1 1/2 T. cornstarch
1/3 c. brown sugar 1/2 c. cold water 2 large cans sliced peaches in heavy syrup (drained) 1 T. lemon juice 1 T. butter Biscuit Topper Mix first 3 ingredients; Cold water and cornstarch in med. saucepan then brown sugar. Add peaches. Cook and stir until thickened. Add butter and lemon juice. Pour into 9×13 inch glass pan. Add Biscuit Topper. Sift together: 1 cup flour 3 T. sugar 1 1/2 tsp. baking powder 1/4 tsp. salt Cut in 1/4 cup of butter till like coarse crumbs. Might need to add a bit more butter. In a small bowl, Mix 1/4 cup of milk and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just to moisten. Drop by spoonfuls atop hot fruit. Sprinkle with sugar Bake at 400 for 20 minutes or until topper is light brown.
0 Comments
Banana Split CakeIngredients: 12 Honey Graham Crackers (about one sleeve) finely crushed 1 cup sugar, divided 1/3 cup butter, melted 2 pkg. (8oz each) cream cheese, softened 5 bananas, one for top 2 cups cold milk 2 pkg. (4 serving size) Jell-O vanilla instant pudding 2 cups, thawed cool whip, divided 1 cup chopped pecans Mix honey graham cracker crumbs, 1/4 cup of sugar and the melted butter. Press onto bottom of 13 x 9 inch glass pan. Freeze for 10 minutes. Beat cream cheese and remaining 3/4 cup sugar with mixer until well blended. Spread carefully over crust; Slice 4 of the bananas; top on crust. Pour milk into large bowl. Add dry pudding mixes. Beat for 2 minutes. Gently stir in 1 cup of whipped topping. Spread over banana layer in pan. Top with remaining 1 cup whipped topping. Sprinkle with pecans. Refrigerate for 4 to 5 hours. Slice remaining banana just before serving; arrange over dessert. Store leftovers in refrigerator.
OPTIONAL: If you like pineapples, you may also use pineapple chunks at the same time you place the banana slices on the crust. I happen to omit mine as I’m not one for pineapples mixed in desserts. I like pineapples all by themselves. O'Henry BarsHere is a great candy recipe to make for the Holidays! It was passed on to me from a friend. You should be able to right click the recipe card and download to your computer and print out if you like. Enjoy!
Oreo TrufflesHere is a pretty simple…somewhat messy candy to serve up for the Holidays! Right click recipe card and save to your computer for printing. Enjoy!
Gooey Butter CookiesThese are some of the best cookies EVER! They teach making these at high school and Megan and Ashley both made these in class one day. Luckily they came home with a nice recipe book of some of the things they made at school. This happened to be one of them and they are absolutely delish!
Mini CheescakesI found this recipe in side of one of my mother’s recipe books. It is hand written and after looking at it, knew that it was one of the things she made for one of my birthday’s if I’m not mistaken. Everyone loved them so I’m passing it along to you. If you like strawberry cheesecake, you’ll love these little goodies.
Granite City High School's Peanut Butter Candy4 cups peanut butter
4 cups powder sugar (more if needed for thickness) 1 cup powdered milk 1/2 cup butter 1 T. vanilla chopped peanuts Mix all ingredients except nuts. Press in pan or roll into balls. Sprinkle nuts or roll in nuts. Chill until solid. Russian Tea Cookies1 cup butter
1/2 cup powder sugar 1 tsp. vanilla 2 1/2 cups flour 1/4 tsp. salt 3/4 cup finely chopped pecans Preheat oven to 400 Beat butter with 1/2 c. powder sugar and vanilla. Stir in flour / salt and pecans. Shape into 1 inch balls. Bake for 9 mins. Roll in powdered sugar. Makes about 4 dozen. ***Snickerdoodles*** One of my favorite cookies to make for Christmas!
Preheat oven to 400 1 cup Crisco shortening 1 tsp. baking soda 2 eggs 1/2 tsp. salt 1 1/2 cups sugar 2 T. sugar 2 3/4 cup flour 2 T. cinnamon 2 tsp. cream of tartar Mix together shortening, 1 1/2 cups sugar and eggs. Sift together flour, cream of tartar, baking soda and salt. Next mix together and roll into small balls and drop into bowl of 2 T. sugar/2 T. cinnamon. Roll around and shake off excess. Place on parchment lined baking sheet 2 inches apart. Bake 8 - 10 mins. @ 400 Makes about 4 dozen. I'm crossing my fingers that I will be able to blog once a week at least with what is going on with the family and recipes to share and whatever else I can think of to write about. :) Hope you enjoy and visit often!
|
AuthorI'm a mom, wife, professional photographer and blogger! Categories
All
Archives
December 2017
|