Peach Cobbler

This was one of my favorite entries in the Peach Cook-Off. It was entered by my sister-in-law, Sandy Campbell.

2 cans (29 ounces each) sliced peaches

½ cup packed brown sugar

6 tablespoons quick-cooking tapioca

1 teaspoon cinnamon, optional

1  teaspoon lemon juice

1 teaspoon vanilla extract

Topping:

1 cup all-purpose flour

1 cup sugar

1 teaspoon baking powder

½ teaspoon salt

¼ cup cold butter

2 eggs, beaten

Butterscotch Sauce

½ cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

¼ cup butter, melted

2 tablespoons lemon juice

vanilla ice cream, optional

Peach layer:

Drain peaches, reserving ½ cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon, lemon juice and vanilla. Transfer to an ungreased 11-inch x 7-inch x 2-inch baking dish. Let stand for 15 minutes.

Topping:

In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles fine coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spreading evenly. Bake at 350° for 50-55 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Cool for 10 minutes.

Sauce:

In a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat and add lemon juice. Serve with cobbler and ice cream, if desired. Makes 10-12 servings.

Cookie Dough Truffles

This recipe was adapted from Recipe Shoebox.

1/2 cup butter, softened

3/4 cup brown sugar

2 1/4 cups flour

14 ounces sweetened condensed milk

1 teaspoon vanilla

1/2 cup mini chocolate chips

chocolate chips, almond bark or dipping chocolate

Cream the butter and brown sugar until light and fluffy. Add flour, sweetened condensed milk and vanilla; mix well. Stir in mini chocolate chips. Roll into 1" balls (I used a size 100 ice cream scoop) and place on parchment lined cookie sheet. Freeze for 1-2 hours or until firm. Dip in melted chocolate and drop on parchment paper. The dough softens quickly, so only work with half the balls at a time. I made 114 balls with the 100 scoop.

Pumpkin Cheesecake

This recipe came from Lacey Berry. My son, Cory, made it for Thanksgiving.
4 8oz. packages of softened cream cheese
1/2 cup sugar
6 oz sweetened condensed milk
4 large eggs
1-2 cups pumpkin, depending on the taste and color you are looking for
1 teaspoon cinnamon
1/4 teaspoon cloves, ginger, and nutmeg
any graham cracker crumbs or cookie crumbs mixed with butter for a crust and pressed into 8" spring form pan. We used vanilla wafers and chocolate sandwich cookies.

Cream cheese and sugar until very creamy and smooth. Add sweetened condensed milk and mix well. Add eggs, one at a time and mix. Place half of the cheesecake batter in an 8" springform pan. Place a pan of water on the rack below while cooking. Bake for 90 minutes at 285°. Remove from oven and cool to room temperature. Mix the pumpkin and spices with the remaining cheesecake batter and pour over the top of the baked cheesecake and continue baking at 300° for 90 minutes or until done. Keep checking the water and refill as needed. Freezing the cheesecake when cooled will make it easier to cut. The water bath helps keep it from cracking.

Peachy Cinnamon Rolls

This was a delicious entry in the Peach Cook-Off last year. It was entered by Jessica Grogan

Dough:

1 T. active dry yeast

1/2 c. warm water

1/2 c. sour cream

2 eggs

1/4 c. sugar

1 t. salt

1/4 c. butter

flour

Filling:

2 c. finely chopped peaches

1 c. brown sugar

1/3 c. butter, softened

1 T. ground cinnamon

1/3 c. butter, melted

Buttercream Topping:

1/4 c. butter, softened

2 c. powdered sugar

2-3 T. peach juice

3/4 T. vanilla extract

1 t. grated lemon peel

In a bowl, dissolve yeast in warm water. In a small saucepan, heat sour cream and butter to 110-115°. Add the sour cream mixture, sugar, salt, eggs and 1 1/2 c. flour to yeast mixture. Beat for 2 minutes. Stir enough of remaining flour in to form soft dough. Turn onto floured surface, knead until smooth and elastic. Placed in greased bowl, turning once to grease top. Cover and let rise until doubled.

For filling, combine softened butter, cinnamon, and brown sugar; set aside.

Punch dough down when ready. turn onto lightly floured surface; divide in half. Roll each ball into a rectangle. Brush with 1 T. melted butter. Spread half of the filling on the dough. Sprinkle chopped peaches on top of filling. Roll up into a jelly roll, pinch seam to seal. Repeat with remaining dough. Brush with remaining butter. Slice each roll and place slices on greased pan. Let rise until dough doubles. Bake at 350° for 30 minutes or until golden brown.

