon cinnamon (or more to taste)
6.5 Tablespoon unsalted butter-melted

Ingredients: Peach Muffins

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 large eggs (or 3 small)
1 cup granulated sugar
1 cup Greek yogurt
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 cups peeled, chopped peaches divided (2 cups goes in the batter and 1 cup for topping)
1–2 Tablespoon flour

Ingredients: Glaze

1 cup powdered sugar
1–2 Tablespoons milk
¼ teaspoon vanilla

Steps

  1. Preheat oven to 400 F degrees and line cupcake pan with paper liners and set aside.

  2. Crumb topping: in a small bowl, whisk together flour, sugar, brown sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.

  3. Muffins: in large bowl stir together flour, baking powder and salt and set aside.

  4. In a medium bowl whisk together sugar and eggs until combined. Whisk in yogurt, oil and vanilla extract (mixture should be pale and yellow)

  5. Fold wet ingredients into dry ingredients and whisk everything together.

  6. Place 2 cups peaches in a small bowl, dust with 1 tablespoon flour and toss them until all peaches are coated with thin layer of flour and then fold them really gently in the batter.

  7. Spoon batter into prepared muffin tins, filling 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining peaches and press a handful of the crumb topping into the top of each muffin, crumbling the topping with your hands to make some big chunks.

  8. Place them in the oven and bake for 5 minutes at 400 F degrees, then keeping the muffins in the oven, lower the oven temperature to 375 F degrees and bake for 15 minutes or until a toothpick inserted in the center comes out clean.

  9. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

  10. To make the glaze stir together powdered sugar, vanilla and milk. If it’s too thin add more powdered sugar, if it’s too thick add more milk. Drizzle over muffins.

Peaches and Cream Scones 2022

Ingredients: scones

2 cups all-purpose flour, plus a little extra for flouring your work surface
1 tablespoon baking powder
3 tablespoons granulated sugar
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into ¼-inch cubes
1 cup peaches, peeled and cut into ½” dice (approximately 1 ½ peaches)
¾ cup milk

Ingredients: Glaze

1 ½ cups confectioner’s sugar
2–3 tablespoons milk
¼ teaspoon vanilla

Steps

  1. Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat or a sheet of parchment paper. Set aside.

  2. In a mixing bowl, combine 2 cups flour, baking powder, sugar and salt. Using a whisk, stir to combine.

  3. Add butter pieces to the flour mixture, then using a fork or a pastry cutter, mix together until crumbly. (Avoid using your fingers. The heat from your hands will soften the butter too much.)

  4. Add the peaches and toss to coat in the flour mixture. Pour in light cream. Using a rubber spatula, fold the ingredients together to create a soft dough. Don’t over mix the dough – just stir until the mixture holds together.

  5. Lightly flour your work surface, then pour the dough out on the surface. With your fingers, shape the dough into a rectangle, about 5”x10” in size and 1” thick.  With a large sharp knife, cut the rectangle into 6 squares (2 x 3 rows). Then, cut each square diagonally in half – you’ll have 12 triangles in total.

  6. Gently place the triangles onto the prepared baking sheet. (You should be able to fit all 12 onto the same single baking sheet.) Bake 13-16 minutes in preheated oven, turning halfway through the cooking time, until scones are lightly golden brown on top.

  7. Remove scones from the baking sheet onto a cooling rack and allow to cool for about 10 minutes.

  8. Once the scones have cooled, place a piece of parchment paper under the cooling rack.

  9. Prepare the glaze by whisking together confectioner’s sugar, 2 tablespoons light cream and vanilla extract.  Stir with a whisk until smooth, adding the additional tablespoon of light cream if necessary if the glaze is too thick.

  10. Dip the whisk into the glaze, then use the whisk to drizzle the glaze over each scone.  Allow glaze to firm up before serving.

