Recipes

[Knit-Chick]

Thought I'd pop in and see what dessert everyone was making this holiday weekend  

For years my mom made peach cobbler.  And of course I don't have her recipe.  Her recipe was the kind where the batter goes in the baking dish first, and then the peaches on top.  So the batter rose up while it baked.  She used canned peaches, but I have some fresh ones and found this recipe which I think is close to hers.  

Gosh, what I would give to be in the kitchen again with her!  have a safe holiday everyone!

Peach Cobbler (Source:  Tastes Better From Scratch)

5 peaches, peeled and sliced

3/4 c sugar

1/4 t salt

For the batter:

6 Tablespoons butter

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

ground cinnamon 

Add the sliced peaches, sugar and salt to a saucepan and stir to combine.

(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)

Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.

Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.

Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.

Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

[YouGoGirl1]

14 - ounce store bought Angel food cake tore into bite size pieces set aside,

8 - ounce cream cheese softened

1/2 to 1 cup powdered sugar( I use enough to cut the

bitter taste of the cream cheese)

16 -ounce Cool Whip, Thawed

21 - ounce can strawberry pie filling

2 cups fresh strawberries, cut into quarters

* Can use more fruit if you like*

In a bowl with mixer add cream cheese and powdered

sugar, mix until well combined. Fold in 3 cups Cool Whip blend well. Gently fold in cake pieces. In another bowl

add half of cake mixture, then dollops of pie filling, then strawberries, repeat layers and top with Cool whip.

Refrigerate overnight. Double or Triple for large crowd.

Good dessert for the 4th. of July or Labor Day, Just throw in some fresh blueberries.

[QVCkitty1]

🍓 Strawberry Shortcake ! 🍓 I make it with KFC biscuits ( lazy kitty). We like a scoop of vanilla ice cream on the biscuit and then top with the berries and whipped cream ! I love it !!

[YouGoGirl1]

The above recipe is called Angel Food Strawberry Fluff

[Knit-Chick]

@YouGoGirl1  and @QVCkitty1  Now I have a craving for a strawberry dessert!  Thank you for sharing, I've copied both of your recipes

[AuntG]

If lazy, I'll buy a dozen cookies. If not, I would like to make lemon bars dusted with powdered sugar.

[Texas Gray Wolf]

I'm making a Red Velvet Cake/Roux Frosting.  I have this original recipe since the 70's..........

[sabatini]

No Bake Classic Woolworth Lemon 'Cheesecake'

No Bake Woolworth Cheesecake is a classic, light and lemony dessert.

**changed up the recipe to use 12-16 oz. Cool Whip instead of whipped cream**

Ingredients

• 1 3 oz lemon Jell-0
• 1/2  cup boiling water
• 1/2 cup ice cold water
• 1 box graham cracker crumbs (3 cups) more for thicker crust divided
• 1 stick melted butter
• 1 8 oz cream cheese
• 3/4 cup granulated sugar
• 5 tbsp lemon juice
• 1 1/2 cups heavy whipping cream, whipped OR 12-16 oz Cool Whip
• zest from a lemon, optional

Instructions

• Dissolve Jell-O in boiling water. Stir in cold water. Cool until slightly thickened.
• Mix graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save out about 1/4th of the crumbs to sprinkle on top of dessert.
• Beat the heavy cream until fluffy, if using
• In a separate bowl, beat cream cheese, sugar, lemon juice and zest, if using - with a mixer until smooth.
• Add thickened Jell-O and gently mix in whipped cream or Cool Whip.
• Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
• Chill at least 4 hours and up to overnight, store covered in refrigerator. 

*Looks so pretty if you drizzle a strawberry or raspberry sauce onto the plate first, lay down a piece of pie, then top w/ blueberries, raspberries, & a dollop of whipped cream & a mint sprig. Summer!

[Carmie]

I am making a no bake banana split cake.  Really delicious, but very rich and unhealthy.

Well, it does have pinapple, strawberries, bananas and cherries. So maybe it isn't that unhealthy.

[kate2357]

We eat fewer desserts in summer, but gobble up the local fruit in a variety of ways. Right now local strawberries are available and so darn good. I will make a berry trifle for the 4th family gathering.

Fresh raspberries are next and we make raspberry sorbet often. Then blueberries and peaches are ready and I will make a pie, cobbler or cream cake. Last year I made a boozy peach milkshake that was so good. 

But mostly we just eat the local fruit as is....like a big bowl of Ranier cherries.