PEACH PIE

 1 - 9" crust

6-7 fresh peaches, peeled and sliced

GLAZE:

1 1/3 cp hot water
1 1/3 cup sugar
4 Tblsp cornstarch
4 Tblsp peach Jello powder 

Combine sugar, cornstarch, water - bring to a boil until thick. Remove and add Jello. 

CRUST

1 1/2 cp flour
1 Tlbsp sugar (1/4 cp or less)
1/2 cp veg oil
2 Tblsp milk

Mix and pat into pie plate. 

Bake 400* 10-15 minutes. 

Note: Not sure where I got this one. It's one I have with my handwriting. I have better pie crust recipes. Not sure I would make that one. lol 

OVERLAKE FRAN'S BLUEBERRY BUCKLE

 Serves 8-10

In a large bowl, cream together 6 Tbsp butter (softened): add 3/4 cp sugar, 1 lg egg, and 1 tsp vanilla. Beat the mixture until it is well combined. Stir in 1/2 cp milk. 

Into a bowl, sift the following ingredients: 2 cps flour, 2 tsp baking powder, and 1/2 tsp salt; stir this mixture gently into the butter mixture and fold in 2 cps blueberries. Yes, the batter will be thick. Spoon batter into a well buttered 9" square pan. 

Make a topping of the following - mixing till it resembles coarse breadcrumbs: 1/2 cp sugar, 1/3 cp flour, 3/4 tsp cinnamon and 1/2 stick (1/4 cp) butter or margarine. Sprinkle this mixture evenly over the batter and bake at 350* for 1 hour. Cut into squares and serve warm. - Good cold too. 

CHEESE SOURDOUGH BREAD

 I guess I'm on a roll. This recipe was found while looking for my Lefsa as well. 

As I was reading it, I have no clue where I got it or how I came up with this. I wonder if I was trying to follow someone else on TV (YEARS AGO) and just wrote was I was thinking - that's fun! I can't think fast enough sometimes. lol 

300g bread flour
75g white whole wheat flour
280g water

Mix, let sit for an hour. 

Add

70g Leven (sourdough and salt)
6 g sea salt

Set aside for 30 minutes

Lamination (?) and add 50 g parmesan (shredded) cheese
I am betting you can add whatever cheese you want. 

Set aside for 30 minutes

Followed by 5 "coil folds" and separate by 45 minutes. Let sit 45 minutes to finish bulk. Shape and put in refrigerator for 15 hours. 

Buil temp was 76-78* 

Bake in a 500* covered for 16 minutes. 
Lower temp to 425* 10 minutes then lower again to 400* for 11 minutes. 

That was my notes. Now the fun part is figuring it out and working the bread. I will probably do this soon. I will say, interesting notes. lol 

CHOCOLATE PUDDING CAKE

Isn't it funny how we want a recipe for our childhood and look for it? Sometimes it takes an hour to find it, but we finally do, or we call a relative to see if they have it for you.  

That was me today. I went through my "favorite" box of recipes to find a few that I wasn't looking for. So, I moved them to the front of my stack. I love cooking and baking. Trouble is, I didn't realize till after I married my husband, that he was SO PICKY about food. Which in turn, had me cooking less and baking more. He has a sweet tooth. 

I was looking for this recipe awhile. I saw someone have a little different take on this recipe and I wanted to try it. Trouble was, I couldn't find it. Since I was looking for my grandmother's Lefsa recipe, I found this! 

It's easy and fun! Hard to believe fudge is at the bottom of the cake when you take it out, but it is! Love it too!

1 cp flour (all-purpose or whatever you use)
3/4 cp sugar
2 tsp baking powder
1/2 tsp salt
2 Tbsps Cocoa (can use any you like)
2 Tbsp shortening (back in the day that was lard, but we just use shortening now)

Combine all the dry ingredients. 

Cut "fat" into dry ingredients and add 1/2 cp milk. Mix until moistened and put into a square pan. 

TOPPING

Mix together 

3/4 cup sugar
1/4 cp cocoa
2 cps HOT water
If you desire, add nuts

pour over cake mixture 

Bake 30 mins at 350* Serve warm. 

Pudding will be on the bottom of the cake. Enjoy!

CHERRY DELIGHT

 I received this from a dear friend over 20 years ago. Karen Timberlake - enjoy!

2 cans cherry pie filling
white or yellow cake mix
1/4 c margarine or 1 stick melted butter
Nuts

Put cherries in pan, cover with dry cake mix, pour melted butter over and cover with nuts (your choice). Bake 1 hour at 325*

Can serve with ice cream 😍

Enjoy!

PINA COLADA CAKE

1/3 cup Rum
1 pkg coconut instant pudding mix (may want to try lemon or lime if can't find coconut)
1 pkg yellow cake mix
4 eggs
1/2 cup water
1/4 cup oil
1 cup coconut

Blend all ingredients except coconut in large bowl. Beat 4 minutes at med speed. Pour into 2 greased and floured 9" layer pans. (or a 13x9 pan) Bake 350* for 25-30 minutes or until cake springs back when touched. (toothpick test as well) Do not underbake. Cool in pans 15 minutes, remove & cook on racks. Fill and frost and sprinkle with coconut. Chill. 