Peach Oatmeal Bar 2021

Ingredients

2 cups old-fashioned oats
2 cups all-purpose flour
1 ¼ cups brown sugar
1 ½ teaspoons baking soda
½ teaspoon salt
2 sticks melted butter
3-4 peaches, peeled, pitted and chopped
¼ cup granulated sugar
1 teaspoon cornstarch
1 cup powdered sugar
½ teaspoon vanilla
4-5 tablespoons cream or milk

Steps

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine oats, flour, brown sugar, baking soda, and salt; pour melted butter over mixture and misi until crumbly.
  3. Press half of the oat mixture into 9X13 dish. Save other half for step 6.
  4. In a separate bowl, combine chopped peaches, granulated sugar, and cornstarch.
  5. Mix until peaches are evenly coated.
  6. Sprinkle peaches evenly over the oat mixture.
  7. Sprinkle the remaining oat mixture over the peach layer.
  8. Bake for 30-35 minutes or until golden brown.
  9. Let cool.
  10. In a small bowl, whisk together the powdered sugar, vanilla, and cream/milk until smooth.
  11. Add powdered sugar or cream/milk as needed.
  12. Drizzle glaze over top of the cooled bars.
Peach Pretzel Dessert 2019

Ingredients

2 cups crushed pretzels
3 TBSP sugar
3/4 cup melted butter
8 oz. cream cheese (softened)
12 oz. cool whip
1 cup sugar
1 large box of peach jello (can sub. orange jello)
2 cups boiling water
4 ripe peaches, peeled/pitted and diced

Crust Steps

  1. Combine 2 cups crushed pretzels, 3 TBSP sugar and 3/4 cup melted butter into the bottom of a 9×13 pan.
  2. Bake at 400 degrees for 7 minutes. Cool completely.

Middle layer Steps

  1. Combine 8 oz. cream cheese (softened), 12 oz. cool whip and 1 cup of sugar.
  2. spread over cooled crust.

top layer Steps

  1. Combine jello and boiling water and mix until jello is dissolved.
  2. Let jello cool to room temperature then add diced peaches.
  3. When mixture just begins to thicken, spread over middle layer.
  4. Refrigerate until set, 2-3 hours. Serve chilled
Caramel Peach Crumb Pie 2018

Ingredients

1 1/4 cups all-purpose flour
2 teaspoon granulated sugar
1/4 teaspoon fine salt
1/2 cup unsalted butter- cut into small pieces and chilled
3-5 tablespoons ice water
1/4 cup salted caramel sauce
2.5 pounds peaches- peel and cut into 1/2-inch slices
1/4 cup cornstarch
1/4 teaspoon cinnamon
Salted caramel sauce
¾ cup flour
¼ cup granulated sugar
¼ cup packed light-brown sugar
Dash of salt
½ teaspoon cinnamon
6 Tablespoons unsalted butter- cut into small pieces and chilled

crust Steps

  1. In food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal.
  2. If you don’t have the food processor use pastry blender or fork.
  3. Add three tablespoons ice water into the mixture and pulse.
  4. If necessary add (one by one) two more tablespoons ice water and pulse.
  5. The mixture should holds together when squeezed but do not overmix, it should look crumbly.
  6. Shape the dough into a disc and wrap, set in the fridge at least 1 hour( you can store it overnight in the fridge).
  7. Dust the work surface with flour and roll out the dough to make 12-13 inch circle, transfer it in 9 inch pie dish, fold the edges and crimp with your finger.
  8. Set in the fridge while prepare the filling.

crumb Steps

  1. Stir together with a fork granulated sugar, brown sugar, cinnamon, dash of salt and flour.
  2. Add cubed chilled butter and press it with a fork to combine evenly.
  3. The mixture should look like pea sized crumbs.
  4. Set in the fridge until ready to use.