For frosting, cream butter until light and fluffy. Beat in powdered sugar, lemon peel and vanilla. Add enough peach juice to achieve frosting consistency. Spread on rolls when completely cooled.

Peaches 'n Cream Cobbler

Marcia Cahoon entered this in the Peach Cook-Off last year and it was delicious.

5 c. sliced peaches

1 lb. powdered sugar

8 oz cream cheese, softened

1 box yellow cake mix

1/2 c. butter

1/2 t. cinnamon

Cream together powdered sugar and cream cheese. Place peaches in lightly greased 9" x 13" cake pan and spread cream cheese mixture over all. Sprinkle dry cake mix over the top. Slice butter thinly and place pats evenly over the cake mix. Sprinkle with cinnamon. Bake at 350° for approximately 35 minutes until peaches are tender. Serve warm.

Churros

1/2 c. butter

1 c. water

2 t. sugar

1 c. flour

4 eggs

1/2 c. sugar

2 t. ground cinnamon

vegetable oil for frying

Combine butter, water and 2 t. sugar in a large saucepan over medium-high heat and bring to a boil. Once it has come to a boil, lower to a medium heat and add the flour, stirring constantly until it comes away from the pan and forms a ball. Remove from heat, transfer to a bowl, and beat with an electric mixer to cool the dough off a bit. Add eggs, one at a time, and beat until it becomes a smooth batter. Transfer the batter into a large piping bag fitted with a large star tip (I used a 2D). Carefully pipe 4" long ribbons directly into hot oil (375°) to fry. Fry until golden, turning to brown other side, about 2-3 minutes per side. Remove with tongs and drain on paper towels. Mix 1/2 c. sugar and 2 t. cinnamon. Shake in bag with sugar and cinnamon mixture. Shake excess off and serve.

Scotch-A-Roos

When my boys were in Scouts, their leader, Dr. David Mason, often made these treats for them. They are simple and delicious.

1 c. sugar

1 c. white corn syrup

Mix and melt in microwave until it bubbles (approximately 90 seconds).

Add 1 c. peanut butter and stir until well mixed.

Add 6 c. rice krispies, mix well and press into a buttered 9 x 13" pan.

Melt 6 ounces chocolate chips and 6 ounces butterscotch chips together in microwave for about 90 seconds, stirring after each 30 seconds. Spread over top of rice krispie mixture and refrigerate until time to serve.

Pudding Jell-o

This is a very refreshing dish from my friend, Joyce Church.

Dissolve a 6 ounce box of orange Jell-o in 2 c. boiling water. Add 1 1/2 c. cold water. Mix well and set aside. Cook a 6 ounce box of cook-to-serve lemon pudding as the package directs. Add to Jell-o and whisk until well mixed. Pour into a 9 x 13" dish and refrigerate until set. Top with Cool Whip and mandarin oranges. You can also use raspberry Jell-o with fresh raspberries or strawberry Jell-o with fresh strawberries.

Almond Cream Puffs

1 c. water

1/2 c. butter

1/4 t. salt

1 c. flour

4 eggs

Almond Cream Filling (recipe follows)

Chocolate Glaze (recipe follows)

In a 2 quart saucepan, heat water, butter and salt until butter melts and mixture boils. Remove from heat. With a wooden spoon, vigorously stir in flour, all at once, until mixture forms a ball and leaves sides of pan. Add eggs into flour mixture, one at a time, beating after each addition, until mixture is smooth and satiny; cool slightly. Preheat oven to 400°. Grease and flour large cookies sheet. Using a size 40 scoop, scoop out dough onto cookie sheet, making 24 puffs of dough. Bake cream puffs for 35-40 minutes or until golden. Turn off oven and let them remain in oven for 15 minutes. Remove and cool. Slice cream puffs almost in half. Fill with almond cream filling and top with chocolate glaze. Store in refrigerator.

Almond Cream Filling

1 small package instant vanilla pudding

1 1/4 c. milk

1 c. heavy cream, whipped (I have used whipped toping)

1 t. almond flavoring

Beat pudding with milk until well blended. Fold in cream and almond extract.

Chocolate Glaze

1/2 c. semi-sweet chocolate chips

1 T. butter

1 1/2 t. milk

1 1/2 t. light corn syrup

In microwave, heat all ingredients until chocolate is melted. Stir until smooth.

Butterscotch Pull-A-Parts

This recipe was adapted from Paula Deen's Ultimate Coffee Cake.

