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Posts Tagged ‘dessert’

Raspberry Peach Pie

Raspberry Peach Pie

Ingredients
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
1/4 cup cold water

FILLING:
4 medium peaches, peeled and sliced
1-1/3 cups sugar
5 teaspoons lemon juice
1/4 cup cornstarch
1/3 cup water
3 cups fresh raspberries

Directions
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate.

Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.

Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust.

Refrigerate for at least 4 hours or overnight. Refrigerate leftovers. Yield: 8 servings.

Recipe found here: Raspberry Peach Pie

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Slow-Cooked Sloppy Joes

Slow-Cooked Sloppy Joes

Ingredients
2 pounds ground beef
1 cup chopped green pepper
2/3 cup chopped onion
2 cups ketchup
2 envelopes sloppy joe mix
2 tablespoons brown sugar
1 teaspoon prepared mustard
12 hamburger buns, split

Directions
In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, sloppy joe mix, brown sugar and mustard.

Transfer to a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until flavors are blended. Spoon 1/2 cup onto each bun. Yield: 12 servings.

Recipe found here: Slow-Cooked Sloppy Joes

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no bake cherry cheesecake

No Bake Cherry Cheesecake

Ingredients
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 cups frozen whipped topping, thawed
1 (21 ounce) can cherry pie filling

Directions
In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.

Prep: 15 minutes
Ready in 2 hours and 15 minutes

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Peach Crumble Dessert

Peach Crumble Dessert

Ingredients
6 cups sliced peeled ripe peaches
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon

TOPPING:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
1/2 cup butter, melted and cooled
Vanilla ice cream, optional

Directions
Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. baking dish. In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.

Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.

Bake 35-40 minutes. Serve with ice cream if desired. Yield: 10-12 servings.

Recipe found here: Peach Crumble Dessert

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Pineapple Banana Split Crisp

Pineapple Banana Split Crisp

Ingredients
1 can (8 ounces) unsweetened crushed pineapple
1 small firm banana, sliced
1/2 cup fresh or frozen raspberries
1 envelope instant maple and brown sugar oatmeal
1/4 cup miniature semisweet chocolate chips
4-1/2 teaspoons butter, melted
Vanilla ice cream, optional

Directions
In a small bowl, combine the pineapple, banana and raspberries. Transfer to a lightly greased 2-cup baking dish.

In a small bowl, combine oatmeal and chocolate chips. Sprinkle over fruit; drizzle with butter.

Bake at 350° for 30-35 minutes or until golden brown. Serve with ice cream if desired. Yield: 2 servings.

Recipe found here: Pineapple Banana Split Crisp

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Pineapple Orange Trifle

Pineapple Orange Trifle

Ingredients
1 can (14 ounces) pineapple tidbits
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 cup (8 ounces) sour cream
1 can (11 ounces) mandarin oranges, drained
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
1/2 teaspoon orange extract
1/3 cup flaked coconut, toasted

Directions
Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple.

Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut. Yield: 12 servings.

Recipe found here: Pineapple Orange Trifle

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Peach Pound Cake

Peach Pound Cake

Ingredients
1 cup butter, softened
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches
Confectioners’ sugar

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired. Yield: 12-16 servings.

Recipe found here: Peach Pound Cake

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