Filling Steps

  1. Preheat the oven to 425 F.
  2. Peel the peaches, remove the stones, slice into ½ inch slices and place in a large bowl.
  3. Add cornstarch mixed with cinnamon, then add salted caramel sauce and toss to coat them evenly.
  4. Let it sit at room temperature for 10-15 minutes then pour it into pie shell.
  5. Sprinkle with the crumbs and place into preheated oven at 425F.
  6. After 10 minutes REDUCE THE HEAT TO 350F and bake for 45-60 minutes more or until the top are golden brown.
  7. NOTES: place the baking sheet under the pie pan because the filling will bubble to prevent dripping onto oven!
  8. Cool to room temperature before serving.
  9. It will slice and lift easier when it’s completely cooled.
  10. Drizzle with salted caramel sauce to serve.
Peachy Lemonade 2017

Ingredients

3 lemons at room temperature
2 quarts water
¾ cup sugar
4 peaches pitted and peeled
1 tsp vanilla
¼ cup sugar
½ cup water

Steps

  1. Squeeze lemons using a citrus press.
  2. Add ¾ cups sugar and stir.
  3. Add 2 quarts cold water, stir.
  4. Peel and pit 4 ripe peaches.
  5. In a blender, mix peaches, vanilla, ¼ cup sugar and ½ cup water.
  6. Blend until smooth.
  7. Mix into the lemonade.
  8. Refrigerate.
  9. Serve over ice if desired.
Light ‘n Fruity Pie 2016

Ingredients

3 ounce pack peach or apricot Jell-O
2/3 cup boiling water
2 cups ice cubes
8 ounce container cool whip
1 cup diced fresh peaches
8 or 9 inch graham cracker crust

Steps

  1. Dissolve Jell-O completely in boiling water, stirring about 3 minutes.
  2. Add ice cubes and stir constantly until Jell-O is thick.
  3. Remove any unmelted ice cubes with a spoon.
  4. Using a whisk, blend in whipped cream until smooth.
  5. Fold in fruit.
  6. Chill if necessary until mixture will mound.
  7. Spoon into crust.
  8. Chill for 3 hours.
  9. Garnish if desired.
  10. Other fruits that can be used: 1 cup fresh strawberries with strawberry Jell-O, 1 cup fresh raspberries or blueberries, or 1 cup diced orange sections or bananas.
Peach Upsidedown Cake 2015

Ingredients

3 egg yolks
1 cup sugar
8 Tablespoons milk
1 ¼ cup flour
1 ¼ teaspoon baking powder
3 egg whites
1 cup brown sugar
5 Tbsp of butter
4-5 peaches

Cake Steps

  1. Cream egg yolks and sugar until lemony colored.
  2. Add milk and beat.
  3. Add flour and baking powder.
  4. Fold in stiffly beaten egg whites.

Topping Steps

  1. Mix 1 cup brown sugar and 5 Tbsp of butter in a medium sauce pan.
  2. Combine on medium heat until butter melts and brown sugar is mixed into the butter.
  3. Pour into the bottom of a large round cake baking pan (9 X 2 ¼ inch pan), with inside of pan lightly greased.

Steps

  1. Peel and quarter 4-5 peaches.
  2. Lay quartered peaches on top of the butter/sugar mix.
  3. Top with cake batter.
  4. Bake at 375⁰ for 25 minutes, turn down to 350⁰ for 20 minutes longer.
  5. Test cake for doneness.
  6. Remove from oven.
  7. Immediately, loosen edges of the cake from the pan, carefully flip onto large plate.
Peach Kisses 2014

Ingredients

2 cups diced fresh peaches
¼ cup sugar
2 tablespoons minute tapioca
1 tsp lemon juice
½ pound softened butter
8 ounces softened cream cheese
2 cups flour

Filling Steps

  1. Stir 2 cups diced fresh peaches, ¼ cup sugar, 2 tablespoons minute tapioca, and 1 tsp lemon juice in a medium saucepan and bring to a boil over medium heat until syrup is thick and peaches are soft.
  2. Remove from the heat and set aside.