1 1/4 loaves of frozen bread dough, thawed

1 small package of butterscotch pudding mix

1/2 c. brown sugar

1/2 c. chopped pecans

1/2 c. melted butter

cinnamon and sugar mixed together

Cut each loaf into fourths and then cut each piece into six pieces. Roll dough into balls and dip into cinnamon sugar mixture. Drop into a well-greased and floured bundt pan. Continue layering balls of dough. Sprinkle butterscotch pudding over all the dough. Then sprinkle the brown sugar and pecans over the dough balls. Pour the melted butter over everything. Let rise for 20-30 minutes. Bake at 350° for 30 minutes. Remove from oven and and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Tunnel of Fudge Cake

This was the Pillsbury Bake-Off $5,000 winner of 1966. It was entered by Ella Rita Helrich. This cake mysteriously develops a "tunnel of fudge" filling as it bakes. Don't scrimp on the nuts, or it won't work.

Cake

1 3/4 c. sugar

1 3/4 c. margarine or butter, softened

6 eggs

2 c. powdered sugar

2 1/4 c. flour

3/4 c. unsweetened cocoa

2 c. chopped walnuts

Glaze

3/4 c. powdered sugar

1/4 c. unsweetened cocoa

4-6 t. milk

Heat oven to 350° and grease and flour a bundt pan. Combine sugar and margarine, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add 2 c. powdered sugar, blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake for 45-50 minutes or until top is set and edges are beginning to pull away from sides of pan. COOL UPRIGHT IN PAN ON WIRE RACK FOR 1 1/2 HOURS. Invert onto serving plate; cool at least 2 hours. In a small bowl combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

NOTE:

I used this icing:

1 c. sugar

5 T. butter

1/3 c. milk

1 c. semi sweet chocolate chips

Place the butter, sugar and milk in a pan over medium heat. Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove from the heat. Stir in the chocolate chips and continue to stir until the mixture is smooth and the chocolate has melted. Wait until desired thickness is reached and pour over cake.

Chocolate Bundt Cake

I took this bundt cake to my brother's wedding for the guests. I also doubled the recipe and made this cake into a 10" layer cake to take as a groom's cake. My son, Randy, made the carpenter's pouch out of fondant. It was his first time to use fondant and he did a great job.

1 pkg dry chocolate cake mix

1 small pkg instant chocolate pudding mix

1 c. sour cream

1/2 c. water

1/2 c. oil

4 eggs

1 1/2 c. semi sweet chocolate chips

Combine everything but the chips in a bowl and blend well with an electric mixer. Stir in the chips last. The batter will be very thick. Put it in a greased and floured bundt pan. Bake at 350° for 58 to 62 minutes. Remove the pan from the oven and cool on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert it onto a rack to cool completely.

Fudge Icing

1 c. sugar

5 T. butter

1/3 c. milk

1 c. semi sweet chocolate chips

Place the sugar, butter and milk in a pan over medium heat. Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1-2 minutes. Remove from the heat. Stir in the chocolate chips, and continue to stir until the mixture is smooth and the chocolate has melted. Wait until desired thickness is reached and spoon over the cake. Watch closely because it sets up quickly.

Pomegranate Cheesecake with Homemade Danish Dessert

This delicious recipe is from my friend, Sally Goulding.
1 graham cracker crust

1 c. powdered sugar

8 oz Cool Whip, thawed

8 oz cream cheese, softened

1-2 c. pomegranate seeds

1 pkg raspberry Danish Dessert or make your own with recipe below

Mix powdered sugar, Cool Whip and cream cheese with a mixer until very smooth. Pour into pie crust and cool in refrigerator until set. Mix Danish Dessert as per package directions or use the following recipe.

1 c. sugar

2 heaping T. cornstarch

1 pkg unsweetened Kool-Aid brand drink mix in desired flavor

Mix these three item with a fork until well blended. Put in a sauce pan and add 2 c. cold water. Cook until desired thickness. Cool and add 1/2 of the sauce to the pomegranates and spread over top of cheesecake. Save the rest for another pie or make two pies at once.

I like to use strawberry Kool-Aid with fresh strawberries for strawberry shortcake.

Peach Ice Cream Pie With Caramel Sauce

This was the winning recipe from the Peach Cook-off during Peach Days. It was entered by Chantelle Browning. It was delicious.