FROSTING:

Combine 1 can (8 oz) crushed pineapple in juice, 1 pkg coconut instant pudding and 1/3 cup rum in bowl. Beat well. Fold in 1 container (9 oz) frozen whipped topping - thawed. 

Enjoy!

WESTERN CHILI CASSEROLE

 1 lb ground beef
1 cup chopped onion
1/4 cup chopped celery (optional)
1-15 oz can chili, w/beans (you may find a small can of this as 15 oz is hard to find)
1/4 tsp pepper
2 cups (slightly crushed) corn chips 
1 cup shredded cheese (or cheese soup)

Brown meat - add onion. Mix all ingredients, adding corn chips last 15 minutes. Whole chips on top. 

Bake 350* for 10 mins - serves 6 

NOTE: I l believe this should be cooked for at least 30 minutes, since it states to add chips in LAST 15 minutes, yet the recipe I have states to cook for 10 mins. I think that was referring to after adding the chips, to cook another 10 minutes)

BREAD STICKS

 1 pkg active dry yeast, dissolved in 1 cup warm water
1 tsp sugar, blended with 3 cups flour
1/4 cup milk, warm
3 tbsp butter or oil (even margarine)
1 tsp salt
1 tsp sugar

Mix yeast mixture with 1 cup flour in mixing bowl. Turn out on a lightly floured board and knead until smooth. Place dough in a floured bowl: cover with damp cloth and let rise at least 3 hours. 

Mix rest of ingredients together into a smooth dough and turn out on a lightly floured board, then add the risen dough and knead until satin smooth. Smooth dough into a large, floured bowl; cover and let rise until doubled in bulk. 

Turn out the dough onto the lightly floured board and knead until elastic and does not stick to the board. Slice the dough into equal pieces (about 24). Shape each piece by rolling the dough between hands and board until it looks like a short rope. Place on greased baking sheet about an inch apart. Brush with milk. 

Bake at 450* for 5 to 10 minutes or until crispy golden. 

Serve with barbecue, cheese, soups and stews.

(Uncle John's Original Bread Book)

GRANDMOTHER'S ZUCCHINI BREAD

 3 beaten eggs                                          2 cups sugar
1 cup salad oil                                          3 tsp vanilla

Beat, then add 2 cups peeled & grated zucchini

Sift 3 cups flour, 1 tsp soda, 1 tsp salt, 3 tsp cinnamon, mixing with liquids then add 1 cup chopped nuts. Bake in loaf pans 1 hr. at 325* (degrees). 

This is a favorite of our family. We tend to make this every year. I have been working on cutting back some of the sugar. lol 

ANN HOT ROLLS (My Dads Receet)

 1 cake yeast                                                    4 Tbsp sugar
1 cup lukewarm water                                     6 Tbsp shortening
1 cup scalded milk                                           2 tsp salt
About 6 cups flour, more or less

Yeast and water and tsp sugar. 

Scald milk add remaining sugar salt and shortening. Let rise until double, fold down, let raise again until doubled. Shape into rolls reg rise. 

Note: Not sure who wrote this. I typed it exactly as it was written. No information on cooking it. If you know about breads, it would be easy to figure out. Good luck!

RICH LOAF BREAD

 4 cups sifted flour                                                     3 tbsp shortening
3/4 cup milk                                                               1 yeast cake
2 tbsp sugar                                                                3 eggs
1 tsp salt

Sift flour before measuring. Scald milk; add sugar, salt, and shortening. Cool to lukewarm; add yeast and heated eggs. Add half the flour and beat 3 minutes. Add rest of flour, half a cup at a time and stir after each addition. Knead, shape, allow to rise until light and bake 350* ?

Recipes from the old South

PLANTATION SPOON BREAD

4 cups milk                                                              3 eggs
1 cup white cornmeal                                               1 tsp melted butter
1 tsp salt                                                                    2 tsp baking powder

Hat 2 cups milk to boiling point. Add meal, which has been sifted with the salt, slowly, stirring constantly until thick.  Remove from heat, cool to lukewarm and add slowly to well-beaten eggs. Add butter and other 2 cups milk. Sprinkle baking powder over top quickly and stir in. Pour batter into greased casserole (about 10" in diameter by 3" in depth) and bake 55 to 60 minutes in 350* oven until browned. 

Recipes from the Old South

KENTUCKY SPOON BREAD

 3/4 cup yellow corn meal                                   2 tbsp melted shortening
2 cups milk                                                          1 cup milk
1 tsp. salt                                                              3 eggs separated
1 tsp baking powder
2 tsp sugar

Add cornmeal to milk and cook in double boiler until the consistency of mush. Remove from heat and add salt, baking powder, melted shortening and 1 cup milk. Add egg yolks, lightly beaten and fold in stiffly beaten egg whites. Pour into Reynolds Wrap-lined greased 2-quart casserole. Bake in slow oven (325*) 1 hour. Serve hot with butter or margarine and lots of gravy.