Dough Steps

  1. Mix ½ pound softened butter, 8 ounces softened cream cheese,  and 2 cups flour.
  2. Form dough into small balls and press into muffineer tins.
  3. Fill shells 2/3 full with peach filling.

Steps

  1. Bake at 350⁰ for 15 minutes, reduce heat to 250⁰ and bake 5 more minutes.
  2. To form the kiss, use whipped cream, ice cream or dream whip.
  3. Makes about 36; Serve at room temperature.
Peach Crisp 2014

Ingredients

6-8 peaches peeled and sliced
minute tapioca
¼ cup oatmeal (uncooked)
½ cup flour
1/3 cup brown sugar
1/3 cup softened butter
cinnamon

botttom Steps

  1. Get 6-8 peaches peeled and sliced.
  2. Combine with 1 to 1 ½ tablespoons of minute tapioca.
  3. Pour into a greased 9 or 10 inch square pan and dot with butter.

Topping Steps

  1. Combine ¼ cup oatmeal (uncooked), ½ cup flour, 1/3 cup brown sugar, and 1/3 cup softened butter to form crumbs.
  2. Sprinkle crumbs over the peach mixture.
  3. Sprinkle with cinnamon.

Steps

  1. Bake at 350⁰ for 55-60 minute.
  2. Serve warm topped with ice cream.
Peach Crumb Pie 2013

Ingredients

½ cup sugar
6-8 peaches diced
3 tablespoons minute tapioca
1 ¼ cup flour
½ cup butter, softened
1 ¼ cup sugar

make peaches thick Steps

  1. Mix ½ cup sugar, 6-8 peaches diced, and 3 tablespoons minute tapioca.
  2. Cook on medium heat stirring frequently until thickened.
  3. Remove from heat.
  4. Allow to cool while making your crumbs.

Crumbs Steps

  1. Mix 1 ¼ cup flour, ½ cup butter, softened, and 1 ¼ cup sugar with pastry knife or fork.

Steps

  1. Pour thickened peaches into an uncooked deep dish pie crust and top with ½ of the crumb mixture.
  2. Sprinkle with cinnamon. (Save other ½ of crumbs in freezer for next pie).
  3. Bake at 350 degrees for 30-40 minutes until peach mixture is bubbly at the edges and crumbs are golden brown.
Peach Fritters 2013

Ingredients

1/2 cup sugar
2 eggs
1/3 cup butter
2 cups flour
3 tsp baking powder
½ tsp salt
1 cup milk
½ tsp lemon juice
½ tsp vanilla
1 ½ cups chopped peaches

Steps

  1. Cream melted butter and sugar, add eggs and beat thoroughly.
  2. Sift dry ingredients together.
  3. Add dry ingredients and add milk slowly to creamed mixture.
  4. Fold in peaches, lemon juice and vanilla.
  5. Drop by tablespoonful into hot oil.
  6. Fry till golden brown.
  7. Serve with whipped cream or powdered sugar.
  8. Alternative: Fry like pancakes and serve with syrup and sausage.
Peach Crumb Cake 2012

Ingredients

½ cup water
2 tbsp corn starch
½ cup sugar
2 eggs
½ cup oil
1 ¼ cup sugar
1 cup milk
Pinch of salt
2 tsp baking powder
2 ½ cups flour
1 ¼ cup flour
½ cup butter, softened
1 ¼ cup sugar

making peaches thick Steps

  1. Mix ½ cup water, 2 tbsp corn starch and ½ cup sugar.
  2. Boil for 5 minutes, then add 5 or 6 peeled and diced peaches.
  3. Remove from heat.

Cake Steps

  1. Mix 2 eggs, ½ cup oil, 1 ¼ cup sugar, 1 cup milk, Pinch of salt, 2 tsp baking powder, and 2 ½ cups flour.
  2. Set aside.