Crust:

2 1/2 c. finely crushed pecan shortbread cookies, such as Pecan Sandies; about 11 ounces

1/4 c. melted butter

Caramel Sauce:

2 c. sugar

1/2 c. water

1 1/4 c. whipping cream

3/4 t. vanilla

2 quarts peach ice cream, slightly softened

1 c. pecans, toasted, coarsely chopped

1 c. pecan halves, toasted

sliced peaches

Make crust:

Preheat oven to 325°. Butter 9-inch spring form pan with 2 3/4-inch high sides. Mix cookie crumbs and melted butter until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.

Make caramel sauce:

Combine sugar and 1/2 c. water in heavy saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually add cream (mixture will boil vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until cool, but still pourable, about 1 hour. Drizzle 1/4 c. cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart of ice cream over caramel in crust. Sprinkle chopped pecans over ice cream. Drizzle 1/2 c. caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes. Spread remaining ice cream over pecans. Freeze until top of pie is firm, about 1 hour. Arrange pecan halves around pie alternating with sliced peaches. Drizzle 1/4 c. caramel sauce over pie. Freeze pie until frozen solid, at least 4 hours. Can be prepared 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.

To serve, re-warm remaining caramel sauce over low heat, stirring often. Cut around pan sides to loosen pie. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides. Serve pie with warm caramel sauce.

Peach Fritters

This is a dessert I made to take to the Peach Days Committee meeting.

Peach Mixture:

6 peaches, peeled and diced

1/4 c. peach drink ( I used a powdered drink mix mixed with water)

1/2 t. cinnamon

1/4 c. butter

1/4 c. sugar

Cook all but peaches in a saucepan for 3-5 minutes, then add peaches. Cool for 10 minutes.

Dough:

1 T. yeast

2 c. peach drink, warmed

1 t. cinnamon

2/3 c. scalded milk

2 eggs

3/4 c. sugar

1 cube melted butter

3 c. flour

Mix well in Bosch mixer, gradually adding additional flour till it's a soft dough. Add cooled peaches and mix gently. Add enough additional flour, if needed, for a soft, sticky dough again. Cover and let rise. Pul a small handful of dough out of bowl and stretch out flat, with fingers, on a floured surface. Cook in 375° oil, turning to brown other side. Drain on paper towels.

Glaze:

1 # powdered sugar

1/2 c. water

1/2 t. vanilla

Mix well with hand mixer. With tongs, dip fritter in glaze, shake excess glaze off and drain on a rack over a cookie sheet.

A Simply Peachy Dessert

Here in southern Utah we hold an event which is called Peach Days. It is always held the Friday and Saturday before Labor Day. I am in charge of the Peach Cook-off and this is the winning recipe from last year. Tonya Beutler was the creator of it. If any of you are in southern Utah during this time please come to Hurricane and attend Peach Days.

Crust

1 2/3 c. crushed pretzels

2 sticks melted butter

3 t. sugar

1 c. chopped almonds

Filling

1/2 c. sugar

12 oz (1 1/2 pkg) cream cheese, softened

3 c. cool whip

3-4 c. softened peach sherbet (you can get this at Wal-Mart)

Topping

1 c. cool whip

3 fresh peaches

Mix together pretzels, almonds, butter and 3 t. sugar and press in the bottom of a 9 x 13 pan, then bake at 400° for 10 minutes. Let cool. Cream together 1/2 c. sugar, cream cheese, and 3 c. cool whip. Spread on cooled pretzel crust. Spread sherbet over cream cheese mixture, then lightly top with a thin layer of cool whip. Freeze until ready to serve. Place sliced, fresh peaches on top just prior to serving.

Cinnamon Rolls

I used the Yummy Dinner Rolls from my earlier post to make these cinnamon rolls. When I rolled out the dough I brushed melted butter on the dough and sprinkled it with a mixture of 1 cup of brown sugar and 1 tablespoon of cinnamon. Roll up and cut into rolls. Let rise and bake at 350° for about 20 minutes.

Here is the recipe again in case you missed it.

Yummy Dinner Rolls

In a separate bowl mix

6 beaten eggs

1/2 c. warm water

2 T. instant yeast

Set aside.

In large mixing bowl or Bosch, mix the following:

2 c. warm mashed potatoes

1 1/2 c. sugar

1 1/2 c. shortening

1 T. salt

3 c. hot water

Add 3 c. Krusteaz wheat and honey pancake mix and blend well.

Add yeast and egg mixture.

Add enough white flour for a nice dough and mix for 5-10 minutes until dough pulls away from the side of the bowl.

Let rise until double. (30 minutes)

Punch down and let rise again. (30 minutes)

Form into rolls, put on a greased pan and let rise again.