Crumbs Steps

  1. Mix 1 ¼ cup flour, ½ cup butter, softened, and 1 ¼ cup sugar with a pastry knife or fork.

Steps

  1. Pour batter into two 8 inch square pans, spoon peach mixture on top and sprinkle with crumbs.
  2. Bake at 350 degrees for 50-60 minutes.
Peach Julius 2011

Ingredients

4-5 Ripe Peaches
½ tsp vanilla
½ cup water
5 or 6 Ice Cubes
½ cup milk
¼ cup sugar or sugar substitute

Steps

  1. Mix in blender
  2. Makes 3 cups, Enjoy!
  3. Note: If using frozen peaches, partially thaw, do not use ice cubes, add 1 ¼ cup milk (Tastes like summer during the winter months)
Oven Fried Potatoes 2016

Ingredients

3 Sprigs of oregano and basil (fresh, chopped finely)or {1 tsp dried basil and 1 tsp dried oregano}
¾ teaspoon paprika
½ teaspoon pepper
¾ teaspoon salt
2 tablespoon olive oil
6 potatoes cut shoestring style
1 onion sliced thin

Steps

  1. Mix 6 potatoes cut shoestring style and 1 onion sliced thin in a small bowl.
  2. Mix potatoes and onions with spices.
  3. Spread in a single layer on cookie sheet and bake at 450⁰ for 20-30 minutes until golden brown and fork tender
Golden Parmesan Potatoes 2015

Ingredients

4-5 Ripe Peaches
6 large potatoes
¼ cup flour
¼ cup Parmesan cheese
5 or 6 Ice Cubes
¾ teaspoon salt
1/8 teaspoon pepper
1/3 cup butter

Steps

  1. Peel potatoes; cut into quarters.
  2. Combine flour, cheese, salt and pepper in a plastic bag.
  3. Moisten potatoes with water and shake a few times in the bag, coating potatoes well with the cheese mixture.
  4. Melt butter in a 13 X 9” baking pan; place potatoes in the pan.
  5. Bake for 1 hour, turning once during baking at 375⁰.
Pumpkin Dip 2018

Ingredients

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
2 cups drained solid packed pumpkin
1 1/4 teaspoon pumpkin pie spice (adjust this to how “pumpkiny” you want it.)

Steps

  1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice.
  2. Fold in the thawed frozen whipped topping.
  3. Chill in the refrigerator until serving.
  4. Serve with ginger snaps, Nilla wafers, or cinnamon graham crackers.
Pumpkin Cake 2016

Ingredients

2 cups cooked pumpkin, stained well
4 eggs
½ cup vegetable oil
2 cups flour
2 teaspoons cinnamon
2 cups sugar
¼ cup milk
2 teaspoons baking soda
½ teaspoon salt
2 cups powder sugar
8 ounces cream cheese
4 tablespoons butter
½ teaspoon vanilla

Steps

  1. Mix pumpkin and eggs, add sugar and mix, add oil and milk and mix.
  2. Stir in 2 cups flour, 2 teaspoons cinnamon, 2 teaspoons baking soda, and ½ teaspoon salt then mix.
  3. Turn into a greased 9X13 pan.
  4. Bake at 350⁰ for about 35 minutes
  5. When cake is completely cool, icing with cream cheese frosting.

Cream Cheese Frosting Steps

  1. Beat cream cheese and butter.
  2. Add powder sugar and vanilla and beat.
Pumpkin Cake Roll 2015

Ingredients

3 eggs
1 cup sugar
½ teaspoon salt
2/3 cup pumpkin
1 teaspoon lemon juice
¾ cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 cup finely chopped nuts (optional)
1 cup powder sugar
8 ounces cream cheese
½ teaspoon vanilla
4 tablespoon butter

Cake Steps

  1. Beat eggs for 5 minutes.
  2. Add 1 cup sugar, ½ teaspoon salt, 2/3 cup pumpkin, 1 teaspoon lemon juice, ¾ cup flour, 1 teaspoon baking powder, and 2 teaspoons cinnamon.
  3. Spread batter in a greased jelly roll pan.
  4. Sprinkle nuts on top.
  5. Bake 15 minutes at 350⁰.
  6. Remove cake from pan onto a moist towel sprinkled with powder sugar.
  7. Roll starting at narrow end and let cool.

Filling Steps

  1. Beat cream cheese and butter.
  2. Add powder sugar and vanilla and beat.
  3. Unroll cooled cake and spread with filling.
  4. Roll and refrigerate.
  5. Sprinkle with powder sugar before serving.
Pumpkin Bread 2012

Ingredients

1 cup sugar
½ cup oil
2 eggs
1 cup cooked pumpkin (well drained)
2 cup flour
1 tsp baking soda
½ tsp salt
¼ tsp nutmeg
¼ tsp ginger

Steps

  1. Cream sugar and oil, add egg one at a time, and beat well.
  2. Mix in pumpkin.
  3. Sift flour, salt, baking soda and spices.
  4. Add to creamed ingredients. (mix in ½ c of raisins or chopped walnut as desired).
  5. Pour into greased loaf pan.
  6. Bake at 350 ⁰ for 1 hour
How to cook a neck pumpkin 2011

Ingredients

Neck pumpkin

Steps

  1. Wash the pumpkin.
  2. Cut off the stem and ball ends.
  3. Cut the neck into 5 or 6 inch chunks.
  4. Place in a roasting pan with 1 inch of water to cover the bottom of the pan.
  5. Cover.
  6. Bake at 325⁰ until fork tender, about 2 hours.
  7. When cooled, cut off the shell and scoop out the pumpkin into a colander and drain well.
  8. Discard liquid.
  9. Run pumpkin through the food processor for a smoother consistency.
  10. Strain pumpkin well before using.
  11. Puree is ready to use or freeze for up to 1 year.
  12. NOTE: Ball end is stringy but can be used for breads, cookies or cakes.
  13. Cut ball in half and scoop out the seeds.
  14. Place in a roasting pan flesh side down, add 1 inch of water to cover bottom of the pan.
  15. Bake at 325 until for tender about 1-2 hours.
  16. When cooled, scoop out pumpkin flesh, strain well and run through food processor.
Herbed Spaghetti Squash 2015

Ingredients

1 small spaghetti squash (about 2 ¼ lbs.)
2 ½ tablespoons butter
2 ½ tablespoons finely chopped mixed soft herbs (such as basil, chives, parsley and sage)
½ teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps

  1. Preheat oven to 375 degrees.
  2. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish.
  3. Add enough water to come ½ inch up the sides of the baking dish and cover with aluminum foil.
  4. Bake for 45 minutes, until the squash is easily pierced with a paring knife.
  5. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
  6. Remove from the oven, uncover, and allow to cool slightly.
  7. Using a spoon, remove the seeds and discard.
  8. Using a fork, gently pull the strands of squash away from the peel and place squash strands in a mixing bowl.
  9. Heat a skillet.
  10. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine.
  11. Serve immediately or cover and keep warm until ready to serve.
  12. Serves 4
Spaghetti Squash with Marinara 2016

Ingredients

2 whole spaghetti squash
¼ cup extra-virgin olive oil
Gray salt and freshly ground black pepper
4 cups prepared marinara sauce

Steps

  1. Preheat oven to 450 degrees.
  2. Split the squashes in half and scrape out seeds.
  3. Line an oven tray with aluminum foil.
  4. Season the spaghetti squash with olive oil, salt and pepper.
  5. Place flesh side down and roast for 30-40 minutes until fully cooked.
  6. Remove from the oven and let rest until cool enough to handle.
  7. Meanwhile, heat the marinara sauce in a large sauté pan.
  8. When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin.
  9. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot.
  10. Serve and enjoy.